By:  Linda Kissam

There’s a fast rise in the “Slow Food” movement everywhere you look. Don’t know what I mean?  No, it’s not another food or garden club.  What it is…is concerned people right in your own area creating a better way to live life to the fullest – at a deliciously slow pace.  The Slow Food movement celebrates, educates, and strengthens awareness of our food: from the farm to the fork. They promote stewardship of our land, sound food production policies and local, seasonal and organic foods. The Slow Food Movement is built on getting people to slow down and actually understand and enjoy what they eat. Now there’s a novel idea.

Leah in the Kitchen

Now I know that slowing down and actually thinking about what you’re eating, where it comes from, and how it affects generations to come may not have a lot of meaning to you when you’re driving down the I-15 at 90 miles an hour popping French fries in your mouth; but …now may be the time to slow down and smell the potatoes, so-to-speak, to consider a different kind of relationship with your food.

In today’s “I want it now” society, the Slow Food USA organization stands at the intersection of ecology and cuisine, principles and pleasure. There are hundreds of Slow Food chapters around the world. In the USA there is one particular chapter in Southern California that deserves some recognition for their dedication to helping local children learn to eat well. I sat down with Slow Food Temecula Valley’s (SFTV)(California)  President Leah Di Bernardo to find out more about the slow food movement and how the SFTV chapter’s vision affects that  community.  What I found out is sure to inspire and engage you, as it did me –hook, line and green beans.

SFTV’s main focus lies in sustainability and sourcing of local food. It believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of food, tradition and culture that make this pleasure possible. This group also believes in the concept of neo-gastronomy – recognition of the strong connections between plate, planet, people and culture. Their main focus lies in sustainability and sourcing of local food (which – yea- includes local wines).

Di Bernardo told me SFTV is noted for its dynamic school garden programs  teaching public and private school  children about taste and food, developing  their senses and their appreciation for  food and the pleasures of the table. “At the soul of what this group is and does is the health of our children.” She stresses slowing down to value the time we are losing, to concentrate on the importance of gathering and sharing in the joys of family…something she says, “We are on the verge of forgetting.”

The SFTV “convivium” (chapter)”provides manpower to start gardens, works with educators and local farmers to create garden curriculum, assists in grant writing,  raises funds to keep the gardens growing, and hands of annual “mini grants” to local schools.  They’re an innovative group for sure.  Ms. Di Bernardo explains, “We are the first city in the nation to have Slow Food chapters in middle school and high schools.  We lead the way in edible and academic garden programs for the entire nation.”

President Di Bernardo figures it takes about $2,000 to start a school garden program. She handed me a sheet of paper explaining the cost of starting and maintaining a garden.  Did you know redwood and supplies to build benches for teaching in the garden cost $300?  A 2X6 redwood planter is $160.00.  Hand tools for 20 students drop in at $100.  Two rolls of ever-lovin’ chicken wire are $40.00.  Apparently healthy eating (like most things) can take their toll on the wallet, or in this case the grant account.

How can you not applaud and want to be part of Slow Food Temecula Valley’s support of academic resources for agricultural education through the creation of edible, organic gardens at local school? Fast food critics believe America’s attitude toward food is out of whack and needs to be transformed to create a more sustainable and equitable way of breaking bread. I agree and I think there’s also a need to nurture ourselves and to nurture our environment. It’s a program well worth your time, treasure and talent.  My suggestion?  Check out the SFTV Web site for the FABULOUS events they put on every year.  You’ll find seasonal festivals, cooking classes, gourmet dinners and more by visiting the Slow Food USA Web site and The Slow Food Temecula Valley Web site.

Raise your forks and wine glasses to Mother Nature as we toast to supporting all things local… and to  understanding “Why Local Matters.”

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Di Bernardo Family’s Eggplant Parmigiana

This family recipe is from Chef Leah Di Bernardo, President of Slow Food Temecula Valley, in Southern California.

Level: Easy; Servings 4-6; Prep  45 min; Cook  25 min; Total:  1 hr 10 min

Ingredients:

* 3 pounds (about 3 medium-sized) eggplant
Salt
* ½ cup to 1-cup olive oil
* 1-cup fresh breadcrumbs seasoned with 1/4 chopped fresh basil leaves and 1/4- cup pecorino (or use Progresso Italian Bread crumbs)
* 2 cups Basic Tomato Sauce, recipe follows
* 1 pound ball mozzarella, shredded
* 1/2 cup freshly grated Parmigiano-Reggiano
* 4 eggs, ½ cup milk (any type you have) & pinch of Salt & Pepper – this is your dipping batter for the eggplant, so mix it up as if your scrambling eggs!

Directions

Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 15-30 minutes. Drain and rinse the eggplant and pat dry on towels- making sure to have gotten all the salt off.  Dip each eggplant piece into egg batter- then press into bread crumbs- and set aside until each piece is done.  In a sauté pan, heat olive oil until just smoking, sauté each eggplant piece until light golden brown on both sides. Repeat with all of the pieces.

In a baking pan (I prefer glass) lay out the eggplant. Layer with marinara sauce, then sprinkle mozzarella, then Parmigiana. Repeat the layering process until all the ingredients have been used, finishing again with the Parmigiana. Place the pan in the oven and bake until the top is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce:

* 1/4 cup extra-virgin olive oil
* 1 Spanish onion, chopped into 1/4-inch dice
* 4 cloves garlic, peeled and thinly sliced
* 3 tablespoons fresh thyme leaves, chopped
* 1/2 medium carrot, finely shredded
* 2 (28-ounce) cans peeled whole tomatoes
* Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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