Much of the food we buy is uniform in shape and size. It can be coated in a layer of shiny wax to lure a consumer’s eye, and it’s often buried in layers of plastic. Between household shoppers who buy food from supermarkets and restaurants – both of which make large-scale purchases — there is less and less room for the small-scale farmer.
A few establishments, however, continue to work toward collaborating with marginalized farmers, following the basic principles of the slow food movement.
Nadia Dropkin and Dina Abouelsoud of Eish & Malh, a downtown Cairo restaurant, pair up with Slow Food Cairo on the first Friday of every month for the Slow Downtown: Farm to Fork Menu & Market.
The concept is both appealing and simple: Connect with locally sourced, small producers to build a seasonal menu served at the restaurant, and provide farmers a space to sell their products.