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4 Chattanooga
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ever let it be said that we don’t go the extra mile for our readers—or the extra 5,300 miles, for that mat-
ter. A few weeks ago, we traveled from our home in Tennessee to “the toe of the boot” of Italy to bring you our cover story, “Les- sons from Southern Italy.” Oh, all right. We’d been wanting to go
for years, ever since we decided we want- ed to learn how to make our own cheese. (We’ve grown and made a lot of our own food for years, and that seemed like the next logical step.) When we stumbled across Pennsylvania-based Caputo Brothers Creamery online and read that it offers guided culinary tours of Southern Italy, we knew the time was right for a trip. Plus we had the July issue of Natural Awakenings coming up—our annual food issue, that is—and it seemed the perfect opportunity to blend work and play. We’d never been to Italy before, but we knew that we’d be seeing food done right. And indeed, everything we ate was fresh, organic, local, handcrafted—culinary qualities that Ital- ians have always appreciated and Ameri- cans are rediscovering. We also saw life done right. And
here again, the values knit into the fabric of southern Italian culture are just being rediscovered here in the states. Italians’ more relaxed lifestyle, in which simple
pleasures are worth far more than money, is reminiscent of the mindfulness move- ment just gaining traction here. Their local markets, where whole communities regularly come together to shop and visit, are what our farmers’ markets hope to be someday. The care and pride Italian artisans take in their work, whether it’s cheese or wine or sausage, is mirrored in the attitudes of the CSA farmers who proudly feed us with the fruits of their labor. Americans who are tired of the frenzied pace of their lives and the quest for unnecessary things can take a lesson from Southern Italy, where life is a series of beautiful moments. We share some of them with you on pages 26-29. And don’t worry—we didn’t forget about the food. Our cover story includes a
recipe for Pasta alla Tropeana, one of our favorite dishes from the trip, and just in time for cookout season, our friend Dudley Evenson contributed one of her go-to gluten-free recipes, Quinoa Sprouted Bean Burgers, on page 21 (who knew making your own sprouts was so easy?). And those of you who love summer produce can make the best of it with one of our many vegan smoothie recipes (see “Conscious Eating,” page 19).
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