Do you know how to fillet a fish?  Did you know that fish are seasonal just like fruits and vegetables?  Can you name two species of fish that your local fishermen are catching right now?  Even many mindful eaters struggle with these questions, which represent the disconnect that many people experience with themselves and the food that they eat.

For this reason, the University of Rhode Island’s Slow Food group will be hosting a slow fish cooking workshop on Thursday, April 23 at 4 p.m. in Ranger Hall to encourage slow, sustainable food practices and community.

“We are having this workshop to, one, share a meal with  our friends in our community and two, so that we can talk about sustainable fishing practices and fishing in a way that is healthy for the community and the environment and the ecosystem,” said Emily Desrochers, vice president of URI Slow Food.

Desrochers said that URI Slow Food was started to get to “the grassroots of why we eat and how we eat.”

President Kayleigh Hill of Slow Foods feels that sustainable food practices are important and that we should care because,“Our current culture prides itself on speed and convenience and we have lost the importance food plays in our social lives as well as within our bodies.  It is important to know where and who our food is coming from so that we know whether or not it was grown in a sustainable and healthy way. In college we tend to lose sight of a lot of what I mentioned due to our busy schedules and our limited access to fresh and local foods … so our club is here to slow people down and to share a love for good, fair and fresh foods! ”

Desrochers also feels that there is a sense of accomplishment that can be gained from being a part of the process of making your own food. “Even if you have just a tiny little garden in your backyard, you can feel accomplished like, ‘Oh, I made this salad all by myself and I didn’t have to move  from my own property.’” she said. “You can now feed yourself, by yourself.”

Those who are interested in attending this event should be prepared to, “Eat good food!” according to Desrochers.  Attendees should also be prepared to eat a meal that they helped to prepare.  The event will be set up with little stations and attendees will be placed with a group of people.   Each station will be given a task that will contribute to the preparation of the meal.  One group might chop onions, slice tomatoes and so on.

Hill hopes that people will leave their event, “Feeling as if they have a better understanding of our states local seafood community and more of an appreciation for the farmers and fishermen that work hard to provide our state with fresh and unique foods.”

“I am really looking forward to learning how to fillet and cook a fish,” J.P Govan, liason for Slow Food group said. “When I am on my own I want to be able to do that … I want to be able to prepare and cook cool things.”

This is the first event for the slow food group under its new leadership.

The Slow Food group meets ever other Thursday at 5 p.m. in the Memorial Union, room subject to change.