FOOD: From Seed to Plate

A Fantasy Food Foreword by Kristie Hang

As we come close to the end of another year, I think it’s important to find that human connection that has been so elusive in the last two years. As you may know, Slow + Sustain Magazine is dedicated to finding stories of ingenuity and perseverance that inspire readers during such unsure times. There have been many high and low moments throughout 2021. In this last issue of the year, Slow + Sustain takes us into the homes and businesses of food entrepreneurs that evolved and transformed because of the pandemic. Their stories of triumph and failure remind us once again that we are all connected by a shared human experience.

Wherever you are in the world reading this, I hope our food stories give you hope and inspiration. From here in Los Angeles, we journey up north and cross country to new businesses taking a leap of faith, concentrating on making better use of heritage or local produce like Cultural Roots Nursery and Local Roots NYC. We also take a look at how our communities have, in turn, taken care of us during this trying time like Linda of San Marino Café. And we almost say aloha (the Hawaiian word to greet or part from someone) and a hui hou (until we meet again) to Betty Tom of Aloha Food Factory, a legend in the Southern California food community. – Kristie Hang

Cover Art by Sarah Emory. Brand Design by Meghan Hricak.

Slow + Sustain

A community zine initially started by a group of women during quarantine, that is now branching out to create an inclusive small business platform, to encourage the ventures and supplemental income initiatives of women. We believe slow and sustainable innovations lead to more choices in the marketplace, ultimately contributing to a healthier economy where consumers can purchase goods and services tailored to their needs, and that resonate with them ethically.

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