Spreading the Spezzatino word
On Wednesday morning I received an email from Leehe, owner of Whole Self Fitness, telling me about an event that was happening the next evening at the Green Barn one block over: An anniversary party for an online food magazine called “Spezzatino“. One year, 7 issues.
WHAT? How have I never heard of this magazine? I’m plugged into the food community of Toronto. I blog. I read food blogs. I tweet, I read food community tweets. I used to read Editor-in-Chief Krista Scott-Dixon’s fitness website. For years it was my “bible” and I used her workouts. Had it been on paper it would have been dog-eared, broken and stained. I used to read her Livejournal. I think that one of the first times I heard about grocery store Fiesta Farms was when she mentioned it somewhere online years ago (she recently wrote an article about the store for American blog Farm to Table). I’m a member of her Facebook group. Okay, so I never keep up with Facebook groups.
I read through the Spezzatino website when I learned of the event. It’s pretty and pretty amazing. The anniversary party was kind of my formal introduction. The first date after reading the profile, to use a metaphor.
Spezzatino’s values are meaningful to me. Connecting people with food. Emotional connections to food. Food memories. Eating as caring. The social aspect.
Over the last couple of years since I decided to hone in on food as a more focused interest I’ve had many great discussions with fellow (sorry, Sheryl) foodies. I’ve heard inspiration speakers. I’ve been involved in conversations about local food, food sustainability, food and religion. Food has become part of a religion for me. It’s nourished my spirit and soul and even though I feel that in the last four months I haven’t cooked as often as I used to, it’s zen. It’s comfort. It’s creative expression. It’s joy. To quote Carlo Petrini from his visit here last spring, food is love. Someone once told me that cooking for someone is an intimate action.
The event was lovely. I’d love to provide a photographic essay, but I can’t. The danger of me having recently become an aunt again is that my camera goes where baby is and I’d left it at my parents’ house. I took a few photos with my crappy camera phone (no iPhone for this girl). The pen that I’m certain I put in my purse alongside my notebook disappeared as well [note: I later found it tucked in between the last page and the back cover]. I’m typing out most of this entry having gotten home within the last half hour, hoping to get as much down before memory fades.
A potluck, there was an array of food from samosas to spring roles, soups and salads. Many slow cookers were filled with warm goodness. Salads abound (a broccoli salad was a favourite of mine and many others), cookies, baked brie, couscous dishes, cakes and pies. A favourite was publisher Phil Caravaggio’s Italian tarts. I forget what they were called (Google is of no help) but they were like a cross between a tart and a brownie. How can you go wrong?
There were a number of speakers. Too many unfortunately, but I can understand that it would be difficult to chose just a few. Some were funny and inspirational. Others not so much. I was inspired and in awe when Krista’s mother spoke of being principal at a high school where a few years ago parents and staff mobilized to get rid of giant cafeteria food company and subsequently hired a chef who served healthy food, the kind of food that a good restaurant would serve. Over time they began offering cooking classes to students. They taught nutrition in schools. Good food. Healthy food. They’re practicing values of the Slow Food movement in a school! That’s extraordinary. It sounded like a segment from one of Jamie Oliver’s TV series. With each part of the story I reacted with a nod or a smile or a sigh of amazement.
The ethnic backgrounds of those who work on the magazine were repeatedly mentioned as inspiration for their love of food and for the magazine. Krista talked about her Ukranian babba’s cooking, especially the borscht. As a Jew of Eastern European (Ashkenazi) ancestry if I go back a few generations, I could relate. Author Marusya Bocirkiuw even spoke of challah as part of a holiday feast and she’s not Jewish.
Phil’s Italian heritage was evident in the way he spoke, the way he stood (feet shoulder width apart, hands behind his back) and the food he made before we even showed the slide show and told the story of his nonna and aunts. That story was good stuff.
Spezzatino believes in social action. All profits from Spezzatino go to the Healthy Food Bank foundation, a non-profit organization that helps provide nutritious staples like fruits, vegetables and whole grains to people in need around North America. How novel is that? How cool is that? I think it’s brilliant and is SO the kind of thing I’m on board with. Again I ask, how did I not know about this?
Krista and Phil presented a cheque for $15,000 to Nick Saul of The STOP. Here is the crappy camera phone photo:
I left the event more knowledgeable, $20 lighter (suggested donation to attend the event was $15), my stomach fuller. These grassroots community events make me feel good.
I left still wondering how I’d never heard of this online magazine before and knowing that it will go from being stranger to friend. Yes, I will subscribe and possibly get involved with the Healthy Food Bank. Time seems to lack these days.
Happy anniversary Spezzatino. Wishing you the best of luck for the second year. The concept is solid, the values are noble. You’ve filled a void.
