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robertogreco : slowfood   25

Slow Living: Wendy Parkins and Geoffrey Craig: Berg Publishers
"Speed is the essence of the modern era, but our faster, more frenetic lives often trouble us and leave us wondering how we are meant to live in today's world. Slow Living explores the philosophy and politics of 'slowness' as it investigates the growth of Slow Food into a worldwide, 'eco-gastronomic' movement. Originating in Italy, Slow Food is not only committed to the preservation of traditional cuisines and sustainable agriculture but also the pleasures of the table and a slower approach to life in general. Craig and Parkins argue that slow living is a complex response to processes of globalization. It connects ethics and pleasure, the global and the local, as part of a new emphasis on everyday life in contemporary culture and politics. The 'global everyday' is not a simple tale of speed and geographical dislocation. Instead, we all negotiate different times and spaces that make our quality of life and an 'ethics of living' more pressing concerns. This innovative book shows how slow living is about the challenges of living a more mindful and pleasurable life."

[via: https://www.instagram.com/p/Bdc_C3yg7gI/ ]
books  toread  slow  slowliving  everyday  body  bodies  globalization  slowfood  wendyparkins  geoffreycraig  mindfulness  2006  food  local  pleasure  slowness 
january 2018 by robertogreco
The Slow Professor movement: reclaiming the intellectual life of the university - Home | The Sunday Edition | CBC Radio
"You have heard of the slow food movement...now, there's a "slow professor" movement.

Two university professors say they feel time-crunched, exhausted and demoralised. They say they are being asked to be more efficient at the expense of more thoughtful teaching.
"Really, we're being encouraged to stay away from the really big questions because they're going to take too long to think through. You want to pump out as much stuff as quickly as you can. That's going to have a consequence for how thoughtful things are." — Barbara K. Seeber

Maggie Berg, a professor of English at Queen's University, and Barbara K. Seeber, a professor of English at Brock University, are co-authors of The Slow Professor: Challenging the Culture of Speed in the Academy.

Berg and Seeger argue universities squeeze as much intellectual capital out of professors as possible, and closely monitor the output of their mental exertions.

They spoke to Michael about their book and their mission to "reclaim the intellectual life of the university.""

[Update: See also: "We need a “slow food” movement for higher education"
https://qz.com/947480/we-need-a-slow-food-movement-for-higher-education/ ]
slow  highereducation  highered  education  academia  reflection  2017  barbaraseeber  maggieberg  deliberation  slowprofessor  productivity  standardization  speed  homogeneity  slowfood  knowledgeproduction  universities  corporatism  corporatization  competition  economics  fastknowledge  research  adminstrativebloat  teaching  howweteach  wisdom  faculty  howwelearn  friendship  benjaminginsberg  management  power  labor  work  casualization  adjuncts  busyness  time  anxiety  stress  davidposen  credentials  credentialization  joy  beauty  transferableskills 
february 2017 by robertogreco
Slow Fish 101 — Medium
"Like many natural resources, the world’s fish populations are declining under pressure from unrestrained harvesting, mismanagement, and environmentally destructive practices. Slow Food believes we all have the power to change the course by making informed, responsible decisions. Meet Slow Fish, a solution to a broken system and a celebration of sustainable fishing and delicious, renewable seafood.

THE STATE OF THE OCEAN
In the past 30 years, global fish consumption has doubled and wild fish populations simply can’t keep up.

Industrialized fishing has the capacity and technology to permanently damage ecosystems by removing fish at an alarming rate. The Food and Agriculture Organization estimates that 80% of fish stocks are being depleted at or above their capacity, and the problem is only growing. In early April, California began research into declining sardine catches. The state may shut down sardine fishing entirely.

The problem of overfishing is compounded by the earth’s changing climate. Warmer temperatures and acidified water have devastating impacts on coral reef systems, home to much of the ocean’s biodiversity.

Illegal fishing, a foreign concept to most Americans, has become increasingly common as governmental regulations seek to limit catches to protect fish populations. In March, the Obama administration introduced a plan to crack down on illegal harvesting in the United States, a black market estimated to be worth at least $20 billion."

WHICH FISH?
The state of the seas is not hopeless, and you can help. Slow Food recommends seeking out fresh fish from local purveyors that hasn’t been frozen and shipped across the world. Consider eating a variety of species, not just the salmon and tuna endemic to supermarkets around the country.

Smaller forage fish, like anchovies, recover more quickly and typically consume fewer raw materials to reach maturity than top-level predators. Plus, they’re delicious.

