"Slow Food was not really about fast or slow in time. Rather it was about privileging the basics-- the ingredients, which do take time: farmers' time and gardeners' time, and also their skill, experience, and knowledge. It was about accepting what is-- the seasons, weather, climate-- and flowing with it, not against it. It was about removing what is in the way of a plant being the healthiest, the most fertile, the happiest it could be, and doing so by little actions, by fussing and fiddling. That was how it was "slow."
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