The Taste-Based Workshop Series presents:

The Spring Place-Based Dinner - Focusing on the Driftless Area of Southwestern Wisconsin

Family Dinner Night

Argentine Empanadas - April 30, 2008

Slow Food UW Movie Night - April 24, 2008

Slow Food UW is hosting its first movie night!

Tampopo

Mention in Chef2chef article!

Slow Food in Action

By Chloë Dowley

For a self-titled “Slow” movement, Slow Food is growing at a surprisingly rapid clip. Here in the United States, a growing network of food activists is working to educate the general public about their cause. In a country where the average citizen eats three hamburgers and four orders of French fries each week, it is no small feat to convince people to sit down for a home-cooked meal. Despite these obstacles, Slow Food USA’s efforts seem to be paying off; chapters are sprouting nationwide, small farms are making a comeback, and well-known chefs are joining the cause.

A Slow Snapshot

Slow Food’s US branch was established in 2000, with an office in New York City. Eight years later Slow Food USA boasts 170 local chapters (or “convivia” in Slow Food-ese), in nearly every state. Events sponsored by Slow Food convivia can vary greatly. Genya Erling, coordinator of University of Wisconsin’s new Slow Food chapter, reports that their group organizes themed dinners in which participants “cook, learn, and eat together.” Other convivia host tastings, cooking and gardening workshops, film series, or farm visits.

Slow Food on the Table

Slow Food’s principles have a strong following in the culinary world. Many of the country’s top chefs are vocal supporters of the movement, incorporating the fresh, local flavors championed by Slow Food into their restaurant’s menus. Slow Food’s efforts have also helped traditional foods, such as Creole Cream Cheese (a favorite for over 150 years in New Orleans) come out of near-extinction, by providing support and publicity to producers.

Traditional Flavors Meet Modern Technology

Although hard-core Slow Foodies turn up their noses at time-saving devices such as microwave ovens, the movement’s traditional culinary practices don’t extend to computer usage. Do a search for Slow Food online and you’ll find a plethora of resources. A number of food blogs centered on the Slow Food movement have also appeared in the last few years. The Slow Cook, for example, declares in his online Manifesto, “Sit, eat, drink. Enjoy good food made by caring hands. Enjoy food eaten slowly, in good company.”

The Big Event

Slow Food Nation, whose mission is to “inspire and empower Americans to build a food system that is good, clean, and fair,” is based in San Francisco. Founded by chef and food activist, Alice Waters, this group is working on its first national event, a weekend of talks, workshops, films, and, of course, food to promote Slow Food principles.

A Slower Future?

No one can predict the future of this relatively young movement; however there are a few signs that it’s hear to stay. For example, the New Oxford American Dictionary named “locavore” (someone who eats locally produced food) word of the year for 2007. As legions of chefs join this “food revolution,” it may be up to the next generation of culinary school students to decide the fate of our nation’s eating habits.

Sources

• Fast Food Nation, Eric Schlosser
• Oxford University Press
• Slow Food Nation
• Slow Food USA
• The Slow Cook

About the author:
Chloë Dowley is a freelance writer specializing in culinary topics. She lives on a farm in rural Maine where she tries to embody the principles of Slow Living, while keeping up with her 18 month-old son.

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http://www.chef2chef.net/slow_food/slow-food-events.php