Tuesday, 10 February 2009

Slow Food USA Concoction with a Practical Syracuse Twist.

Business News on Syracuse.com
Paul Mercurio is an advocate of Slow Food, but he also recognizes that Syracuse, N.Y., is not the ideal place for a trend that relies on locally grown food. When he shops, ...
... he weighs the energy-to-calorie ratio in food shipped from all over the world. A Swiss chard pie, some tomato sauce and red beets are the only remnants of summer in Paul Mercurio's refrigerator. The beets will be roasted with garlic, pureed with butter and eggs, sprinkled with gorgonzola and Manchego cheese and baked at 350 degrees for 20 minutes. ...

Full Story: Syracuse man looks to speed up interest in slow food movement; By Michelle Breidenbach




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