'Slow Food' in Italy

During spring 2013, a dozen students at The College of Idaho immersed themselves in the study of "slow food" through the environmental studies special topics class “Slow Food in Italy.” The class, led by professors Jim Angresano, Rochelle Johnson, and Don Mansfield, studied the slow food movement first-hand, traveling to northern Italy to spend ten days learning about the impact local, healthy, high-quality food can have on communities. The C of I group visited five cities over the ten days, including Trento and Bolzano, where the students experienced slow food by visiting farmer’s markets, touring farms and, of course, sampling a wide variety of delicious, local Italian foods. 

Slow Food in Italy Video