Embracing Slow Food
May 28, 2009
TORONTO - Before the lunch hour rush, chef Scott Vivian prepares locally grown leeks to accompany his slowly braised short ribs from a Bradford, Ont., farm. Vivian, executive chef of Jamie Kennedy on the Gardiner restaurant atop Toronto’s Gardiner Museum , is an advocate of the international Slow Food movement which has been picking up steam in Canada. Its Toronto-based chapter has grown from five volunteers to more than 200 in six years, joining the 100,000-strong Slow Food movement in some 150 countries. Slow Food movement supporters believe that access to good, clean, fair food is “an irrevocable human right.” Carlo Petrini started the movement in 1986 as a grassroots protest against fast food and the lifestyle it came to represent.