A Food Revolution?

A Food Revolution?

Amber Byfield
Mar 24, 2009

03_24_09_slowfood1.jpgWe spent time harvesting my mother's garden over the weekend, whisking pounds of kale, spinach, sugar snap peas, onions, turnips, and carrots back to the city with us. Farm-fresh food, dirt still clinging to its roots and leaves, has graced our table at every meal since. And we're inspired, because it seems recently, on a daily basis, more and more people are getting the idea of slow food just like this. When Michelle Obama helped break ground on the White House vegetable garden earlier this week, heads turned. And, according to the NYT, a food revolution could be on the way.

Here you have it: the reform movement is underfoot. It's about sustainability and nutrition, and proponents of this more desirable, more Earth-friendly version of food are happy to have folks in this Department of Agriculture (and higher up in this administration) who are listening to their call to change. Authors and activists, like Alice Waters and Michael Pollan, are making public recommendations that are resonating in Washington.

Encouraging farmers to grow diverse crops--rather than the thousands of acres of soybeans and corn used to manufacture oils and high fructose corn syrup--is at the forefront of the arguments, and those of us proponents of slow food are getting lots of help from various corners. Celebrities (thank you, Oprah), concern about health care and the obesity epidemic, and even marketing for sustainable foods are helping to get the word out.

The point here is that we're seeing more and more people focusing on eating less refined foods packed with additives, and turning toward more sustainably-produced foods, and more plants in any form (canned, frozen, fresh, organic, and local). And this, we think you'd agree, is a great thing.

Do you think a food revolution is underway?

Photos by Amber Byfield for Re-Nest.

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