The best response to an increasingly dire financial crisis is to take a deep breath and return to our communities, says the founder of Slow Food in the Tetons. Rather than gloom and doom, the changing season should inspire people to become more locally self-sufficient, Sue Muncaster says.
“I really think that the whole thing with the economy is evidence that we’ve lived out of control for too long,” said the Idaho-based organizer, writer and mother. “I think about how fast and fierce the ‘global financial crisis’ hit us. Imagine how fast and furious the inevitable global food crisis is going to hit us. It’s time to take action and just say no to fast food, processed food and big corporations.”
I think someday we’ll look back on these troubled times as the catalyst for one of the greatest movements in human history. A new president, a global economic crisis that will halt our insatiable consumption, an urgent regard for the environment, and best of all, a renewed passion for good, clean, fair food.
The basis of modern society is the pursuit of a faster, better way to do everything. The premise is simple; if we can find faster ways to do things, we can do more things. Now, I will never argue that water spritzers, or a self-timing underground irrigation system for that matter, are not brilliant inventions. But somehow in the process we have exceeded the speed limit.
I never had a perfect brownie recipe until I discovered a thick and chewy recipe we used for desserts at
While working as a chef at the
These traditional Chilean or Argentine cookies are called Alfajores. They are sold in corner bakeries and children die for them. They are worth the special effort for a special occasion.
These were served at my first Chilean Asado at
What you learn by traveling is that nowhere is perfect, but perhaps you could take the best of every place you go and incorporate it into your life. A great combination would be to possess the love for life and fun of a Latina, the freedom of an American, and the passion for children, family and spirituality of an Islamic woman.
The traditional Chilean drink served in small glasses as an aperitif. Pisco is grape brandy- the best way to think of it is what´s left over after making wine, but before grappa. So delicious- sweet, sour, and fuerte!
It was challenging running round in a blanket trying to outsmart the plucky ladies, but fortunately, like all domesticated animals, they stay in a pack and knew the way home. Thus begins another day at the Estancia Rio Verde.