Slow Food’s national Eat-In day was a huge success. According to the Slow Food Time for Lunch web site, there were more than 300 Eat-Ins in all 50 states, and more than 20,000 participants:
“From schoolyards to backyards, on farms and in gardens, we told Congress it’s time to fix school lunch.”
The event I attended in Mill Valley was exceedingly special. We joined thousands of others in signing a petition to Congress to improve the quality of school food. We also enjoyed the efforts and company of neighbors who are gardeners, chefs, food preservationists, terrific cooks, and really nice people, and we did so in a beautiful park at the end of a Labor Day weekend. I found it very inspiring and am grateful to Hilary Jeffris, Kathy Ziccardi and the other organizers of Mill Valley’s Eat-In.
There was an array of beautiful homemade food from people’s gardens, kitchens, dehydrators and juicers. Everything was bountiful and delicious and fun to share in community.
At the Operation C.H.E.F. station, we learned about ingredients in different foods, and enjoyed smoothies made from bike-pedal power. Operation C.H.E.F. is a fun camp that helps kids learn to cook and enjoy healthy meals.
The Marin Open Garden Project, which hosts wonderful local plant exchanges, harvesting and networking, had a display of seedlings. We chose a lettuce one from Open Garden’s Julie Hanft to give a new home.
Other demonstrators included Wendy Johnson from Green Gulch Farm, whose “Plant-In” illustrated how to grow food in the smallest of spaces. Helge Hellberg, director of Marin Organic and Slow Food proponent, spoke, as did Carole Mills, representing State Senator Mark Leno, who was attending an Eat-In in San Francisco. Here are Hilary Jeffris and the organizers introducing the invited guests.
Our friend, Gaspar Hauzy, really enjoyed making butter from cream.
The result:
What a delicious day!
Photos by Susan Sachs Lipman
