Slow Food Minnesota is a subordinate chapter of Slow Food USA, a 501(c)(3) nonprofit organization. All contributions are tax deductible. Slow Food Minnesota has no paid staff. Ninety-five percent of the proceeds from our events are used to support local programs and those of Slow Food USA and Slow Food International.

Our gatherings focus on food and always have an educational component. They provide an opportunity for conversation with others who are interested in sustainably produced food. Our members are farmers, home cooks, vintners, chefs, wine lovers, moms and dads, grocers, brewers, writers, nutritionists, students, bakers, miscellaneous foodies . . . united in our concern about the quality of what we eat.

Most events are moderately priced, but we occasionally hold a fundraiser with a higher ticket price. Some previous events have benefited victims of the August 2007 floods in southeastern Minnesota, a farm family struck by arson and a St. Paul foodshelf. Through our fundraising efforts, we are able to offer our Terra Madre delegates grants for travel to Turin, Italy. We also help delegates from the Third World.

Yes, we have a short growing season in Minnesota. But given the limitations of climate, we have seen a burgeoning in the availability of sustainably produced local foods. Small farms and dairies provide us with artisanal cheeses from sheep, goat and cow’s milk. Thick cream in glass bottles, butter from grass-fed cows, naturally-produced meat, poultry and eggs from local farmers can be found at Twin Cities food co-ops, farmers markets and small grocery and butcher shops.

We have numerous farmers markets, including mini-markets that make weekend appearances in neighborhood parking lots. At the large St. Paul market, everything sold is produced within a 50-mile radius; in early October a visitor will find Brussels sprouts on the stem, rainbow-colored carrots, heirloom tomatoes, shiny zucchini and deeply flavorful winter squash of every variety. At the Mill City Market in Minneapolis, everything is local and sustainably grown. Minnesota produces dozens of varieties of apples: not enough to ship around the country, but enough so that residents of the Upper Midwest can enjoy these crisp, juicy and unwaxed treasures each fall.

Something magical has happened at Twin Cities restaurants in the past few years. A growing number of chefs support local farms and use minimally processed foods to create seasonal menus that take advantage of what our rich soil has to offer.

The beautiful thing about being here right now is that slow food production is reaching maturity. The cheeses are full-flavored; the duck is rich and tender. A critical mass of chefs and patrons care about what they eat and where it came from. In late fall and winter we depend more on foods from warmer climates, but we have our aged cheeses and our free-range turkeys to remind us of what Minnesota has to offer until we can enjoy the first greens of spring.