JACKSON, Wyo. — At its core, the mission of Slow Food in the Tetons is to connect food and community. The premise is that a bond between people and local food results in improved health and wellbeing for individuals, the environment, and the economy.
“This is what we strive for,” explains Scott Steen, Slow Food in the Tetons Executive Director. “When people know and value the lives and stories behind the food they eat, everything else, things like their health, the health of their environment, and the wellbeing of their community, fall into place.”
The organization raises awareness around good, clean, and fair food through a variety of programs. These include the People’s Market, Online Marketplace, and Farm Stand; educational farming and cooking camps, classes, and events; the Local Food Guide; and food access initiatives like the Community Gardens and Veggie Voucher program.
The opportunity to add to the typical Wyoming fare with a sustainable producer from a neighboring region, one that offers responsibly sourced, net-to-table salmon, has been a welcome addition to the annual calendar of events.
“Salmon isn’t locally available,” says Steen. “When Steve [Stephen Kurian, Pride of Bristol Bay owner] approached us with the opportunity to enhance our offerings with sustainably harvested, affordable, and flavorful wild-caught salmon, we saw it as a healthy complement to our local food system and to the environmental and social principles that Slow Food embodies.” Kurian adds, “It has been wonderful to be able to work with the team at Slow Foods in the Tetons to make sure the valley has access to wild sustainable protein.”
The endeavor has proven successful for both parties. Now in its 6th year, the partnership’s Stock Up event has a considerable following. “We get excited, and so do our customers,” describes Gretchen Cherry, Slow Food Director of Programs and Partnerships. “Recent Stock Up events have brought up to 6,000 pounds of sockeye salmon per year to the Tetons.” Salmon is sold frozen, in 20 lb cases, with a choice of fillets or portions. Five percent of proceeds from salmon sales go to support Slow Food in the Tetons.
This spring’s buying period runs from Friday, February 26th to Monday, March 8th.
The ordering deadline is Monday, March 8th at midnight.
Jackson customers should place orders online. Order pick-up will be on Friday, March 19th from 1-4 p.m. in front of the Slow Food Farm Stand, next to Twigs Nursery.