The Slow Food movement goes to the root of the love food, quite literally. They feel that in order to preserve the cultural cuisine we must preserve the food plants as well as seeds. They also believe that the domesticated food animals are included in that preservation. Slow Food lovers have formed and are sustaining seed banks that are storing heirloom seeds that may otherwise be lost. The idea of farming within an ecoregion is a big part of the belief system. Like the great orator William Morris speaking out for artisan and craftsmanship in furniture during the Arts and Crafts Movement, the Slow Food movement has local leaders who are responsible for promoting local artisans, local farmers, and local flavors through regional events like wine tastings, and farmers’ markets.

Besides preserving the seeds and the animals used in preparing a Slow Food meal the philosophy of the members is that we should be preserving and promoting local and traditional food products, along with their stories or lore and their preparation. They even host celebrations of local cuisine within each region. They also promote the art of eating quality food and educate consumers on the high risk involved in consuming fast foods. They also help educate consumers on the facts about commercial agriculture and “factory farming” with the high rate of hormones and the environmental impacts.

An heirloom quality solid Native hardwood table created by Amish craftsmen is the perfect place to host a Convivium a Casa. These events bring small groups of the movement’s local membership together to enjoy the pleasure of each others company in the intimacy of a host home. Here they share in the preparation and joys of a fine meal at a fine table. Each host a Convivium a Casa decides on how many people they would like to invite. Small groups of perhaps 6 to 10 people do allow for a more comfortable evening of conversation and fellowship. As a host, you get the honor of setting the menu and plans for the evening, although you can enlist the help of those who will be attending. Attendees and the host do provide the food for potlucks or do absorb or split all costs if not. By determining the format and the costs in advance it will allow members to know how much the event will cost.