By Vanessa Nesvig
Coordinator of Special Projects
I keep hearing the words “Slow Food” lately, and knew it must be something good, but wasn’t sure exactly what it was. Now that I know more, I can’t believe it took me this long to be a part of this movement that is growing worldwide.
Think about this as a mission statement: “The pleasure of food with a commitment to community and environment” or “People eating food that is good for them, good for the people who grow it, and good for the environment.” How about “Good, Clean and Fair.” These are all possible statements that would aptly describe the Slow Food USA mission. Dedicated to eating local food that is grown sustainably, this movement even attempts to teach children how important this is by creating community gardens for their schools and running cooking classes with food they grow themselves.
Started in 2002 by Alice Waters, the famous chef/restaurant owner and cookbook author, this movement started in California and is now worldwide. Her inspiration was at first obtaining good tasting food but then grew to educating people as to the benefits of eating local and sustainable food. Each local Chapter holds events that promote and educate people as to the bounty right in their area. Check out Slow Food Portland’s next event here at the Museum on June 3rd. We’ll have 15 or so local purveyors with tons of samples to try. People can hear food historian Nancy Harmon Jenkins talk about Maine’s bounty while gathering with friends that love local food. Tickets available at the Museum and online. Come and see the best food that Maine has to offer!