Volume 12, Issue 20 ~ May 13-19, 2004
Current Issue
Cicada Invasion
Dock of the Bay
Editorial
Letters to the Editor
Bay Reflections
Not Just for Kids
Burton on the Bay
Chesapeake Outdoors
Earth Talk
Sky Watch
Tidelog
8 Days a Week
Music Notes
Curtain Call
Flickerings
Movie Times
Classifieds
Archives
Bay Weekly in Your Mailbox
Print Advertising Rates
Distribution Spots
Behind Bay Weekly
Syndicates
Contact Us

Powered by



Search bayweekly.com
Search WWW

Got an Envionmental Question? Send it to: EARTH TALK, c/o E/The Environmental Magazine, P.O. Box 5098, Westport, CT 06881. Or submit your question at: www.emagazine.com. Or e-mail us at: earthtalk@emagazine.com.
From the Editors of E/The Environmental Magazine

Tired of Fast Food? Try Slow Food

Dear EarthTalk: What on Earth is this Slow Food movement I keep hearing about?
— Robert Davey, Bridgeport, CT

Carlo Petrini, an Italian, founded the international Slow Food movement in 1989 in response to the opening of a McDonald’s at the Spanish Steps in Rome. Its head offices are in Piedmont, in the north of Italy. More than half of the organization’s membership is in Italy, but the organization boasts more than 77,000 members in 48 countries, including the United States, which claims 74 local chapters. There are currently chapters in Washington, D.C., New York City, Los Angeles and New Orleans, as well as smaller places like Fargo, North Dakota, and Small Green Island, Washington.

The main thrust of Slow Food is to preserve and encourage traditional foods, beverages and recipes that are “endangered by McNuggets and Monsanto,” Petrini says, referring to both our obsession with unhealthy fast food and the increasing and uncertain role of biotechnology. “It’s a union of education, politics, environment and sensual pleasure,” says Petrini. The goal: The propagation of leisurely, more epicurean eating habits and a more enlightened and patient approach to life in general.

“Slow Food is an international movement dedicated to saving the regional cuisines and products of the world,” says Patrick Martins, president of Slow Food USA. “It could be style: barbecue, cajun, creole, organic — anything that’s fallen by the wayside due to our industrial food culture.”

Slow Food calls its local chapters convivia. Members organize food and wine events and other initiatives to create conviviality and promote the cause. According to Marsha Weiner, who leads the 200-member Washington, D.C., chapter, “Each chapter is different and independent. Here in D.C. we organize farm visits, hands-on demonstrations with chefs in their kitchens, lectures and social events.”

The 16-member State College, Pennsylvania, chapter organizes potluck dinners, lectures and educational trips. Says co-leader Anne Quinncorr, “Mass-produced food had the good intention of getting more affordable food to the greatest number of people. But there was no foresight given to environmental impact. A peach grown by a small-scale suburban farmer may be a bit more expensive, but it tastes like a peach, and when you buy it you’re keeping that farmer in business and fighting urban sprawl.”

For more information: Slow Food USA: 212-965-5640 • www.slowfoodusa.org.


to the top


© COPYRIGHT 2004 by New Bay Enterprises, Inc. All rights reserved.
Last updated May 13, 2004 @ 1:30am.