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Pat’s turkeys and a thanksgiving dinner, slow food style.

This weekend, Slow Food is helping the Pats Pastured crew with their turkey processing. This Saturday, November 17th we will meet at the Memorial Union at 8:00 am to head to Pat’s. We will work there until we’re no longer needed, then head back to campus. Cate and Alyssa can give rides, or you can meet us there! The farm is located on 830 South Road in East Greenwich. Its a beautiful farm, and Pat and his crew do a wonderful job at raising the animals. It is definitely worthwhile to take part in the process of bringing our thanksgiving turkeys to the table.

On Sunday the 18th, we are getting together with the outing club to have our annual potluck thanksgiving dinner! Pat is donating a turkey, and everyone is welcome to bring a dish to share. The dinner will be held in the Eddy Hall Lounge. There is a small kitchen with an oven if you need to heat up your dish! Everyone remember to bring utensils, a cup, plate, bowl, and friends! Last year’s dinner was delicious! Hope to see you there!

Check out the Pats Pastured Website and Facebook for info and great pictures!


Cate’s Pickling Party!

Earlier this fall, Cate organized a Pickling party at her house to preserve some yummy veggies harvested this summer! Everyone collected a bunch of jars and spices from various people, and Cate supplied vinegar and cucumbers. One of Cate’s friends brought 6 boxes of tomatoes from the URI agronomy farm. Another person brought green beans, jalapenos and tomatoes from his garden. Emma brought tomatoes and basil from her garden. They pickled radishes, cucumbers and even blueberries! They also made a large vat of tomato basil tomato sauce. To keep em’ going during the process, the slow foodies munched on rice and beans as well as some horseradish wasabi cheese. It was a great time for everyone involved! Take a look at the yumalicious pics…

Third Meeting of the Year!

Hope to see you at our  meeting this Thursday, October 4 at 5pm in the 193 Coffee House, (located upstairs in the Memorial Union!


It’s finally fall, that beautiful time of year at URI perfect for our Local Food Market on the Quad!

Hey everyone! I’m Emily, and I’ll be blogging for Slow Food this Year!

Now that everyone is into the swing of this years fall semester, its definitely time to start enjoying some local slow food on the Quad. Although the awesome vendors certainly do a good job at serving up their yummy slow-food quick enough for us to grab in between classes!

The Coffee Guy’s Cold Brew is perfect for that crazy buzzy day when you need a pick me-up after lunch, and you can also get a cup of his hot coffee for just buck! Can’t beat it. My personal favorite is his refreshing iced-chai. Definitely remember your reusable mugs on Tuesdays to make sure you get a good amount of his brews while being kind to the earth. Then there’s the crowd pleasing Talulah’s Tacos, who uses awesome local ingredients from Pats Pastured and Schartner Farms! I highly recommend getting there early, before they sell out! Don’t forget the Great Harvest Bread Co. who I’m pretty sure sells the BEST chocolate-chip cookies ever.

Today I enjoyed 2 delicious pieces of Bravo Wood Fired pizza. Great option when you can’t scrounge up enough change, because they take cards using that handy-dandy new I-Phone app! Crazy right? But totally awesome.  I got a slice of kalamata olive and caramelized onion (yum!) pizza, and another of mushroom, red pepper, and caramelized onions. They always have such a great variety of toppings to choose from, and you just gotta love that portable wood-fired oven! How cool is that?! Of course, I had to wash my pizza down with an iced-chai. Delish!

We hope to see you at the market next Tuesday from 11-2pm, or better yet, every Tuesday until the last week in October!

Slow Food URI’s Local Food Markets – Spring Series

Sun, blooming trees, fresh rain, sprouts and the teasing feeling that school is almost out… What could be better?

We’ll tell you; this spring Slow Food URI has successfully implemented Local Food Markets on the university quad and that means some damn good food at your fingertips every single Wednesday from 11:00am to 3:00pm.


With vendors like Tallulah’s Tacos (above), The Coffee Guy (below), Great Harvest Bread Co., Bravo Wood-fired Pizza, Absolona Green House, Farming Turtles and many more how can you go wrong?


You can’t. Plus, where else can you find perfect Boston Bibb lettuce? You can’t do that either! Absolona Greenhouse (below) grows their produce hydroponically – pretty nifty if you ask us.


After the first market we had to celebrate our success and what better way to do so than to play in the soil while frying up some  Rhody inspired Johnnycakes? Bob, one of our slow food guys (plant romanticist) claimed to be a pro at flipping the little flint-corn cakes so we challenged him to work griddle. Well, let’s just say he was so thrilled that he got dressed up for the occasion (see below). Now that is love to your native food (although we caught wind of a rumor he isn’t from RI but from Austria. Hmmm, Austrian Johnnycakes?).


The johnnycakes were traditional and perfect in every way and the RI harvested syrup enhanced the griddled patties for those of us who have a sweet tooth (myself included). Cate seasoned her johnnycakes with the soil from her hands (see below, Cate is in red with brown hands and is making an a very attractive face). Yikes.


It was a phenomenal day. After all, what do you expect when people gather around food; only the best, right? Yup, And the good news doesn’t stop there, the URI community likes the Local Food Markets so much that we’ve been approved to hold weekly markets in the fall. Maybe we’ll get some of our produce in there to share with the public!


Stick around and watch Slow Food URI and all the dedicated Slowfoodists take over the University of Rhode Island!




Thanks to everyone who created this eclectic banner and especially to Elena for spearheading it.

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!