Slow Food at Holy Cross Gaining Media Attention

WORCESTER, Mass. – In a feature story, Boston Globe reporter Tracy Jan writes about Slow Food—one of the most successful dining programs and most popular 'green' initiatives—at the College of the Holy Cross.

Slow Food is a concept developed by renowned food and wine writer Carlo Petrini in response to fast-food franchises opening in Rome. As opposed to fast food and all it implies, Petrini advocated the value of sitting down and enjoying your meal with company. The movement also promotes the importance of quality ingredients, fresh and local produce, traditional dining, and a variety of tastes.

The dinner also allows for plenty of time for conversation, something often lost in the average college student’s meal plan.

Jan joined students as they feasted on a cream of asparagus soup, mushroom and chevre tart, organic mesclun salad with blueberry balsamic vinegar, maple-glazed ganging tender steak, garlic & Vermont cheddar smashed potatoes, wilted swiss chard and chocolate raspberry torte.

Read more, and watch a video interview with Tim Trachimowicz, chef of student dining.

The Boston Globe (May 4, 2009) Savoring the moment