Slow Food Cape Cod

Slow Food Cape Cod  (SFCC) is a local convivium (chapter) of Slow Food USA, a 501(c)3 non profit organization dedicated to promoting the pleasures of the table. Our mission is about taking the time to bring joy into our everyday meal, to know where our food came from – eat local and experience the superior taste of dishes prepared with fresh, in season, ingredients, while preserving our regional heritage. Our convivium  is going to explore these concepts with field trips to farms and markets,  tastings,  pot- luck suppers, book discussions, and cooking classes; all celebrating the sustainable farms, fishermen, artisans, cheese makers, foragers, bakers, beekeepers, and regional specialties that define our area.

Along the way we are all going to get to know each other and have a good time coming together as a community.

The convivium on Cape Cod was started in 2008,  we are focussed on getting the word out and growing our membership.

We invite you to join us!  Just log onto Slow Food USA,  to become a member.  Select “MA – Cape Cod” as your chapter affiliation.  Annual membership is $60.00 for an individual, $100.00 for a family and $30.00 for the Slow Food Youth Network (under 30).

We plan to post our activity, events, and create a mailing list to become a resource for the Cape Cod community.  We welcome all with interest, regardless of membership in Slow Food USA, to our informal pot lucks, educational tastings, book discussions and events. Just send us an email requesting to be on the mailing list.



Rachel Hutchinson is currently the Co-Chair of Slow Food Cape Cod, she has been involved in Slow Food since 2009.  She works in natural resource management, focusing on the shellfish industry and is passionate about Slow Fish and encouraging sustainable fisheries.  Shellfish provide for a local, direct harvest to table experience for recreational harvesters as well as providing a sustainable nutritious healthy local product while also cleaning the water around them.  They allow families to go out together and harvest their dinner, and allow fishermen to harvest and provide a sustainable living for their families.  Wild Harvest of shellfish as well as Shellfish Aquaculture provide incomes for hundreds of Cape Codders and is a booming Blue Economy.


Amy Henderson is currently the secretary of Slow Food Cape Cod.  She works with a National Service program, and manages volunteers to promote environmental stewardship through natural resource management and environmental education. Amy believes direct action and education are key elements in the sustainability of Mother Earth. Amy has been directly involved with Slow Food Cape Cod since 2009, but has been a long time supporter and advocate of the local food movement. She sources as much food as possible through CSA shares; farmers’ markets; foraging; and from her home garden


Cape Cod Convivium Founder:

Mary DeBartolo is a food writer, cook, recipe developer and mom living in Orleans. Culinary adventure started early at the family table, and extended to study at CIA, Peter Kumps and BU. Writings have been published in Disney’s Family Fun magazine, Working Mother, Cape Cod Life and The Gourmet Mom Newsletter, which she created. She is currently founder and owner of The Local Scoop in Orleans.