Re: Slow Food update
- Subject: [cg] Re: Slow Food update
- From: Cynthia Price firstname.lastname@example.org
- Date: Wed, 19 Oct 2005 15:59:05 -0400
A lot of chefs and good cooks seem to be attracted to Slow Food, so they could do preparation and cooking demonstrations for lower income gardeners at or near the gardens, using whatever is in abundance at a given point in the season.
Each Slow Food convivium has to see where it comes down on inclusivity issues, but I know that I am not able to afford to join Slow Food. That hasn't excluded me from participating altogether, but I think that's because I was part of the group that pushed for forming a convivium. It seems that just at that level some thought should be given to the subject, some more flexibility maybe. On the other hand, that's not necessarily a discussion for this list.
Greater Grand Rapids Food Systems Council
On 10/19/05, Sharon Gordon <email@example.com> wrote:
> In the past there's been some discussion on the list that the Slow Food
> movement is more accessible to people in the upper half of the income
> spectrum. However one of the goals of Slow Food is to bring good real food
> everyone. In 2004 the group asked each Slow Food group to partner with a
> local school to create a school garden. This was to connect children with
> gardening and healthy eating at a young age.
> Recently the founder of the Slow Food movement was visiting the US from
> for meetings. While eating a meal with Alice Waters (a Slow Food
> International VP, restaurant owner, and long term promoter of good natural
> food) and the Mayor of San Francisco, the table was discussing how to bring
> Slow Food's image and work more in line with its goals to bring good food
> everyone. As they and the other five people at the table were discussing a
> broad range of ideas, the mayor told the group about the large number of
> complaints he gets about the food at one of SF's large homeless shelters.
> They realized this was an opportunity and so Slow Food will provide
> and resources to the shelter to both feed people better and teach them
> eating well.
> They are working out the details this week, and hope their plan can be
> replicated at other public health places including a couple of local
> hospitals. Their initial planning looks like it won't cost any more. As
> Slow Food founder points out, food doesn't have to be expensive to be good.
> doesn't have to be fancy food, he says; it has to be good, clean and fair.
> So I don't know how things will work out over the short or the long term,
> it seems likely that this could be another opportunity to connect Slow Food
> people with community gardens through
> 1) Creating more community gardens where Slow Food people and people eating
> shelters and soup kitchens can grow food for the kitchens.
> 2) Rotating community groups can grow food for designated places such as
> garden that Jim works with.
> 3) Community gardeners might serve as good sources of recipes for regional
> food made from natural ingredients and emphasizing fresh seasonal produce.
> 4) Other ideas?
> The American Community Gardening Association listserve is only one of ACGA's
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> out how to join, please go to http://www.communitygarden.org
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