New York Times serves up a Slow-cooked inferno

Hoo-dawg! A New York Time article lauding Slow’s owner Phil Cooley ignited one spicy controversy on Detroit’s Gourmet Underground listserv and in conversations with Detroit’s foodie insiders this week.

Some food lovers took umbrage to the article’s notion that Slow’s inspired the Motor City’s current generation of organic farmers, Third Wave coffee drinkers, home canners and the like. While everyone in the know seems to have their own opinion, we all seem to agree on two things: Phil, we love you and there’s really no controlling what out-of-town journos parachuting into town left and right wish to write about us.

Excerpt:

As Slow’s grew, the food scene in Detroit expanded around it. Gourmet
Underground, started in the spring, quickly grew to over 100 members;
they get together regularly for events like Bloody Mary-and-bacon
tastings. An artisanal butcher has cropped up, and D.I.Y. projects like
the Detroit Zymology Guild, a weekly canning session held in the back of an art gallery, thrive alongside food trucks and backyard organic farmers.

Read the NYT article here, and Metro Times Associate Editor Michael Jackman’s equally delicious response.