from the world's big
Why "Slow Food" Is Back
In 1998 Glenn Roberts, a Charleston-based historic restoration consultant and thirty-year veteran of restaurant and hotel concept design, took his career in an entirely new direction. He founded a company, Anson Mills, to grow, harvest and mill near-extinct varieties of heirloom corn, rice, and wheat organically, and re-create ingredients that were in the Southern larder before the Civil War. Anson Mills now works with 30 organic growers in six states to grow a variety of native heirloom grains.
Glenn Roberts: I don’t think slow food ever went away; it\r\n just was on the fringe. I think everybody remembers Quaker Oats took \r\n45-minutes-to-an-hour to cook, if they’re my age. And now they take 30 \r\nseconds in a microwave. And I think that if that’s particular right \r\ninside of the things I do because oats are a phenomenal part of the \r\nrotations of the crops we grow. But I use that a lot. Not because \r\nQuaker is evil, but because that’s a good representation of how we saw \r\nfood move from post-World War II until the middle '90s. And I think \r\nthat other people would see it as, "Oh fast food and fast food chain \r\nrestaurants" and they tie it immediately to food disease-related \r\nissues. I just see it as a diminishment of flavor over time. I see \r\nthese pop and crackle flavors I was always involved in the food \r\nproduction industry in hotels and restaurants. So, I saw chefs, as a \r\nrule, abandoning these multi-day stock reduction systems for cuisine and\r\n moving into systems that didn’t require that to save labor, save food \r\ncosts—it actually is more expensive to not make stocks, but they were \r\nthinking they were saving food costs. And I watched that entire wave \r\nhappen while still the classics were still being taught worldwide. You \r\nknow, stock is endemic to civilization, it is not something we thought \r\nup to have a fine French restaurant.
And as I see the movement \r\nto then step away from trying to abbreviate things and as I watched \r\npeople start to put the moniker together, Carlo Petrini being I guess \r\nthe first person that really popularized the idea, it was actually an \r\noutgrowth, I think more from the fact that we didn’t want to lose \r\nsomething than the fact that we were losing something. A lot of people \r\njust assumed that we didn’t want to lose something, whereas my interest \r\nin what happened with the people who did slow food and became interested\r\n in slow food was, they thought they were retrieving something. And \r\nthe, I think, deep will to have some sort of authentic and meaningful \r\nnutrition is really where all this lives. And the word “authentic” has \r\nbeen beat to death so I hate to use it. So we could try for something \r\nelse, which would be there is a certain sort of marker over time for the\r\n kinds of experiences that gives you sustenance and well being. And we \r\ntalk about the idea of slow cooking, capturing that well being because \r\nit doesn’t blow so much out of food. When you don’t put fast heat to \r\nsomething, just mechanically, there’s more there when you’re done \r\ncooking than if you try to cook the same thing in five minutes versus \r\ncooking it in an hour.
\r\nAnd there’s a lifestyle that goes with that, learning to be conscious \r\nwhile not present that goes with it, and I think that that idea then \r\nwould be... it’s highly feminine because it’s multi-layered and the \r\nmulti-phasic individuals on the planet usually are women. It comes to \r\nthem naturally, men not so much. But the idea then that cooking can \r\nbecome something you can do many, many different things at once without \r\ntending to any one thing at any one time. And I think that is actually \r\nthe draw. I think people became bored with the idea that they were \r\ndelivered everything and it became... they became—that’s the other thing\r\n that gets beat to death—we’re disconnected from our foods. Well, we \r\nwere disconnected from the process too; that the chef’s are not doing \r\nstock and all that. That all came about with the word "instant" and I \r\nthink that’s pretty much the zeitgeist. If it was instant, well then \r\nyou say, what’s next? And if you haven’t thought that through really, \r\nreally well, you get boredom.
Recorded on April 28, 2010
Interviewed by Priya George
As our disconnection from food grows more dissatisfying, the slow food movement is gaining steam.
Educators and administrators must build new supports for faculty and student success in a world where the classroom might become virtual in the blink of an eye.
- If you or someone you know is attending school remotely, you are more than likely learning through emergency remote instruction, which is not the same as online learning, write Rich DeMillo and Steve Harmon.
- Education institutions must properly define and understand the difference between a course that is designed from inception to be taught in an online format and a course that has been rapidly converted to be offered to remote students.
- In a future involving more online instruction than any of us ever imagined, it will be crucial to meticulously design factors like learner navigation, interactive recordings, feedback loops, exams and office hours in order to maximize learning potential within the virtual environment.
Placing science and religion at opposite ends of the belief spectrum is to ignore their unique purposes.
- Science and religion (fact versus faith) are often seen as two incongruous groups. When you consider the purpose of each and the questions that they seek to answer, the comparison becomes less black and white.
- This video features religious scholars, a primatologist, a neuroendocrinologist, a comedian, and other brilliant minds considering, among other things, the evolutionary function that religion serves, the power of symbols, and the human need to learn, explore, and know the world around us so that it becomes a less scary place.
- "I think most people are actually kind of comfortable with the idea that science is a reliable way to learn about nature, but it's not the whole story and there's a place also for religion, for faith, for theology, for philosophy," says Francis Collins, American geneticist and director of the National Institutes of Health (NIH). "But that harmony perspective doesn't get as much attention. Nobody is as interested in harmony as they are in conflict."
Studying voice recordings of infected but asymptomatic people reveals potential indicators of Covid-19.
A leading British space scientist thinks there is life under the ice sheets of Europa.
- A British scientist named Professor Monica Grady recently came out in support of extraterrestrial life on Europa.
- Europa, the sixth largest moon in the solar system, may have favorable conditions for life under its miles of ice.
- The moon is one of Jupiter's 79.
Neil deGrasse Tyson wants to go ice fishing on Europa<div class="rm-shortcode" data-media_id="GLGsRX7e" data-player_id="FvQKszTI" data-rm-shortcode-id="f4790eb8f0515e036b24c4195299df28"> <div id="botr_GLGsRX7e_FvQKszTI_div" class="jwplayer-media" data-jwplayer-video-src="https://content.jwplatform.com/players/GLGsRX7e-FvQKszTI.js"> <img src="https://cdn.jwplayer.com/thumbs/GLGsRX7e-1920.jpg" class="jwplayer-media-preview" /> </div> <script src="https://content.jwplatform.com/players/GLGsRX7e-FvQKszTI.js"></script> </div>
Water Vapor Above Europa’s Surface Deteced for First Time<span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="9c4abc8473e1b89170cc8941beeb1f2d"><iframe type="lazy-iframe" data-runner-src="https://www.youtube.com/embed/WQ-E1lnSOzc?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span>
A study finds people are more influenced by what the other party says than their own. What gives?
- A new study has found evidence suggesting that conservative climate skepticism is driven by reactions to liberal support for science.
- This was determined both by comparing polling data to records of cues given by leaders, and through a survey.
- The findings could lead to new methods of influencing public opinion.