Slow It Down
All food is slow food where Ken and Sherrie Rüegsegger are concerned. The Blanchardville couple raises all-natural meat, poultry, eggs and more on Rüegsegger Farms Natural Meats.
“We believe in raising and growing things as they are supposed to be raised, not the big-business, bottom-dollar way of doing things,” Ken says. The Rüegseggers pasture their animals and do not feed them hormones or antibiotics. It may take a little longer to raise the animals, Ken says, but the results are worth the wait.
“[Slow] food is healthier, more digestible, better for you, but most importantly ... it tastes better,” Ken says.
Ken’s father, Albert, operated the farm before him. Ken was raised eating natural products and continued to use slow food methods when he took over the farm in 1979.
“Processed food never really appealed to me,” Ken says. “It saddens me that for most people, [that] is all they know.”
While it’s hard to summarize in a few words, Slow Food is a twenty-year-old food movement that focuses on celebrating the traditions, the taste and the diversity of small, sustainable producers, according to Martha Davis Kipcak, Slow Food Wisconsin Southeast Leader.
Kipcak says the Rüegseggers “have been very creative and industrious in trying to connect food producers with the consumers.” Consumers can purchase food from the Rüegseggers at their farm, on their naturalmeats.org website, at Paoli Local Foods and at farmers’ markets including the Paoli Saturday market.
Marie Joanis is an intern with Madison Magazine.