Slow Food Shows Off the World’s Best Food


| 9/24/2010 4:49:36 PM


Tags: Slow Food, Eating, ,

Small producers from throughout the United States will exhibit their delicious wares at the 2010 Salone del Gusto in Turin, Italy next month. Look at some of these entries and imagine YOUR produce or cheese or microbrew beer at some point in the future, joining 7,000 other producers, food organizations and chefs from every continent on the planet. The event is presented every year by Slow Food International, which is a driving force behind the food revolution that’s taking place all over the globe these days. The whole conversation about fresh, local food began almost 30 years ago when Italian food advocate Carlo Petrini first began writing about food that is good, clean and fair.

Slow Food is defined as food that tastes good, is produced in a clean way that doesn’t harm the environment, animals or our own health, and for which food producers receive fair compensation. I agree with the organization’s principles that everyone has a fundamental right to pleasure and to the heritage of food, tradition and culture that make pleasure possible. GRIT readers have long understood the connection between plate and planet, so this isn’t really much of a stretch for us.

These are some of the events that showcase our country’s gastronomic accomplishments. If you ever want to taste the entire world, find a way to attend this event. It will change your life, I promise you (My former band performed there two years ago and it was an experience over which I will never get!).

Anishinaabeg Manoomin Wild Rice

For generations the Native American Anishinaabeg (Ojibwe) harvested manoomin, or wild rice, by paddling among the plants in canoes and beating the seed into the bottom of their boats. The rice was then slowly dried over a wood fire. Now, wild rice has been domesticated and more than 95 percent of the crop is cultivated. The presidium promotes the Anishinaabeg who still hand-gather manoomin. Wild rice (Zizania palustris) is actually an aquatic grass, and is more closely related to corn than to rice. It has a rich and delicious flavor with notes of wood smoke and chestnuts. The presidium works with existing conservation and policy initiatives developed by the White Earth Land Recovery Project to promote consumption of traditionally harvested and prepared wild rice.

Production area: Anishinaabeg tribal lands, Great Lakes region

Nebraska Dave
9/27/2010 8:52:36 AM

@K.C., the Slow Food gathering in Italy sounds like a wonderful place to experience world wide food. I am usually up for trying any kind of food and some of the things you describe would be delightful to enjoy over a cup of coffee of course. It brings joy to my heart to hear about so many people on a grass roots level growing food slow and natural as it should be grown. The Grit community has opened my eyes to the fact that thousands of people still believe that food should be grown without the fertilizers, pesticides, or genetically altered plants. Animals were made to roam free and eat natural grass and not specially formulated feed. If I lived just a little closer to Italy, I might try to attend the gathering but alas it’s just a bit too far to drive Ricky (my truck), and, well, he hasn’t learned how to swim yet. I am hoping that this movement back to the land in urban areas continues to grow and take back the food market. In my town, the senior citizens get fifty dollars of coupons to spend at any farmer market during the summer season. In my travels to Las Vegas, I discovered that the senior citizens get thirty dollars worth of coupons for the farmer markets there. I got the distinct impression that every state has something similar. I can’t wait to get old enough to start cashing in on the senior benefits.  Have a great world food day.





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