Re: Slow Food
- Subject: Re: [cg] Slow Food
- From: David Smead firstname.lastname@example.org
- Date: Tue, 5 Nov 2002 12:06:26 -0800 (PST)
Adam and others,
I can't tell you much about fast foods, having never eaten Macdonald's
fare, and only once at Wendys, and I don't know much of anything about the
`Slow Food' movement. But it could shine some light on wholesome food, and
maybe even convince the `elitist' that time spent on food production and
preparation is time well spent.
I tell people that I learned to cook out of self-defense, and there's more
truth to that than people realize. Only when you cook something yourself
do you really know what the ingredients are.
But slow is a bad word, unless it implies `slowly eaten' in which case
it's good. But many foods that take a long time to reach the right
texture and flavor, like pea soup, are very quick to prepare. In fact,
many wholesome meals can be made in the time it would take to drive to a
fast foods place to pick up, and that's something more people need to
know. The problem is, people shop in the aisle with all the `convenience'
semi-prepared foods, when they should be shopping in the fresh organic
section, if they aren't growing their own.
But all this talk about food has made me hungry. I'm going to throw some
organically raised onions, carrots, parsnips and potatoes into my soup pot
with some organically raised chicken and soup stock left overs. By the
time salad from organic chard, kale, arugula, broccoli and garlic is
prepared and consumed, soup will be ready for lunch. After simmering the
rest of the afternoon, it will be perfect for a light dinner. Total prep
time - 30 minutes; total gardening time - a couple hours a week.
On Tue, 5 Nov 2002 Adam36055@aol.com wrote:
> "Elitism" means in this regard, that folks whose backs are not against the
> wall in this financial climate are taking the trouble to try to engineer a
> bit of positive social change from above, i.e., "Slow Food." Lots of good
> things happen that way - i.e., national forests and preserves, museums,
> performing arts centers and now...Slow Food. Good on them! I'm not suprised
> at the $300 cost of the conference - as conferences go in big cities, that's
> cheap. It's not the effort to cook that's hard, it's the making of time in
> an American society that puts its emphasis on economic production instead of
> nuturing families. Remember when one income could support a family? Those of
> us with grey hair do.
> And I think that the best think we all could do is to relegate the television
> to a closet where it's taken out in the same way that we pull out a steam
> iron. It would mean that we would have to make a concerted effort to turn on
> the boob tube, even for PBS.
> Years back when my son was small and I worked nights as a bartender and my
> wife worked days, I cooked alot in our good French enameled cast iron pots.
> Never see me with a no stick pan. I'd cook a chicken for a sit down dinner
> on my night off the bones would go into the stock pot the next morning as my
> kid was convening with Bert and Earnie. The thanksgiving turkey became the
> basis for an evolving pot a feu until April. I even baked bread, kept dough
> in the fridge to make impromptu pastries - I loved black peeled bananas
> because they made the best banana bread! Then we became vegetarian, my wife
> went back to school, my son got involved in the usual activities of a growing
> kid, I went on a 9-5 type schedule and merely surviving in the city became
> incrementally more difficult. Little by little, with all the non-home
> activities that started creeping into our lives, we started seeing Chinese
> take out containers, quickie stir fries, cheeses, and pret a porter dishes
> from Zabar's and Fairway in our fridge. Store bought bread ( no hardship in
> NYC with our good bakeries) became a way of life.
> "Slow Food", what folks like me call cooking, has become something I do on
> fall and winter Saturday afternoons after synagogue and whatever chore that
> I've been dragooned into by my wife or community has been satisfied. I pull
> down a large French enamel red cast iron pot, pull out some frozen stock, or
> throw in some Italian Plum tomatoes, some tomato paste and fresh garlic and
> dried basil from the garden or puree some squashes or root vegetables from
> the garden or whatever we need to do to make a real meal. The last of the
> fresh hot pepper from the garden are going into this Saturday's chili ( with
> ground up dried peppers from earlier in the season.) Finished making our
> pesto last week, of which I've frozen some for January and February when
> we'll really need a taste of summer.
> Maybe we need to have more pot lucks in our gardens, off season pot luck
> dinner/fundraisers in the off season. It's OK that the rich folks have
> started this "Slow Food" thing. Maybe some of us will get off our cans and
> not open so many of them.
> Bon appetit,
> Adam Honigman
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