Morsels of Wisdom from Abroad
/My kids and I did not embark on an Italian “vacation” simply to visit the birthplace of pizza and gelato or trace our family’s heritage. No, it was a work trip dedicated to food discovery, with reconnaissance for upcoming family food retreats. We under-scheduled most days to enjoy being a part of the vibrant, fresh life enticing us with scents of waffle cones and freshly baked croissants. We ate simple meals. I shopped in mini-supermarkets, touristy farmers markets, bars (yes, “bars”), pasticcerias, panneterias, and massive grocery stores.
Under smoky skies, sacred forests in peril, and spirited summers in Idaho’s mountains, which experiences from abroad seem relevant to share? Challenged by the letdown after elation of adventure, I struggle to shop, eat, cook and prepare food, let alone write about food or nutrition. (I want to write poetic pieces of childlike wonder…)
Yet there are many morsels of wisdom to share!
Despite my poor Italian language skills, I mustered up some juicy info. Behind every search for a snack or midday meal lingered questions about quality, sourcing, contamination. Not wishing to taint my children’s first foray into the authentic Italian food of our ancestry, sometimes I compromised my values for experiences. When we discovered organic restaurants, products and farms, I celebrated. Mindfully, I conversed with colleagues, locals, ex-pats, and transplants about agricultural customs, beliefs, quality.
A sampling of what I learned:
· In two of the most influential, visited places in the world – the Vatican and the Uffizi Museum – only a tiny percentage of art and artifacts revered food, farmers, Roman gods and goddesses who cultivated grain, herbs and tinctures and healing, or commonfolk whose lives were dedicated to feeding their communities. There was, not surprisingly, ample sheep and grape imagery.
· An unusual amount of gelato is tainted with food dye or preservatives. Seek gelaterias boasting “artiginale” for handcrafted gelato using seasonal, local ingredients.
· Clean water is freely flowing in local fountains for all to enjoy.
· The Italian mafia likely controls not only the pistachio industry but, perhaps, labeling and exporting of all food, misguiding consumers with “Made in Italy” claims. Look for certification trademarks like “100% Made in Italy” and DOP and DOC labels.
· The “BIO” label on packaged goods and produce indicates Italy’s version of organic.
· Italy (and a few other European countries) have banned GMOs, but France lifted the ban in 2022. Glyphosate is still allowed –many Italian farmers refuse using it.
· Unfortunately, there is an absurd percentage of factory farms (mostly beef) in Italy with poor practices.
How does this relate to home? It reminds me of the variety of food options, practices, and challenges worldwide, and that people do care about quality, traditions, stewardship of the land. It led me to reflect on our own gastronomic goodness – farmers markets with seasonal, regional food; art galleries, museums, and sculptures (the fork in the road!) praising food; restauranteurs, chefs, and producers prioritizing uncontaminated ingredients and local foods raised in harmony with nature.
We do not have to wander far from home to appreciate our food culture and support local efforts revering quality food. We can translate food experiences from abroad into life in the Wood River Valley, creating meals with handcrafted pasta, fresh basil, sun-ripened tomatoes available here and now.