Living Well | Mind, Body, Spirit
Beyond Nutrition By Mary Ellen Ternes
H
ave you wondered about the term “slow food?” To my kids, slow food is anything that isn’t ready after about two minutes in the microwave. But slow food, along with local food, sustainable food and green dining, are the edible elements of sustainable thinking these days. Slow food appears to be an anti-fast-food movement, promoted by the nonprofit entity Slow Food International to protect “taste, culture, and the environment as universal social values.” The thinking includes the admirable goal of trying to get us to slow down and enjoy real food – that is, food without “Mc” or other prefixes, various super sizes, and heart-stopping amounts of fat, sugar and sodium. Local food movements have a slightly different goal: to get you to buy fresh and buy local. Pomegranates in June, for instance, may be wonderful, but they aren’t really “in season” in June, particularly in Oklahoma. To get to your table, this fruit was likely picked a long way away or in a hothouse. That sounds like lots of fuel and water en route, and they are probably not “just picked” when they get here. While I like fruit as much as the next person, there is something attractive about enjoying fruit in season, “just picked” by local growers when the fruit is naturally ripe and driven relatively short distances. Local food movements want to recognize certain goals and values in supporting our diets. Some goals may generally reflect sustainability ideals of economic viability, social justice and environmental protection; other goals of any particular local food-oriented organization may include healthier and more wholesome
ERICK GFELLER
Mary Ellen Ternes, Esq., is a former chemical engineer from both the EPA and industry. She is currently a shareholder with McAfee and Taft, and a co-chair with Richard A. Riggs, Esq. of its Renewable and Sustainable Energy Group, and is serving a three-year term on the City of Nichols Hills Environment, Health and Sustainability Commission.
choices (low-fat, made daily from scratch), use of organic farming methods, more nutrient-dense foods and foods that have been allowed to ripen longer and transported fewer miles. Some of the goals, however, are value-driven, including the concept that eating locally preserves family farms and local growers, in an attempt to avoid some of the issues that have been raised in the context of really large commercial operations. Other value-driven goals include dolphin-safe tuna and wild-caught salmon, as well as eggs produced from cage-free and certified humane chicken producers. Oklahoma has its own local food organization: the Oklahoma Food Cooperative (www.oklahomafood.coop), or “Coop.” With the price of membership, the Coop allows you to buy locally grown food from certified organic growers, directly from local farmers and ranchers identified in online customer handbooks, with recipes incorporating seasonal products. And, you can meet the people who produce your food at Oklahoma food events. In addition to promoting the economic viability of the local food approach and social justice by arranging for easy donations to low-income neighbors, the Coop also promotes “Table Fellowship.” Members get together to host an Oklahoma food dinner – the Coop can help with specific menus and recipes – for churches, schools, organizations or workplaces. The Coop is owned by its members, and all are encouraged to get involved. What fun! Nonprofit environmental groups have contributed to the sustainable table as well by working with corporations to better manage the food they serve and the restaurants they operate. For example, the Environmental november 2010 | slice
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