Our Mission

Slow Food New Orleans supports the philosophy of Slow Food International that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. The food traditions of New Orleans are inseparably bound to its musical heritage, which combine to create a lush and internationally renowned culture. Food fuels the heart while music feeds the soul of a city and region where cultural influences from around the world simmer in a pot of gumbo that in turn feeds cultures of the world.

Good

Quality, flavorsome and healthy food. A food’s flavor and aroma, recognizable to educated, well-trained senses, is the fruit of the competence of the producer and of choice of raw materials and production methods, which should in no way alter its naturalness.


Clean

The environment has to be respected and sustainable practices of farming, animal husbandry, processing, marketing and consumption should be taken into serious consideration. Every stage in the agro-industrial production chain, consumption included, should protect ecosystems and biodiversity, safeguarding the health of the consumer and the producer.


Fair

Social justice should be pursued through the creation of conditions of labor respectful of man and his rights and capable of generating adequate rewards; through the pursuit of balanced global economies; through the practice of sympathy and solidarity; through respect for cultural diversities and traditions.


Our Team

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Howard Conyers

PHD: Pit + Hog = Deliciousness but seriously a PhD in Mechanical Engineering. In 2009, at the age of 27, Dr. Conyers earned a Doctorate in Mechanical Engineering from Duke University while being 1 of less than 20 African American in the country to earn this degree. He completed his

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Graison Gill

Graison Gill is the owner of Bellegarde, a bakery and flour mill in New Orleans bound to regional ingredients, heritage, and flavor. He has been baking professionally for nine years and was trained at the acclaimed San Francisco Baking Institute under Michel Suas and Frank Sally.

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Gary Granata >>

Gary Granata is the chair of Slow Food New Orleans and is a staunch advocate for Slow Food’s mission of Good, Clean and Fair Food for everyone. Gary holds a PhD in Exercise Science and Sports Nutrition from Georgia State University and a Masters in Foods and Nutrition from the

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Dana Honn >>

Dana Honn is head chef and owner at Carmo, an award-winning New Orleans-based tropical restaurant and bar which is recognized and certified for its sustainable practices by multiple national and international organizations, including the Green Restaurant Association, LifeCity and Monterrey Bay Aquarium’s Seafood Watch.

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