Then. How did the Slow Food movement begin?
“People gathered to shut down the opening of a McDonald’s on the Spanish Steps in Rome, chanting, “We don’t want Fast Food, we want Slow Food.” But they did so while serving penne pasta to the passersby. From the beginning, it was protest and pleasure, all in one.”
“So far, the basic question has been about our identity: Should we be a movement that meets the interests of those who are naturally drawn to us and who can afford to take part, or should we be a movement that meets the needs of those who are most dependent on our being successful — and who are most vulnerable if we fail?”
“The only way we can get there is through building a movement that derives strength by being for both. For youth and elders; for food access and for food traditions; for farmers, workers, and eaters. One relies on and strengthens the other. We will come to see that preserving a food tradition, renewing a rare breed, and even just sharing a meal together can all be profound political acts — and that, in the end, good protest can start with a pot of good pasta.”
taken from Slow Food USA president’s insight into the organization’s identity:
If you’re free on Saturday, come to this great community event taking place at the Lord Stirling School, located at 101 Redmond St (across the street from Public Safety Building).
The last NB Community Food Alliance forum was not only insightful, but inspiring. New Brunswick needs a food change – people deserve better access to food that is also good for them. The exciting thing is that the community is coming together to make this change happen. Organizations, businesses, the university and individuals are slowly opening up new possibilities that will bring real food to the forefront.
Come get the scope, share your ideas, and be inspired!
Crackly crusts, chewy insides, hot and steamy straight out of the oven…it’s the beginning of a tender, necessary addiction.
Making bread is daunting, but making 5 minute artisan bread – ok, I’m listening.
It’s especially convenient for us college kids, lacking time. Let’s call it a compromise – slow food, done fast.
The simple recipes come from Artisan Bread in Five Minutes a Day
Curious? Want to give it a try? The book has many different varieties you can make, but here’s a recipe for a quaint little European peasant loafEnjoy.
Cutting the federal deficit by $1.2 TRILLION sounds real scary. How will it affect food and farming programs? We don’t know, but if the wrong moves are made, it may get ugly. Slow Food USA has a proposed solution; their “Recipe for Change.”
It’s quite simple, actually.
To help balance the budget and drive local economies, the Super Committee needs to:
- Reform subsidies for commodity crops like corn and soy.
- Protect all funding for nutrition assistance programs (food stamps).
- Maintain funding for conservation, new farmers, and other programs that support sustainable farming and ranching.
It’s our job to let these folks know what we want. So please take a few seconds (literally) and fill out THIS PETITION
to urge Congress to protect our food supply, and not make a disastrous mistake when trimming the deficit. This is our FOOD we’re talking about!
Can’t see the image? Click here.
With Halloween around the corner, Slow Food Rutgers participated in Monster Mash, a safe alternative to trick-or-treating for New Brunswick kids.
We whipped up a batch of pumpkin cookies, and made goody bags with the recipe inside. That way the lil ones can make their own at home, and realize how awesome baking can be 😀
We had lots of serious artists coloring away at our table, crazy costumes, music, and batches of fun.
What to do on this Halloween evening? Whip up some treats. Spicy caramel popcorn? maybe Sweet and Salty candied nuts? Or just go to Gojee.com, type in what you’re craving, drool a little bit, and run off to the kitchen armed and ready to make something scrumptious.
Happy Halloween Slow Foodies <]:^)