Slow Food Quickens The Pace: My Interview with Carlo Petrini

AMSTERDAM — It may be that Slow Food’s original focus on taste and the quality of food — on gastronomy — simply seemed too narrow, and therefore elitist. But at least since its “Puebla Declaration[1]in 2007, Slow Food has become a force to be reckoned with, probably the only international organization that integrates concerns about the environment, tradition, labor, health, animal welfare … along with real cooking, taste and pleasure.

Slow Food was founded by Carlo Petrini, who remains its president. He was a food writer when he launched a protest in 1986 against the opening of an enormous McDonald’s branch (more than 400 seats) in Rome’s Piazza di Spagna (better known to Anglophones as the Spanish Steps) — the first McDonald’s in Italy. More than 20 years before the coining of the term “locavore” and “the Omnivore’s Dilemma,” Petrini saw the battle as being against the industrialization of food, and now, a generation later, he was clearly prescient.

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Posted in Slow Food

Dim-Sum Leaves China: Recipes from State Bird Provisions

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I first ate dim sum in 1968 at Nom Wah, on Doyers Street in New York’s Chinatown. (The place is still there.) The appeal of the service style was immediate and tremendous — why couldn’t every meal be an uninterrupted stream of small, exotic dishes brought to you on a gleaming (or at least functional) cart? I’m quite sure that I said, either on that visit or one of the frequent ones that followed, “Someone needs to do this with non-Chinese food.”

Tasting menus and tapas bars came close, but nothing quite captured the spirit of the dim-sum cart. Until last year, when State Bird Provisions opened on Fillmore Street in San Francisco.

Read the rest of this article and get the recipes here.

Posted in Chinese, Recipes