Archives For Slow Food

 

A Basic Building Block of
Real Community

A Review of 

Praise the Lard: Recipes and Revelations from a Legendary life in Barbecue
Mike Mills / Amy Mills

Hardback: Rux Martin / HMH Books, 2017
Buy Now: [ Amazon ]  [ Kindle ]

Reviewed by Andy May

 

Legendary barbecue pitmaster Mike Mills and daughter Amy Mills team up to deliver unto us a heavenly smoker’s cookbook revealing some of the best kept secret recipes in barbecue.  But more than that, peppered between the detailed recipes, Mike and Amy’s stories unveil the best of what small town America has to offer: the values of community, family, work, and faith. Amy and Mike share generations worth of wisdom, experience, and a gold mine of creative recipes.  As the original “slow food” movement, Mike and Amy emphasize that barbecue is more than just producing delicious and creatively crafted food, it’s also a basic building block of real community.  As friends and family gather, for whatever occasion, the sights, smells, and slow pace of smoking meat provide an opportunity be reminded of the important things in life. Barbecue is sharing, barbecue is hospitality, barbecue is risk, barbecue is hard work, barbecue is love.

Continue Reading…

 

A Review of

Terra Madre:
Forging a New Global Network of Sustainable Food Communities
.
Carlo Petrini.
Hardback: Chelsea Green, 2010.
Buy now:  [ Amazon ]

Reviewed by Thomas Turner.

Terra Madre by Carlo PetriniCarlo Petrini, the founder of Slow Food, the international organization dedicated to the renewal of food culture throughout the world and the peaceful destruction of the fast food industry, has written a slim tome that ventures into the global solutions to our paradoxical crises of food: 1 billion starving people while much of the developed world reaches staggering heights of obesity.

Petrini begins his book with an introduction to the Terra Madre organization, which has grown out of the Slow Food organization to include all the people who touch food in some way, from farmers, to chefs, to consumers.  Blind and ignorant consumption is Petrini’s arch enemy — he calls industrialized  man Homo consumens — so he instates a categorical change by calling consmers “co-produceers.”  This new moniker captures the image Petrini has of the next Industrial Revolution, a deindustrialized economy that focuses on the local and sustainable.

The fingerprints of Wendell Berry are all over Petrini’s work, but what makes his book so valuable is that it is both elementary and global.  Petrini has toned down the jargon and specifics without toning down the message while at the same time applying the agrarian view on a global scale.  This makes Petrini’s book very accessible and relevant to the types of conversations Slow Food and Terra Madre are trying to achieve, the global insurrection of producers and co-producers, from the single mom in the Whole Foods line to the farmers of the Global South.

Petrini does label this an insurrection.  He states that “Industrial agriculture is de facto a declaration of war on the earth,” and it is the job of the rising alternative global network, the web of producers and co-producers, to fight the war with their stoves and their stomachs.

Combining economics with common sense, politics with planting, and agriculture with the human culture, Petrini has written a book that provokes the reader with a healthy optimism and exuberance for the world to come, a world Petrini truly believes we are on the brink of, a world of local economies, global sustainability, and good food.