Slow Food U.S.A. in the Fast Track
Published by Karyn Zoldan January 10th, 2007 in Food Organizations.In 1986 the founding father of the fast-growing food organization, Slow Food, started speaking out about the industrialization of food and the homogenization of choices. Twenty years later Slow Food has gained prominence to 50 countries with a worldwide membership of over 80,000 people.
People who have grown tired of buying and eating the same things have responded. Slow Food encourages savoring the experience while creating an ecological food culture at a harmonious pace.
Slow Food principles include promoting sustainable, local, seasonal, and organic foods; recognizing that food is a language that promotes cultural diversity; taking pleasure in the earth’s bounty; dedication to local cooperation and global collaboration; and commiting to like minded partnerships.
Meet other like-minded foodies in your city or region. Every local convivium offers something different to taste. Local Slow Food events around the country have included food/film festivals, summer barbecues, planting a collective garden, seafood gala, tamale making, and more.
Thanks for introducing me to Slow Food Karyn. I love the name - and idea - that we should simply take the time to slow down and to enjoy life with family and friends.
They suggest everyday can be enriched by doing something slow - making pasta from scratch one night, seductively squeezing your own orange juice from the fresh fruit, lingering over a glass of wine and a slice of cheese - even deciding to eat lunch sitting down instead of standing up.
We live in such a rush world - and forget to take time to smell (or should I say eat?) the roses.