During my recent trip to Ann Arbor I found that Slow Food concepts are alive and thriving in Michigan. My visit to the Saturday Farmers Market located in historic Kerrytown was an eyeful of seasonal flowers and veggie starts, organic dairy products, farm raised meats, and fresh baked goods. That’s right, I felt right at home. The marketplace was bustling with folks of all ages and persuasions selecting bedding plants for the season, sampling Zimmerman’s cheese, smiling at babies and feeling blessed that the last frost date of the season was only a week away. I followed up my Saturday market day with a Sunday cooking class. What a treat to spend a few hours with the highly talented chef Eve Aronoff of eve the restaurant, which is located around the corner from the farmers market. At her restaurant Eve focuses on local and seasonal ingredients combined with an accent on bold flavors that are full of contrast and surprise. However this class presented a more herbaceous palette of pesto risotto with seared halibut and English peas. The class was titled “An Early Spring Seasonal Menu”. It was inspiring, insightful and delicious. If you make it to Ann Arbor you MUST have dinner at the restaurant eve. If you can’t make dinner then consider investing in Eve’s cookbook which features recipes from the restaurant. Alice Waters offered this endorsement on the book “Eve Aronoff is deeply committed to the Slow Food movement. She buys the freshest, liveliest ingredients from local, organic farmers and cooks with simplicity and spice.” Or perhaps just stop by the local farmers market to peruse what’s fresh and prepare a creation of your own. And next time you’re at our Saturday Farmers Market here in Eugene stop by the Slow Food table and say Hi.