Slow Food Nation

Slow Food, a growing grassroots movement has picked up momentum over the last few years. The slow food movement was founded in 1989 in response to the fast food companies taking over the nation and the world. Today they have grown to over 100,000 members spanning 132 countries. Their motto is
“good, clean, and fair” and promote responsible food manufacturing, preparation, and eating. It is completely organic and everything that fast food is not.

We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work. –www.slowfood.com

I personally feel lucky to be in the bay area where we are surrounded by foodies and social consciousness. You can find slow food restaurants and events sprinkled around the bay area. If you have yet to try slow food check out the following upcoming event.

Slow Food South Bay

Eating (Slowly) at the Bottom of the Bay

March 2010 Event Extra

March 14 – Sustainable Meat Tasting Extravaganza

Sunday, March 14, 2010
3:00 PM – 6:00 PM

Daniel Lilienstein's House

4050 Manzana Lane, Palo Alto, CA 94306

$35 Slow Food members / $40 non-members

Come join us for an education in sustainable meat, the only way that food should be taught: as a delicious meal.

Our host, Slow Food South Bay member Daniel Lilienstein, is collaborating with Marin Sun Farms to choose a selection of their meats, including beef, pork, lamb and goat. Marin Sun Farms raises only 100% grass-fed and pasture-raised livestock (read about their sustainable philosophy here). Daniel will introduce us to each course, telling us about how the animal was raised and why we should be eating it.

Udo Prambs, Slow Food South Bay member and certified master chef, will be leading the cooking, assisted by a group of Slow Food volunteers in the kitchen. He has created a five course tasting menu, including:

· Barbecued pork belly with apple sauce and Brussels sprouts

· Goat chop on crispy quinoa with tamarind sauce and stewed leek

· Lam shoulder stewed with dry apricots and lavender or thyme, and taboulleh

· Grilled chili rubbed Flank steak, potato pancake and hollandaise sauce

· Poached beef shoulder clod, golden beets, boiler onions, braised kale and fresh creamed horseradish

Local beers and wines to complement the meats will be served.

You won't want to miss this! Buy your tickets at Brown Paper Tickets soon.

For more information on slow food visit www.slowfood.com .

Nutritionize

Ritu

Leave a Reply Cancel reply