Carlo Petrini started the slow food movement in response to the opening of a McDonalds in Piazza Spagna in Rome in 1986.  Italians have historically viewed eating as an experience to be savored with friends and family.  A fast food restaurant opening in the heart of Rome’s historic center was not something to be taken lightly.  Rather than protest Carlo Petrini chose to show that there is a better way.

Mr. Petrini has tried to demonstrate that we have a choice when it comes to food.  We do not have to settle for the drab and unhealthy fare of fast food restaurants.  The slow food movement’s mission is to show us that we can take the time to enjoy the pleasures of food. 

 What does the slow food movement have to do with grass farming and finishing beef cattle?  Lots.  Up until the 1940’s all cattle were raised the way it was intended, that is on grass and forages.  After WWII there began a surplus of corn and in an effort to deal with that surplus they began feeding it to cattle.  Over time it was discovered that this could speed up the process of getting a beef animal to finishing weight.  Behold, feedlots were born.  Synthetic hormones and various chemical feed additives added even more speed. Though the animal’s health suffered antibiotics were introduced to keep them going.  In this artificial environment beef became less wholesome.  Grass-fed beef is a return to the basics and reconnection with the way things should be done.

The slow food movement supports many programs around the world.  They have started seed banks to preserve native varieties. They support the preservation and promotion of local and traditional food product and preparation know-how.  This is the kind of knowledge that has traditionally been passed down through the generations.  The slow food movement organizes celebrations of local cuisine within the region of production.

They have been instrumental in promoting and organizing small-scale abatoirs. The largest slaughter and packing plants handle over 1 million animals each year.   At over 400 animals per hour this approaches a factory assembly line of unskilled laborers.  If there is contamination in one of the large plants the impact to the food supply is great.  The integration of today's livestock industry is approaching a monopoly situation where the top retailers own the feedlots, who own the factory farms where the cattle are produced.  For small, local, niche producers to market direct to the consumer the weak link in the chain is harvesting and processing.  For sustainable livestock agriculture to take root then these small processing plants must be sustained.

The slow food movement is headquartered in the Piedmont region of northern Italy.  This is the land of fresh pesto sauces, homemade pastas and hearty ragu’s. 

The slow food philosophy seeks to keep alive authentic culinary traditions all over the world.  They also seek to conserve the world’s quality of food and wine.