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In a day when fast-food restaurants can seemingly be found everywhere, a conference at the University of Maine is focusing on the benefits of so-called "slow food."
The university and a nonprofit group called ESTIA are hosting the ninth annual onference on "Slow Food: A Model of Sustainable and Healthy Living."
"Slow food" is an international movement that's promoted as an alternative to fast food, with an aim of preserving traditional cuisines and using locally grown, sustainable foods.
The two-day conference kicks off Friday night and continues all day Saturday at UMaine's Wells Conference Center.
The keynote speaker is Roger Doiron of Scarborough, the founder of Kitchen Gardeners International, a nonprofit that promotes food self-reliance through kitchen gardens and sustainable local food systems.
University of Maine to Host "Slow Food" Conference
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