slow food ingredients

choose Good, clean, fair

choose biodiversity

choose cultural pluralism

heirloom seeds used to make products that are made in traditional ways by locals whose goal is to continue to safeguard the biodiversity of this planet. 

Throughout our travels we have interacted with several small to very small businesses that operate in less of a for profit world and in more of a for ecological world. When we meet a family or small business that has an outstanding product and whose main goal is to sustain the biodiversity of this planet, we do our beset to source from those people. Obviously, this leads to conflicting interests once we are asking for a higher quantity than can be produced, but we don't or will never ask for that. We simply w

 

We created this store so that you can taste the world through products that we have encountered that have been special to us and to the cultures we participated in. We were embraced into hundreds of homes throughout the world and when we came upon a family make product, or a small, or very small business our ears perked up at trying to support that family or business by buying their unique, delicious product. We realized that Slow Food was doing something similar called the Slow Food Presidia so why not collaborate? The Presidia are collaborations between people throughout the world whose main goal is to safeguard endangered culinary heritage. Through continuing to plant heirloom seeds, raise heritage animal breeds, and process foods using traditional methods these presidia aim to protect the future biodiversity of our planet. By purchasing something at our store you will be helping families, small business, and most importantly you will be aiding in the continuation of heirloom seed planting and traditional methods. 

The Tlaola Chile Serrano is a Slow Food Presidium. Slow Food Presidia are projects which safeguard endangered culinary heritage items like native animal breeds and plant varieties, traditional products or processes, and rural landscapes and ecosystems. All Presidia must be environmentally and socially sustainable.

 

From every coordinate of the earth, Slow Food Presidia fight to keep humanity’s culinary culture and history alive by improving infrastructure and promoting local consumption. For Mopampa, that’s meant funding to build a hygienic production facility—no small task in a remote village accessible only by crumbling roads.

Throughout our travels we have interacted with several small to very small businesses that operate in less of a for profit world and in more of a for ecological world. When we meet a family or small business that has an outstanding product and whose main goal is to sustain the biodiversity of this planet, we do our beset to source from those people. Obviously, this leads to conflicting interests once we are asking for a higher quantity than can be produced, but we don't or will never ask for that. We simply w

 

We created this store so that you can taste the world through products that we have encountered that have been special to us and to the cultures we participated in. We were embraced into hundreds of homes throughout the world and when we came upon a family make product, or a small, or very small business our ears perked up at trying to support that family or business by buying their unique, delicious product. We realized that Slow Food was doing something similar called the Slow Food Presidia so why not collaborate? The Presidia are collaborations between people throughout the world whose main goal is to safeguard endangered culinary heritage. Through continuing to plant heirloom seeds, raise heritage animal breeds, and process foods using traditional methods these presidia aim to protect the future biodiversity of our planet. By purchasing something at our store you will be helping families, small business, and most importantly you will be aiding in the continuation of heirloom seed planting and traditional methods. 

The Tlaola Chile Serrano is a Slow Food Presidium. Slow Food Presidia are projects which safeguard endangered culinary heritage items like native animal breeds and plant varieties, traditional products or processes, and rural landscapes and ecosystems. All Presidia must be environmentally and socially sustainable.

 

From every coordinate of the earth, Slow Food Presidia fight to keep humanity’s culinary culture and history alive by improving infrastructure and promoting local consumption. For Mopampa, that’s meant funding to build a hygienic production facility—no small task in a remote village accessible only by crumbling roads.