Locavore Adventures: One Chef's Slow Food Journey

America's fast food culture reflects not only what we eat-foods that are processed and packaged for convenience-but also how we eat-munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle-one based around local, seasonal ingredients-in our fast-paced world. In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem-building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region's unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.

Table of Contents:
Foreword by Carlo Petrini Acknowledgments 1. The "Ah-Hah" Moment, Slow Food Style 2. The Valley Shepherd Creamery 3. The Delaware Bay Oyster 4. On the Hunt for a Hot Tomato 5. The Griggstown Quail Farm 6. The Hat Lady 7. Getting the Word Out 8. Triumph of the Locavores 9. Salumeria Biellese 10. Foie Gras Adventure 11. Educating the Classes  12. Viking Village 13. The Best-Possible Canvas 14. Going Local and Digging In 15. The Brothers Moon and the Bent Spoon 16. Getting Your Hands Dirty 17. So Where Are We Now? 18. Conviviality 19. Off the Soap Box and onto the Chapters Appendix: The Slow Food Manifesto

About the Author :
JIM WEAVER is chef and owner of Tre Piani Restaurant in Princeton, New Jersey, one of the best-known Italian restaurants in the state. The co-founder of Slow Food Central New Jersey, Jim has run some of the top professional kitchens in New Jersey and has also worked in Italy and the Caribbean. He recently served on the board of directors for the New Jersey Restaurant Association and is affiliated with countless professional organizations and charity events.

Review :
"In addition to offering a compelling look at the Slow Food movement in his neck of the woods, Weaver also provides resources for new converts and old adherents, including numerous recipes, relevant websites, and 'The Slow Food Manifesto,' which admirably advocates a program of 'international exchange of experiences, knowledge, and projects,' all in the name of good food and a better life." (Publishers Weekly) "Jim Weaver has written a book for anyone who has ever wondered about the growing trend toward local and sustainable food but who is not already immersed in the culture. He is the kind of crusader who will bring others to this cause because of his childlike delight at the remarkable items in his food shed rather than his trenchant argements, although he is plenty persuasive. Whereas much of what we hear about the food system and the American diet is disheartening, Weaver's account inspires hope. His book should inspire many to join him in this cause." (Foreword Review) "Not only did I find JIm's journey fascinating, but his stories about the people he meets along the way are also intriguing, giving backstory insights into local food lore." - Faith Bahadurian (Princeton Packet) "We are working to build a different world--one where food and farming are sources of health and well being for all people and the planet; one where food can be good, clean and fair. Jim Weaver sees that that different world is already partially built. Through telling that story, he paints a picture of what is possible." - Josh Viertel (President, Slow Food USA)