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Natural Foods

An assortment of
heirloom beans from
Foggy River Farms,
Rancho Gordo and
Tierra Vegetables. Photos courtesy of Epicurean Group

Dominican University Joins

Slow Bean Movement

tudents at Dominican University of California in San Rafael
Sare enjoying a new nutrient dense, sustainable offering, A Slow Beans Primer
thanks to its campus foodservice provider Epicurean Group.
The chief executive officer of Epicurean Group, Mary
Clark Bartlett, was introduced to the “Slow Beans” concept Why the name?
at the Slow Food global conference, Terra Madre Salone del Slow = Soak and cook time
Gusto, in Turin, Italy, in September 2016, where she served Need a good amount of time in the pot
as a U.S. delegate. Slow = Sustainable
Beans are also considered to be a sustainable agriculture Earth friendly, economically sound
product. Typically, they are grown with less water and they Slow = Support biodiversity, heirloom foods
provide the added benefit of increasing soil fertility, thus re- Demand encourages supply
ducing the need for manufactured nitrogen fertilizers. Beans
are “climate smart” — they have a smaller carbon footprint Benefits of Beans:
• Nutrient dense protein
Jacob’s Cattle Heirloom
Bean Stew with Tomato, – Minerals
Farro, and Kale – B vitamins
– Micronutrients
• Contributes to food security at all levels
• Fosters sustainable agriculture
• Mitigates climate change with healthy soils

than meat and many other vegetables. Growing and eating
heirloom beans increases food system biodiversity, which is
crucial to food security.
The concept was launched at all of Epicurean’s cafés and
dining halls. “Bean dishes are a tasty and nutritious alternative
to meat protein, and provide a complete protein when eaten
together with cereals (grains),” said Harry Yee, executive chef
at Dominican. “Beans are high in fiber, and can help fight

14 | APRIL 2017 ON-CAMPUS HOSPITALITY