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DEL.ICIO.USSlow Food is Slow Moving
The Atlanta Journal-Constitution
I had the pleasure of speaking briefly to a Rotary Club group today and was asked to pick my own topic. When I asked the members to let me know by a show of hands if they knew what the Slow Food movement was — only one person raised a hand.
For us to think for a moment about where our food comes from has become totally foreign to us. How can that be? How can school children in Rhode Island think that corn comes from a can? How can a housewife in Dunwoody not understand the difference between a hot house tomato and one that was grown locally? Why is a strawberry shipped from California weeks prior cheaper than one grown upstate?
This Thanksgiving let’s give thanks — and a shout out — to the chefs and restaurateurs who are bucking the distribution system and bringing to Atlanta’s table fresh and local — as often as they can. My favorites? Anne Quatrano, Michael Tuohy and the guys at Five Seasons Brewery.
Who are your favorite slow-food chefs?
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