Feel free to delete this if it has been addressed. I looked through the postings and didn't see the topic specifically addressed.
"Slow food" is movement and a web site
, and a way of thinking about food and where it fits into our lives. From their website, "Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment."
My knowledge of slow food is mostly from NPR radio, so I may not be correct on all of the details. From wikipedia
, "The Slow Food movement was founded by Carlo Petrini in Italy to combat fast food. It claims to preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an ecoregion. It was the first established part of the broader Slow movement. The movement has since expanded globally to over 83,000 members in 122 countries."
Not being one to join every movement that piques my interest, or one who likes to be fundamentalist anything, I tend to interpret the concept primarily as what I can do to avoid fast-food, factory-made-food, and convenience food. In addition, I try to emphasize using locally or home-grown food that are recognizable as what they are - an apple, an eggplant, a tomato, some rhubarb stalks. To me, slow food is about flavor and enjoyment. Slow food is more seasonal - you can only get fresh peaches 2 months out of the year, and fresh tomatoes for 3 or 4 months. If it is winter, those grapes are not locally grown. We freeze when we have extra for some foods. Of course, flour, potatoes, and some other commodities are not local or seasonal, but are still staples of the diet.
With that introduction, I'm still looking for foods that fit into this concept. Since joining A|N, I've learned to make hummus
, which I now make twice weekly from the raw ingredients (albeit none locally grown!). Thank's to Sydni's influence
, I started making my own yogurt, which I love - so different from the store-bought type, tart, and as barely-sweet as I want it, and smooth instead of jelly-like. I have used local fruit in the yogurt - just a puree with some honey. In both cases, these foods fit nicely into my life, even though I work long hours. Both require minimal active preparation, just some long waiting times that can be overnight or while at work.
In the past, I made my own bread, but not so much any more. Maybe I'll give it a try tomorrow. It was a great 'tradition', soothing, almost a form of meditation. I don't know why I stopped. We also used to make our own pasta. Last week, we went to a Korean restaurant, and wound up sitting facing the kitchen. It was amazing watching the cook make the noodles by hand, stretching the dough into long strings. Now I'm thinking about making our own noodles again.
Just curious, is the 'slow food' concept part of the thought process for forum members? What do you make that would fit into this concept? Can slow food, and a very busy schedule, be compatable? Do you try to find local products or local cuisines as part of your culinary style?