SLOW FOOD IN A FAST WORLD

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Hi Reader,

You may have heard of places like Tuscany and Umbria — regions where “slow food” isn’t a trend or luxury, but a way of life.

So what exactly is slow food… and why would you care?

In fast-paced cities like New York, where life runs on microwave minutes, people who cook real, slow food at home are an anomaly — like a handwritten letter in a pile of junk mail. In Tuscany or Umbria, however, that kind of cooking is simply called dinner.

Last week I tried an experiment. If you’ve been reading my newsletters, you know I love trying new things. It keeps life spicy and interesting — at least for me. I understand that too much change can feel disruptive for some people, but in the kitchen, I see it as creativity and adventure.

I’ve been a strength and conditioning coach for over 20 years, but many people don’t know that I also had a personal chef business and seriously considered culinary school. At the time, I had just left a stable corporate fitness job working with investment bankers. I was 29, single, with no kids, and figured it was the perfect moment to try something new. If it didn’t work out, at least I would learn something about myself.

I cooked private dinners for a small group of my fitness clients while building my independent training business. My plate was full — literally. Forget dating. Life revolved around cooking and fitness seven days a week.

After about a year, I realized that loving to cook and running a cooking business are two very different things. What once felt creative started to feel like a grind, and culinary school was no longer appealing. Cooking for family and friends, however, remained deeply rewarding. Feeding people you love with a great meal hits the sweet spot of nurturing and connection.

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I stayed in the fitness industry, but never lost my passion for food and what it represents.

So back to my experiment…

Last week, I fell in love with slow cooking. It was the first time I had ever made something that took 8½ hours. I’ve done two- or three-hour recipes before, but this was on another level.

I made an Italian dish called Genovese Beef Ragù, which contains — brace yourself — about six pounds of onions. Oh… my… goodness. Between the tears from all that sulfur and the anticipation, it was quite the experience. But the outcome was incredible. The onions slowly break down, emulsify, and become creamy, creating an intensely rich, deeply comforting flavor. I left it on a low flame and checked it occasionally, giving it a stir every hour or so.

My husband is Italian on both sides, so he grew up with traditional Sunday dinners — large family gatherings centered around food and connection. He remembers them fondly. My upbringing was different. My parents were divorced, and while I certainly ate, I didn’t experience weekly extended family meals except on major holidays.

That kind of ritual — slowing down once a week to share a beautiful meal with people you love — has always been a quiet wish of mine. Family counts, of course, but so do close friends.

When my mother remarried, my stepfather loved to cook. He subscribed to magazines like Food & Wine and Bon Appétit, and I devoured them like comic books. The photographs alone told stories — vibrant dishes, different cuisines, new possibilities. He welcomed my enthusiasm and let me help in the kitchen, which sparked a lifelong fascination with food.

In many cultures — especially Italy — food is how people connect. It’s a ritual of love, community, generosity, and presence.

I’ve decided to make Sundays my slow-food day — a time to intentionally slow down as much as possible, even while running a business. After all, even God rested on the seventh day.

An unexpected bonus of cooking something for eight hours? Your home smells absolutely amazing. The olfactory system is deeply connected to mood and memory. Warm, natural aromas can soothe the nervous system and lift your state of mind — something especially valuable for midlife women navigating hormonal shifts. Sometimes the atmosphere of your home can nourish you as much as the food itself.

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​Recipe: Ragù alla Genovese

Ingredients

• ½ cup extra virgin olive oil
• 3 TBSP lard (preferably pasture-raised)
• 4½–5 lbs beef chuck, cut into 2-inch chunks. Grass-fed/finished if possible. (Since the dish is heavy on the onions, you can definitely increase the beef to 6 to 7 lbs so you can have more beef per bite).
• 1 large carrot, diced
• 1 rib celery, diced
• 4 dried bay leaves
• 1 cup beef bone broth or red wine (organic recommended)
• 6–6½ lbs yellow onions, sliced
• 1 TBSP tomato paste (organic, unsalted)

Sea salt and black pepper to taste

Directions

In a large Dutch oven, heat the olive oil and lard over medium-high heat. Brown the beef on all sides. If a lot of liquid accumulates, continue cooking for 10–15 minutes to allow it to reduce.

Add the carrot, celery, bay leaves, and tomato paste. Stir to combine. Add all the onions, cover, and cook for about 20 minutes to allow the steam to soften and reduce them. Keep heat at medium-low.

Once the onions have shrunk, stir everything thoroughly with a large wooden spoon. Reduce heat to low, cover, and cook for 6–8 hours, stirring every 60–90 minutes.

If you plan to eat around 6 PM, start around 9–10 AM. My 8-hour version produced the best flavor and texture.

Serve as is, or over gluten-free pasta such as chickpea or rice-based varieties.

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Many midlife women experience blood-sugar challenges as estrogen declines, so keeping protein high and carbohydrate portions moderate can be helpful. Extremely active women may tolerate more carbs, but intentional balance becomes increasingly important after fifty.

When I was 25, I never thought about blood sugar. Now, at 59, I value feeling energetic and strong enough to live fully — even if that means making more thoughtful choices. Metabolic health after fifty is all about checks and balances.

You can get away with a lot in your twenties and thirties. After fifty, intention matters.

Bon Appétit!
​If you try this dish, I’d love to hear how it turns out.

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​Many blessings to you for abundant health, happiness and wellbeing ~

Strong and Beautiful after 50!

Sharon

Kuhle Body is a project of Vidya Ministerium, a faith based, private membership association. Services are available to members only. Membership is free and we are always accepting new members. You can opt out at any time. For more information, please read our PMA Declaration.​