The Art of Meat, Poultry, Dairy and Eggs Within the Slow Food Circle
The global Slow Food movement set down roots in the US in 2000 as Slow Foods USA. Slow Foods USA’s motto is simple: The future of food is the future of the planet. Based in Brooklyn, N.Y., Slow Foods USA is part of a global network of over a hundred-thousand members in more than one-hundred and fifty countries that seeks to “link the pleasures of the table with a commitment to protect the community, culture, knowledge and environment that make this pleasure possible.” (slowfoodusa.org) The main idea is that food should be good, clean and fair for all … the consumers and growers. 
Jacksonville’s restaurant culture has been growing fast and benefitting from our agricultural advantages here in North Florida. Local farms are being touted on menus and coming into the public mind. To get a bigger picture of our local food story, we talked with some of the area’s top chefs, restauranteurs, and farmers. We’re calling it Mindful Dining, and this first segment delves into proteins – raising livestock; sourcing meat, seafood, and dairy for restaurant use; and preparing it all in-house at local spots that are part of the farm-to-table and slow food ethos.
