On December 4th, Slow Food Saratoga, in partnership with Sustainable Skidmore, the Environmental Studies Program, and Skidmore College Dining Services, hosted a Slow Food dinner in the Murray Aikins Dining Hall. The event was organized by Skidmore College student Karin Obaid ’13 as part of an internship between Sustainable Skidmore, the Environmental Studies Program (faculty sponsor Monica Raveret Richter), and Slow Food Saratoga (Arielle Landsberg).
The dinner menu featured local and seasonal foods from many farms in the Saratoga Springs region, including Kilpatrick Family Farm, Argyle Cheese Farmer, Denison Farm, and Battenkill Valley Creamery, to name a few. Some items on the menu, which was developed by Executive Chef Jim Rose of Skidmore Dining Services, included a local mixed green salad, homemade cavatelli pasta with roasted butternut squash, shitake mushrooms and roasted garlic sage pesto, a root vegetable gratin, and baked apple with Skidmore granola and maple cream anglaise.
Part of the evening included honoring members of our community who contribute to the conversation and the work related to sustainable and local foods. These guests of honor included Gordon Sacks from 9 Miles East Farm, Justine & Brian Denison from Denison Farm, Suzanne Carreker Voigt from the Saratoga Farmers Market, Michael Kilpatrick from Kilpatrick Family Farm, Jim Rose Executive Chef of Skidmore Dining Services, Mark Miller Director of Skidmore Dining Services, David Porter of Homestead Artisans Farm, Michelle Owens local author and gardener, Kevin Jablonski and Karen Christensen of MacBrook Farm.
The dinner was a huge success, bringing together local food lovers, farmers, chefs, and Skidmore students to celebrate community and their relationship to food.
“It’s so important to bring people who are involved in food together to talk face-to-face, to see everyone together, meet new people and hear different perspectives and ideas” said Arielle Landsberg, President of Slow Food Saratoga Region.
The room was full of energetic community members with various backgrounds and experiences, and conversations flowed freely throughout the night. Guests engaged in conversations about our current food system, shared stories and ideas about improving our food independence, and built new relationships with one another. “We would like to use this as a model for future events, because it keeps the dialogue going and I think we gain strength and inspiration to create change from one another” said Landsberg.
For more information about Slow Food Saratoga, or about upcoming events, go to Slow Food Saratoga