Linked with Slow Food USA.
Erika Lesser is the Executive Director of Slow Food USA, based in New York City. Slow Food is a global movement dedicated to the preservation of traditional food culture. In this two-part series Erika Lesser, Director of Slow Food USA, compares slow food with fast food culture. Whereas the latter tastes the same anywhere in the world, slow food celebrates diverse local food flavours and taste. Slow Food means knowing where food comes from and what the true costs of production are. It is also about food security – understanding that a varied food supply is a safe one.(Listen to her three speaches of 4.42, 4.49 and 4.09 minutes, recorded on Big-Picture on April 2005).
She says: « The point is to provide consumers with viable local alternatives and a pleasant environment to learn about them. You know, Isn’t this delicious, don’t you want to know more? On a gastronomic level but also on a social and economic level, it gives you the opportunity to support a local business ».
She says also: « Our mission has evolved over the years, beginning with the ideals of old-school gastronomy (long lunches, good wine) in the late 1980’s, to a new concept of « eco-gastronomy » (biodiversity and pleasure on the plate) in the 1990’s and « good, clean and fair food » (a system-wide approach, incorporating politics, social justice, environmentalism and a new definition of quality) in the new millennium. Our members run the gamut, from home cooks, gardeners, winemakers, journalists, farmers, and chefs to environmentalists, back-to-the-landers, educators, artists, politicians, liberals and conservatives alike ».
Erika Lesser – USA
She works for Slow Food USA, based in New York City.
New York, NY – Slow Food USA is pleased to name Erika Lesser as its new Executive Director, effective June 1st. Erika returns to the National Office in New York City with over four years of experience with Slow Food, including three years working for Slow Food USA’s National Office beginning at its founding in March 2000, and the past year working to open the new University of Gastronomic Sciences in Pollenzo, Italy.
