Pulse October 2015 - Page 29

ing to local and organic food movements, and the act of bringing people around the table together that keep people engaged and committed to Slow Food. P: In what way has the palate of today’s consumers changed in terms of the food they consciously consume? W: Supporting small local farms and bringing more farmer’s markets to our cities means that more of us have access to delicious organic food being grown in the right way. Through that experience, our tastes and values change, and we begin to want to do what is right. By that, I don’t mean only what tastes right, but what is right about an entire process of growing, harvesting, transporting, purchasing, preparing and eating. “...when children grow food and they cook it, they all want to eat it.” P: Among the criticisms of organic and Slow Food are convenience and cost. What needs to be done to make organic food more accessible and inexpensive? W: It is so important for people to understand that things can be affordable, but they can never be cheap. Because if they’re cheap, then someone is missing out— and that is usually the farmer. Through an edible education in all public schools, we begin to value the farmer’s precious work and are willing to pay for it. P: Some food manufacturers argue that Slow Food activists are out of touch with the realities of food supply and farms. What are some of the pressing issues you see in agriculture that need to be quickly addressed to further promote sustainable food sources? W: We absolutely need to be supporting young farmers and building networks and businesses of community-supported agriculture. Farm-to-table restaurants are one way to ensure the demand for local produce stays strong. P: You’ve achieved a lot in preaching the virtues of Slow Food. What do you envision for the future in terms of further advancing the food revolution? W: If we could change the criteria for purchasing food in schools to local and organic, we could change farming overnight. Feeding all children for free in our public schools addresses both the issues of health and equality. ■ Personal Side Notes Ultimate Comfort Food: Garlic Soup Food Apps I’m Hooked On: Civil Eats, Food 52 and Eat Italy Book on My Nightstand Now: The Man Who Planted Trees by Jean Giono Dream Guest I’d Be Happy to Host for a Lovely Dinner: Pope Francis—and I’d serve something fresh from the garden Hotel Amenity I Look for When Traveling: Having windows that open is very important to me. I like to have a room with a bathtub, a garden to walk in and of course, organic food in room service. Live the Spa Lifestyle by: Making sure I have a great massage once a week and a bath every morning October 2015 ■ PULSE 27