Slow Food CNY

I came across this New York Times article a few months ago, and thought it might interest folks as it pertains directly to what we discussed at our first meeting.

Actually, it was this article that helped change my opinion of Slow Food, because prior to reading it I also had a somewhat negative perception of the organization (like Paul brought up on Monday). To me, Slow Food was associated with the French ‘controlled name of origin’ system where traditional cheeses and other products can only be labeled and sold as such if they were produced in their “appropriate” geographic location. I’ve always been much more concerned with getting affordable, fresh local produce and dairy products into cities via farmer’s markets (something we’re blessed with here in Syracuse), as an alternative to ubiquitous fast food, and as a way to help revitalize a regional economy. However, the article discusses how Slow Food USA is really attempting to distinguish itself from the parent organization with a different focus and outreach.