Slow Food

Photo by Dominick Reuter, via MIT News

It’s an understatement to say that cheese holds a special place in Wisconsin’s ethos. It also holds a special place in Wisconsin’s economy. The latest data from the US Department of Agriculture shows that the state produced 2.6 billion pounds of cheese in 2011. Just as significantly, the percentage of that which is specialty cheese has increased to 22 percent.

More than 20 years ago, a movement started to take shape in Rome, when angry Italians reacted to the first McDonalds in Rome. Slow Food International was born; today the nonprofit boasts more than 80,000 members. Their combined mission is to bring local food traditions away from drive-throughs and back into the home kitchen.

Martha Davis Kipcak, Dave Swanson and Steve Hargarten are members of Slow Food Southeast Wisconsin. Susan Bence joins them for dinner, and reports on the slow food movement.