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BANG FOR THE BITE
Prepping meals with fresh, local food for your family and friends definitely helps your relationship with people and the planet, but sadly, the convenience factor isn't there.
COCKTAIL FACT
Founder Carlo Petrini originally started the slow food movement in protest of a McDonald's opening in Rome.
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home › tip library › Slow Food
Ever seen da Vinci's "The Last Supper"?
The Bite
Then you know food can be art. And that's what the founders of Slow Food International - a nonprofit devoted to bringing back whole foods that are cooked and savored slowly - are all about. If you're into food prepared the old-fashioned way (and with sustainability in mind), add slow foods to your daily menu for a more vibrant...er, palate.The Benefits
- Eating becomes art. Getting to know ingredients, producers, and the cultural history behind our foods makes for more soul-satisfying meals.
- An easel way to avoid empty calories. Many additives in processed and fast foods are chemicals that lack nutritional value and sometimes wreak havoc on your health.
- Painting a greener landscape. The slow food movement promotes biodiversity of crops, organic farming, and the preservation of family (not factory) farms.
- An energy-saving Renaissance. Example: The production of a 1-pound box of cereal requires almost seven times as many kilocalories of energy as it provides in nourishment.
Personally Speaking
Recently, Heather and Kay took a post-work walk with the idea of burning off some all-day snacking. But somehow they ended up walking themselves all the way to SF's Ferry Building where there was a Slow Food wine and cheese tasting in progress...Wanna Try?
- Slow Food USA - learn more, and join one of almost 200 convivia (aka chapters) full of people who are part of the slow food movement.
- Slow Food: The Case for Taste and Slow Food Nation - if you love good food, you'll dig these books by the slow food movement's founder, Carlo Petrini ($11-$16).
May 07,2008
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San Francisco: Food Snob Capitol of the World
I'm pro-good, -sustainable food, no doubt. But it's not accessible to everyone, and the level of food snobbery I witness on the daily isn't gonna help in the long run.
I know people who grimace at the word "organic," not because they love pesticides, but because the "I only shop at Whole Foods" culture turns them off. Culinary condescension isn't going to change minds. Meat-eaters aren't going to go vegetarian just because you give them dirty looks. I know. I was a militant vegetarian for a year.
I just read an abridged version of this column in the magazine The Week about a British cooking show that's sparked some controversy for touting frozen and easy dinners, and while I don't plan purchasing any Banquet microwavable meals anytime soon, it's food for thought.
-Toshio...off to make a Whole Foods run...
I know people who grimace at the word "organic," not because they love pesticides, but because the "I only shop at Whole Foods" culture turns them off. Culinary condescension isn't going to change minds. Meat-eaters aren't going to go vegetarian just because you give them dirty looks. I know. I was a militant vegetarian for a year.
I just read an abridged version of this column in the magazine The Week about a British cooking show that's sparked some controversy for touting frozen and easy dinners, and while I don't plan purchasing any Banquet microwavable meals anytime soon, it's food for thought.
-Toshio...off to make a Whole Foods run...
Biter Comments...
I tend to shy away from organic foods because of a bad experience I had. Some years back, I drank some organic milk, and it was, without a doubt, one of the WORST things I'd ever tasted! (Even worse than soy milk, which is also pretty crappy tasting.) The slow foods movement is a great idea, but unfortunately, I can't cook worth a darn. I'm a baker, NOT a cook. I wouldn't mind being a pastry chef.
Hi Linda,
I have to respond to your post to say that I would bet you money that you couldn't TASTE the difference between organic cows' milk and non-organic cows' milk (presuming they had the same fat content, e.g. skimmed, or 2%, or full fat).
To taste SO bad to you, what you drank must have been either:
Raw milk (straight from the cow - unprocessed), milk from a different animal (maybe a goat), or milk that had spoiled.
It would be such a shame to dismiss all 'organic' produce due to one bad incident.
Ultimately, organic is not about taste; it's about being able to eat food that isn't poisoning us and the land it's produced on.
PS - personally I choose local first, organic second.
What's so inconvenient about an apple? What's slow about a 3-minute egg?
Just asking.
Good point, Evelyn.
PHOTO ALBUMS
Posted by: Phil Solman | May 07, 2008 at 10:12 PM