Fast Slow Food

Just a little reminder (or an introduction) if you haven’t thought about the slow food movement lately.  I love that their philosophy begins with the fundamental right to pleasure and the responsibility inherent in enjoyment.

Just a little reminder (or an introduction) if you haven’t thought about the slow food movement lately. I love that their philosophy begins with the fundamental right to pleasure and the responsibility inherent in enjoyment.

Our philosophy


We believe that everyone has a fundamental right to pleasure and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. Our movement is founded upon this concept of eco-gastronomy – a recognition of the strong connections between plate and planet.


Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.


We consider ourselves co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a part of and a partner in the production process.

I  used to be a serious foodie, but after years of meals that required days of preparation, dinners out made from difficult to pronounce ingredients, let alone state their country of origin, my tongue numbed. The finest meal ceased to please; I’d had too much of a good thing.

I cleansed my palate with simplicity.  A tortilla with lime and salt. A potato baked with an egg in it, the creamy yolk stirred into its steaming flesh.

This is one of my favorite simple, fast food recipes, and I think, the best way to eat chicharron.

Chicarron Tacos

Chicharron Taco



Salsa(I like salsa fresca)


Mush a slice of avocado in a warm tortilla, top with a few pieces of chicharron and salsa. This is the hard part–wait for about a minute, just enough for the chicharron to absorb the salsa a little, but not so long the tortilla gets cold. Munch, make another.


My chicharron came courtesy of my friend George Anna Clark’s farm, Rancho La Troje, a pastured pig ranch near Puente de Ixtla. Her practices exemplify the premises of  the slow food philosophy. All of the animals are pastured the entirety of their lives, the butchering is done on site, sparing the pigs undue stress. The land is cultivated to meet the thier needs with various grains, legumes and native species, using healthful farming practices. She’s my hero.

Help support free range animal farming, visit and like George Anna’s  face book page. If you are in the Cuernavaca area look for her  bimonthly adds on CuernAds for the date and location of her Wednesday visits to sell pastured pork, organic oranges and limes.

Visit the slow food chapter in your area for  help finding great resources like Rancho La Troje.

Eat slow! Probecho!

What’s your favorite fast/slow food?





Milk Money

I became acquainted with the concept of food as a political issue 20 years ago when I purchased a magazine called Slow Food. Its philosophy: We envision a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet. At the time it was a revolutionary and challenging idea, but for more than two decades now I have intellectualized and politicized most everything I put in my mouth. I consider where it came from, how it got to me, how it was grown and by whom, how it lived and died, and what waste it will produce. I have experienced guilt, confusion, self-righteousness, and occasionally the sublime, all in regard to food.

The fact that this is old concern does not comfort me—food entered the political arena when it became a commodity. The first written language was invented in Sumer (present day Iraq) third millennium B.C.E. to help keep track of accounts, including the grain stores in the warehouses, ancient Rome’s demagogues whipped the proletariat into riotous frenzies with the threat of inflated wheat prices, and more recently, the WTO undermines good environmental and health policies to profit multinational companies. These days, unless I raised it myself, the revolutionary idea just makes me sad, because I know we absolutely have the ability feed the world nourishing food. But we continue to sacrifice the well being of our fellow species, man and the planet, and we have yet to wrest this basic necessity from the grip of dangerous profit mongers.

It is encouraging that in the US there is a bounty of organic foods available. I have only seen an organic product for sale in Mexico once, though much is produced here for export. Unfortunately, because of the higher production costs for organics, they are more expensive than less healthful choices. This can make buying quality food cost prohibitive for many. I certainly never saw any one whip out their food stamps in Whole Foods when I was living in Chicago, and I know that I found it irresistible to not buy the buy one get one free, factory farmed rib eyes or jalapeño jack at Jewel on occasion. Continue reading