Slow Food

Kimball was never so elegant! Last week, several students in Prof. Susan Rodgers’s Sociology of Food course invited me to join their class for a Slow Food meal at Kimball. At first, I expected a crock pot meal, then remembered that Kimball introduced this special program several years ago as an antidote to the all-too-common “fast food” that is ubiquitous in our society.

The meal was served elegantly, on the Holy Cross Wedgewood plates that the College purchased in the 1930s. The chef (an alumnus of the Class of 1999) spoke to us about the various courses, and then WE ATE. There was a delicious chicken consume with a sort of chicken dumpling. The second course was a salad with cranberries and nuts and a maple dressing. The third course was delicious osso bucco with a sweet-and-white potato au gratin and broccoletti. Finally a fabulous homemade tart for dessert. The meal was served slowly, and we conversed over almost two hours. My table companions were sophomores–three football players and a member of the women’s lacrosse team. Given the food and the company, time passed quickly.

As the saying goes: a good time was had by all.

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