The Slow Revolutionary

Carlo Petrini

Originally a protest, his Slow Food movement has transformed the way we think about cuisine

Who can resist the laid-back elegance of Carlo Petrini? The huge smile, the twinkling eye, the enthusiastic gestures as he talks — he’s a seducer, the Don Juan of the food world. He has changed the way we think about eating.

In 1986, Petrini founded an association called Slow Food in Barolo, a town in the wine country of the Piedmont region. The organization grew out of a protest against the opening of a McDonald’s in Rome, and dedicated itself to the protection of traditional foods and agricultural biodiversity. “The movement was almost like a game at first; we didn’t know it would explode like it did,” he recalls. In 1989, in Paris, Slow Food became international. Affiliates continue to spring up, and today Slow Food has 80,000 members in 100 countries.

Petrini, 55, has a sense of true modernity. In his concept, pleasure is the primary ingredient. When he declares that we should all “surely, slowly, fully and without excess enjoy the pleasures of the senses,” he is heir to the hedonist philosophers of ancient Greece.

He is also modern in his vision of contemporary realities. Globalization? Of course! It’s affecting all inhabitants of the planet. But, at the same time, the local roots of men and women have never been so important. Business? No problem! Petrini knows how to be critical of big agro-alimentary enterprises — and how to welcome them as sponsors. Independence doesn’t exclude cooperation.

Petrini understands that modernity is worth nothing if its price is forgetting the past. Modern technology allows me to assure the best working conditions for the personnel in my kitchens. It allows me to guarantee the exact time and temperature for cooking the dishes. That’s progress. But when it means banalizing the taste of products, that’s a step back, and, cook that I am, I rebel.

That’s where the ideals of Slow Food are the most important: the defense of products. Petrini emphasizes that there are no good products without good producers. His willingness to consider all the parameters — agricultural, industrial, commercial, ecological — constitutes the real strength of Slow Food. Petrini, finally, is modern because he concretely realizes his ideas. Slow Food today has a publishing house, sponsors an annual Taste Fair in Turin (Oct. 21-25), and presents critical reflections and essays (Petrini’s Manifesto on the Future of Food is a must-read). On Oct. 4, Slow Food will open a University of the Science of Gastronomy in Pollenzo, Italy — resolutely international, multidisciplinary and open to the corporate world: a model of its kind.

— By Alain Ducasse, France’s internationally acclaimed chef, whose restaurants have nine Michelin stars
From the Oct. 11, 2004 issue of TIME Europe magazin

Lala from Tiki Bar TV

Today’s Hottie is Lala from Tiki Bar TV.


Lala (Ctr) with (L-R) Johnny Johnny and Dr Tiki from Tiki Bar TV

These guys are hilarious, help to promote modern  cocktail culture and remind us that drinking can be fun! Check them out on their podcast on Itunes or their site,

Lisa, the Vegetarian

Clip from The Simpsons

My fav part is when Barney says “Go back to Russia”!

Borrowed from Why Become Vegetarian?


Very nice, I like.  How much?

Eva Solo/ teamaker                    Tebrygger              Teezubereiter

Eva Solo, an award-winning Danish design firm, was launched in 1997.  Eva solo combines youth with experience.  From

Food for Life Global

Food for Life Global Goals:

  • To help co-ordinate and expand the distribution of pure vegan/vegetarian meals all over the world.
  • To produce promotional and training materials for the development of Food for Life projects worldwide.
  • To represent Food for Life to the government, media and public through public lectures, newspaper articles, the Internet, and through mail.
  • To promote the Vedic food culture and the art of hospitality based on spiritual equality
  • To raise funds on behalf of Food for Life projects worldwide
  • To coordinate and sponsor emergency relief efforts conducted by Food for Life volunteers

Background on the Food for Life Project:

The distribution of sanctified vegetarian meals has been and will continue to be an essential part of India’s Vedic culture of hospitality from which Food for Life was born.

Since its inception in the early 70’s, Food for Life has tried to liberally distribute pure vegetarian meals (prasadam) throughout the world with the aim of creating peace and prosperity. The Food for Life Global office, directed by Paul Turner, facilitates the expansion, co-ordination and promotion of prasadam distribution throughout the world.


