Slow Food USA Blog
Reflections, insights and news about the food movement and “going Slow”
May. 30, 2014
Have you ever looked into your cupboards and sighed because you couldn’t figure out what to make for dinner? If so, Katherine Deumling is here to help. Deumling is the woman behind Cook With What You Have a Portland-based company that encourages people to experiment in the kitchen with new ingredients while still relying on familiar staples. Her recipes celebrate fresh, seasonal fare and use simple techniques to build confidence in cooking with what’s on hand, without last-minute runs to the grocery store.
May. 22, 2014
Sherri Brooks Vinton has been knee-deep in the Slow Food movement for more than a decade. In fact, Sherri credits Slow Food USA for helping to guide her through complicated issues and inspiring her to write the "Put ‘em Up!" preserving series. We caught up with Sherri last week to talk about her latest book in the series: "Put’em Up! Preserving Answer Book."
May. 22, 2014
I’ve been cheating lately on my intimate relationship—the one I have with Italian food. As a master student at the University of Gastronomic Sciences, I have an unfailing passion for food and relish the opportunity to indulge in the incredible Italian cuisine that surrounds me. Yet for dinner last week I swapped out eggy tajarin al ragù for Israeli shakshuka and challah, and a few days later, I opted not to have a morning cappuccino and freshly baked cornetto at the local Caffè Converso, in exchange for a Hungarian chocolate pastry called kakaós csiga. Should I feel ashamed? The traditionalists I live amongst in the town of Bra may question these out-of-the ordinary foods, but here at UNISG, it is all part of the learning experience.
May. 21, 2014
In the SFUSA Food News we have featured a number of recent articles that address the shrill and troubling tone that accompanies the GMO debate. Our side sends out plumes of smoke to alert consumers to the dangers of polluting our food supply with untested and unproven GMOs. The other side accuses us of Malthusian desires to starve the planet. Though we may find the science that supports our side compelling, it is safe to say that consensus about the safety of eating foods that contain GMOs does not yet exist. Consider what is to be learned from global warming debates. Overwhelming consensus among scientists about rising temperatures persists. And yet, the public relations campaigns to stymie policy changes have kept meaningful change at bay.
May. 21, 2014
The New Oxford American Dictionary defines “gastronomy” as “the practice or art of choosing, cooking, and eating good food.” Carlo Petrini reckons that, in its thirty-year history, Slow Food has—at first unwittingly, then consciously—reformulated the meaning not only of the word but also of its practical and theoretical implications. He explains how in his impassioned new book "Cibo e libertà", to be published this Fall in English as "Food and Freedom".