Comments on: Being “Slow” http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/ Just another Sustainablewnc.org weblog Tue, 06 Jan 2009 09:53:36 +0000 http://wordpress.org/?v=2.3.1 By: Mark http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-8 Mark Fri, 06 Apr 2007 12:14:33 +0000 http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-8 Wally, I also contacted Slow Food USA and here is there reply regarding Slow Food restaurants: Hi Mark, Thanks for the update on March of the Chefs--congrats on the news coverage! Also, regarding the criteria, it's a great question; we don't have any strict, quantifiable criteria, which is intentional. We are really trying to avoid certification, or anything like that. In our three guides we have designated with snails those places that "go above and beyond" when it comes to sourcing locally and sustainably. These days we are galvanizing around the language of "good, clean, and fair," so I think it's safe to say that those are the qualitative criteria we look at. Interestingly, SF NY City is presently working on developing criteria for listing restaurants on their local website...any thoughts are welcome, and I'll keep you in the loop on the results of that conversation if you like. I hope that helps! (?) Best, Jerusha -- Jerusha Klemperer Assistant to the Executive Director Slow Food USA Wally,
I also contacted Slow Food USA and here is there reply regarding Slow Food restaurants:

Hi Mark,

Thanks for the update on March of the Chefs–congrats on the news coverage! Also, regarding the criteria, it’s a great question; we don’t have any strict, quantifiable criteria, which is intentional. We are really trying to avoid certification, or anything like that. In our three guides we have designated with snails those places that “go above and beyond” when it comes to sourcing locally and sustainably.

These days we are galvanizing around the language of “good, clean, and fair,” so I think it’s safe to say that those are the qualitative criteria we look at.

Interestingly, SF NY City is presently working on developing criteria for listing restaurants on their local website…any thoughts are welcome, and I’ll keep you in the loop on the results of that conversation if you like.

I hope that helps! (?)

Best,
Jerusha

–
Jerusha Klemperer
Assistant to the Executive Director
Slow Food USA

]]> By: mark http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-4 mark Thu, 29 Mar 2007 02:06:14 +0000 http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-4 Hey Wally, Through the local Slow Food Convivium, we are working with those restaurants to support the use of as many local ingredients as possible. As well, we are encouraging them to think seasonally and to delve into the traditions of WNC. One of the projects we are working on is the "100 Mile Challenge". Our aim is to challenge everyone to dine on only food stuffs produced within 100 miles of where they live. At the restaurant, we will be unveiling the "100 Mile Menu" sometime this Spring. As Bill McKibben pointed out in his recent article in the Christian Science Monitor (see the link on the MAIN front page "Bill McKibben: Less Carbon") eating local food also uses about 10 times less energy than food shipped around the globe. One more reason to Eat Local. Mark Hey Wally,
Through the local Slow Food Convivium, we are working with those restaurants to support the use of as many local ingredients as possible. As well, we are encouraging them to think seasonally and to delve into the traditions of WNC. One of the projects we are working on is the “100 Mile Challenge”. Our aim is to challenge everyone to dine on only food stuffs produced within 100 miles of where they live. At the restaurant, we will be unveiling the “100 Mile Menu” sometime this Spring.

As Bill McKibben pointed out in his recent article in the Christian Science Monitor (see the link on the MAIN front page “Bill McKibben: Less Carbon”) eating local food also uses about 10 times less energy than food shipped around the globe. One more reason to Eat Local.
Mark

]]> By: Wally http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-3 Wally Wed, 28 Mar 2007 18:34:51 +0000 http://mark.sustainablewnc.org/wp/2007/03/28/being-slow/#comment-3 Hey Mark -- I visited slowfodasheville.org and noticed a list of restaurants. How would one know that he or she is eating in a "slow food" restaurant? Also, I hope you will post SFA's events in your blog and on the SWNC calendar. Thanks. wally Hey Mark — I visited slowfodasheville.org and noticed a list of restaurants. How would one know that he or she is eating in a “slow food” restaurant? Also, I hope you will post SFA’s events in your blog and on the SWNC calendar. Thanks.

wally

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