Slow Meat 2015: Pig

A vegan, a butcher, and cow walk into a room … and start talking! At the Slow Meat Symposium 2015, Slow Food brought together stakeholders from across the food chain and the good food movement to address the conundrum of industrial meat production. The recordings here were made at that gathering, and whether you are new to the issues or steeped in the discourse they will entertain you, and surprise you. Take a listen and join the thousands working towards a future where the meat we eat (or don’t eat) is good, clean, and fair.

Want to know more about how to get involved? Check out Slow Meat and Slow Food USA.


Oh beloved bringer of bacon! There’s a lot more to pork than it’s salty sizzle. Do you know how pig farming relates to water pollution? Why nose-to-tail eating is more than just a foodie trend? How stadium hotdogs could transform American farming? Or that Navajo tradition sees the cow and pig as hoofed brethren? Ask yourself questions you never considered before during this discussion of all things porcine.


  • Aretta Begay, coordinator of the Navajo Churro Sheep Presidium
  • Mel Coleman Jr, V.P. Emerging Markets at Niman Ranch
  • Erin Fairbanks, Executive Director of Heritage Radio
  • Kate Kavanaugh, owner of Western Daughters Butcher Shop
  • Joe Maxwell, V.P. Outreach and Engagement at the Humane Society of the U.S.