Slow Food is a movement that started in Italy that is promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds, and livestock characteristic of the local ecosystem.
It has the view of appreciating both the process of making and eating food. Taking the time to enjoy others with good conversation as we eat. Slow food encourages cooking from scratch with what is available locally and grows naturally. Slow food also awakens ones natural curiosity about how and where food is grown and who are the growers/makers.
If one takes this approach to all aspects of eating and enjoying then that will naturally extend to the tools that one uses and the methods that one cooks with. The feel of the perfect spatula, the sharpness of the edge of carbon steel all contribute to the pleasure of preparation. Slow food doesn’t strive to increase a materialistic and replaceable economy but to develop and sustain a sustainable one. Choosing durable and lasting cooking tools becomes a quest that represents both your style and your values. Finding the ‘right tool for the job’ actually means that you will not need another and you can pass that one on eventually it becomes an heirloom. You have a tool for life.
The perfect spatula may be for you wood, for another metal. The perfect knife style maybe a Nakiri or a Chef knife. Realizing that you only need what you need expands and contracts with your lifestyle.
There are all kinds of slow movements happening globally and it expands beyond food to other areas as well. At Larch Wood we feel that we are part of the forestry version of slow food. We aim to promote and support the diversified forest and all of the animal, vegetable and mineral that diversification brings.
Our Chopping blocks are the perfect tool for food preparation and also for food presentation. They are a handcrafted product made with a locally grown wood, the Larch, that is sustainable and durable. They are constructed in a traditional manner with modern design. Based on the Butcher Block of old.
Key features of a Classic Chopping block
- End grain surface (easy on knives)
- adequate thickness (for the knives being used)
- adequate surface area for the tasks
- correct ergonomic height for the work
- stability or immovability
- proper drainage or aeration (avoid water damage)
- adequately oiled (avoid cracking)
- designed for one main use.
Additional key features of the MODERN Chopping block
- minimum thickness dependant on surface area
- greater range of woods to choose from
- can be used for multiple purposes
- adds a textural or design element
- Can be a table or counter and chopping on is a secondary function.
Portable End Grain Chopping Block
- modern kitchen sized
- no slip rubber feet
- lighter weight
- easy to pick up
- can be used for service and presentation in the same way as an edge-grain board
One of the values of the slow food movement is not having waste or redundancy. At Larch Wood we use every part of the log in our making.
The outer ‘slab’ wood is sold to our neighbours for winter burning and for various building projects.
The sawdust from the milling and finishing of the boards is shared amongst our local farmers for animal bedding.
After our wood is milled it is then Kiln dried to a specific humidity.
yup – that is a BIGGIE Kiln. The wood that doesn’t make the cut or is cut off in the process of making a board is bagged and sold locally as inexpensive kindling.
We also burn our slabs and that heats our kiln and our shop. Over time this makes us less reliant on other sources of energy.
Trying to bring back an integrated forest
Or build us into your home 🙂
Terroir – products that reflect the place that they are made in
We at Larch Wood are reflective of cape bretons forests and beauty.
The uniqueness and durable of our product is both enjoyable to the senses and practical for every day life. Our wood is harvested locally and when we can we buy from small independent contractors who select out the Larch. We prefer smaller harvesting methods.
Wood is one of the most natural surfaces to prepare food on. It harkens back to an earlier era and is actually better at managing bacteria growth than plastic.