Filed under: Slow Food | Tags: Anti-fast food, carlo petrini, Ecology, Grassroots Gourmet, Slow Food, sustainability, University of Gastronomic Sciences
Why Slow Food?
This non-profit organization has made it a top priority to combat the ways of fast-food and fast life that have completely engulfed modern society… Something that many in the Western world have integrated so intensely into their lives that they don’t even realize the consequences of their consumption.
Now, I hate to be preachy, but, not only is fast-food ultimately unsatisfying (we’ve all hugged a toilet bowl), the negative repercussions of eating that quadruple bypass burger outWEIGH the 30 seconds of enjoyment one gets while eating fast foods.
A little too much lovin'
Almost 30 years after its initial founding in 1989 by Carlo Petrini, the Slow Food movement has become a cornerstone non-profit organization that works in Europe and abroad to preserve sustainability and ethics within the food industry. Sadly the reason it was ultimately started was in protest of a McDonald’s opening near the Spanish Steps in Rome… but if anyone has been to Italy, McDonald’s locations are beginning to eat that country alive….
NONETHELESS the Slow Food movement has succeeded in communicating its goal to promote Ecogastronomy
Ecogastronomy: A branch of the ecology movement and as well as the culinary side of the anti-globalization movement.
Not only is the movement against fast food consumption, both on a personal and societal level, but also the production of these products. How much energy do we waste in producing mass amounts of food that will ultimately go to waste? Where has the culture behind cuisine vanished to?
I speak from the American perspective, but as a general society our relative loss of interest in food, and its origins may be one of the connections to our increasing body masses. When we no longer feel any real connections to the foods we eat, we break the chain in our relationship to the environment, our personal cultures and histories, and our health.
A quick exercise: Open your refrigerators for a moment. How many of the products that blankly sit on the shelves have readily identifiable ingredients? (if you answer is: “I only keep produce in the frigde”) Fine, how many of you know where that produce came from? Was that zombie GMO tomato grown in Mexico 3 months ago or was it grown organically by a local farm?
If you are interested in this subject and would like to join your local Slow Food chapter, become a member Here!!!!!!!
The movement has become wildly influential in Europe and abroad, with over 100,000 members in 132 countries, but together we can help it grow even further!
In the chaotic and unpredictable world we live in, it feels nice to be a part of something positive.
So eat well, and please, chew slowly 
Filed under: Consumer Health, Slow Food | Tags: Diet, food, Grassroots Gourmet, low carbon, quinoa, seitan, tempeh, tofu, vegan, vegenaise, Vegetarian
Sometimes the menus at Vegan restaurants seem like they are written in another language, below is a simple guide to decoding some of the most commonly used ingredients in a vegan/vegetarian’s diet…
Alright, so you’re in a hip vegan/vegitarian restaurant with your super cool bohemian girlfriend/boyfriend and you want to impress them by ordering something truly earth friendly. Looking at the menu however, it looks like it is written in another language (hippy-ese): “Freshly grilled seitan over a bed of local rainbow chard and quinoa” or perhaps you’d like to try the “terikayi tempeh with brown rice”
The girl/guy you’re with has ordered and is staring at you waiting for your decision, the sweat beads down your forehead and nervously you order something that you can’t even pronounce…
Luckily guys, I am about to create a comprehensive list to identify and explain some common vegan and vegetarian food items so you never find yourself caught in this embarassing situation. (you can thank me later) Here we go.
1) Tofu:
Sichuan Style Spicy Tofu
Tofu is a product made of soy protein rendered from soy milk. It is made in the same type of way as cheese in that the soy milk is cultured and the curds are pressed to ultimately form tofu. By itself, tofu does not really have any specific taste, but it is a delicious addition to meals with other prominent ingredients and powerful sauces as it takes on the flavor of whatever it is being prepared with. Tofu is a staple protein source for vegans and vegetarians. It is also dairy/gluten free.
2) Tempeh:
Marinated and Grilled Tempeh over a bed of veggies
Tempeh is nothing but a bunch of soybeans fused together in a natural fermentation process. Yeah I know, this sounds kind of funky, but it actually yields are really delicious nutty flavor and texture. Unlike tofu (which is also made from soybeans), tempeh is made up of a whole bean, rather than going under further refining processes. Usually, tempeh is served grilled and marinated (see above photo) and tastes particularly good with teriyaki sauce (in my humble opinion).
