About Veronica

After a couple of graduate degrees in ancient near eastern history and biblical studies, I had a baby and became a stay-at-home mom. I liked the gig so much that I had three more babies within five years. That’s a grand total of four little girls, bright-eyed and giggling, looking a lot like their daddy. Now my husband Az and I live in Cincinnati with our happy brood, where he works a blue-collar job to keep us fed and clothed, and I do the mom thing full-time.

The Slow Food Experiment documents our foray into “slow food,” a philosophy of eating that stresses care and preparation instead of speed, communal meals instead of individual convenience, and deliberate awareness of the origins of our food. As part of our experiment, we will eat only things that we cook from scratch. No fast food, no restaurants, no mixes, no pre-packaged meals. From flour to broccoli to frozen chicken stock, our kitchen is stocked with single ingredients only, and every morsel that goes in our mouths must be assembled or boiled or baked or fried (mmmmm, fried) by us.

If slow food really is healthier, cheaper or better for family life, you will find out here. If slow food really drives a mother mad with loss of sleep and desperate cravings for her children’s McNugget-induced silence, you will find out here. Neatly chopped and assembled, pared down to bite-sized portions, here is our life on slow food.