To help sort through the bewildering array of species available to consumers, a number of guides are available. Users can search by species and receive recommendations about the sustainability and health risks of their choices. Monterey Bay Aquarium’s Seafood Watch and National Geographic both offer comprehensive guides.

AQUACULTURE
Aquaculture is the farming of fish, shellfish and plants in water environments. Ocean and freshwater seafood can be raised in permeable enclosures or contained tanks. In response to overfishing and increased demand for seafood, aquaculture has emerged as an important source of seafood. Today 73% of Tilapia is sourced from farms.

If managed responsibly, aquaculture has the potential to be a solution to global demand for seafood — governments and conservation organizations are partnering with industry to develop and implement standards that protect ecosystems, consumers and farmers.

But we’re not quite there yet. Although it’s presented as a sustainable alternative to wild-caught fish, aquaculture is criticized for compromising local ecosystems and consuming a great deal of resources. Its use of antibiotics, chemicals and genetically-modified fish have raised concerns about public health. Slow Food opposes the current system.

SLOW FISH IN THE US
Fishing is a $30 billion industry in the United States. From Alaska to Santa Barbara to Cape Cod and beyond, American fisheries produce a staggering quantity and array of products. These resources need responsible management.

Congress is currently considering re-authorizing the Magnuson-Stevens Act, the main regulatory mechanism for our country’s fishing industry. It seeks to establish an optimal catch size that will promote local economies in coastal areas while also protecting the long-term health of fish populations.

Slow Food USA is pushing for a new Magnuson-Stevens Act. We’re committed to the future of American seafood, a future that’s healthy, delicious, and sustainable for fish and fisherman."
fishing  commercialfishing  slow  slowfishing  2015  keithgotcliffe  lloydellman  slowfood  oceans  aquaculture  us  policy 
may 2015 by robertogreco
Doing Well By Eating Well - The Atlantic
"Perhaps the reason for Slow Food's popularity is its aim to celebrate and preserve rather than to criticize and vanquish. Petrini tolerates the fast food that first roused him to act -- or at least he claims to. "I'm against formulas of how to live in the world," he says. "If you want to eat at McDonald's, go ahead." He even thinks, rather optimistically, that a sufficient number of meals at McDonald's will turn bored diners back to the tradition of their forebears. "Taste is like an umbilical cord," he says. "We all return to our grandmothers, no matter how many detours we take along the way." Saying, Doing, Tasting, a recent Slow Food book, is aimed at showing elementary school teachers and parents how to teach children not only good nutrition but also the history and culture of the food they eat and the importance of sharing it with family and friends."
direfaregustare  1999  sayingdoingtsating  slow  slowfood  education  curriculum  children 
september 2014 by robertogreco
Exploring the Faroe Islands, a Modern-Day 'Land of the Lost' - Bon Appétit
"He seemed upbeat for a guy who’d just lost his job, but then I remembered the day he drove me around, introducing me to his world: pointing out a field where a farmer had been trying, for years, to grow him carrots; visiting the potter who made his plates; noting a brewery that was trying to grow its own grain. And, every so often, he pointed out someone in a passing car: “There goes the hotel florist.” “There goes the nephew of a famous artist.” “There goes the son of a Faroese language expert, who calls me every time I’m on the radio to tell me how many things I said wrong.”

I kept thinking about how hard it must be to work in such a small place, but the sense of connectedness to the people every day must be what grounds him, too. Or maybe grounds is the wrong word. On that day, we stopped at the village of Gjógv, where, just beyond where the land meets the North Atlantic, the water goes down so far locals call it “The Deepness.” The colors of the houses—peach and pink and pastel blues and black—popped against the grass. Before us was grinding water and gasping wind; behind us, the land slashed up toward the clouds.

