The "slow movement" may be gaining steam around the house, but it all started with Slow Food, in Italy. Here are some of our picks for enjoying food after taking the pedal off the metal.
1) Sometimes it takes a slow cooker to get the most from slow food; take a peek under the lid of a ‘hay box,’ a cooking vessel lined with an insulative material that traps a lot of air. The heat contained in the food, especially water dense meals, continues to cook the food because the insulation reduces the ability of the contained heat to escape. The time it takes is offset by a very significant energy efficiency gain. Plus your stove/oven is freed up for other pots and pans, and you can't burn meals that are slow cooked!
2) The New York City arm of the Slow Food movement has unleashed its own seal of approval, or rather, snail of approval, as those gastronomic gastropods would have it. Awarded to restaurants, bars, food and beverage artisans, and retailers -- who have rated exceptionally in three categories (Quality, Authenticity, and Sustainability) -- the emblem is the non-profit's way of recognizing an eatery's contribution to the city's food supply.
3) Slow Food London's Christmas market, held on a frosty day, showcased what the movement is all about, featuring a wide and varied selection of producers and products described as "good and clean and fair." Local wild mushrooms, fried in olive oil, in a chunky roll, with grated parmesan on top provided the energy to check out the many vendors. Yum! Food, fashion and New Zealand, after the jump...
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