A slow food movement has arisen to counteract fast food and fast life, by encouraging us to revalue the time we spend on preparing, sharing, and consuming food.
the possibility of building a movement committed not only to the simple pleasure of the shared meal and paying the farmer fairly but to becoming a force for social change -- is what first inspired me about Slow Food. It inspired all of us.
He also reminded us that in America this shift away from industrialized food is already progressing. In the past few years we have seen an eruption of food consciousness—microbreweries and farmer's markets across the country, for example. We are moving in the right direction.
EAT REAL FOOD. This is the advice of a thousand health advocates at a thousand typewriters in a thousand books. The problem is definitional: What is real food?
The philosophy of Slow Food is "good, clean and fair food.
How long will you wait for the perfect cup of coffee?
Once about speed—sloshed into a paper cup and gulped on the ride to work—quick coffee now signals cheap coffee and not what customers want. More coffee shops are betting that a wait of four minutes or more is desirable.
Good morning. One of the great lies of preparing food in a slow cooker is that you can just set the thing up in the morning before work and receive a great meal at night when you get home.
It may be that Slow Food’s original focus on taste and the quality of food — on gastronomy — simply seemed too narrow, and therefore elitist. But at least since its “Puebla Declaration” in 2007, Slow Food has become a force to be reckoned with, probably the only international organization that integrates concerns about the environment, tradition, labor, health, animal welfare … along with real cooking, taste and pleasure.
A new university in Italy aims to elevate gastronomy to an academic discipline—and put its students through a humbling workout.
The Slow Food movement has been at the forefront of the global cry for a desperately-needed paradigm shift, with the injunctive not to throw away modern comforts, but rather, to use them consciously and wisely.
As the dots were slowly connected, 15th and 16th centuries were a time of commodity-based exploration, a time when the transport of simple consumables went hand in hand with daring exploits and the romance of the high seas (or, if we’re being realistic about things, malnutrition, mutiny, and doldrums-induced boredom).
In terms of local, regional, national, and global awareness, the year 2013 was a standout for the Slow Food movement. More people than ever before were engaged with ideas and practices of farming sustainably, eating Foods produced locally, and making the time to enjoy eating as an activity involving connection with others, mindfulness, and conviviality. At the root of this communal crusade to spread the message of good, clean, and fair food, and to challenge the industrialization and homogenization of agriculture, is a movement that took seed more than 25 years ago.
We eat in our cars, at our desks, on the go, in front of the TV. We eat drive-thru, take-out, delivered, packaged and prepared meals. Why? Because it fits our not-enough-time-in-the-day lifestyles. Our food matches our lives.
Well, I'm certainly not the first one to think it—or say it—but we all need to slow down.
What is good, clean and fair, and doesn’t cost the Earth? The answer is ‘Slow Food’, according to a growing number of people worldwide.
Thirty-minute meals these are not, though we promise they’re not fussy. While the former sizzle and boil, these prefer to cook slowly—simmering on the backburner or braising until they’re fall-apart tender—and leave you to your own devices whilst you knit socks, add kindling to the fire, and do other things that putterers do.
Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.
Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food.
We are a not–for–profit organisation seeking to promote a better way to eat, celebrating the rich food traditions of the different nations that make up the UK, and protecting our edible biodiversity. We engage members of the public, food producers, chefs, businesses, academics and a global network, spreading and enacting our philosophies internationally and locally.
Slow Food 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.
The future of food is the future of the planet. Our mission as an international grassroots membership organization is good, clean and fair food for all.
The Slow Food Vancouver Island and the Gulf Islands Convivium works to supports farmers, breeders and artisan food producers to link with the consumer. We work towards safeguarding our right to food sovereignty.
Terra Madre Salone del Gusto is the most important international event dedicated to food and gastronomy. An enormous event composed of diverse factors: the Market, with exhibitors from five continents,
As founders of the slow food movement, these towns in Chianti want to preserve the pleasures of good living, good food, family, and friends.