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
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PULSE 27