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Fall Welcome Back 2009
Have a ball this fall on campus The Slow Food Movement: A new phenomenon Story by Pati Mo
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eople are paying more and more attention to the time it takes to prepare food. The recurring theme is becoming apparent: Where does our food come from and how is it made? To answer these questions, Slow Food UW is helping students learn more about the preparation of our food. “I wanted to create a group to raise awareness about
issues in food systems, sustainability and labor issues,” said Genya Erling, founder of Slow Food UW. “I see food as a good approach to a lot of different environmental and social problems, [so] it seemed a good idea to start Slow Food.” The group offers students an opportunity to learn where their food comes from, with cooking workshops, dinners and movies among many other activities. “I like food, and I like people,” said Brian Hedberg, a former member of Slow Food UW. “I find that the regulars at Slow Food are eager to learn and have a similar appreciation for quality and eco-friendly food—that makes an awesome atmosphere.” The cooking workshops include menus from countries like Argentina, Nepal and Spain, taught by native chefs who give free lessons for all those interested in learning.
“I feel that by eating a style of food of a person who is different than me, I can get to know their culture and way of living without even leaving Madison,” UW-Madison junior Tyler Schappe said. Slow Food UW gives a chance for students to taste distinct cultures and flavors yet minimize their carbon footprint by using locally produced ingredients. “It [helps to] boost the local economy since most of the food is bought from local farmers and markets throughout the city,” Schappe said. “It creates a sense of togetherness within the community.” Slow Food UW has many projects in mind for the future. “We hope to start collaborative projects such as the dining co-op that we hope to make into a café,” Erling said. “That is our biggest goal right now.” Other long-term projects include improving the sustainability and the quality of
food going into the dining halls on campus. Slow Food UW encourages members to get more involved in the community through a shared interest: food. Students can join for dinner and cooking workshops usually held every Monday at the Crossing Church. If interested in getting involved with the movement, check out the website at slowfooduw.wordpress.com. “As more people know about Slow Food and the values that it stands for, an increasing percentage of the community will begin to demand good food,” Hedberg said. “If enough people get on board, local businesses and farmers will be encouraged to adjust to the consumers’ interest.” Erling encourages anyone to partake in the group with new ideas. “We want to bring in more people to address these problems [in the food industry], help out with strategies and hopefully help to change it.”
PHOTO ILLUSTRATION BY PATI MO/THE DAILY CARDINAL
The Farmer’s Market: A Saturday morning treat Story by Diana Savage
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l iberation from the processed foods in the residence halls and grocery stores on campus, the Dane County Farmers’ Market offers students an opportunity to buy local produce and join other enthusiastic community members. “I come every week,” says UWMadison fifth-year senior Dana Lemoine. “I love the produce and
flowers, and it’s a lot less expensive [than grocery stores].” She emphasized the luxury of having fresh produce in her apartment every week. Other students come to the farmers’ market for the friendly atmosphere, modeled from ancient markets held in Europe, with easily transportable tables, stands, baskets and umbrellas. This tradition lives on and
adds to the current atmosphere of the Dane County Farmers’ Market, which was established in 1972. “It’s just an awesome environment, and it’s beautiful here,” UW-Madison junior Christina Jones said. “There’s a lot of cool things to buy, and not just food, but flowers.” She added that her favorite part of the farmer’s market is the cheese. Cheese chunks and curds
are the most abundant sample at the farmer’s market. For the college students who go out on weekends, Jones says the Farmers’ Market provides for something to look forward to after a night of festivities. “There’s nothing better than going out one night and then coming out the next day and just chilling.”
PATRICIA LAPOINTE/THE DAILY CARDINAL
Football Games: old traditions Story by Kristina Dundas
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isconsin fans are known around the country for being the very heart and soul of every sports team they cheer for; Wisconsin football fans epitomize this. Badger football games give students the opportunity to tailgate, get excited about the school band, and root on the team that makes the best days of
DANNY MARCHEWKA/THE DAILY CARDINAL
their lives possible. When attending a Badger football game, be sure to wear all school colors (And if two middle aged men ask you to play bean bags, that’s normal). Second, tailgating is essential to getting the full game experience. And finally, the important thing to remember is that you must get inside those gates
before the end of the third quarter and never leave before it. According to junior Alex Ruff, “Jump Around really rocks my socks off no matter how bad we may be getting beat.” To ensure that your school year is the finest, it is your duty to enjoy the wonderful football games and the memories they will bring.
Greek Life Story by Roz Koff
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ith 10 percent of students on campus involved with Greek life, there are many people to meet—almost 4,000. At the same time, Greek life is small enough that the decision to join is independent of social pressures. Fraternities and sororities on campus are nationally acknowledged for their scholarship, service and leadership, along with being the biggest philanthropic organization at UWMadison. With impressive accomplishments (i.e. over 70 percent of Congress was Greek and 85 percent of Fortune 500 executives were Greek), letters truly do last a lifetime. Senior Crystal Lee notes, “Going Greek is a great way to have a second family. Through Greek Life I have gotten involved on campus and become a leader.” For more information visit www.uwgreek.com.