Slow Food Meets Sustainability

After watching Rachael Ray $40 her way through Slow Food restaurants, I picked up on this piece in the Molokai Island Times about the importance of the Slow Food Movement in Hawaii. While most food travels 1,500 miles from producer to plate, in Hawaii the distance increases to 2,300 miles. Hawaii is making a concerted effort to reduce reliance on importing food. Columnist Nancy Redfeather encourages readers to commit to growing something they can eat in 2007. “Take charge of your health in 2007,” she says. “Buy local fresh foods, and begin growing your own. Good health is impossible to buy, at any price.”