Slow Food in Tucson

June 5, 2013 — iron chef, posole, Ryan Clark, Slow Food

The Slow Food movement is a worldwide pushback to fast food.  We all know, more or less, what is intended by the phrase fast food, but only after some examination does the core meaning of Slow Food emerge.  As a food hippie from the 1960’s when health food and coops and gardening were a reaction to the available sources and quality of nutrition, I do not need coaching in this matter.  In fact, I eat more convenience foods now than ever because I purchase a bit of fake meat from time to time. I am sometimes now a lazy food hippie at Trader Joe’s frozen food aisle.  My core belief is that we need no packaged or processed foods in our lives unless we do that processing ourselves.  Slow Food is out to change the conditions of farming, eating, and distributing food.  I applaud the whole thing.  They (we) are making strides.

This movement started in Turin, Italy and has fortunately spread as a philosophy and an organization.  I joined this year and my first impression is really good.  We attended tasting held by the Slow Food Southern AZ chapter at Lodge on the Desert.  The event was inspirational and very reasonably priced.  I, for one, loved having the posole deconstructed so I could have it without the pork.  Ryan Clark was one of many chefs showing off their talents for a happy crowd.