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Slow Food Sets a
Delicious Pace

By Linda Kissam 'Food, Wine & Shopping Diva'
Big Blend Radio Interview with Chef Leah Di Bernardo - President of Slow Food Temecula Valley

I am all about life in the fast lane.  Scheduling, rushing here and there, coffee dates, Facebook & tweeting into the wee hours of the morning , catching planes, trains and boats to exotic destinations, and eating too much fast food between appointments pretty much describes my life at this point in time.  I sense a nod or two from the readership, some eye rolling and a head spin or two. Been there, done that yourself? Then like me, you’re probably looking for an alternative.  

As it turns out, someone has thought of a better way to live life to the fullest – at a deliciously slow pace.  Let me introduce you to the Slow Food movement in general… and the Slow Food Temecula Valley chapter, in particular. Slow Food is a global, grassroots organization with supporters in 150 countries around the world who link the pleasure of good food with a commitment to their community and the environment. A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s diminishing interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. So the increasing popularity of the Slow Food Movement is built on getting people to slow down and actually enjoy what they eat. Now, there’s a novel idea.

In today’s “I want it now” society, Slow Food stands at the intersection of ecology and cuisine, principles and pleasure.

It believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. This group believes in the concept of neo-gastronomy - recognition of the strong connections between plate, planet, people and culture. Their main focus lies in sustainability and sourcing of local food (which – yea- includes local wines).

The Slow Food Temecula Valley chapter in Southern California, lead by president Leah Di Bernardo, is noted for its dynamic school garden programs teaching public and private school children about taste and food, developing their senses and their appreciation for food and the pleasures of the table. Research has established the importance of sitting down and taking the time to eat a proper meal with other people, as opposed to guzzling down drive-through sodas or scarfing down fast food at 90 miles an hour on the I-15, all alone. Says Ms. Di Bernardo, “At the soul of what this group is and does is the health of our children.” She stresses slowing down to value the time we are losing, to concentrate on the importance of gathering and sharing in the joys of family…something she says, “We are on the verge of forgetting.”

How can you not applaud and want to be part of Slow Food Temecula Valley’s support and academic resources for agricultural education through the creation of edible, organic gardens at local school?  The Temecula Slow Food “convivium (chapter)” provides manpower to start gardens, works with educators and local farmers to create garden curriculum, assists in grant writing, and raises funds to keep the gardens growing.  They’re an innovative group for sure.  Ms. Di Bernardo explains, “We are the first city in the nation to have Slow Food chapters in middle school and high schools.  We lead the way in edible and academic garden programs for the entire nation.”  

Slow Food is fun and easy. It doesn't require a crock pot or engaging in provocative forms of protest like marching on city hall, the FDA, or staging a rally. It just involves understanding why local matters, eating local organically grown foods prepared well, served with consideration, and enjoyed by all. The movement organizes "taste education" events to encourage people to rediscover the joys of eating and understanding the importance of caring about where their food comes from, who makes it, and how it's made.  

As it turns out, YOU can be part of one of those events on May 21, 2011.

Put on by the Slow Food Temecula Valley chapter, their Field to the Fork event is being hosted at Leonesse Cellars from 1 – 5 pm in the Temecula Wine Country in Southern California.  Pre-sale tickets are $50 per person which gets tickets holders back in touch with local food, wine and lush vineyard scenery.  Expect a memorable afternoon of exceptional cuisine by local chefs, and local premium wines and beer.  New this year is a Chefs Challenge.  It wraps up the festivities and promises to be the culinary shoot out of the year.  Purchase tickets online, and hey…slow down and smell the organic roses and produce at a local farm or farmers market near you. Click Here for Field 2 Fork event info!

Learn more about the Slow Food movement at www.SlowFoodUSA.org and the Slow Food Temecula Valley chapter at www.SlowFoodTV.org

Leah DiBernardo was interviewed on Big Blend Radio about the slow foods movement. To listen, please click here for the mp3 file.

Click Here for Chef Leah Di Bernardo's Family Eggplant Parmigiana Recipe!