Happy THANKFUL THURSDAY!!!
I’ve been a huge fan of SLOW FOOD USA and recently
had the opportunity to interview Emily Walsh,
Emily joined Slow Food USA in 2011, bringing a diverse communications and marketing background,and more than six years experience in both agency and corporate settings. She has represented a wide variety of sustainable, non-profit, real estate, travel and technology clients. However, healthy and traditional food is in Emily’s blood; her family owned and managed an Italian restaurant for several years, and she lived on a farm in Italy for a summer as a child. Most recently, she helped launch a farm with an innovative Consumer Supported Agriculture model. A graduate of Fordham University with a B.A. in International Political Economy, and a dual minor in Business Communications and Italian, Emily also holds a Digital Media Marketing professional certificate from New York University. When not working, she enjoys spending time with her husband, friends and family, particularly on the Cape in Chatham, Mass.
Q. Please tell my readers about SLOW FOOD USA.
A. Slow food is good for us, good for the people who grow and pick it, and good for the planet. It is good, clean, fair food. There is actually a global Slow Food movement. Hundreds of thousands of people in more than 153 countries, working to change the world so that everyone can eat slow food, everyday.
Slow Food USA is leading this movement in the U.S., with over 225 local chapters, and a quarter of a million people, eating right, supporting local farmers, building gardens in local schools, and pushing for changes to the policies that make real food so hard to access and afford in our country.
Additional info may be found here, http://www.slowfoodusa.org/
Q. What prompted SLOW FOOD to begin?
A. The global slow food movement was actually born out of a protest of Slow Food International’s predecessor, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome; it wasn’t as much about McDonald’s as it was about large, industrialized food corporations become mainstream. In 1989, the founding Manifesto of the international Slow Food movement was signed in Paris by delegates from 15 countries.
Q. What is your mission? Short term? Long term?
A. Slow Food USA is part of a global, grassroots organization with more than 100,000 members around the world who believe that food and farming should be sources of health and well being for everyone. Through national advocacy, local projects and bringing people together through the common language of food, Slow Food USA members and supporters are making it easier to access real food that is good for us, good for those who produce it and good for the planet. Slow Food USA’s network includes more than 250,000 supporters, 25,000 members and 225 chapters. We’re working to create a world in which all people can eat food that is good for them, good for the people who grow it and good for the planet.
Q. How can my readers get involved?
A. For those who want to incorporate slow food into their daily lives, here are some ways to do it:
On your own:
1. Buy whole ingredients. Cook them. Eat them.
2. Don’t eat processed stuff with long ingredient lists. Eat food.
3. Grow some of your own. Do it in a backyard, on a windowsill a community garden, or even on a roof.
4. Know the story behind your food. Make sure its one that makes you proud.
a. Channel your inner animal. How you would want to live and be treated? Choose humanely raised,
grass-fed, free-range meat.
b. If you buy food from far away (coffee, chocolate, bananas, etc.) make it Fair Trade.
In your Community:
1. Cook with friends and family. Eat with them too.
2. Join a community garden; grow food with others.
3. Connect with your local Slow Food chapter for events & community-led projects
4. Shake the hand that feeds you. Meet the person who grows your food. Shop at a farmers market, go to a farm where you can pick-your-own, or join a “community supported agriculture” (CSA). Through a CSA you buy shares in a farm; you get a percentage of what they grow, either delivered, or you pick it up. It is generally a great deal.
As a Citizen:
1. Join in the fight for good, clean and fair food and farm policies.
2. Join Slow Food USA.
Q. What do you say to people who say Fast Food is easier, cheaper and more convenient?
A. Plain and simple, it doesn’t have to be. It’s all relative to how you look at it. For starters, fast food is really bad for you. It’s made of things that if eaten in substantial quantities, are likely to have a negative impact on your health in the long-term. It’s also grown/raised in a way that is either terrible for the environment or treated terribly while alive. Additionally, if you time it, fast food isn’t actually all that fast. And a value meal isn’t really a value. (At $5.99 per person, it costs about $24 for a family of four to eat a meal. Spend that $24 on ingredients, and you can have a beautiful meal for four, with leftovers.)
Q. What are the benefits of SLOW FOOD?
A. Eating food that is good for you, good for those who grow and produce it, and good for the environment. Eating food that you know has a story behind it that reflects your values.
We recently launched a fall campaign, challenging people to cook slow food for the cost of fast food. It’s called the $5 Challenge, www.slowfoodusa.org/5challenge
Please check out my Morsel SLOW icious Recipe Post
Happy Morselicious Meatless Monday!
What did you do over the weekend?
My friend, Reece came over to take some
incredible photos for my Holiday e-cookbook!
I’m sooo excited!
AND Celebrity Chef, Susan Irby, aka “The Bikini Chef,”
gave a GREAT review for Mac-n-Mo’s MORSELICIOUS TREATS & MIX
on her show Saturday KABC-790!