3) Quinoa:
Uncooked Quinoa Grain
Originating in the Andean region of South America, quinoa is a delicious protein-rich(12-18%) grain that adds heartiness to any vegetarian or vegan meal. Quinoa has a somewhat nutty flavor and retains the flavor of any sauce that it is prepared with, thought it also tastes good all by itself. It holds much historical value for native communities in South America but it requires a relatively long growing season in very particular climates. While the quinoa you find in the grocery store might not be grown locally, it is still a better option than pre-packaged, pre-cooked white rice (like Uncle Ben’s *cringe*)
4) Seitan: (a.k.a. Wheat Meat)
Seitan Steak
While that might look like a delicious steak dinner you would order at Houston’s, in reality that is actually not meat at all. I introduce to you, Seitan, a protein rich ‘meat-like’ food made from wheat gluten. Seitan is one of my favorite vegan meat subsitutes. It legitmately does taste like meat, minus the substandard slaughterhouse and high blood pressure. If you’re afraid of breaking too far away from your carnivorous lifestyle, Seitan is probably the closest thing you can have to the real deal. No weird textures here.
5) Vegenaise
Follow Your Heart's Vegenaise
Vegenaise is a common Mayo-type product that is found in almost every vegan restaurant, it can also be purchased commercially. Basically, this stuff tastes like mayonnaise, looks like mayonnaise, and has the same textures as mayonnaise. The only difference is that this product is made without the use of eggs or dairy. Because it is not made with animal products, it has ZERO cholesterol (real mayo has at least 5mg per tablespoon)!
Alright, though this list is not complete, it does offer a quick review of some of the most commonly used ingredients in vegan and vegetarian cuisines. So don’t be afraid folks, go out and indulge! hey, it’s good for you!
Filed under: Agriculture, Current Issues, Slow Food | Tags: Agriculture, Economy, food, GMO, obama
Sitting in class I began to think about our continously deteriorating economy… Are we on the brink of breadlines? Probably not… but what is the priority of preserving environmentally sound food systems in the hellish economy we now face?
In my opinion, developing a palate for the push away from GMO foods would actually probably save us money in the longrun, devoting more funding towards the exploration/development of food systems that benefit our wallets and stomachs.
What do you think? Is there/should there be space for focus on food in the world economy at this point? or are industrialized food sources here to stay and grow to even more astronomically large and monopolized levels?
Also, with Obama as the supposed Messiah of the world, do you really think he will do much to save the current state of our national health and food mentality, or are we (for lack of a better phrase) Gastronomically screwed?
There is so much potential for new jobs to be created in these fields, it is just a matter of motivation and strength of knowledge within the global market. (both by consumers and producers)
DISCUSS!
Filed under: Slow Food | Tags: Artisan Food, FDA, food fear, Pasteurization, Raw Milk Cheese, Slow Food, sustainability, US food law
Since the 1940s the FDA prohibited production/importation of any raw milk cheese that hadn’t been aged at least 60 days. Why? Well…because raw milk chese is unpasteurized (heated above 140 Degrees) and is in theory chock full of harmful, death causing bacteria…While most of the cheese in the States is produced industrially, and therefore pasteurized, this regulation was not a real problem; however, shortly after, a movement of angry(?) American Artisan cheesemakers ignited in order to bring back the traditional methods of cheese production, using raw milk and traditional technology, produced on a much smaller scale than say… Kraft’s zombie cheese. (I hesitate to call American cheese, cheese, but for all intents and purposes..)
Now, Is this an appropriate reaction? Probably not. If we banned everything that killed people America you could say Ciao Ciao to pretty much everything from McDonald’s, most food products from China, anything with artificial coloring/sweetener, etc….. so basically everything on the industrial menu here in the US of A.
Thankfully, the FDA never went through with the raw milk ban. HOWEVER, they definitely don’t hesitate to remind consumers about the hidden dangers of eating raw milk cheese….to be honest, I am more afraid to eat a piece of the plasticky personality-lacking cheese that is being produced industrially, that is much more likely to make me sick to me stomach in all honesty.
