Slow Food USA: Social Justice on the Menu

By Tom Philpott, Editor of The Grist

“If you haven’t noticed yet, Slow Food is about to get political!” announced Erika Lesser, executive director of Slow Food USA. She was addressing the Slow Food USA chapter — for one day, Terra Madre had broken into meetings of regional and national contingents.

Few could have missed the political turn. Unlike many Slow Food USA events I’ve been to, there were few or no odes to the transformative power of a perfect peach. Here, speakers focused on how to broaden access to healthy, ecologically raised food.

Josh Viertel, Slow Food USA’s new president, set the tone. He announced that the organization would from now forward pursue two main priorities: youth organizing and social justice. “Our food system disproportionately hurts poor people and people of color, and alternatives aren’t accessible to those groups,” he said.

He said that in the past, the group had focused its rhetoric on values: commitment to “good, clean, and fair food,” for example. From now on, it would emphasize rights. “Access to good, clean, and fair food is not a privilege,” he declared. “It’s a right, and we have to make that clear.” That message, he insisted, was the most important one that delegates could bring back to their communities.

He also vowed that Slow Food USA would work to avoid doing something it has been accused of doing in the past: suck the air out the sustainable-food movement by hoarding resources and media attention at the expense of social-justice activists.

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The New York Times Magazine’s food issue is currently online and available for your reading pleasure.  It may be a little less comfortable to sip Sunday morning coffee at your desk with a computer as opposed to in bed with the paper, but we think it’s worth the sacrifice.

The periodical pleases the home gardner with a story about trials of weeding and tending toward food freedom, while another piece discusses the ban on tipping in an urban San Diego restaurant.  Perhaps more poignant is Michael Pollan’s exploration of food policy as it relates to our presidential choice, or a look at changing the way kids perceive healthy food through advertising.  There is also opinion and insight regarding the locavore movement and much, much more.

So snuggle up with a mug of well-brewed fair trade joe and enjoy!

–Photo courtesy of The New York Times

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What is Slow Food?

Slow Food is an international movement that first began in Italy in 1986. When founder Carlo Petrini came to realize the many losses that were resulting from the industrialization of food systems, he began Slow Food as a way to preserve what was left. Quite simply put, Slow Food is the opposite of all of the things we think of when we hear the term ‘fast food’. The movement embodies the concepts of good, clean and fair food as outlined by the Slow Food organization. Slow Food is currently active all over the world.

How did Slow Food come to Buffalo?

In 2002, ten Buffalonians committed to preserving WNY’s food heritage, supporting its family farms and educating people about the Slow movement came together to form Slow Food’s Buffalo convivium. Since then they have spent most of their energies working behind the scenes, extolling the virtues of heritage breed animals to local farmers, supporting area producers and occasionally throwing a shindig or two.

What is Slow Food Buffalo doing now?

In light of the recent fervor regarding sustainable agriculture and local foods criss-crossing our nation, Slow Food Buffalo has decided to step forward into the public light to further educate consumers about the benefits associated with living a Slow life. Organizing professional cooking demonstrations at local farmers markets, providing educational programming for various conventions and meetings, assisting WNY school systems to integrate farm-to-school practices, and working to improve the connection between farmers and consumers through a variety of avenues are just a few of the ways that Slow Food Buffalo is making a difference in WNY.

Why should I join Slow Food Buffalo?

When you join Slow Food Buffalo, you’re actually joining Slow Food USA. The bulk of your membership dues go toward supporting the very worthy projects they are working on. If you live in the WNY area, Slow Food Buffalo will become your local convivium. Slow Food Buffalo members are as involved as they want to be. Are you interested in organizing, implementing or coordinating one of Slow Food Buffalo’s WNY projects? Maybe you’d like to sit on a member-committee designed to support farmers, markets or restaurants? Maybe you’d just like to come to our fantastic, fun foodie get-togethers and receive discounts to other such area events? In all of those ways–and many more–Slow Food Buffalo has a place for you. (For a full list of membership benefits, click here).

What kinds of people join Slow Food Buffalo?

All kinds. Slow Food Buffalo is a group made up of farmers, chefs, store-owners, producers and consumers. There’s a place for you here whether you have a Ph.D in Agriculture or simply like to shop at your local farmers market.

How is Slow Food Buffalo structured?

Slow Food Buffalo currently operated with a board making the decisions through the democratic process. In early 2009 an election will be held to elect a new board with further details to be determined in the near future. The board is currently made up of Jo’el Drajem, David Setzer, Sandra Starks andChrista Glennie Seychew.

Slow Food Buffalo’s members participate on whatever level best suits them as individuals.  Some are organized into committees that deal with specific issues while others prefer to participate in a more general manner.

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