Slow Food on no dough
Jun. 21, 2010by Anastacia Marx de Salcedo, Slow Food Boston
This post was going to be upbeat, a scrappy guide to eating the Slow Food way* without a) blowing your entire bi-weekly payroll deposit or b) devoting all your waking hours to foraging, gardening, CSA pick-up, food preservation and early Rombaueresque cookery (double boilers! triple sifting!).
Ain’t gonna happen.It’s not that I haven’t tried. Last winter, I ran a children’s cooking class in which we focused on the über-affordable. Gleefully wielding all sorts of easily weaponized kitchen tools (knives, graters, rolling pins), my posse of babychefs prepared three kidlicious meals: pepperoni pizza ($4.60 per person—ouch!); can spend a whopping $1.25 per person on meals.
Can we agree that, under these circumstances, it’s hard to even think the words local and sustainable?
[to read the rest of this post on Public Radio Kitchen, and an interesting debate in the comments section, click here]backcomments powered by Disqus