Thanksgiving Dinner in Eddy Hall

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The Slow Food URI gang paired up with the Outing Club for the third year in a row to enjoy a night of local feasting! Everyone made a Thanksgiving dish: entrees, sides and desserts. Some of the ingredients came right from the Slow Food campus garden! The butternut squash for the pies, radishes for the salad. Agronomy at the bottom of the campus donated carrots. A turkey was donated from Pat’s Pasture, a local farm and nicely cooked by Alyssa. The room was filled with laughter, giggles, chatter and sounds of utensils hitting plates. Even though this was my last Thanksgiving dinner with Slow Food URI and The Outing Club, I will look back at these times with happy thoughts. When Slow Food was just beginning as a club back in 2009, this was one of our first events and it was nice to have shared it with another campus club. I hope this tradition with The Outing Club continues!



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