Such food luminaries (and friends of Slow Food) as Rich Pirog, Arlin Wasserman and Gary Paul Nabhan explain how and why Terroir is important in this August 22nd Washington Post article
…Wasserman has a growing roster of clients, from General Mills to a co-op of Amish goat and lamb farmers, as well as a group of Minnesota artisans with a line of charcuterie, preserves and wild rice dishes in the works. Similar projects are taking shape across the country. On Lummi Island, off the coast of Washington, salmon fishermen have formed a co-op to sell local sockeye salmon caught in reef nets, a traditional Native American method. Researchers in Iowa have done feasibility studies on bringing back the Muscatine melon (see “Certified Levels of Terroir,” Page F6 [requires free registration to view]), a variety of cantaloupe that owes its juicy fragrance to the sandy soil on the banks of the Mississippi, and I-80 beef, ultra-marbled steaks from the northwest corner of the state.
I found it intriguing that General Mills is one of his clients. These are signs of real progress, when Slow Food’s ideas make their way into the mainstream. We will not achieve a food system that is Good, Clean and Fair by demolishing the current system, but rather by transforming it. Every time they acknowledge the value of our ideas we must not feel threatened but rather say to them, “welcome to a better way.”