Slow Food Phoenix, a United States chapter of the organization Slow Food International, has been working to educate Phoenicians about the origins of their food and the culture behind it with local events ranging from potlucks to bread-making classes.
Slow Food was founded in 1989 to fight the rise of fast-food culture and spark interest in local food and its connection to culture, history and community, according to the Slow Food International website. The Phoenix chapter strives to promote locally produced food and preserve food culture in the Valley.
Pamela Hamilton, editor and publisher of Edible Phoenix Magazine, said Slow Food Phoenix, which participated in downtown Phoenix’s Food Day in October, has impacted downtown Phoenix in particular.
“(They have helped in) getting more farmers markets, more restaurants that use food from local food producers,” Hamilton said. “Their goal is to educate people about what food they want to use.”
Slow Food Phoenix began about 12 years ago when a group of passionate food enthusiasts, Hamilton and Chris Bianco, from Pizzeria Bianco, wanted to bring the mission of Slow Food USA to Phoenix.
The volunteer-based organization focuses not only on educating the community about the food they eat but also emphasizes the importance of sitting down and enjoying a good meal, according to Lindsey Burke, the chair of Slow Food Phoenix’s board of directors.
“We focus a lot on food culture and traditions. It’s not just about eating at a fancy restaurant, it’s about preserving food cultures, making sure there are different kinds of food available now and in the future,” Burke said. “There’s kind of an education aspect, but also the enjoyment. Enjoy your meal, sit down and eat something delicious. There’s so much pleasure in food, but also do it in a responsible fashion.”
The events focus on food that is good, clean and fair. Burke says this means that the food is delicious, raised in a sustainable way and was produced by people earning a fair wage and being treated fairly.
The events Slow Food Phoenix hosts also have an educational component, with a chef or local farmer speaking to attendees about the production and preparation of the food.
“It’s not just about going out and having a good meal, it’s about being educated about your food and where it comes from,” Burke said. “We might be putting together the event, but without the farmer who grew the food and the chef who cooked it, there would be nothing to showcase.”
Slow Food Phoenix has also found the support of downtown Phoenix residents and food enthusiasts.
Kenny Barrett, the director of Roosevelt Growhouse and Truck Farm Phoenix, said Truck Farm Phoenix’s ideals are in line with those of Slow Food Phoenix because they both support locally produced food and work to educate members of the community about where food comes from.
Margaree Bigler, the local food representative for Local First Arizona and former member of Slow Food Phoenix, said she supports Slow Food Phoenix, which is a member of Local First Arizona, because they promote the idea of locally produced food and local business.
“I love the mission of Slow Food Phoenix,” Bigler said. “They’re all about just food — healthy food — and we definitely support them … They do a lot of events and awareness around local foods, and so we are definitely behind that.”
Contact the reporter at pkunthar@asu.edu