Thank YOU, Susan!
Lots o’ morselin’…the holiday orders have begun!!
We’re getting ready for a
CLEAN GREEN HALLOWEEN!
NO TRICKS with my TREATS!!!
For din din, I discovered & created Raw Sea Kelp Noodles and made a Fettucini with Cilantro & Kale!
approximately $3/bag and each bag
serves 3, but I eat half the bag…
A great alternative to pasta:
only 6 carbs per serving,
18 carbs per bag!
It has a neutral flavor, so whatever you add to it, will create your dish.
I made a Cashew Cream Fettucini with:
Lightly steamed kale
Cilantro & Basil
Mixed into my cashew cream:
1/2 – 1 clove diced garlic or garlic powder
Lemon Juice (of one whole lemon)
Balsamic Vinegar OR Apple Cider Vingerar (I used both)
Rinse Sea Kelp Noodles and place into large bowl.
Add Cashew Cream Sauce & mix well.
If I had broccoli or peas, I would have added to this.
Let me know if you try!
Happy Tasty Tuesday!
Who’s in the mood for Morselicious Veggie Pot Pies?!
First: the Filling:
Chopped Carrots, Zucchini, Peas
Apple Cider Vinega
In separate bowl: the TOPPING
Add 4 TBSP Water to
3/4 – 1 C MORSELICIOUS MIX
3/4 Mashed Sweet Potato
I used Muffin Tins for smaller pot pies
and sprayed the tins with Olive Oil
then scooped the Veggie Filling into each tin
Bake for 16-22 minutes on 350
and serve with a simple slaw or salad!
I just read this article with horrifying
facts in DIABETIC LIVING MAGAZINE:
Frozen meals are convenient, but their high sodium and fat content can make them unhealthy choices
One of the biggest culprits is the ultimate comfort food — potpie. Whether you pick up a frozen variety at the market or order one at a restaurant, the potpie is a megaviolator:
Marie Callender’s Chicken Pot Pie:
30.6 g total fat
12.6 g saturated fat
14 mg cholesterol
1,041 mg sodium
44 g carbohydrate
Kentucky Fried Chicken Pot Pie*
40 g total fat
31 g saturated fat
95 mg cholesterol
1,760 mg sodium
57 g carbohydrate
Ruby Tuesday Gourmet Chicken Pot Pie (lunch portion)*
66 g total fat
41 g carbohydrate
*Nutrition information from companies’ Web sites
REMINDER: Please keep submitting your questions for Registered Dietitian, Lauren O’Connor
for Friday’s ADA (ASK DIETITIAN ADVICE Column)
Happy TASTY TUESDAY!!!
What better way to taste on a Tuesday
than an ICY BEET MOcoa Treat! (a.k.a. A Morselicious Dessert!)
I had extra Beet Juice from Roasting Beets
and didn’t want to waste so I poured some into my Blender:
ScharffenBerger Sweetened Cocoa
Dagoba Unsweetened Cocoa
So Delicious Unsweetened Coconut Milk
Nutiva Coconut Manna*
Note: I had an afterthought… you can also add a DOLLOP of Coconut Manna on top
in lieu of Whipped Cream… I’m going to try that next time!
What’s on YOUR Tasty Tuesday Table?
Happy MORSELICIOUS MONDAY (a.k.a. MEATLESS MONDAY)
and now through the end of September: MUSHROOM MONDAY!
In honor of National Mushroom Month, Mo the Morselist
has been on a MUSHROOM Kick!! Enjoy!
Morselicious Cream O’ (Coconut) Mushroom Soup
2-4 Cups Mushrooms
1 Chopped Eggplant
1/4 C Parsley
1/2 Jalapeno Pepper (take out seeds if you don’t want spicy)
Beet Stems (Optional)
1 tsp. Dijon Mustard
2 Tbsp. Hemp Protein
3/4 C Water
1 tsp. Apple Cider Vinegar
1/2 C Coconut Milk in Can
2 TBSP Unsweetened Coconut Milk
Throw in a Slow Cooker/Crock Pot on LOW for 1.5 hours
Pour into Blender
Blend into Puree
and serve with
Fresh Parsley, Toasted Pepitas/Hemp Seeds
and a Swirl of Tahinii or Cashew Cream
MMmmmmm Morselicious Mushrooms!!!
A simple salad simply seals the meal!!!
* NOTE: As usual, I use what’s in my fridge. You do NOT need
to add ALL these ingredients. Play with what you have.
A few of you have mentioned many of my recipes
have so many ingredients and it can be overwhelming,
so I will make sure to post some recipes using just a few
But, please PLAY with your FOOD & put on your CREATIVE
And, in honor of my MOM (MAMMA MONDAY), I re took the photo of the FINAL Soup.
She was absolutely right, the first photo I took was LESS than MORSELICIOUS!
Thank you, Mama!