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Editorial: Slow Food, Fast Food

You Are What You Eat — Eat Well, Live Longer

The natural progression of mankind has been quite phenomenal. On one hand we are eating more and more, and more of it is bad stuff. On the other hand, we live longer. Can you imagine if we only ate right? Would we live to be 130 years or more? The Okinawans would not be the only human beings to live to reach the century mark on a regular basis. One thing is for sure, fast food has gotten faster and slow food, well, is very slow. Nearly all of us would have to confess to the priests of slow food for our convenient escapades to fast food shrines. And, we cannot be sure that we'll be canonized into Saints for the proper way of eating, but let's try to remember a few cardinal rules.

The French paradox is not a paradox. The problem is that even the French are speeding up their food habits. Fast food chains have become ubiquitous and even Paris is getting its very first Starbucks. As simple as it sounds, eating slowly is key to longevity. Eating right goes along with that. We are not about to offer medical help here, but the point is that you can still enjoy the good things in life that are good for you from the table: red wine, olive oil, tea, watercress and dark chocolate to name a few substances that can act positively on your system. So let's call ourselves the defenders of slow food and join the namesake Slow Food or organizations like The American Institute of Wine & Food (AIWF) that promote, educate and propagate the right way to eat. We must support the knights of slow food that preserve healthy traditions, from heirloom tomatoes, fruit trees, forgotten grapes, and cheese cultures and read books to keep us aware of what we ingurgitate. Go to your local farmers market and have a one-on-one with the grower: that is slow food, too.

In this issue of Tastes we present to you Laura Werlin's new book: The All American Cheese and Wine Book, which is loaded with good resources. This is a great way to start your quest.

Also, we herald the continued love for the basic American staple, meat and potatoes, with a series of Top 10 lists in major metropolitan areas for steakhouses, as well as an extensive national list, so that you may indulge.

Go to your local independent restaurant and inquire about the products they use. Look for events on the topic of wine and food. Also, we invite you back to our site to read interviews with small producers and discover products that are good for you. Continue to take your vitamins and keep exercising ... even a little goes a long way.

To Your Health,

Alain Gayot

A Few Useful Links

www.theatlantic.com
Eric Schlosser's Fast Food Nation

www.jimhightower.com
Site of the outspoken author of Eat Your Heart Out (1975).

www.oldwayspt.org
Site for healthy eating and traditional foodways.

www.ecologycenter.org
The Ecology Center.

www.eatright.org
The American Dietetic Association.

www.nutritionexplorations.org
Fun nutritional info for families and kids.


The New Wave in Seafood

Article on ocean-friendly seafood.

The Masters of Cheese
Article on the Guilde des Fromagers Induction.

www.cheesesociety.org
An educational resource for American cheesemakers and the public.

www.qualiteas.com
Learn about fine teas, their qualities and much more.

www.iacp.com
International Association of Culinary Professionals.

www.jamesbeard.org
The venerable organization devoted to the culinary life.

www.dairyinfo.com
All things dairy.


Artisan Cheese Plate

Northen Gold-Tipsy Cow
Pedrozo Dairy and Cheese Company

Cheddar (Raw Milk White-Sharp)
Bravo Farms

Mt. Tam (Triple Cream)
Cowgirl Creamery

Wine & Cheese Pairing



(Updated: 07/17/13 CT)
RESTAURANT AWARDS 2014

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