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���ϲ�����—one of the snowiest cities in the country—may not be considered a farming or culinary powerhouse, but members of the student organization, Slow Food, at ���ϲ����� have come together to promote the abundance and variety of local food, cooking and environmental awareness.

Louis Platt ’22 and Seth Martin Jr. ’22 were two members that attended the espresso brewing hands-on workshop with Café Kubal.

“We really try to connect students with off-campus opportunities to connect with entrepreneurs who have a passion for the environment and for food,” says Samantha Jezak ’22, the organization’s president. Jezak, a nutrition major, joined the club her freshman year, and has since enjoyed her experiences as a member and leader of the club.

The club holds several events throughout the semester for its members, as well as events open to the whole University. Additionally, they volunteer on local farms and next semester they plan to help Sustainable SU tend its garden on South Campus.

“We’re trying to make this movement more well-known because we hope that we’re the generation to make the change for bettering our environment,” says Jezak.

Louis Platt ’22, the organization’s community liaison, connects local food entrepreneurs and farmers with the club to coordinate events and form relationships between the University and the local food community.

From left to right: Seth Martin Jr. ’22, Grace Spino, Sabrina Bos ’23, Tajanae Harris ’20. Slow Food members went to Abbott Farms for a cider education tour. After, they went apple picking and enjoyed housemade donuts.

“Every event that I’ve been a part of has been a wild success so far,” Platt says. “The people we bring to campus are really passionate about their profession and the work they do on a daily basis, so it makes our events even more exciting.”

At an event last year, Professional Photographer Alyssa Flood helped students learn how to take food images. Using bread donated by Scratch Bakehouse, students designed their own toast and staged their images.

One of the members’ favorite Slow Food events last year was a “toast workshop” event. Students made their own toast dishes, then learned how to take professional pictures with instruction from a professional food photographer.

The club also partnered with other local food businesses, such as Cafe Kubal and a local chocolate maker, for events where students got to learn about how the businesses source their ingredients from around the world.

The club hopes to hold more exciting events this upcoming semester. Slow Food has been planning to hold a farmer’s market on the Quad, and if it is permitted to take place, vendors will come to campus to offer locally sourced goods ranging from fruits and vegetables to baked goods and much more to the campus community. As of now, the event is set to take place on Sept. 28.

Slow Food has several other events for members scheduled for next semester, depending on public health guidelines in place at at that time. Members will have the opportunity to participate in a “make your own mocktail” event with local restaurant, Brinewell Eatery, and an event hosted by Glazed and Confused Donut Shop.

Olivia Templeton ’22, member of Slow Food, waiting for people to pick up their CSA boxes.

Another exciting opportunity Slow Food is offering to all members of the campus community is its community-supported agriculture (CSA) box program. In partnership with Commonthread farm, Slow Food is giving students the option to pick up fresh, locally sourced vegetables once a week for eight weeks in September and October. Students can buy a small or large share and can customize what vegetables they want each week.

“The CSA boxes are honestly really great. I did it last year, and I split it with my roommate and it’s more than enough veggies,” Jezak says. “It’s definitely something that I would love for more people to get involved in because it’s truly connecting farmers with the campus.” Students, faculty and staff can register for the CSA Box program here.

During the spring semester, when the University transitioned to online learning and over summer break, Slow Food members have been sharing their cooking and gardening experiences from home on their Instagram page, .

The next semester is looking to be filled with exciting events and new opportunities for the club to bring high quality, locally sourced food to campus, and enhance the connection that ���ϲ����� has with the local food community.