It’s the kind of place that makes you realize the earth is so much bigger than you can ever imagine. At some point, it dawns on you that there are no trees, no woods to get lost in: nothing to block your sight. It makes you think you can go right up to anything you see and touch it. It feels a little bit like floating. You feel a little bit magical, like anything is possible. And I wonder if that, too, is what keeps Sørensen going."
food  faroeislands  renéredzepi  noma  denmark  leifsørensen  place  nature  plants  travel  small  slow  slowfood  local  connectedness 
may 2014 by robertogreco
Berlusconi's exit – what does it mean for Italy? | World news | The Guardian
"Austerity might also strengthen the most well-known building block of Italian society: the family. Many foreigners are rather sneering when they observe extended families living in the same block of flats, if not the same flat. It creates childish, immature grownups, they say. It's not usually true at all, and what those criticisms fail to realise is not only the fact that living together is very often an economic, rather than an emotional, choice…; they also ignore the fact that the strength of the family is the reason that Italy's social fabric is so much better knitted than Britain's. And there are useful economic consequences: almost every successful business is built upon the family…If austerity means relatives have to huddle once again under the same roof, it might be claustrophobic, but at least it might mean that Italy, once again, resists the disintegration of the family unit."
italy  2011  europe  eurozone  austerity  austeritymeasures  families  society  bureaucracy  competition  economics  berlusconi  carlolevi  normandouglas  blackmarket  blackeconomy  romanoprodi  rootlessness  mobility  arrangiarsi  slow  slowfood  braindrain  meritocracy  tobiasjones 
november 2011 by robertogreco
*the* menu at Sora Margherita | Flickr - Photo Sharing!
"Sora Margherita has one menu..as in 1 handwritten list that gets passed around to all of the tables with items crossed off as they run out."
soramargherita  menus  restaurants  design  italy  italia  food  simplicity  slow  slowfood  slowness  sustainability  handwriting 
may 2011 by robertogreco
Slow IT | The Fifth Conference
"Slow doesn’t necessarily mean being slow in the literal sense of the word. Slow is about doing things with the right timing, the right concentration, the right approach...using good quality materials or resources, & if necessary, taking your time. & it also refers to the way we consume, or eat: slow eaters take their time to savor the meal, to experience the flavors...Consider the difference in eating culture between US & Italy. Dinner in US is one-hour business. Therefore when Americans spend time in Italy they really suffer. First they have to wait until about 9:00 for dinner & then they have to stay put at the table for hours...highlights a cultural clash between Anglo Saxon world, which is all about speed & a ‘just do it’ attitude, versus Rhineland model which is more contemplative & reflective. Not that the one is better than the other of course. Anglo Saxon approach tends to be more dynamic & innovative while in the Rhineland model we can get stuck in endless discussions."

[via: http://liftlab.com/think/laurent/2010/05/21/slow-it-did-we-actually-even-%E2%80%98think%E2%80%99-today/ ]
slow  slowfood  education  learning  slowit  rontolido  schools  schooling  deschooling  unschooling  food  culture  society  reflection  realtime  technology  time  slowness  sloweducation  attention  discussion  conversation 
may 2010 by robertogreco
Learning Slow from the People Who Invented It | GOOD
"Douglas Gayeton creates detailed photo collages annotated with round, hand-drawn letters that tell stories about the landscape and the people of Pitoia, Italy. These so-called “flat films” depict cheese-makers, butchers, and cooks who practice the Slow Food philosophy."
photography  slow  food  books  posters  slowfood 
september 2009 by robertogreco
Japan for Sustainability - Kakegawa Declares Itself a "Slow Life City"
"SLOW PACE: We value the culture of walking, to be fit & to reduce traffic accidents. SLOW WEAR: ...beautiful traditional costumes... SLOW FOOD: ...Japanese food culture...dishes & tea ceremony & safe local ingredients. SLOW HOUSE: We respect houses built with wood, bamboo & paper, lasting over 100 or 200 years & are careful to make things durably...to conserve our environment. SLOW INDUSTRY: We take care of our forests, through our agriculture & forestry, conduct sustainable farming with human labor & ultimately spread urban farms & green tourism.
slow  sustainability  slowlife  japan  education  sloweducation  slowlearning  meaning  community  aging  industry  happiness  environment  life  local  simplicity  2002  slowfood  homes  housing  walking 
november 2008 by robertogreco
The Post-Materialist | Austerity and Style - The Moment Blog - NYTimes.com [see also: http://imomus.livejournal.com/401409.html]
"Japan — the advanced nation with the longest recession in recent memory, where property prices have been sinking gently since the early 1990s, and where austerity evokes local traditions of restrained, elegant beauty...A range of Japanese lifestyle magazines — Ku:nel, Sotokoto, Lingkaran, Kurashi No Techo and Tennen Seikatsu — is currently painting a much more positive and relaxed picture of austerity, drawing on Japan’s traditions of egalitarianism and thrift, as well as the post-recessionary popularity of its Slow Life and Slow Food trends. These magazines promote the idea that there’s virtue and utility — but also beauty, pleasure and natural sensuality — in life after affluence."
momus  simplicity  japan  austerity  postconsumerism  postmaterialism  slow  sustainability  environment  green  style  life  slowlife  slowfood  magazines  trends  economics  thrift  frugality 
september 2008 by robertogreco
Putting people first » Eataly launching in Tokyo and New York
"Eataly, the very successful “slow” and experiential supermarket in Turin, Italy, is now opening branches in Tokyo and New York. According to the La Repubblica newspaper, Eataly will inaugurate its first foreign branch on 26 September in Tokyo’s Daikanyama neighbourhood. The two-floor, 1500 m2 shop will feature a sales area (including a bakery, pastry shop, ice cream angle and coffee shop), a restaurant area (with zones devoted to pasta, salami/cheese, and vegetables), and — typically, Slow Food — an educational zone for courses on food culture, meetings with chefs, cooking lessons, and wine and food tastings. On sale will be both Japanese products (to value the “short supply chain”) and Italian products, primarily coming from the Piedmont and Liguria regions. Eataly Tokyo will be open from 8 in the morning until midnight, and have a staff of about 100. The New York branch is currently set to open in December."
eataly  italy  food  slow  slowfood  newyork  nyc  tokyo  japan 
september 2008 by robertogreco
San Diego Food Not Lawns
"grassroots group based in San Diego, California (USA) and focused on "cultivating an edible future" and working together to offer information, facilitate communication, and otherwise act and effect local change regarding a variety of food and land relate
sandiego  food  groceries  produce  gardening  california  activism  nutrition  slow  slowfood  grassroots  agriculture  sustainability  diy  ecology  green  local  community 
july 2008 by robertogreco
Slow Food Nation
"Join us in San Francisco this Labor Day Weekend for an unprecedented event! Taste delicious food, meet farmers, wander urban gardens, and discover the recipe for a fair and sustainable food system."
events  california  us  sanfrancisco  food  slowfood  slow  sustainability  agriculture  local  health  green  gardening  farming  vegetables 
july 2008 by robertogreco
San Diego Roots Sustainable Food Project
"We are SAN DIEGO ROOTS Sustainable Food Project, a network of citizens, farmers, chefs, gardeners, teachers, and students working to encourage the growth and consumption of regional food. From farm to fork, we focus awareness and work toward a more ecologically sound, economically viable and socially just food system in San Diego.

