FRIED COFFEE

The Slow Food movement begun by Carlo Petrini is experiencing an acceleration of distaste from critics who feel  Slow Food America has become elitist in pursuing esoteric and expensive foods.  An article in the East bay Express by Alastair Bland explores the issues at “Changemakers Day”(sic),  a panel discussion segment of Slow Food Nation.

The points he raised caused me to reflect on my own image of slow food as a philosophy of good cooking with wholesome ingredients prepared from scratch, as opposed to pickup/take home,  or purchasing cooked roast beef and a package of mashed potatoes at the grocery for microwaving.  I  believe a well cooked meal at the family table serves both the appetite and the cohesiveness of the family unit

I had intended to go into the further issues of corporate farming,  CSA,  and organics but I think this article by Tom Philpott at Grist and the following comments covers the entirety of the debate handily.

There is room for artisanal and heirloom foods in the Slow food Movement especially when used as fund raising events.  After all classical music and Car Talk share the same venue.

“There are may of us who cannot but feel dismal about the future of various cultures. Often it is hard not to agree that we are becoming culinary nitwits, dependent upon fast foods and mass kitchens and megavitamins for our basically rotten nourishment.”

M.F.K. Fisher