When I was a teenager, I usually didn’t care what I was eating. I ate wildly, decadently unseasonal: Chilean strawberries in January, grilled and salted zucchini in March. It wasn’t that I didn’t care about slow food or healthy eating or the environment – I simply didn’t know about any of the issues caught up in the production of food.
Bless, then, those bright, health-conscious, Pollan-reading high schoolers that were all over the Northeast Food and Justice Summit at Northeastern University over the weekend. Sponsored by Real Food Challenge, The Food Project and Boston Latin School’s Youth CAN, the summit connected student groups, activist organizations and leaders in the slow food movement from all over the Northeast (the Food Project previously held conferences in other corners of the country).
There was an even mix of high school and college students – in total, conference organizer Anim Steel said that over 600 people registered or volunteered to attend. At the conference’s center were an abundance of workshops, usually led by people both younger and more dazzlingly brilliant than I am – I never thought I’d finally learn how to chiffonade greens from someone who is, probably, learning the quadratic formula as I type this. (After the jump – more from the conference and a seasonal beet salad recipe!) Continue reading