Slow Food Los Angeles

Good, clean and fair food access for all of L.A.

In the News… Friday, February 1, 2008

† “Friday Five: Dan Barber’s Five Things to Give Up for Mother Earth”: Chez Pim, the blog of Pim Techamuanvivit, has garnered loads of praise over the years for its gastronomic meanderings and enthusiasm for food, wine and related people and producers. As part of her Friday Five series, Pim’s latest post considers Dan Barber’s list of “five things to give up for mother earth.” Dan Barber is the chef and proprietor of Blue Hill and Blue Hill at Stone Barns in New York, and in Pim’s words, “Dan’s commitment to the environment is well known, but he is hardly a die-hard radical. He is a businessman determined to find a way to be both environmentally and economically sustainable – now that’s the way of the future.” Read the complete post for the five things at Chez Pim. It’s food for thought.

† “The Slow Life Picks Up Speed”: Writing for the New York Times, Penelope Green puts the spotlight on how other trades and disciplines are heeding the Slow call:

Alabama Chanin is run on the tenets of the Slow Food movement, which essentially challenges one to use local ingredients harvested and put together in a socially and environmentally responsible way. Above all it emphasizes slowness in the creation and consumption of products as a corrective to the frenetic pace of 21st-century life. “Good, clean and fair” is the Slow Food credo, and it has — rather slowly — begun to make its way out of the kitchen and into the rest of the house. . . .

Slow is also an idea, it seems, whose time has come. “When I was researching the book,” [author Carl Honoré] continued, “if you Googled slow movement, there wasn’t anything. As a growing cultural quake it just wasn’t there. Now, of course, there are hundreds of sites, and every week I get an e-mail from a student wanting to write his or her thesis on slow cities or slow design.”

“The time is now ripe for trying to formalize this slow revolution,” Mr. Berthelsen, the founder of the World Institute of Slowness, an advocacy group based in Kristiansand, Norway, said slowly last week. . . . In his lectures to corporate Europe, Mr. Berthelsen, urges workers to work smarter, not faster or harder, and to become more aware of the process than the product. “I always lived under the mantra that the fast will beat the big … but the slow will beat the fast.”

Read the complete article online.

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