Slow Food San Diego was founded in 2001 by Chef Gordon Smith with just six members, including Diane Smith and Susan Thoen. Chef Gordon was first introduced to Slow Food when he read an article by Chef Alice Waters, co-founder of Chez Panisse in Berkley and Vice President of Slow Food USA . A Southern California native, he recognized that San Diego County is rich in cultural and bio-diversity from organic farms and oceans teeming with sea life to apples from Julian and wild mushrooms. Slow Food is dedicated to land stewardship through ecologically sound food production. Corporate industrialization is standardizing taste and leading to the annihilation of thousands of varieties and flavors. Slow Food San Diego provides the regional population with wholesome alternatives to fast food and supermarket homogenization through public outreach that promotes the appreciation of seasonal foods and supports local producers. Slow Food San Diego partners with the areas most creative chefs. Chef members are key participants in spreading the Slow Food message of eating fresh local food through the menus they present at their restaurants and catering companies in San Diego County . Slow Food San Diego is committed to preserving food traditions and reviving the table as a center of family and community. The snail is reminder for everyone who has a need for speed that slowing down can lead to a more harmonious pursuit of happiness while advancing sustainability at every juncture of daily life. The goal of Slow Food San Diego is to continue building a strong, like-minded, active membership.
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