My last blog post, Go With the Slow, discussed how it is natural to crave not only more food but more calorically dense food as the outside temperature drops. This is because your body requires more energy just to keep its core temperature where it should be. And it wants to prepare itself for winter by adding a little protective, insulating fat. The traditional winter diet for those of us living in Northern climates is rich with starchy root vegetables, proteins and fats for these reasons but also because things like leafy greens simply were not available at this time of year.
I favour local, seasonal eating as much as possible. The food is fresher. After all, it hasn’t had to travel crazy distances to get to our table. I like to support our local farmers and food businesses. I advocate home-cooked food too.
These concepts are all embraced within the Slow Food movement, first created in Italy in 1986 to promote alternatives to fast food. So I designed my Slowvember Slow Food Menu to encourage you to Go With the Slow and embrace these Slow Food concepts.