For members of Slow Food Princeton, taste isn’t the only consideration
From left, Joseph Vellone ’10, Katy Andersen ’08, Arianna Gianola ’09, Yuanbo Liu ’10, and Emily Forscher ’10 learn how to make baguettes and ciabatta with Witherspoon Bread Company master baker Denis Granarolo last year.
From left, Joseph Vellone ’10, Katy Andersen ’08, Arianna Gianola ’09, Yuanbo Liu ’10, and Emily Forscher ’10 learn how to make baguettes and ciabatta with Witherspoon Bread Company master baker Denis Granarolo last year.
Courtesy Slow Food Princeton



al fresco







Yuanbo Liu ’10 and Danny Echelman ’11 help prepare a meal using vegetables students grew in the Garden Project near Forbes College.
Yuanbo Liu ’10 and Danny Echelman ’11 help prepare a meal using vegetables students grew in the Garden Project near Forbes College.
Zachary Ruchman '10










Professor Pietro Frassica, left, and Carlo Petrini, founder of the Slow Food movement.
Professor Pietro Frassica, left, and Carlo Petrini, founder of the Slow Food movement.
Courtesy Pietro Frassica (center)





La Cucina Futurista