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by Slow Food USA Intern, Cecilia Estreich

To open the recent panel discussion on MFK Fisher at the The New School, food historian Andrew F Smith noted that there are only two reactions to the renowned food writer’s work. First, there are the people who, after reading a sentence, devour everything the woman has ever written. Then, there are the ones who cannot make it through that same sentence no matter how doggedly they try. Since I finished my first MFK Fisher book, I have fallen devoutly, passionately (militantly?) into the former category. I would read a compilation of her grocery lists if only someone would publish it.

Until listening to the panelists at the New School, though, it had never occurred to me how forcefully her attitude towards gastronomy reflects the Slow Food mentality. Fisher’s observations and musings on the things she ate are always one part poetry and one part practicality.