Food Chain: We Are Not Luddites

Perhaps one of the most important messages Slow Food can herald is that we must celebrate diversity if we are to ensure a resilient and abundant food supply. This month’s Food Chain focuses on the many ranges of diversity when it comes to food in culture, taste and how we make it.

We hope you enjoy the following stories, which include an important discussion that I’d like to start about the need for genetic diversity in the plants and animals, while making it clear we cannot fear technological advancements. You’ll also find a recipe from preserving maven Sherri Brooks Vinton, a preview of Carlo Petrini’s latest book entitled Cibo e libertà (Food and Freedom) and accounts from a young New Yorker turned master student at Slow Food’s University of Gastronomic Science as she searches for diversity in food tastes and traditions.

Let us all celebrate the diversity of all things everyday, especially in food!