Slow food serendipity

By Nikki Berglund

“May suitable doses of guaranteed sensual pleasure and slow, long-lasting enjoyment preserve us from the contagion of the multitude who mistake frenzy for efficiency.” -- Slow Foods Manifesto

When my friend and heirloom tomato provider, Stephanie approached me about helping her start up the first Slow Foods North Dakota chapter, I was intrigued but also hesitant. As interesting as it sounded, when would I find the time to dive into something like this? I have a busy life with a family and a restaurant … and that’s when I realized that these were the two very best reasons to get involved.

The Slow Foods Movement started in Italy in 1986, as a protest against the first McDonald’s opening in Rome. It has since become a worldwide organization that currently consists of over 100,000 members in 150 countries with a motto of “good clean fair food for all.” The mission statement reads, “Through a vast volunteer network of local chapters, youth and food communities, we link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.”

Over the years this global food movement has grown to include specific areas of interest, such as Slow Meat, Slow Cheese and Slow Wine, all things I am particularly fond of. Members include restaurants, chefs and winemakers, but also anyone else who shares these basic food philosophies.

As soon as I started researching the Slow Food Movement, I realized that my life has been heading in this direction for quite some time now. From the farm my husband and I decided to impulsively purchase a few years back, to my precious little boy whose health and well-being has turned me into a label reader and organic food buyer, to a restaurant committed to keeping things as fresh and local and as sustainable as possible, this is where I am purposefully heading in life.

Ten years ago, my eating looked a whole lot different than it does today. Recently I realized it had been over a year since I had even thought of grabbing a Taco Bell burrito. Less and less processed food has been ending up in our shopping cart with more and more organic taking its place. We are already getting our son used to hanging out in the kitchen. We watch what we eat the majority of time, but I do have to admit I am not ready to give up on the occasional Happy Joe’s taco pizza yet.

As I start this journey I can’t help but wonder what will have changed for me in another 10 years? Will there be chickens and goats hanging out in our yard? Will I make my own cheese? Will there be an organic garden in the backyard that supplies not only food for my family but also for my restaurant? There is much to learn, which means much to write about. If you have any topic ideas feel free to pass them along and if you are interested in becoming a part of Slow Foods North Dakota, shoot me an email. In the meantime, here are a few things to get you started courtesy of www.slowfoodusa.org:

Go Slow in your life

1. Buy whole ingredients. Cook them. Eat them.2. Avoid processed stuff with long ingredient lists. Eat real food.3. Grow some of your own food. Start in your backyard, community garden or windowsill.4. If you eat meat, choose grass-fed, and if you eat poultry, choose free-range.5. Whenever possible, know the story behind the food you buy.

Go Slow in your community

1. Cook and eat with others – not just family and friends. Bring new people and perspectives to the table.2. Join a community garden and grow food with others.3. Connect with your local Slow Food chapter for events and community projects.4. Shake the hand that feeds you. Meet the people who grow your food. Shop at a farmers market, visit a farm or buy shares from a farm that offers a Community Supported Agriculture (CSA) program.5. Learn about your local or regional food history and cultural dishes.

[Editor’s note: Nikki Berglund is the owner of Luna Fargo and also wine manager and third-generation proprietor of Bernie’s Wines and Liquors.]