Archive for 'slow food'

Some like it slow
by Sharon Ashwood on November 19th, 2008

Speaking as someone who turned out a book called RAVENOUS, it’s pretty clear I have a welcoming attitude toward food. I’m not a picky eater. I like it all.


One of the things catching my interest right now is the slow food movement. No, this has nothing to do with lazy vampires, geriatric werewolves, or zombies in need of arch supports.


In case you haven’t heard of it, slow food is the opposite of fast food: fresh, locally grown, home cooked, and enjoyed for its quality rather than its convenience. It exists alongside ideas like the hundred mile diet, organic food philosophies, and supporting the small local producers and community markets. I’m fortunate enough to live in an area of the Pacific Northwest that’s rich in farmland and wineries and that has a selection of world-class restaurants invested in promoting agri-tourism—which could be defined as “come visit and stuff your face till you drop”.


What does this have to do with writing?  Slow food makes a better author.  While I’m right in there with the “loves chocolate” brigade, for me there’s a price attached to that sweet indulgence:  word count.


This is a sad state of affairs for someone addicted to Hawkins Cheezies and who loves her glass of chardonnay, but garbage in, garbage out. When production counts, I have to avoid the junk snack aisle because sugar, salt, and preservatives make me groggy and (even more) stupid. It’s a hard-won lesson, but if I want to indulge in a not-so-virtuous treat, I have to wait until I’ve done my work for the day.


How very boring. Of course, nothing prevents me from eating well except my own unwillingness to tear my fingers from the keyboard and rejoin planet earth. I love to cook, so I really have no excuse. Here’s a recipe I’ve had for years that I absolutely love. For “slow food” it takes hardly any time to prepare:


Bunny soup (no, we’re not cooking Bugs)




Cook until soft:


2 lbs carrots, scrubbed and chopped

1 potato

Pinch salt

4 cups of stock or water


Saute in olive oil:


1 small chopped onion

Crush garlic (about a teaspoon)

1 tsp grated ginger

Handful of chopped cashews


Add sauted mixture to carrots and put the whole thing through a blender (or use a hand blender) to make a smooth texture. Whisk in


one cup of yogurt

dash of sherry


 and heat through. Garnish with more cashews.