FOOD FOR LIFE is a nonprofit organization, bringing food and life to the needy of the world through the liberal distribution of pure vegetarian meals. The project started in 1974 when an elderly Indian swami, Srila Prabhupada, implored his yoga students not to allow anyone within a ten mile radius of his ashram to go hungry. The program grew quickly, and today Food for Life is active in over 60 countries worldwide.

Over 700,000 meals daily!

With volunteers serving more than 700,000 free vegetarian meals daily from free food restaurants, mobile kitchens, to schools and to disaster areas, FOOD FOR LIFE is the largest vegetarian/vegan food relief in the world.

Community Based

Food for Life Global’s volunteers are made up of vegans, vegetarians, and the socially conscious public. Food for Life Global is a non-sectarian organization. Everyone is welcome to participate in our community projects.

Summary of Food for Life Global Achievements:

  • Produced Food for Life Friends Newsletter (Since 1991)
  • Provided grants of more than $400,000 to FFL projects worldwide since 1995
  • Published Food for Life Training manual (260 page instructional manual)
  • Designed and developed Food for Life Web site
  • Produced Prasadam Sevaya music CD
  • Produced Training/promotional supplements to FFL manual, guidelines, videos, music CD, flyers, prospectus, posters, etc.)
  • Conducted over 100 training seminars in 29 countries and regions of the world
  • Innaugurated Feed the World Week
  • Represented at world vegetarian conferences
  • Authored articles for vegetarian magazines and newspapers
  • Director, Paul Turner was elected a Council Member of IVU (International Vegetarian Union in 1999)
  • Coordinated numerous disaster relief projects, including the tsunami of 2004, Gujarat earthquake, and Katrina hurricane, etc.


Facebook users join my cause and/or donate @

Others can dontate directly at the site http://www.ffl.og



One of my favourite apéritifs is Campari and tonic, with a lime.  The Ft Bragg liquor store finally sells it.  Until now I havent been able to find it any shops nearby, though it is about 3.50$ more here then in LA. I miss LA. Yum.  For those who are uninitiated into the culto di Campari, Campari is an Italian bitter made of a secret mixture of herbs, spices, and fruit.


 *photo from wikipedia, edited by me.

The liquor store here also sells one of my other favourite apéritifs, Pernod, a type of pastis.  Pastis, a reformulation of absinthe, is an anisette-flavoured liquor from France.  There are other brands besides Pernod, such a Ricard and 51.  Pastis is generally enjoyed as an apéritif, with a side of water and/or ice.  There are other anisette liqours that I enjoy such as ouzo, arak, or sambucca.

(Food) Porn Star

Nigella.  Yum.

 She is hot in ways I can’t even explain.  Just watching her show, I feel soooo naughty.

  Celebrity Chef Match

Cupping: Black: India: Darjeeling:Risheehat SFTGFOP1


Risheehat SFTGFOP1: SP Darjeeling
From Uptonproduct image

Tasting Notes

Done with a glass sench pot 3.5m (1st infusion) and ceramic gaiwan 3m (2nd).

  • Opening the bag:  sweet fermenting hay scent
  • Dry observation:  not so uniform in size, but certainly in colour.  most small to medium leaves, with a few big ones.  Nice medium brown colour, w/ some (not a lot) golden tips interspursed.
    Observation in pot: medium carmel
  • Scent in cup: not unlike the bag, but less intense, weak.
  • Wet leaf observation: more greenish-brown, more towards the greener side, too many stems.
  • Flavour, taken neat: [sp]: oversteeped at 3.5m [gw]:better, less piney-tannicity, slightly nutty a bit vegital. weak.
  • Flavour, taken with 1 soymilk and 1 raw sugar (*):
  • Aftertaste: [sp]: not so nice, [gw] not as bad, sort of like kombu.
  • First Impression: I bought how much of this?
  • (*)Second Impression

*Maps © Tea & Coffee Trade Journal *Tea pic from

Research confirmed : Tea is a healthier drink than water « BioLife for Healthy Indulgence

My Culinary Heroes

Auguste Escoffier

From top to bottom, left to right: Julia Child, Georges Auguste Escoffier, Alice Waters, and MFK Fisher,

Food and Your Smile

Top Smile Savers and Spoilers

Posted Tue, Apr 03, 2007, 10:02 am PDT

Somewhere in America right now, a student’s science fair project is demonstrating cola’s ability to eat through tooth enamel. It’s not pretty. But soda isn’t the only food that does a number on your grin. Here are some of your smile’s worst enemies — and best friends.


