“May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency. Our defense should begin at the table with Slow Food. Let us rediscover the flavors and savors of regional cooking and banish the degrading effects of Fast Food.”—Excerpt from the Official Slow Food Manifesto, as published in “Slow Food: A Case for Taste”
December 10th marked the anniversary of the founding of Slow Food International and its biennial international celebration, Terra Madre. The fact that Northeast Ohio had a Slow Food chapter before there was a Slow Food USA is a point of pride that complements our vibrant local food scene. It also reflects a feeling on the part of early adopters that the role of Slow Food was overtaken by farmers markets, farm-to-table dinners, and restaurants serving local produce.
The response to the newly reorganized Slow Food Cleveland demonstrates the desire is still very much in demand to learn about food, to cook and taste foods of the region, and to share a meal and conversation with fellow local food enthusiasts. On December 10th, members of Slow Food Cleveland, students at Case Western Reserve University, and interested individuals came together with foods they had prepared for the first Terra Madre Day potluck supper. Recipes were exchanged, cream got whipped, sour dough starters discussed, a strategy for bringing good food to inner city neighborhoods revealed and much more interesting conversations happened while delicious food was enjoyed.
Slow Food Cleveland in February will release a calendar of events for 2019. Be prepared to slow your life down a bit and expand your friendships. Each meeting will have three goals: have fun, enjoy good food, and learn something important. Join us!
—Mary Holmes, Chapter Leader, Slow Food Cleveland