By eating locally, not only do you get fresher, better-tasting food, but you also help support family farms and encourage a vibrant local economy."
sandiego  california  local  food  localism  locavore  environment  sustainability  produce  slow  slowfood  gardening  green  farms  agriculture  tcsnmy  cooking 
july 2008 by robertogreco
Slow Food - San Diego
"San Diego is a bountiful, richly diverse locale for a Slow Food convivium. Our members share a passion for food. Our monthly events reflect our work to support local producers, restaurants and suppliers."
slowfood  sandiego  slow  food  gardening 
july 2008 by robertogreco
innovation playground Idris Mootee: Service Design and Experience Design: Starbucks Vs Le Pain Quotidien
"traditional distinctions between products & services are beginning to blurr...product was physical & discrete, something obviously demarcated in space and time...has become a node connecting to other both from a data and social perspectives."
business  design  experience  food  retail  service  starbucks  lepainquotidien  usability  strategy  brands  services  slow  slowfood 
march 2008 by robertogreco
Revenge of the Slow
"In the ultimate irony, the Italian journalist Carlo Petrini has created a global movement to combat globalism."
slow  slowfood  food  activism  brucesterling  italy 
march 2008 by robertogreco
Slow Home
"Slow Home provides design focused information to empower each of us to take more control of our homes and improve the quality of where and how we live."
architecture  activism  slowfood  slow  design  consumerism  environment  green  homes  housing  sustainability 
february 2008 by robertogreco
Putting people first » Eataly, the slow and experiential supermarket
"In short, for the real experience of fresh products from the Piedmont countryside you need to come to Torino." Nice roundup of links to press Eatly's been getting.
slowfood  food  slow  eataly  italy  markets 
january 2008 by robertogreco
Eataly, Turin [Monocle]
"Buy, taste and learn about the best foods"...slogan of Oscar Farinetti's super-market Eataly...in Turin...offers the finest artisanal produce from Italian suppliers, all selected with the assistance of Slow Food Italia and accompanied by lovingly compile
food  markets  italy  slow  retail  slowfood  eataly 
october 2007 by robertogreco
Artichoke: A curriculum of smells and tastes
"It makes me wonder about the sensory deprivation of our students when so much of their learning comes from interacting with a screen...It makes me wonder if instead of a curriculum of questions we need a curriculum of smells and tastes."
food  taste  smell  senses  slowfood  children  learning  ict  computers  technology  education  schools  lcproject  comments  participation  artichokeblog  pamhook 
september 2007 by robertogreco

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