I was interviewed back in July for a (long-delayed) series they're doing about the farm-to-table movement because the writer had seen a poster for this dinner I was organizing as Vice Chair of Slow Food of Greater Olympia. The dinner was an all-vegetarian, all-local, seven-course meal for forty guests prepared by Joel Hart of Hart's Mesa (a friend and, as of recently, my new boss!) and held at Pigman's Organic Produce Patch in the Nisqually Valley. Neither Joel or I are likely to advocate for a vegetarian dinner, so we were surprised when realizing that in order to stick to our only-produce-from-the-farm-we-stood-on self-imposed parameters, we'd have to forgo the meat - and still satisfy people! And they were satisfied. I mean, the first course (after the Olympia oysters shucked to order by Sound Fresh Clams & Oysters, of course) was little glasses of gazpacho bloody mary with pickled asparagus with self-serve bottles of Bainbridge Heritage Organic Doug Fir Gin to complete the drink.
Here are some pictures of the event: https://www.facebook.com/media/set/?set=a.950981628299071.1073741831.138518616212047&type=1&l=bf6e55d10f
Anyway, when the fella from the WRA (Washington Restaurant Association) called me, I was making nectarine jam in my sweltering hot tiny apartment, and ended up going on quite a few rants about the state of the organic food industry, food rules, and compromising. So, the article is less about Slow Food and more about those things I often want to scream at people who are also in this slow food/farm-to-table/sustainable food movement. There are a few cringe-worthy sentences (that I would be remiss if I didn't tell you how much they flatter my giant ego): "Like a guru in a sanatorium, her words are mature beyond her years, bringing much needed latitude to our tight-fisted convictions." But overall, this article summarizes my food philosophy and approach to food justice. It's calming to have someone else lay it all out for ya.
Read the full article here: