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Pace yourself: cooking up slow food in a fast food nation.
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Alternatives Journal
- Article date:
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August 1, 2006
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Copyright informationCOPYRIGHT 2006 Alternatives, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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FALL IS THE TIME of year for the culinary-minded. Markets overflow with locally produced food, so fresh you'd swear you could taste and smell the soil from whence it came. Nonetheless, the vast majority of Canadians are more apt to chow down on a fast food burger then savour the sweetness of a freshly harvested field tomato.
[ILLUSTRATION OMITTED]
This is the reality that the slow food movement has been grappling with for 20 years as it seeks to reconnect people with what they eat. Advocates, including the slow food movement's founder, Italian journalist Carlo Petrini, worry that we depreciate food by standardizing its taste, and distancing consumers from producers. ...
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