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Slow food: Stop. Take a few breaths. Relaxed? It's time to enjoy food, the old-fashioned way_the Slow Food way.

Byline: William Rice

Destiny bit Kelly Gibson in late 1998. While taking a class at the Culinary Institute of America in Napa Valley, Calif., she picked up a copy of a European publication called, simply, "Slow." She admired the articles and empathized with their collective purpose: to slow the pace of our lives while increasing our sensitivity to the growth, processing and preparation of the foods we eat. It was published by something called The Slow Food Movement.

As marketing director of a food company, she was, she recalls, "intrigued."

Portia Belloc Lowndes had just sold her business and was attending a food and wine festival in Colorado when she picked up ...

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