These days, it seems everything is super-fast paced. Faster food, faster internet speeds, faster track times, ...you name it, we now do it faster. But, perhaps, not necessarily better. Slow food has been quietly brewing as a global movement for some time now... and finally, after 3 decades, has crept out of the kitchen and into the rest of our lives.
While green, ecofriendly, and organic are taking hold and helping to change the way business interacts with the world. Far too often, these "ecofriendly" initiatives do nothing to change the pace of resource consumption (and thus, habitat destruction, global warming, etc.).
It seems that we are too easily duped by purchasing "green" that we forget that purchasing itself is often a problem. And even if it is green, is it made to last? Made with care? Made with quality? Made to be a great "used" product 10, 20, 30, 400 years from now..?
The slow movement is just that. An attempt to put a halt to our rapid, mass production, mass consumption, and mass mania. And its "slow" seep out from the kitchen promises to re-inject a level of quality to our lives that has sadly, long been missing.
No comments:
Post a Comment