Proud to be slow

As the world becomes ever more frenzied in the pursuit of growth and immediate gratification at all costs, it’s increasingly difficult to find food that is allowed to reach maturity or fruition naturally. Everything is modified for speed: chickens reach market weight at five to six weeks old, most beef is 12-18 months old and fruit and vegetables are picked before they’re ripe. 

Regardless of which part we play in the cycle of production and consumption, we’re all deeply entrenched in a lifestyle based on extracting the greatest yield with the least effort in the shortest time. Even while our awareness and collective anxiety about the long-term viability of this approach rockets into the red zone, we’re so hooked in that it feels impossible to change course.

Except that there are some people who choose to buck the system and work to a different rhythm, in sync with rather than against natural systems, with a long-term plan for developing intrinsic resilience and productivity.

In the short term, producing food this way takes longer, yields less, earns less and requires more patience and skill than relying on artificial props to generate fertility and abundance. But, in the long term, the animals and plants they tend are healthier, the food they produce is more nutritious and the improvements in soil health, carbon sequestration and water retention capacity are a boon to us all.

We’re proud to say that it’s this ‘slow food’ system that we (and you) support, these are the 'slow food' farmers we represent.

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