Slow Food in Pasil Kalinga, what makes it special?

In the old days, people take their food from naturally grown plants but as years went on, the arrival of technology in the sphere of agriculture - the use of pesticides, insecticides and, biotechnology - has given birth to genetically modified vegetables and fruits loaded with harmful chemicals. With the evolution of food, instant foods and junk foods changed humanity’s diet. While the easy access to food gave an efficient and inexpensive lifestyle to humanity, its adverse effect on health is undeniable.

Piles of studies have proven links between bad food intake and poor nutrition leading to health risks not just obesity but also diabetes, cardiovascular diseases and other chronic diseases.

Since 1975, the obesity rate in the world has nearly tripled, according to World Health Organization study released in 2021. In the Philippines, the prevalence of overweight/ obesity among adults showed a gradually increasing trend, and that the United Nations disclosed that the country may fail to reduce the number of obese adults and may not achieve its target by 2025. In the face of consumerism and the spread of fast food to the far-flung localities, the Local Government Unit of Pasil in Kalinga Province decided to campaign for a healthy diet utilizing their food culture, promoting the Pasil slow food delicacies.

The History of Slow Food in Pasil

The idea of Pasil Slow Food promotion began with Rowena and her husband Lam-en Gonnay who are members of Slow Food International, a global organization that advocates for the Slow Food Movement which promotes local food and traditional cooking. Representing the organization as a private group, the couple introduced the Slow Food Movement by visiting different barangays in the municipality in 2012.

This caught the interest of the LGU, and thus in 2017, it decided to adopt the movement carrying through with the organization’s vision to have a community in which “all people can access and enjoy food that is good for them, good for those who grow it and good for the planet.”

Pasil eventually passed a municipal ordinance establishing the municipality as an agriculture community.

From then on, the LGU made it a practice to hold an annual Slow Food Festival every December 10 which involves the participation of all barangays to raise awareness of how important the movement is for the community and the municipality as a whole.

“With this activity, people become more aware of the food choices they make and what impact they have on them and the environment,” said Pasil Administrator Milagros Batalao.

Along with the Annual Slow Food Festival, Pasil has created numerous programs to campaign for the movement by serving Slow Food delicacies in meetings, trainings and even in bigger events.

Pasil has likewise participated in events and showcased indigenous and specialty food in different festivals like the Dangtalan, Pasil’s Culinary Journey; Bodong Foundation Day of Kalinga Province including the Slow Food Festival in Japan; and the Slow Food International Festival in Turin, Italy.

“Slow food paves the way to such as food festivals for people to discover specialties and rare delicacies from various communities and its rural-based organization,” Batalao related.

Slow food and the promotion of agriculture

The local government, as a challenge, has encouraged the planting of several varieties of vegetables.

One strategy that Pasil has created is for its Agriculture Office to have a program that teaches the community to be aware of the movement through the LGU’s turned-school-on-air radio station especially amid restrictions due to CoVid-19 crisis. The program teaches about the impact and challenges of climate change in food production. Additionally, it advocates organic agriculture.

So, why go for Slow Food?

Slow Food is defined as dishes and meals whether eaten fresh or cooked that come from naturally and locally grown vegetables, fruits, crops, and any edible plants without the intervention of chemicals that are harmful to health. Domestic animals that are not fed with commercialized feed are also considered as slow food.

Overall, Slow Food is better for both the people and the planet considering its positive effects on human health.

The impact of the Slow Food Movement

With the goal to educate people, defend biodiversity and interact with food growers and producers, the Slow Food Movement has become a venue to re-learn, become more aware and preserve tradition and culture in the community. Any household has always something organic to share with their visitor.

“Food security in our town is assured with the promotion of home gardens, which was helpful in making our villages and families self-sustaining during the pandemic especially with the lockdowns,” Pasil Mayor Alfredo Malannag, Jr. said.

Moreover, farmers and food growers are able to supply catering services to business groups and restaurants. This has also given chance to Pasil to introduce their heirloom rice.

Pasil’s campaign for the Slow Food Movement has elevated people’s understanding on the importance of eating and appreciate the right kind of food. It showed a better way to know what it takes to grow natural but quality food.

“Our municipality championed the promotion of ‘slow food’ since as a cultural community, cultivation of organic food from rice, vegetable, and fruit are part of our traditional practices for sustainability and survival. This is to preserve local cuisine and safe food planted, gathered, prepared, and cooked the traditional way,” Malannag said.

Other unforeseen after-effect of slow food on the economy

The practice of slow food in Pasil has opened opportunities to the economic growth of the community. When visitors and guests come during the Slow Food Annual Festival or any other time to have a taste of the traditional delicacies, yPasil’s home products like clay pots or banga, soft brooms, rattan baskets, and other products available are being noticed and sold which add to the people’s income.

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