This the second of three posts extracted from my Google website, in hopes others can view and comment, if they wish.

Journeys

posted Jun 12, 2013, 12:20 PM by Gary Boivin

Some of my finest adventures happen “close to home”.  This past watershed weekend was a prime example.  One of the organizations that has drawn me into itself is Slow Food Prescott.  This is part of a larger organization, founded in Italy in 1989, which seeks to revitalize the interplay between nutrition and socialization- a counterpoint to the phenomenon of eating in one’s car, or otherwise taking a meal “on the fly”.

This past weekend, several things happened.  Friday night, I attended a gathering at the American Legion Post, in Prescott, enjoying a well-prepared meal in a relaxed atmosphere, which we do several times each month at the Post.  This set the stage for the weekend of food that was to come.

Bright and early Saturday morning, I headed to Prescott Farmers Market, purchasing enough food to get me through the coming week, before heading out on my two-weeker, either to Colorado or Oklahoma/Texas, or both.  Prescott’s Farmers Market is balanced between produce and freshly-prepared foods, such as baked goods and artisan tamales.

After getting the food home and into the fridge, it was time to head to Bill’s Grill for the lunch which launched the 2013 meeting of Slow Food USA’s Southwest Region (Arizona and New Mexico).  Bill’s features organic beef, much of it from locally-raised cattle.

The Slow-Food group was well-nourished, and ready for an afternoon of agricultural tourism, by 12;30.

We first headed to Whipstone Farm, in the hamlet of Paulden, about 20 miles north of Prescott. This establishment raises a variety of vegetables, fruit and livestock,  from arugula and asparagus to raspberries and tomatoes,using organic methods.

There are many theories as to how we ought approach the task of feeding our numbers.  Genetic modification of crops is advanced, by industry, as the most efficient way to do this.    The organic methods, which I witnessed here at Whipstone, represent another, less-intrusive method.  Certainly, it’s more work to farm organically.  I have to say, though, that there seem to be fewer health issues arising from organic farming, than from other methods.  It’s noteworthy that the group with whom I spent much of the weekend look, almost to a one, about ten-twenty years younger than their chronological age-mates in the generality of society.

I don’t partake of alcoholic beverages, but I tagged along to Granite Creek Vineyards, on the north side of Chino Valley.  Here, several of the group members enjoyed six varieties of fruit of the vine, attended by a well- versed sommelier.   Afterwards, we retired to the lawn, enjoying live music and the company of a peacock.

Now, it was time for the main event.  We bundled into various cars, around 3:30, and headed to the hosts’ residence, just east of the vineyard.

This is another of the homes which have been carefully, lovingly refurbished and made resplendent by astonishingly handy owners, across the country.                    

So here, we enjoyed an Ark of Taste dinner. Arc of Taste alludes to Noah’s efforts at animal husbandry, and directly speaks to the effort to preserve and foster many local ingredients, which would otherwise risk being squeezed out, for the sake of monoculture.  Thus, we have the term Presidia, Italian for “fortress”.  A Presidia item, such as the Churro sheep being raised in the Four Corners region, on the Navajo Nation,   is one of the major focal points of Slow Food International.  Variety in our diet improves digestion, diet and overall health.  Many might differ, but may I say their sentiments are along the lines of “Been down so long, it looks like up to me.”

We thoroughly enjoyed a well-balanced and varied bill of fare, both on Saturday night and at the buffet-style breakfast, the next morning.  All was prepared from scratch.

On Sunday morning, after breakfast, we were honoured by a traditional Navajo blessing. I have missed this, for some time.

Richard McCarthy, the new director of Slow Food USA, is an accomplished gastronome, from New Orleans.  His efforts are creating sure order out of chaos and he has built a highly-functioning team at the New York headquarters.  Richard was honoured by our Dine (Navajo) friend.

Sunday, June 9, was Race Unity Day, so this blessing was particularly auspicious.  The Baha’i Faith has the Oneness of Mankind as its basic tenet.  Several of us gathered in mid-day, at Goldwater Lake.  I briefly took leave of my fellows at the Slow Food gathering, for this equally worthy event.  Spirit and body must surely work as one.

It was here that I learned a steadfast friend of 32 years had passed on, two days earlier.  This was a saddening, yet also comforting backdrop to the events of the weekend.  We now have one more angel pulling for us in the Divine Light.  Meanwhile, here in the Earthly frame, I can take comfort in have made several more friends:  Richard and his assistant, Aimee; the spirited Slow Food team of Santa Fe; and engaging, creative members of the Phoenix, Tucson and Flagstaff  Slow Food groups.

I look forward to so much that is good in life and to working through the challenges that lie ahead of us all.