Local Hawaii ingredients used with an international flair

Wednesday, January 07, 2004

 

Article: Chicago times recognizes that the Slow Food movement is different

The hippie kitchen's long strange trip . . . into your local supermarket

http://www.chicagotribune.com/features/food/chi-0401070095jan07,1,7921631.story

"Although the rhetoric has changed, counterculture concerns for health, nutrition, community and the environment are echoed in a slew of contemporary food movements. The Sustainable Cuisine Movement, Slow Food Movement, Raw Food Movement and Organic Movement all combine gastronomy with a variety of other causes such as ecology, agriculture, biodiversity and historic preservation.

"Once nearly extinct, the local farmers' market has emerged from obscurity, experiencing a dramatic resurgence. Many of today's leading chefs embrace the idea of simple, seasonal, "living foods" and actively promote sustainable agriculture. Renowned chefs like Chicago's Rick Bayless and Alice Waters are proud to identify themselves as social and environmental activists through their involvement in organizations such as Chef's Collaborative, which celebrates "the interconnectedness of the environment and food choices."

Permalink posted by Larry @ 1/07/2004 05:46:00 PM

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You've read about the world-wide slow food movement. Hawaii has an active Slow Food group. Learn about or join Slow Food USA at the Slow Food USA website.