To quote the Slow Food USA Website:

Slow Food USA envisions a futurefood system that is based on the principles
of high quality and taste, environmental sustainability, and social justice – in
essence, a food system that is good, clean and fair.

Eating produce the Slow Food way sounds expensive. Check out these facts:

The Myth: Cha-Ching!- It will cost me a fortune. Organic Fruits and Vegetables are less readily available, cost more and look worse than standard vegetables-

The Truth:

• Well, depending upon where you live, unfortunately this is still often true. My local grocery stores are improving but have a long way to go. If you don’t have a Whole Foods Market near you (expensive, but truly great) you’re often looking at slim pickings. The fact is, there is still not enough volume/demand to get the prices down. And products grown without dangerous chemicals and fertilizers produce lower yields and can’t sit on the shelf as long before going bad.
• My spouse and I just signed up for a 1/2 share at our our local organic CSA for $285. For this we will be get to choose 8-9 items weekly from 10-20 options over a period of 22 weeks. That’s $12.95 a week. We would easily spend that much on vegetables for one week, and they would not necessarily be locally grown, or organic.

The Myth: Standard Grocery Produce tastes as good now as it did then-

The Truth:

Fruits and vegetables are being hybridized for transport and storage longevity, not flavor. They look good, they feel good, they last in the veggie bin, but what do they taste like? Watch for my future posting on Heirloom Seeds, but if you are curious now, here is a link to get you started : Link

The Myth: These pesticides and chemicals have been tested and are safe-

The Truth:

Many are known carcinogens, many have not been investigated. If you buy imported products, there is often little regulation. Some countries are still using DDT! It is best to at least buy products from the USA, where you are guaranteed some regulation.

Watch also for an upcoming posting on Slow Food USA: Meat and Dairy.

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