I went camera-crazy at the Slow Food Salone del Gusto 2012 in Turin, Italy. Here are my unedited photos, part 1, documenting the incredible products available. The signs tell you where the product came from and give a full description in English and Italian. Watch the slideshow!
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What we’re reading: food sculptures, hugging carrots, revolting cakes, Salone del Gusto 2012, 100 best American cakes
Slow Food’s Salone Internazionale de Gusto Food Fair
The 2012 Salone Internazionale de Gusto food fair started in Torino, Italy, today October 25, 2012, and will continue until Monday, October 29, 2012. Hope to see you there!
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Simple Sustenance: Pumpkins, When the Beauty is in the Imperfections, a photo essay by Renu Chhabra
by Renu Chhabra
The harvest moon hangs round and high
It dodges clouds high in the sky,
The stars wink down their love and mirth
The Autumn season is giving birth.
Oh, it must be October
The leaves of red bright gold and brown,
To Mother Earth come tumbling down,
The breezy nights the ghostly sights,
The eerie spooky far off sounds
Are signs that it’s October.
The pumpkins yellow, big and round
Are carried by costumed clumsy clowns
It’s Halloween – let’s celebrate.
– Pearl N. Sorrels, It Must be October
Color and rusticity are the characters of autumn
Warm tones and rustic gifts from nature fill our hearts with a sense of wholeness. It’s a feeling that reminds us of our connection with the earth and our humble existence.
Orange, yellow, red, and amber are the colors of fall, visible in landscapes and farms alike. Pumpkins, gourds, and squashes add soul to this season. Greeting us on the front porch or displayed inside the house, they adorn our spaces with fall bounty; they are festive and inviting. They bring with them a certain positive energy.
And what’s fall without pumpkin pie, pumpkin bread, and pumpkin soup? It’s the pumpkin heaven that embraces us, at home or anywhere else. We all want to savor the season’s bounty to its fullest.
I am intrigued as much by the great pumpkin’s beauty as by its imperfections. Some of the very deformed ones are the most intriguing of all. But who said nature is perfect? Nature is beautiful, yet free-spirited when we see it in its natural and organic form. And we see its beauty in these colorful gourds that exude their individual characteristics in their own special ways.
They have different colors, shapes, sizes, and personalities. Yet they are beautiful and unique, despite their imperfections. They all bring something special to our tables in terms of taste, texture, and quality.
Just like us, human beings.
What do you think?
Celebrate the season!
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Sauce for Thought: Coming in From the Cold – An Exploration of Soup
Sauce for Thought: Coming in From the Cold – An Exploration of Soup
by Alice DeLuca
We’re turning down the new thermostat daily, stubbornly staving off the inevitable start-up of the furnace for the coming home-heating season. It’s the hot soup season and the knitting season also, so there are reasons to celebrate. Animals are busy storing everything they can get their paws on, for a long winter of curled up dreaming. I picture them underground and know why some people covet their fur coats. My coat of choice is made from the knitted wool of sheep, and to the sheep I am grateful.
Our new Nest thermostat is “smart” in that it knows what we are doing, but we maintain the illusion of control by tweaking it via tablet technology, even from remote locations. The designers thought of everything, down to the specially designed stickers for labeling the wires during installation. We’re hoping we won’t have to fool this new thermostat in to turning on when the temperature dives like a submarine, the first week of January; nor will we be tempted to put a space heater under it to keep it warm so it won’t activate the furnace, as my father used to do with his mercury-switch driven thermostat from those days.
When the temperature drops, the Canada geese start making tracks. Often they are flying south, but sometimes they appear to be confused and fly east or north, which is because some of them winter-over. The V-formations of confused geese overhead is another clear indication that the time has come to consider hot soup.
Japanese soup
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Daily International Real Food News and Events, Culinary Travel
by Jonell Galloway
Keep up with daily international sustainable food news and events plus culinary travel, wine festivals, village fêtes, etc.
Click here to read our hand-picked food news, updated daily.
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Simon Says: Daily Food Quote, September 21, 2012
Some sensible person once remarked that you spend the whole of your life in your bed or in your shoes. Having done the best you can buy shoes and bed, devote all the time and resources at your disposal to the building up a fine kitchen. It will be, as it should be, the most comforting and comfortable room in the house.–Elizabeth David, Slow Food, 1951
here was a British cookbook writer who, on her return from “exile” in Egypt after WW2, decided that action had to be taken with regard to the quality of food in Britain. She was outright hostile to second-rate cooking and the use of frozen, canned and out-of-season ingredients, and is, in many people’s mind, a precursor of the concept of Slow Food. In any case, she was a primary mover in bringing true traditional home cooking using quality ingredients back into the mainstream in Britain.
All her books are listed here, and most are still available at Book Depository or other online independent booksellers.
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How Smart is a Sheep? The Churra da Terra Quente
by Diana Zahuranec
As I stood in the crisp air and bright sun of a Portuguese farm with the other Slow Food University of Gastronomic Sciences students, a single question popped into my mind. We were learning about the Churra da Terra Quente sheep breed, an indigenous and endangered animal with tangled wool and long, dirty tails. They were a rough-looking lot, but watched us curiously and weren’t as shy as other sheep I’ve unwittingly terrified just by standing by them. Some scratched their dirty wool on dry tree trunks, and others flopped down onto the dry soil that was bereft of rain for 4 ½ months, unconsciously dirtying themselves even more. They had curly horns like trofiette pasta. I got the impression that they were happy, or content, to be out in the sun watching us watching them.
Churra da Terra Quente sheep in the dry Douro
In an indigenous flock – or group, or pack, or what-have-you – the purity of the breed is kept by inbreeding. In dogs, I know this leads to some odd character traits: Dalmations, for example, can be suddenly temperamental; my family’s Vizsla at times suffered anxiety and, strangely for a dog, psychological problems – and was also, of course, the most intelligent dog on earth.
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Dietitian Ariane Grumbach’s 10 rules for eating the French way and staying skinny
translated and adapted by Jonell Galloway
10 rules that could be called Slow Food rules?
I discovered Ariane Grumbach on one of my favorite food sites, Larousse Cuisine. I’ve translated Grumbach’s 10 rules for eating à la française, adapting them slightly for a wider audience.
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