Slow Food Upstate

Supporting Good, Clean and Fair Food

Slow Food Upstate Snail Blazer Award

 Slow Food Upstate announces the 2015 Snail Blazer Award winners here.

 Meet the 2015 Slow Food Upstate Snail Blazers!

Link here.

“For every fast-food franchise in this country, there is a family recipe, heirloom seed, deeply rooted tradition, or responsible business.” Slow Food USA


We are not a fast-food nation.


Our philosophy


Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.


We oppose the standardization of taste and culture, and the unrestrained power of food industry multinationals and industrial agriculture.


Our approach is based on a concept of food quality that is defined by three interconnected principles: good, clean and fair.


Snail Blazer Award by Slow Food Upstate is made possible from support provided by and supported by the board and members of Slow Food Upstate to recognize and honor significant contributions to the transformation of our food system to one that is good, clean, and fair. In addition, the Snail Blazer Award winners have helped to preserve the food culture of the Upstate by defending biodiversity.  The Snail Blazer award is aimed to distinguish specific food education and conservation achievements of public private or individuals of the Upstate region of S. C. and which celebrate create public awareness of the Upstate’s diverse biological, cultural and culinary heritage.


Congratulations to the 2015 Snail Blazer Award Winners!

Read more about them here.


Snail Blazer Award How to NOMINATE:


Awards will be given annually, based on "good, clean or fair" the Slow Food philosophy.   Review  the questions below to help consider who to nominate…


What food connects you to your home, or to your history?


How does food reflect your ethnic and/or geographic culture and who helps to bring that to the Upstate?


How are your food choices influenced by the taste, your responsibility to the environment or to our community?

Snail Blazer Award Why?

The purpose of the Snail Blazer Award is to “tell the story” of products and producers, chefs or others who bring them to our awareness, that describe the production process, properties of the product and especially of those who uphold good, clean and fair practices throughout their course of work.  


Snail Blazer Award Who?

Members of the Upstate community may nominate any person and/or establishment with regards to one of three annual awards. The nominee must reside in one of the counties recognized as Upstate SC, and they may include our region’s educators, students enrolled in schools or Colleges and Universities public or private, farmers and food producers, chefs and restaurant owners, fishers, agricultural historians, ranchers, nurserymen and conservation activists or other professions or home makers. 


The Snail Blazer Award recipients are institutions and/or individuals that:

·       Make outstanding contributions to the sustainable food movement in the Upstate

·       Help to preserve and share local foods and food cultures

·       Defend and advocate policies that promote holistic alternatives to the industrial system

·       Develop leaders in communities who model joy and justice

·       Champion local, culturally significant heritage foods, customs and recipes and bring these experiences into farms, markets, restaurants and homes

·       Teach the next generation how to grow, prepare and share food responsibly; and who connect people to the land and to each other through local projects, educational events, and shared meals


We encourage the nominees to be members of Slow Food. Gift memberships are available at

 Complete the form and write the story. Request a word doc here.

Good, Clean and Fair: the Slow Food Manifesto for Quality

The food production and consumption systems most common today are harmful to the earth, to its ecosystems and to the peoples that inhabit it.

Taste, biodiversity, the health of humans and animals, well-being and nature are coming under continuous attack. This jeopardizes the very urge to eat and produce food as gastronomes and exercise the right to pleasure without harming the existence of others or the environmental equilibria of the planet we live on.

If, as the farmer poet Wendell Berry says, ‘eating is an agricultural act', it follows that producing food must be considered a ‘gastronomic act'.

The consumer orients the market and production with his or her choices and, growing aware of these processes, he or she assumes a new role. Consumption becomes part of the productive act and the consumer thus becomes a co-producer.

The producer plays a key role in this process, working to achieve quality, making his or her experience available and welcoming the knowledge and knowhow of others.

The effort must be a common one and must be made in the same aware, shared and interdisciplinary spirit as the science of gastronomy.

Each of us is called upon to practice and disseminate a new, more precise and, at the same time, broader concept of food quality based on three basic, interconnected prerequisites. Quality food must be:

1) Good. 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.

2) 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.

3) 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.


Snail Blazer AWARD Nomination Form

For outstanding contributions to the sustainable food movement in Upstate

Copy and e mail your nomination here.


Nominated by:



City, State, Zip

E Mail


Name of business establishment, organization or individual being nominated:


Category, please check:

o   restaurant/cafe


o   drinking establishment


o   purveyor/market


o   producer/artisan


o   individual



Nominee Name and Information:

Street Address

Address Line 2


State / Province / Region

Postal / Zip Code

Establishment Phone:

Establishment Contact Email:



Name(s) of Principal Individual(s) (Owner, Chef, Manager, Producer, Artisan, or Other Principal Contact):


Please read the Slow Food Upstate standards for awarding the Snail Blazer Award, then, write up to 200-1000 words describing what special contributions your nominee makes to a good, clean and fair food supply. You can tell us about the foods and beverages they provide, the products they use and from where they come, the traditions they represent, the owners, artisans or employees, anything you think qualifies your nominee for a Snail Blazer Award.

In the interests of full disclosure, what is your relationship to the nominee? (Employee, partner, friend, relative, patron, other?)

Thank you for contributing a nomination.

The Board of Directors will review your nomination with care.

Please use this space to add any other comments about your nominee if you feel this form does not adequately provide for that.

Deadline for Nominations December 1

Awards to be announced in January  of the following year.