Slow Food on no dough
by 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!); bean, cheese and veggie burritos ($2.00—better!) and chicken noodle and minestrone soups with biscuits ($1.90). But guess what? Even those humble favorites made with ingredients from Market Basket and Shaw’s are out of range for a family of four earning $44,100 a year, which 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]
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