What Is Slow Food > Slow Food USA Blog
Posted on Tue, December 02, 2008 by Jerusha Klemperer
The fact that the EU won’t allow in most genetically engineered crops is a fairly good indication that there may be good reason to be skeptical about the healthfulness of genetically modified food in our food supply.
The USDA doesn’t think so. They would like to deregulate the use of genetically engineered corn, specifically “corn genetically engineered (GE) to produce a microbial enzyme that facilitates ethanol production.” Because ethanol as an alternative to oil still seems like a really good idea to them.
If you have a strong feeling either way about this, (i.e.: keep those deregulations coming! or I ain’t scared of no GE corn!) you have a forum to express it, directly to the USDA; they are having an open comment period through January 20th, 2009, and will actually read and register and consider all of your comments.
Make your voice heard by clicking here!
Posted on Wed, February 20, 2008 by Jerusha Klemperer
"Only in America," points out Slow Food USA staffer Cecily, "is the choice between rent and food turned into an advertising gimmick."
And a question: is just one person meant to eat the two breakfast sandwiches AND the four cinnamon buns? Just checking.
On Sunday, as we all know, the largest beef recall in history. And papers around the country now advising consumers to "Eat local meat." Novel! For a nicely-put Q & A with Michael Pollan via Newsweek.com, click here.
As NYC-based site Gothamist puts it, it is all a moo(t) point–much of the meat had already been eaten. The waste (of recalled meat) is staggering, the videos (and the reality they reflect inside slaughterhouses) are upsetting. Incredulity all around.
Posted on Mon, August 27, 2007 by Jerusha Klemperer
The folks in Florida have noticed the wisdom of eating locally:
Rat poison in pet food from China. E. coli in bagged spinach from California. Peanut butter tainted with salmonella from Nebraska. Cans of chili sauce bursting due to botulism.
Food safety recalls and warnings are undermining our confidence in the commercial food industry. The response: Buy local from small-scale, local farmers you know.
"I don't trust the U.S. government when it comes to the food supply, said Fort Pierce resident Karen Cosoy. "If it's important for you to eat healthy, there's no option but supporting local farms. You know that they're not using pesticides. The stuff you get at the supermarket, you don't know how they processed it or whether they even processed it at all. You don't know what they used to make it look so gorgeous."
Eating local also has an environmental appeal. Most produce stocked in supermarkets — and even at many roadside stands and farmer's markets — comes from wholesalers who truck food here from afar, especially during our hot summer.
People have started telling me that " 'sustainable' has gone mainstream." Sure hope they're right.
Slow Food International also runs a publishing company, Slow Food Editore, which specializes in tourism, food and wine. The library now contains about 40 titles and houses Slow, the award-winning quarterly herald of taste and culture, available in five languages: Italian, English, French, German and Spanish.