Slow Food

There is a movement called Slow Food that has been gaining a lot of momentum since its inception in 1989. Those of you who are tired of seeing fast food restaurants pop up like voles on a newly landscaped lawn will appreciate the Slow Food mission and initiative. To follow is a description of their noble pursuit: "Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. To do that, Slow Food brings together pleasure and responsibility and makes them inseparable. Today we have over 100,000 members in 132 countries."
Out of the Fire is a member of the Slow Food movement and if the integrity of our food chain is important to you then consider joining the Slow Food effort. The international website is www.slowfood.com and the United States website is www.slowfoodusa.org

Amy

Green as a Moral Imperative

Several years ago I decided that in order for me to feel good about what I was providing at the restaurant I needed to align it with how I was leading my personal life. I made several changes, not because I saw this as an opportunity to market the restaurant as an environmentally responsible business , but because I thought it was the right thing to do ethically, environmentally and socially. A few of the changes I made were not well received, as a matter of fact I lost customers over these changes. For instance, we discontinued offering Coke or Pepsi (this created the strongest negative reactions) and switched to all natural sodas. We will only purchase antibiotic and growth hormone-free poultry and meat, we only purchase fish that is recommended by the Monterrey Bay Seafood Watch, all wines are either biodynamic, sustainable or organic and I try to purchase as much local and organic produce that I possibly can. These are just a few of the many changes that have been implemented.
I recently met with a wine representative who had a representative from Rutherford Wines working with her. They presented some wines that were right up my alley. All wines are sustainable and in the process of organic certification. I decided to place two of them on the wine list, the Lander-Jenkins Spirit Hawk Chardonnay (offered by the glass, please ask for a taste) and Scott Pinot Noir. I felt compelled to recognize their commitment to environmental preservation not only because they are operating with a great amount of integrity, but because I decided to "use" a description of their mission for the title of this blog entry: "green as a moral imperative." I derive a great amount of satisfaction from working and partnering with like-minded businesses. You've got to feel good about what you are doing, otherwise why bother?

Amy

Coke or Pepsi? Netiher Please!

In October (ok, so I'm a tad bit behind on my communication!) my husband and I were in Warren, Vermont at a lovely spot called The Pitchers Inn. It was wonderful to be surrounded by so many establishments that relied so heavily on their local offerings and that operated their businesses guided by an environmental and social conscience. I felt good about being there and I felt at home. It is important to feel good about what you are doing (to earn a living) and sometimes it requires going against the grain of the mainstream.
I remember reading an article about a woman in San Francisco who had a restaurant that was devoted to local and organic ingredients. She implemented a mindfulness in her business that extended beyond the bottom line of material profit to her social and environmental investment. I was applauding her efforts as I was reading the article and at one point I may have said out loud, "way to go girl!" Her efforts to operate her business with a great amount of integrity and principle was quickly winning my admiration and respect. However, my excitement for what she was doing quickly turned into disbelief and disappointment when she stated: "but I still have to serve Coke or Pepsi!"
Several years ago I made the decision to discontinue the offering of Coke or Pepsi and switched to all natural offerings. I did not feel good about offering something that was laden with chemicals and high fructose corn syrup which is a major culprit in adolescent obesity and diabetes. I felt very strongly about making this change and felt good about my decision. I have also had some strong reactions from customers. Some have applauded my efforts and some have harshly criticized my stance. I recently had a review on Trip Advisor that stated: "I don't want to go anywhere that I can't get a Coke or Pepsi!" One family had a reservation for 6 and left the restaurant quite angry when they were told neither Coke or Pepsi were available. They said they were offended! They were not interested in trying (free of charge) one of the all natural offerings such as Izze, Steaz Green Tea Soda, Maine Organic Root Beer or Boylans Cane Cola.
Personally, I think the reaction warrants careful examination! Wake up, people we need to take care of ourselves!