A Change From Fast to Slow Food:

[Thank you to William Mitchell College of Law student, Blake Sandven, for preparing this post.]

I was watching an episode of CBS’s 60 Minutes recently and something food related caught my eye. The segment talked about Alice Waters, the so-called “Mother of Slow Food”. The idea of slow food came about in direct response to America’s reliance on the fast food industry. Instead of having frozen food shipped from all over the world, slow food relies on fresh, local foods that are often served the very day they are harvested. Alice Waters is at the forefront of this movement with her restaurant Chez Panisse, which includes such fresh dishes as grilled marin sun grass-fed beef rib eye with bordelaise sauce, straw potato cake, and green asparagus with spring onions. Follow this entrée perhaps with a pineapple soup including mango and kiwi sherbets.

The idea of slow food has even reached as far as the White House. The First-Lady was recently spotted breaking ground for a garden located on the south lawn of the premises. This garden, which is reported to be ready with food by July, will feature an assortment of fruits and vegetables.

When asked if Americans can afford this new slow food movement, Alice Waters stated, America can’t afford not to change their eating habits.