What do lemons, bacon and pickles have in common? All were featured in one of the first Slow Food U cooking classes, started in 2013. As Slow Food U Coordinator Karen Auwaerter explains, “While talking with several food producers during a recent Snail of Approval mixer, we realized the need, actually the opportunity, to learn how to prepare good, clean, fair food that is literally falling from the trees around us.”
Slow Food U is a new program to provide hands-on learning toward using the food bounty of our region. The seminars, taught by local culinary experts, will be limited to 6 to 20 participants depending upon available training space.