Slow Food on the fast track in Baton Rouge

The Slow Food movement celebrates untainted regional foods and encourages connections between farmers who resist industrialization and consumers who care about the provenance of their food. Baton Rouge’s Slow Food chapter showcased these principles recently in an impressive dinner—the first of its kind locally—that saw a handful of committed chefs, farmers and volunteers demonstrate what “farm-to-table” can actually look and taste like. Chefs who also subscribe to farm-to-table fare donated their talents that night, producing an ingredient-driven menu with local fruits and vegetables, dairy, and humanely raised meats—some from the very farms toured that day. They spent the evening cooking together for the sake of promoting the movement. “This wasn’t about egos,” says Slow Food board member and dinner organizer Chef Fred Huertin. “This was chefs giving their time because they’re committed to this idea.” For a taste of the Slow Food movement, read more in 225 magazine here.