Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project.
Anastatia Curley is the former Communications Coordinator of the Yale Sustainable Food Project. She now lives in Cambridge, Massachusetts, where she writes, cooks, and caters local and sustainable meals.
Spring is a tough time for finding pizza toppings in the garden, with spinach season over and summer's bounty not yet arrived. Fortunately, nettles, a weed abundant in the springtime, go well with mozzarella. Just watch out for the stingers.
There's a lot of talk about the effete, European nature of the slow food movement. But as Yale students work in shifts over the 20 hours it takes to roast a pig, they learn that Slow Food can be fun--and truly American.
The New England winter is stubborn, and often wears out its welcome. But inside Yale's unheated hoophouse lies a veritable carpet of green. When kids or jaded college students peek beneath the Reemay, they respond with the same breathless enthusiasm.