Can sharing a meal be cause for celebration? Yes, it can. Not only can sharing a meal change your hurried meal into time spent with friends, but it can also change the way we understand food in America.

Fear of food is a reality. Haven’t we all wondered about mystery meat in the cafeteria, or what is really in hot dogs? Personally, I’m scared to find out what makes neon-colored Jell-O so bright. Today’s American culture is extremely removed from the process of growing and preparing food.

Those who maintain traditions of preparing and presenting food typically tend to be more careful shoppers. They desire food they can trust, which means learning where the food comes from. On the other side of the spectrum, we have those that shop for cheap calories; these comfort foods supposedly sate cravings and give emotional “satisfaction.” But why settle for a quick fix?

The experience of creating food — preparing elaborate meals — can turn the table to a place of celebration. This experience helps teach people about the food process, which is essential to changing the mindset of eating in America.

This tenet of turning the table into a tradition is key to the Slow Food movement. Slow Food USA explains that this movement is “an idea, a way of living and a way of eating. It is part of a global, grassroots movement with thousands of members in over 150 countries, which links pleasure of food with a commitment to community and the environment.”

This idea of appreciating and celebrating food caught ahold of me a few years ago when I read Barbara Kingsolver’s “Animal, Vegetable, Miracle: A Year of Food Life.“

“Animal, Vegetable, Miracle: A Year of Food Life” is one of quintessential books that helped launch a transition in America’s attitude about food because it gave a personal perspective into the issue. Though her ideas on the subject are not new — she writes about the fundamental principles of the Slow Food movement and sustainable agriculture — she has a unique story to tell.

The book combines her personal narrative of her family’s year-long commitment to live on local and homegrown food with her husband’s reports on the science and industry of food, as well as her daughter’s perspective on cooking and current food culture.

I highly recommend the book; it is a great read. Plus, there are plenty of practical tips for local eating, as well as a variety of recipes. Eating local has many benefits. For starters, it tastes better — it’s fresher and there tends to be more varieties, especially with produce. Local food also lessens the environmental impact because it leaves a smaller carbon footprint, which happens when food is shipped thousands of miles across the country and from around the world. Local farmers may also tend to use more sustainable or organic growing processes. Lastly, local food supports the local economy, and it helps build community, because there is chance to develop a relationship with the people that grow your food.

I understand that as students, it is often hard to be conscious of what we are eating. There is enough to worry about with exams, papers, balancing a social life and trying to find a few moments in the day for ourselves. But sitting down to share a meal with friends can change your day. I grew up in the kitchen, so I have always enjoyed cooking. I find that gathering around the table with friends over a home-cooked meal brings people together in a way that take-out or a microwave dinner doesn’t.

When I came to school this year, I found myself crunched for time and money, but I didn’t want to give up on cooking and sharing a meal. So this year, a group of friends and I decided to meet every Sunday morning for brunch. In doing this, we have discovered how much this improves the day.

For me, Sundays are typically dreaded; it’s the day when I have to face the reality of all of the homework I’ve put off doing all weekend. But getting up and starting the day with a home-cooked meal and sharing it with friends was a much better way to start the day. By eating together, we get to spend a few hours together in a community.

Although the meals are not always the perfect picture of health, they are not processed foods either. By cooking together, we have tried new recipes and discovered great foods to enjoy while they are in season. I’ve picked up some great veggies at Ames’ local farmer’s market that have been great additions to pasta dishes, salads and sandwiches.

This is key to changing eating in America; taking to time to learn about and buy what is in season can really change to the way we eat. It can revolutionize a food culture that better appreciates what is in season and tries to support local growers. Deprivation leads to a greater appreciation —  when you have to go without a certain food that is not in season, you will appreciate it more during the time you can eat it.

Consider taking the time to sit down for a while and share a meal with friends. It will likely be healthier and make you happier.