Soda, fruit juice, and sports drinks  Not only are they sugary, they’re acidic, and that creates a perfect home for the bacteria that cause cavities and gum disease — especially if you tend to sip on one or another of these drinks all day (who, us?). Acid-neutralizing saliva just can’t keep up.
The realistic fix  Nobody’s saying go cold turkey but for all-day swigging, choose water. Reserve these pick-me-ups for once-a-day use. And buy some straws — sipping through them (try this trick) shrinks teeth-exposure time.

Sticky stuff  We’re not just talking gooey caramels or fruit rollups. Bread, crackers, chips, sweet rolls, and other refined carbohydrates are nearly as likely to cling to teeth as a Tootsie Roll — and they hang on for at least 20 minutes. Not good.
The realistic fix  Try to say no to sticky sweets and carbs when you can’t brush afterward. Alternatively, slosh some water around in your mouth or chew a stick of sugarless gum that’s sweetened with xylitol. The gum helps remove sticky food particles from your teeth, and xylitol curbs cavity causers and increases healthy saliva.

Cheese, please  Eating a bit of cheddar (or whatever) at the end of a meal helps protect teeth. It stimulates the production of cleansing saliva, plus the calcium in cheese helps harden teeth.

Crunchy things  Crisp apples, celery and carrots are nature’s little toothbrush alternatives. Not only do they help rid your mouth of food particles but their rough, fibrous texture actually scrubs away as you chew, slightly brightening your smile.

Have a cuppa  Drinking tea after eating can help destroy the germs that cause cavities, gum disease, and phewy breath. That goes for both green and black teas.  [ed note: In China/Japan you can find green tea toothpaste/mouthwash. aml]

Shiitake mushrooms
  These delicate, delicious flavor-boosters contain lenitan, a plant substance that’s anything but a lightweight: It fights both tooth plaque and the bacteria that live in it.

Who likes pupusas?

I do, I do!!  Me gusta y tengo hambre!

When I was in LA, this was common street vendor food.  I really miss them.  There is a pupusería here, just outside the gates, but its hard to get people to go with 😦

From Wikipedia:

The Salvadoran pupusa (from Pipil pupusawa) is a thick, hand-made corn tortilla (made using masa de maíz, a maize flour dough used in Latin American cuisine) that is stuffed with one or more of the following: cheese (queso) (usually a soft Salvadoran cheese called Quesillo), fried pork rind (chicharrón), chicken (pollo), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). There is also the pupusa revuelta with mixed ingredients, such as queso (cheese), chicharrón or bacon, and frijoles (beans). Some more creative pupuserías found in western El Salvador serve pupusas with exotic ingredients, such as shrimp, squash, or local herbs.

Pupusas are  traditionally served with curtido (a pickled cabbage relish, possibly containing hot peppers) and tomato sauce, and are traditionally eaten by hand.

2006 0226Pupusas0102.JPG

The Shankars w/ PETA India

Who likes samosas?

I do, I do! मुझे भूक लगी है।

Samosas are little triange savory pasteries filled with spiced aloo, mattar, and pyazz.  Mostly fried, but increasingly baked here in USA.

You can pick up samosas at most indian markets.  My fav in Vegas used to make homemade ones.  I would be waiting at the market before they opened and I would see the propriotress come in with one of those big aluminumn pans filled to the brim.  Those were the best!  Then I guess she got tired of making all those samosas every day and started ordering them from Cali… 😦

My favs in Cali are from that Indian Sweets and Spices on Venice over by the ISKCON temple in culver city.  They also make a mean samosa chole.  Samosa chana/chole is a chaat food with a couple smashed samosas covered with chana/chole (chick peas masala), pyazz, and topped with the taragon and tamarind chutneys.

Right down the street from that place was one of the best, if not the best (South) Indian restaurants in LA, Annapurna Cuisine. It is all vegetarian, and quite sumptious. I do recommend the rasam and the lunch buffet (6.95 THE best price in LA).  Service is great, too. Always very busy, a mostly brown crowd. I do beleive they have other locations in the LA area as well; including LA’s only South Indian breakfast (think idlyis, think yum), avail in Artesia. Open early afternoon, until late night.

भोग कीजिए !

 Photo credit:

मेरी हिंदी कुछ खास नहीं है । मुझे हिंदी का और अभ्यास करना होगा ।