Friday, April 1, 2011

"Who" Is Slow Food?

What you put into your mouth goes into your body.  Everywhere in you body.  I am not being sarcastic but pointing out the obvious that we should all think about when we peel off that plastic wrapper imprinted with unpronounceable words and shove it into our mouths without looking at it.



"Slow food" is a direct counter balance to the fast-food culture. Instead of eating fries while driving one-handed through traffic, it means taking the time to enjoy good food raised in clean, safe conditions and sold at a fair profit for the farmer. It means taking the time to know the food you eat is healthy - for you, for the people who produce it, and for the land. According to USA Today, SlowFood "claims to be everything that fast food is not."

SlowFood is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.


Just 30 plants feed 95 percent of the world's 6.5 billion people, according to Slow Food, which is encouraging a global effort to broaden that diversity.

Many foods we love (specific grains, vegetables, fruits, animal breeds) are disappearing due to the overwhelming amount of convenience food and industrial agriculture. What's grown by industrial agribusiness is based on what's hardy, easiest to grow, and easiest to ship across the continent - not necessarily taking taste, health and variety into account.  Like the proposed square banana or genetically engineered or modified food. 
 
Some people are tired of the degraded flavor of our foods and of health issues raised by an industrialized food supply, so they find the "slow food" message appealing. Preserving our resources, tradition and culture ensures that food is produced for taste and variety. This is ultimately what makes food enjoyable.

The Daily Green embraces the Slow Food manifesto that promotes taking the time to teach and share the rewards of raising and eating food that is good, clean and fair.

To read the first chapter of Michael Pollan's book, "The Omnivore's Dilemma," which explains where food comes from, check out: www.michaelpollan.com.

In researching this post, I found the following links to be excellent reads:

http://www.slowfoodusa.org/index.php/slow_food/blog/

http://michaelpollan.com/todays-link/


http://green.blogs.nytimes.com


http://civileats.com/

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