Chef Frank Stitt explains "slow" food, and how it influences the way he cooks.
[BLANK_AUDIO] One of the things that I'm really hopeful and I know you and your wife Partisif have really been instrumental in starting this local convivium for slow foods. And where everyone that's a part of that is very appreciative. And the thing that, that I feel so energized about is, I think there's a real opportunity to make that reconnection. Not just now, for the chef and the farmer who have that. But for the food enthusiasts, like myself who can now kind of be a part of that relationship. And also help support, and get out the word, and enjoy as a group the the, the great pork the great produce. And hopefully with each city having their own group of folks that are like minded when it comes to food and how it should be nurtured. That that will continue to spread. But I really do feel like that is the, the next wave, especially for us in the South because this is really where we come from. This is about who we are as a region. You know, I, I've been involved with, with slow food and with chef's collaborative and southern food. Three organizations that are all about promoting local, sustainable food knowing the origin of the food. Mm-hm. And I think that [LAUGH], I once tried to explain slow food, which the, the whole, to get your arms around it is a little complex. It is. And after I did this great wi, lengthy conversation, and I was telling people about it. This this one lady said, now slow food that's a little bit like crackpot cooking isn't it. Yeah. I mean, you know. It's like this. Does that involve a slow cooker? It, it, it, it makes a point. But slow food really is about taking the time to be at table together. Mm-hm. Family and friends. Breaking bread. The spiritual nature of being connected with where the food comes from. And bringing pleasure to that. It's not just about, you know, being on this kind of political bent of, of eating only organic for, for, for this reason or that. But it's abut the pleasure of a perfectly ripe tomato that was grown in good soil. Mm-hm. That was in a live soil. And that the farmer nurtured that soil and nurtured that tomato, and that hopefully me as a cook. Sure. Brought it to the table and served it in a way of love and, and compassion and, and, and generosity of spirit. And I think that's what slow food is about. A, and the good thing is that, it's not like us versus them. It's every... That's right. Locale. The way I see it is that every urban area should be surrounded with its group of farmers that are providing the eggs and the chickens. And, and, and all of, so much of the food. So that we're not just, have this mono culture that's grown. Right. In the mid-west. And the, the beef is all, you know, in feed lots there. Uh-huh. And that, you know, and, and that's a real, another complicated issue. Is just how the concentration of the businesses have meant that we don't have locally. Right. Produced and processed Livestock.