Most college students are all-too-familiar with fast food. Far fewer know of “slow food,” but a dozen students at The College of Idaho are immersing themselves in the topic through the environmental studies special topics class “Slow Food in Italy.”
The class, led by C of I professors Jim Angresano, Rochelle Johnson and Don Mansfield, will study the slow food movement first-hand this spring, traveling to northern Italy March 21 to spend ten days learning about the impact local, healthy, high-quality food can have on communities.