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.
Cooking with whole, nutrient dense foods is a daily ritual for us.
On our two burner Coleman stove, I chop, braise, and lovingly assemble three healthy, nourishing meals every day.
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.
Famous California vegan restaurateurs under fire over revelation they eat meat
The California-based husband and wife founders of celebrity-endorsed vegan restaurant group Cafe Gratitudesay they have received death threats after it was revealed last week that they are raising, slaughtering and eating animals on their farm north of San Francisco. (Gasp!)
Matthew and Terces Engelhart, both in their sixties, who opened the first Cafe Gratitude in 2004 and whose celebrity followers have included Gwyneth Paltrow, Beyoncé and Sacha Baron Cohen, countered the firestorm of criticism with a defense of the “regenerative agriculture” methods they now use on their Be Love Farm in Vacaville, calling it a personal choice made in the privacy of their home.
“We started to observe nature and what we saw is that nature doesn’t exist without animals,” says Matthew Engelhart about his “transition” into meat products after nearly 40 years of vegetarianism.
Alice Waters (chef, author, activist and UC alum) speaks at UCLA’s Science and Food event Edible Education about the ways in which food can be a catalyst for deeper transformations in education and culture:
“Cheapness. Cheapness. This one drives me crazy.
In the United States, there’s a complete mixing up of the idea of affordability and cheapness. There’s a deep feeling that value is equated with bargains. No one understands the real prices of things anymore because 1.) no one tells them and 2.) everything is supported artificially with subsidies and corporate sleight of hand and credit.
I can’t tell you how many times I’ve been accused of being a Farmers market philanthropist because I believe in paying people for the true cost of their food and their products. And people say that I’m artificially driving up the prices of food in the markets. And I say, it’s the discounted prices that are artificial. I feel that it’s my responsibility to pay for the true cost of things, if I can.
The truth is — and I think we all need to learn this — things can be affordable, but they can never be cheap. When I hear somebody say, "I just got something cheaper here,” I feel intuitively that somebody, somewhere is being sold out.
You can not not pay for something here, without somebody over there not getting what they deserve. Or you can not not pay for something here and not expect to have other problems in your life over there. Like with the environment. Or your health. Or with the quality of your teachers. In a sense these deals cost more and more for all of us.“