Sphinx Date Co. Honored with Slow Food Phoenix’ Snail of Approval Designation
Dates have a rich history as a natural food source and they hold a strong place in religious and cultural traditions the world over. Today, dates are a beloved ingredient in recipes from sweet to savory, and many organizations are dedicated to preserving and revitalizing the many varieties of this heritage food — including Sphinx Date Co.
Due to efforts like this, among other best practices, Sphinx Date. Co. was recently accepted into the Slow Food USA Snail of Approval program. This distinct honor was awarded by the Slow Food Phoenix chapter’s members with much intentionality.
“The Snail of Approval is designed to recognize businesses on their merit of sourcing, environmental impact, cultural connection, community involvement, staff support and business values,” said Shannan Perciballi, editor and publisher of Edible Phoenix who is also a volunteer and board member with Slow Food Phoenix, the local chapter of this global grassroots organization. “Welcoming Sphinx Date Co. into the program was an easy yes. Rebecca and her mom are really the perfect examples of the complete ideology of this program.”
As a small, woman-owned and -operated business with great intentional sourcing, sustainable farming practices and small farmer programs behind them, Sphinx Date Co. is not only exemplary of the program, but one of a small handful of businesses that have received this distinction from Slow Food Phoenix thus far.
Though the program is just a few years old, Slow Food USA’s Snail of Approval program comes with a lot of intentionality. It was initiated as a way for the organization to publicly honor local and regional restaurants that share a commitment toward “good, clean, and fair food for all.” As it gains momentum, Perciballi hopes it will continue to shine a spotlight on smaller local businesses who truly have intentional practices in place. She also hopes that as the program gains more exposure, more local businesses will be inspired to get involved.
Rebecca Seitz and her mother Sharyn Seitz took ownership of Sphinx Date Co. in 2012 and have since been dedicated to not only preserving the history of the company but also to preserving, discovering and revitalizing date species.
“We are extremely honored and proud to be part of Slow Food’s Snail of Approval program,” said Rebecca. “We work very hard to be a steward of our industry and we are excited to join other local businesses that abide by the same ideologies, ethics and values that we hold dear in our business.”
Due to efforts like this, among other best practices, Sphinx Date. Co. was recently accepted into the Slow Food USA Snail of Approval program. This distinct honor was awarded by the Slow Food Phoenix chapter’s members with much intentionality.
“The Snail of Approval is designed to recognize businesses on their merit of sourcing, environmental impact, cultural connection, community involvement, staff support and business values,” said Shannan Perciballi, editor and publisher of Edible Phoenix who is also a volunteer and board member with Slow Food Phoenix, the local chapter of this global grassroots organization. “Welcoming Sphinx Date Co. into the program was an easy yes. Rebecca and her mom are really the perfect examples of the complete ideology of this program.”
As a small, woman-owned and -operated business with great intentional sourcing, sustainable farming practices and small farmer programs behind them, Sphinx Date Co. is not only exemplary of the program, but one of a small handful of businesses that have received this distinction from Slow Food Phoenix thus far.
Though the program is just a few years old, Slow Food USA’s Snail of Approval program comes with a lot of intentionality. It was initiated as a way for the organization to publicly honor local and regional restaurants that share a commitment toward “good, clean, and fair food for all.” As it gains momentum, Perciballi hopes it will continue to shine a spotlight on smaller local businesses who truly have intentional practices in place. She also hopes that as the program gains more exposure, more local businesses will be inspired to get involved.
Rebecca Seitz and her mother Sharyn Seitz took ownership of Sphinx Date Co. in 2012 and have since been dedicated to not only preserving the history of the company but also to preserving, discovering and revitalizing date species.
“We are extremely honored and proud to be part of Slow Food’s Snail of Approval program,” said Rebecca. “We work very hard to be a steward of our industry and we are excited to join other local businesses that abide by the same ideologies, ethics and values that we hold dear in our business.”