Anywho, even though it is not illegal to produce, artisan cheese producers are having a hard time getting their feet back in the door of the industry. People are too scared to actually enjoy food, and good tasting food no less? Apparently Americans prefer the sterile, hospital quality, ‘SAFE’ foods that are so convieniently offered to the masses by these huge corporations. Many studies have been done however that prove the ability of raw milk cheese to be just as safe as the pasteurized stuff.
The Raw Milk Cheesemakers Association is committed to maintaining traditional standards of raw milk cheese production, and giving these artisan producers the opportunity to continue doing what they do best, making some delicious fresh cheese.
This is yet another example of why us Americans have very little sense of food tradition or craft, because every time something gets too good, we think it’s going to kill us.
Willing to take the risk…? Feast your eyes on some of these delish raw-milk cheeses that you have been missing out on:
"Oregonzola" and "Oregon Bleu" amongst many others from Rogue Creamery
Selection of Fresh Cheeses from Monteillet Fromagerie in Washington
Raw milk cheese produced by artisans in America is not only delicious but it is also environmentally friendly. Most of this cheese is made by hand or at least in small-scale production facilites, reducing carbon emissions. As well as the fact that most of the animal’s used for this processed are family owned and well treated. PLUS, by purchasing artisan cheese you are not only doing yourself a favor, but you are also supporting the local economy, instead of funding another one of Kraft’s (sorry but this is the biggest industrial cheese producer that comes to mind) new “food system facilities”.
For more info on Raw Milk Cheese, Check out :
Filed under: Slow Food | Tags: Agriculture, carlo petrini, consumer behavior, food, health, Local Food, organic, slow food movement, slow food nation, sustainability
So I’ve been using this term ’slow food’ as my basis for talking about a lot of the ideas on this site. What exactly is slow food? And why is it so important to me? Well, The Slow Food Movement was started by an Italian man named Carlo Petrini in Italy to combat fast food. Some of the ideas the movement promotes are eating locally, preserving local culinary traditions/recipes, sustainable farming, ethical treatment of agriculture, animals, and farm workers, and most of all, acheiving immense gastronomical pleasure. The organization was started in Italy, however; now it has over 83,000 members (including myself) in over 122 countries worldwide.
In a world where convenience and speed are highly valued, we, as a global society, have lost touch with the true pleasures of the Earth; succumbing to the Fast Life and leaving very little time to slow down and enjoy the scenery. Life is too short to rush through things.
Through education about taste and local foods, we can learn to recognize what is truly good and where it can be found. As we become more educated about these topics, no longer do we need to rely on fast food (in the broad sense) to fulfill our gastronomical desires. According to the Slow Food Movement, it is time to rediscover our surroundings, one bite at a time.
From his book, Slow Food Nation, Carlo Petrini writes,
“Drawing on [the gastronome's] long experience in the quest for the good, for culinary pleasure, he discovers that there is also a different world of production and consumption, parallel to the currently dominant one, which contains the seeds of a better global system.”
“At one point in our history, gastronomical pleasure was considered a reservation for the high cultured wealthy class; however, now this quest for good, clean, and fair food is the very basis of our survival. All people, from every socio-economic class, deserve to eat the healthiest, most pleasureable food possible.
We must join together as a society eat our way to culinary enlightenment, and break our addiction to the draining, fast-paced, and bland world we have accepted for too long.
I read the book and it totally changed my perspective on the realities and dangers of the industrialized food business. By getting informed I was able to re-evaluate my habits, and join with others to help promote a better future, both for myself, the environment, and my grumbling stomach.
Check it out, it makes a really interesting read.
YOU can buy the book from the Grassroots Gourmet Store! Conveniently located on the links section to the left!
And thus begins a new Category on the blog, “Slow Food”. As a Slow Food USA member, very exclusive (HAHA), I attend various events/lectures about current trends and whatnot in the Slow Food culture. Through me, you all can vicariously be a part of the fun. Updates about these events and Slow Food info will be added occassionally to this category.
