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Slow Food UNH traveled to Slow Food Martha's Vineyard last weekend – looks like…
Slow Food UNH traveled to Slow Food Martha's Vineyard last weekend – looks like they had an amazing time! Here's to our New England chapters getting together and broadening the network.
Slow Food Martha's Vineyard trip 2013
This weekend, 21 students from Slow Food UNH traveled to Martha's Vineyard for a rare inspired-learning experience. We woke up before sunrise on Saturday morning and hit the road, with fresh-baked homemade bagels in hand. The sunshine was heavenly during our ferry ride to the island. We camped out underneath the stars at Allen Farm Sheep & Wool. Allen Farm is a beautiful biodynamic farm that directly overlooks the Atlantic ocean. On the farm, we participated in a cob-oven building workshop. It was fun to get our hands (and feet) dirty while reviving old 'natural-building' traditions. Students fell in love with the baby lambs on the farm. After working up an appetite, we harvested leafy greens from the greenhouse on the farm. We were also given to the special opportunity to purchase lamb meat from the farm we stayed at. This allowed many members to experience a special closeness to their food. It was somewhat of a spiritual connection. I (Spencer) cooked up some pumpkin Risotto by the campfire to pair with our lamb offerings. We spent the rest of the night talking and sitting around the fire, while Leah and Shea played us some sweet sweet tunes The following morning, I woke up to make pancakes for all of my lovely Slow Foodies. I made the pancakes with NH-made whole wheat flour. Students also gathered fresh chicken eggs from the farm. No one had ever seen egg yolks with such a deep-yellow color. Following breakfast, we attended an event hosted by the kind folks of Slow Food Martha's Vineyard, called Heavy Nettles. People gathered for the event at Mass Audubon Felix Neck. Heavy Nettles consisted of various workshops related to foraging and cooking stinging nettles. We explored nettles in a wide variety of culinary creations, from nettle pizza to nettle kombucha. Speakers also introduced other nutrient-rich ‘weeds’ that can be foraged throughout New England, such as Japanese knot weed (which tastes like rhubarb and can be found on the UNH campus!). Each student had a completely unique experience at Heavy Nettles, due to the amount of workshops offered. It was exceptionally fulfilling to strengthen our connection with another Slow Food chapter in New England. The memory of our 2013 Martha’s Vineyard trip will live forever with Slow Food UNH.