Slow Food
Roaring Fork
PO Box 774
Carbondale, CO 81623
Slow
Food Roaring Fork
Board Members
Tom Passavant
Co-President
passavant@aol.com
Astrid Lizotte
Membership Coordinator
astridlizotte@hotmail.com
Joyce Falcone
Board member
970 544 3799
falcone@rof.net
David Bedford
Web Site Content
david@fatcityfarmers.org
Lari Goode
Tresurer
larigoode@aol.com
Katie Leonaitis
Gardening programs coordinator
leonaitis@sopris.net
To join the
Roaring Fork Aspen convivium: Click
Here to visit our signup page, and select "Slow Food
Roaring Fork Aspen" when asked for your local convivium.
What
is a Convivium
Though English has convivial, which is based on the Latin convivium for a
feast or banquet (or, more broadly, a living together, from con + vivo), "convivium"
has not itself been in the language until recently.
It started to appear in Britain and other parts of the English-speaking world
in the late 1990s to refer to local groups or chapters?usually named in the
plural as convivia?set up by the Slow Food movement. This was formed in 1989,
as a result of an Italian initiative, as a reaction against increasing globalization
and standardization of food, especially fast food (hence its name).
One of its aims is the preservation, encouragement, and promotion of local
specialities, for example in cheeses, traditional ales, breeds of animals,
and varieties of fruits and vegetables. A key theme is to link together those
who enjoy good food with the environmentalists who want to preserve and support
local, small-scale producers, especially those using organic farming methods.
Its emblem is the snail, seen as a symbol both of gastronomic delight and
of "slowness".
Each convivium has a leader who is responsible for organising food and wine
events, tasting workshops and who generally raises the awareness of small
local producers. [Independent, July 2001]
Funding and support for these projects comes from local convivia and producers
as well as the regional authorities?the ideal of community lies at the heart
of the Slow movement. [Observer Food Monthly, Nov. 2001]