We’re getting home late from a long, wonderful day that felt like the first real taste of summer in central Minnesota. In order to do justice to our adventure, we’ll have to insert some follow-ups to this initial post.
The adventure began with an email from Lisa’s friend, Peggy, a couple of weeks ago. Paraphrased, the email simply said, “I saw this and thought of the two of you. This seems like something you both would like.” Lisa started describing it and at first I wasn’t sure I understood what it was about. The bottom line is it was an open invitation for members and non-members to this year’s first Slow Food Minnesota event.
What is Slow Food Minnesota? Good Question!
Slow Food MN is the local chapter of Slow Food International – [Slow Food USA Facebook]. In short, Slow Food was created as a protest against the ubiquitous nature of fast-food. The idea is predicated on how our accelerated lifestyles of western culture have separated us from our roots; our choice to live fast has severed cultural connections to land, nature, agriculture and the traditions derived from our local environment. Eating processed food and fast food while demanding it in our grocery stores has further disconnected us from where our food comes from; and it has changed our taste buds so that we don’t recognize what real, honest whole foods from our own environment taste like. Consequently, our demand for packaged and branded tastes not only affects our health, but affects our personal economy, knowledge and appreciation for the people who grow food locally. This means that our choice to eat fast affects not only local growers, but the whole world. Slow Food is a grassroots effort to bring attention to these ideas and build a network to regain what we’ve lost, retrain our taste buds to accept, appreciate and enjoy local, sustainable, small-scale production of choice edibles. It’s a way of living and eating that seeks to build commitment to communities and the environment.
Let us whet your appetite for the follow up’s to this post by telling you that the meal we had was prepared by the owners of Broder’s Cucina Italiana and
Pasta Bar in Minneapolis. [Broder’s Facebook]. All ingredients for this fabulous meal were locally obtained. The meal featured a pig from Pastures A Plenty, foraged greens, flowers and mushrooms (fiddleheads, asparagus, garlic mustard, nettles, morels, violets, cress and other tender greens, depending on what’s in season). Shortbread dessert was included, as was local beers from Flat Earth Brewing Co., wines including the Frontenac variety.
In the follow ups, we’ll tell you about the wild mushroom discussions, farm tours and eco-tours of the land prior to the meal.