Members of Slow Food USA’s Boulder group preach the gospel of good food — and practice it
The Slow Food movement celebrates and encourages the cultivation, preparation and enjoyment sustainably and locally grown, naturally prepared food. The movement started in Italy in 1986, formalized there in 1989, soon took root in the US and has grown into a global, grassroots phenomenon that links the pleasure of food with a commitment to community and the environment. It is a cause after my own heart. I’m not a fraction as important as Alice Waters, Michael Pollan and Morgan Spurlock whose names have also been linked with the Slow Food concept.
Slow Food USA now has chapters all over the country, including eight in Colorado: Aspen/Roaring Fork Valley, Colorado Springs, Denver, Durango, Fort Collins, Vail Valley, Western Slope and of course, here in Boulder with a CU subchapter. (To reach chapters that do not have websites, go to local chapters page, scroll down to Colorado and find the appropriate Email address.) If this resonates with you, join by clicking here.
Tomes have been written about Slow Food and its repudiation of everything agribusiness, corporate cuisine and fast food stand for. That’s not what this post is about. It is an admiring tribute to the Slow Food members who brought their beautiful, bountiful dishes to a chapter potluck at the Culinary School of the Rockies. Here are some of the dishes we all shared and enjoyed: