slow food

It would be simple to define “slow food” as “the opposite of fast food” or “food that is cooked slowly.”  I prefer, however, to think of slow food as food that has not only been prepared slowly but also cultivated slowly–food that has taken time, energy, sun and rain to grow it.  It is not made in a factory.  It does not have incomprehensible ingredients on the label.

It actually took nature and creation to bring it to our kitchens then time and pleasure to bring it to our tables.

Part of the “slow” comes from the time it takes to raise an animal or plant a seed, let it mature, then prepare it for harvest.  Although we seem to devalue most slow things in our society, there’s a lot to be said for what it entails with regard to food:

• It requires observation, planning and patience which encourage us to learn from our environment.
• It brings us closer to the source of our food which connects us with our Creator.
• It can be accessible to anyone.
• It supports the health and well being of mind, body, and spirit.

So, yes, slow food is not fast food, but let’s embrace it for all that it is as well.  In our desire to find a bit of simple living or peace amidst the chaos, slow food offers us both a healthy and sustainable opportunity to do just that.