John O. Andersen

A great concept. Taking it slow is the quickest way to greater enjoyment!

John

From Britannica.com website of the day:

> The Slow Food International Movement **
> http://www.slowfood.com/main.html
>
> Holiday feasts serve as an island of bonhomie in an ocean of
> hustle-bustle. Food and wine critic Carlo Petrini worries that such
> opportunities for celebrating flavor and camaraderie have become
> rare. Petrini pins the blame, in part, on America's obsession with
> fast foods. In fact, he founded the Slow Food movement in 1986 in
> response to the incursion of fast food restaurants into Italy. Now
> an international organization with 60,000 members in 35 countries,
> Slow Food works to "counteract the fast food virus by defending
> local food traditions and by reconditioning our collective
> gastronomic consciousness."
>
> The group champions a number of gustatory causes, such as defending
> the biodiversity of crops and livestock and protecting the
> historical heritage and practices of small-scale dining
> establishments. Their "Ark of Taste" project attempts to discover,
> catalog, and distribute regional and forgotten flavors. The group's
> quarterly magazine, "Slow," offers musings on matters of taste,
> pleasure, and the habits of the movement's mascot, the contemplative
> snail. As its U.S. director Patrick Martins says, "We're trying to
> bring the ethic of Thanksgiving into everyday life, not necessarily
> eating that much or fighting with your parents, but sitting,
> talking, and creating ritual more than once or twice a year."
> --Jessica Clark
>
>
>
> ---------------------
> Number of "professionally trained home economists and
> nutritionists" available for Butterball's "Turkey Talk-Line"
> in 1999: 48
>
> Number of calls this line has received since 1981: 2.3 million
>
> Length of time a turkey had been frozen after which a man called to
> ask if the "fabled fowl" was safe to eat: 30 years
>
> [Butterball.com]
>
>
> ---------------------
> Number of onions called for in "Mama Stamberg's Cranberry Relish
> Recipe": 1
>
> Amount of horseradish called for in this recipe: 2 tablespoons
>
> "And remember, it's the recipe that SOUNDS terrible, but TASTES
> terrific!"
> --Susan Stamberg, NPR Special Correspondent
>
>
> [NPR Online]
>
>
>
> ---------------------
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