Slow and Steady – The Fight for Good, Clean and Fair Food

by Mariyah Gonzales

Indigenous Treasures

Born and nurtured under the sign of Industrialization, this century first invented the machine and then modeled its lifestyle after it. Speed became our shackles. We fell prey to the same virus: ‘the fast life’ that fractures our customs and assails us even in our own homes, forcing us to ingest “fast- food”.

Homo sapiens must regain wisdom and liberate itself from the ‘velocity’ that is propelling it on the road to extinction. Let us defend ourselves against the universal madness of ‘the fast life’ with tranquil material pleasure. Against those – or, rather, the vast majority – who confuse efficiency with frenzy, we propose the vaccine of an adequate portion of sensual gourmandise pleasures, to be taken with slow and prolonged enjoyment.

Appropriately, we will start in the kitchen, with Slow Food. To escape the tediousness of “fast-food”, let us rediscover the rich varieties and aromas of local cuisines. In the name of productivity, the ‘fast life’ has changed our lifestyle and now threatens our environment and our land (and city) scapes. Slow Food is the alternative, the avant-garde’s riposte.

Real culture is here to be found. First of all, we can begin by cultivating taste, rather than impoverishing it, by stimulating progress, by encouraging international exchange programs, by endorsing worthwhile projects, by advocating historical food culture and by defending old-fashioned food traditions.

Slow Food assures us of a better quality lifestyle. With a snail purposely chosen as its patron and symbol, it is an idea and a way of life that needs much sure but steady support.

Portinari’s Slow Food Manifesto

Black Spice Malaysia

Slow Food offers a sustainable and viable alternative to the current food system in place. The movement calls for a rediscovery of traditional and regional cuisines, a remembrance of vibrant history and culture and a re-cultivation of taste and pleasure in food. Gastronomy and ecology intersect in its mission, advocating that eating good, clean and fair will defend human health and well-being and protect biodiversity. By good food, it means food that is respectful and committed to nature, flavour and quality. By clean food, it means food that is natural and committed to ecological awareness. By fair food, it means food that is ethical and committed to social justice as well as economic sustainability. Essentially, Slow Food is about commitment, both to the Earth and to one other. We are responsible participants in our food system with the ability to shift power and create change with our personal decisions. What we choose to eat can and will transform lives.

Slow food was first a passion ignited in the small Italian city of Bra by young, left-wing idealists, Carlo Petrini, Azio Citi and Giovanni Ravinale in response to the threat of a McDonalds opening at the foot of the Spanish Steps in Rome in 1986. Today, it has grown into this incredible community widespread across 120 countries with over 1 300 convivia (local chapters). Each convivium responsibly exploring their own local secrets and providing the platform for small-scale farmers, specialty producers, grandparents and youth with a chance to reclaim the food they make and eat. Pleasure is defended as a universal right, not just for those who can afford quality or flavour. The fight is for food sovereignty not just security. It is not enough to simply feed people but what they eat and how they feel about eating it is equally as important.

Slow Food is a deliciously complex response to globalization, one that prioritizes the preservation of culture and believes it to be imperative in the solution against poverty, obesity and ecological destruction. Ultimately, Slow Food means slow down. The alternative system calls for resistance from fast living altogether and refuses to believe that speed equates to progress. Faster is not inherently stronger or better and the glorification of ‘busy’ must end.

For further information on Slow Food check out their website at and discover the slow efforts of your own convivium.

For reading on Slow Food in the Philippines, pick up a copy of Slow Food, Philippine Culinary Traditions curated by Erlinda E. Panlilio and Felice P. Sta. Maria at your local bookstore. While you’re there, you may as well pick up a copy of Claude Tayag’s culinary journal Food Tour for an illustrated adventure through Philippine food festivals and traditions.


    1. paOlala July 11, 2013 at 4:54 am

      Beautifully said. That families are very different now, lesser mothers cook, the house help or fast food has taken her place. I have nothing against women empowerment’s working moms, but I think that one of the best career is a home-based mom who cooks slow food.

      1. Dora Hawk July 12, 2013 at 10:55 am

        I don’t think it’s a woman’s prerogative to cook for her family (or have a family for that matter). Slow food is a responsibility that we all share. As the article states, it is about sustainability and responsible living. I think that the idea of a ‘home-based mom’ is probably what precipitated the prevalence of ‘fast food’ in the first place as women sought to rebel against social strictures. Slow food is about global accountability. The more people become aware of their impact on society and ecology, the more likely they are to look for local grown, organic food. The focus should be on raising awareness on growing your own produce, reduce your carbon footprint by buying local food, and reducing what you consume. The slow food movement is about reducing your personal impact on the world, not about shifting the blame to the equal rights movement.




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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