Foodies Of The Tenderloin Unite For A Symposium On Slow Food For The People

“The trend I see in culinary schools is bringing together social justice and food,” stated Tannis Reinhertz, the moderator for Slow Food for the People, St. Anthony’s first symposium to celebrate our 60th anniversary. And to help her answer that question were three knowledge, passionate panelists who collectively work to prepare 3,000 hot meals a day to hungry people in the Tenderloin; distribute 24,000 lunches daily to kids in San Francisco public schools; and ensure delivery of 43.5 million pounds of food a year to families, seniors, and struggling individuals in our city. Charles Sommer, Manager of St. Anthony’s Dining Room; John Curry, Food Resources Manager at the San Francisco Food Bank; and Paula Jones, Director of Food Systems at the SF Department of Public Health spoke to a captive audience who were gathered in person and on twitter to discuss how prominent nonprofits in San Francisco adopt principles of the Slow Food movement.

Shari Roeseler, the executive director for St. Anthony’s pondered that, “we didn’t know Slow Food would be so hip when we opened our Dining Room in 1950.” What was clear after last night’s panel was that nonprofit food providers in San Francisco are at the forefront of adopting incredibly innovative ways of ensuring healthy, fresh food makes it from the fields of the central valley into the mouths of hungry people in the fastest, most efficient way possible. If you didn’t get a chance to be at this exciting event, stay tuned to our blog and facebook page to see how this discussion progresses. Or come visit any one of the organizations featured in this panel to find out how you can be a part of this incredible collaboration, all of whom ensure a healthier San Francisco, one meal at a time.