slow food

Cooking with whole, nutrient dense foods is a daily ritual for us.
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On our two burner Coleman stove, I chop, braise, and lovingly assemble three healthy, nourishing meals every day.
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There is something grounding about preparing your own meals from scratch. Simmering onions and chopping potatoes is therapy, a deep and vital connection to the source of our life force.

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If you’re into “slow food” — the ethical response to “fast food” — you probably want to know how the animals were treated or whether pesticides were used on your vegetables. Now, the “slow fashion” movement is in the same spirit.

“It’s about understanding the process or the origins of how things are made,” says Soraya Darabi, co-founder of the clothing line Zady. “Where our products come from, how they’re constructed and by whom. Slow fashion is really indicative of a movement of people who want to literally slow down.”

The Zady “slow fashion” t-shirt is made entirely in the U.S. by companies that Bédat says try to be eco- and labor friendly. It costs $36.

Slow Fashion Shows Consumers What It’s Made Of

Photo Credit: Zady

Shifting from Tea Bags to Loose-leaf Tea

We’d really like to see tea culture move away from tea bags and towards loose-leaf tea.

Loose tea may take a tiny bit more time or effort to prepare…but isn’t tea about slowing down, taking a refreshing, mindful break?  Maybe that extra time in preparation can actually make you get more out of your tea break.  Loose tea can fit more with the deeper aspects of the culture and experience of tea.

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Local Food of the Week:
Jaboticaba

This week’s food is Jaboticaba (also jabuticaba). Jaboticaba is a grape-like fruit that grows in little clusters on the bark of the tree it comes from. The skin is dark purplish black like the color of an eggplant, and the flesh on the inside is white or slightly pinkish. Originally, this plant was indigenous to Brazil, however it is able to grow in many other countries with tropical climates.

Jaboticaba has a very short shelf life and begins to ferment only 4 days after harvest. This fruit reminds me a lot of a concord grape with thicker skin and larger seeds. The skin on the fruit is edible and has a slightly sour, pine like taste.

This fruit is very high in antioxidants and has anti-inflammatory properties. The skins can also be dried and used as a paste on burns and scrapes. There have also been studies that have shown that several components in the fruit have cancer fighting properties as well.

We are proud members of Slow Food Utah, and want to share with you a little bit about the organization, our beliefs, and what we stand for.

Slow Food is a non–profit, eco-gastronomic member-supported organization that was founded in 1989 by Carlo Petrini to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. It 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.

“The mission of Slow Food is good, clean, and fair food for everyone. Slow Food people are connoisseurs of taste, protectors of food heritage, and champions of local producers.“

From Plate to Planet

In the United States, members of Slow Food USA’s 200 chapters celebrate the amazing bounty of food that is available and work to strengthen the connection between the food on our plates and the health of our planet. Our members are involved in activities such as:

  • Raising public awareness, improving access and encouraging the enjoyment of foods that are local, seasonal and sustainably grown.
  • Caring for the land and protecting biodiversity for today’s communities and future generations.
  • Performing educational outreach within their communities and working with children in schools and through public programs.
  • Identifying, promoting and protecting fruits, vegetables, grains, animal breeds, wild foods and cooking traditions at risk of disappearance.
  • Advocating for farmers and artisans who grow, produce, market, prepare and serve wholesome food.
  • Promoting the celebration of food as a cornerstone of pleasure, culture and community.

Good, Clean and Fair

Good:

The word good can mean a lot of things to a lot of people. For Slow Food, the idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture & regional diversity.

Clean:

When we talk about clean food, we are talking about nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.

Fair:

We believe that food is a universal right. Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.