Stephen Flesch was recently invited to address the Institute for Mindfulness, South Africa at a lunch held at 96 Winery Road restaurant. They wanted to know what Slow Food was about. It proved an interesting experience, as he describes below:

Their definition: “Mindfulness is paying attention from moment to moment with an attitude of non-judgement, curiosity and openness.” This was the first time that they had gathered for a meal, since most of their meetings involve discussions or meditation, or both. There is a distinct Buddhist flavour to their philosophy.

We started with a light amuse bouche of home-made hummus and pepperdew dips with organic fresh vegetables and home-baked bread. Then Julie Mackintosh, a therapeutic dietician, led us through a meditation on the first course. This was warm Haloumi with sweet chili and caramelised nuts and a garnish of rocket. Silently we looked at it, then smelled it, listened to it, felt its texture and finally put it onto our tongues and let our tongues feel it before tasting and swallowing it.

During the pause before the main course (a choice between mushroom Tart Tatin and roasted Elgin free range chicken) I told them about Slow Food and its core manifesto of Good, Clean and Fair. It was apparent that there is a lot of synchronicity between the attitudes of the two bodies.

After the main course we all silently trooped outside for a slow mindful walk in the garden and vineyards before the dessert of strawberry pancakes with a white chocolate parfait.

The Slow message was well received and at 17h00 we left what had been a most enjoyable and interesting lunch.

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