Follow the lead of modern epicures.
It’s New Year’s resolution time, and Slow Food USA has some suggestions for the coming year. I don’t generally do soapbox posts, but I do believe these points are excellent and timely, as American chefs and American foodies have learned to eat well — for the body and the planet as well as the palate. Here’s what Slow Food USA reminds us, linking the resolutions to the upcoming Super Bowl (which I like most card- carrying Coloradans hope will be won by the Denver Broncos):
“It’s 2015! No longer are we nibbling at the edges of the century. We are now deep into another one. Look around: There is much to rejoice! Evidence of a promising new world is everywhere: Be it the birth of craft beer, the morphing of school gardens into a full-fledged farm-to-school universe, and consumer concern for fast food workers. However, so too do the embers of this old and faceless world glow. Consider the buckets of agri-money poured into state referenda to squash GMO labeling and animal welfare. Or, how is it possible to purchase pork shoulder for 99 cents a pound? Amidst such turbulence and transition, we must be ever mindful of the decisions we make individually and collectively to shape our future. So, consider a few New Year’s Resolutions that might inch you closer to the bright new world.
Make a Resolution to Eat Better Meat: Serve your friends cleaner wieners and better burgers at the Nationwide Nose-to-Tailgate Super Bowl Party as we advocate for Better Meat in sports stadiums. Join the event and invite friends near or far to party with us for the cause.
Make a Resolution to Eat Less Meat: After a Super Sunday night fixating on pigskin, tackle Monday, February 2nd head-on by planning a year of Meatless Monday menus.
Make a Resolution to Eat Local: C’mon. Take the challenge. Channel the spirit of Jane Jacobs and her hunger for the principles of import substitution with your family, friends, and neighbors by taking the 10-Day Local Challenge.
Make a Resolution to Serve Local: If you’re a restaurant chef, you possess a lot of power in the equation for the local flavor/local economy. We want to hear from you. Raise your hand now to help create the new Slow Food Chefs Alliance.
Make a Resolution to Be Better Informed: Learn about the world around us. Study the Slow Meat playbook with these excellent coaches: Nicolette Hahn Niman’s Defending Beef, Patrick Martins’ The Carnivore’s Manifesto, Andrew Lawler’s Why Did the Chicken Cross the World?, Ted Genoways’ The Chain Never Slows, and Christopher Leonard’s The Meat Racket. My (re)reading list also includes some of the better food books published in 2014: Dan Barber’s The Third Plate, Paul Greenberg’s American Catch, Stefanie Sacks’ What the Fork Are You Eating? and William Powers’ New Slow City. And, of course, regular trips to the Slow Food USA Blog. Yes, I believe food is paramount, but it shouldn’t be all consuming. Explore economics, politics, music, art and fashion. The wider you explore, the more you’ll recognize common themes that link the food system to everything else.”
And happy, healthy, delicious 2015 to all.