slow food is... fast food?

This last couple weeks I've had fun researching Slow Food in my anthro class for a presentation we put on this morning. As someone who grew up on a farm, doing things "slow" is just the way I'm used to. Dad would get up early and milk the cow. Mum would scoop off the thick layer of cream at the top the five-litre bucket of milk in our fridge, to make buttermilk. If we wanted whipped cream there was no store to quickly run to and get some Reddi-whip, we would beat it up ourselves. And Mum's homemade strawberry jam would sit bubbling away on the stove all day. So this was a topic that was very interesting to me.

But the best part was getting some top notch donations from local Berkeley slow food producers. June Taylor Jams donated some amazing preserves, and Phoenix Pastificio donated some freshly made organic pasta. Neil and I had our eyes on that all day and this evening we enjoyed it for dinner! Something that surprised me was that it only took about 45 to 90 seconds to cook. So slow food doesn't necessarily mean it is slower to get to your plate. Anyway, all in all an interesting, somewhat luxurious, and scrumptious project!