Let’s celebrate our bounty of local and heritage foods. Our potluck is coming right up, so its not too soon to begin planning your offering. This is your opportunity to share your creativity and passion for Oregon’s agricultural products.
Bring a dish featuring local products. You will find an enthusiastic audience for the simple, the elegant, and the flavorful.
Our speaker for the evening is Andrew Still. Andrew and Sarah Kleeger own Open Oak Farm, home of Adaptive Seeds near Brownsville. Andrew will talk about our efforts to get the Lower Salmon River Squash on the Slow Food Ark of Taste. There will also be time to discuss the importance of heritage foods and seed saving.
Our theme and focus is on local and heirloom foods. If you can, bring dishes prepared with the Lower Salmon River Squash, our regional nomination for Slow Food’s Ark of Taste.
Bring a dish to share, your own beverage, plus a place setting, flatware and drinking glass.
DATE: Tuesday, December 10, 2013
WHERE: Eugene Garden Club, 1645 High Street, Eugene
WHAT TO BRING: A dish featuring locally grown foods. Also, bring your own beverages, plates, flatware, and glasses. NO ALCOHOL, PLEASE.
Every day, our neighbors and friends are working to put good, clean, and fair foods on our tables. Their efforts are appreciated, but barely recognized.
Slow Food Eugene’s lecture series brings these community members from behind the counter to discuss little known facts and concerns that influence the foods that we are so fortunate to enjoy.
Please join us on January 8, 2014 for our inaugural event featuring Mike Coplin, owner of 16 Tons Cafe. Mike is best known for running the 16 Tons Tap House, but in recent years has delved deeply into the world of coffee. He brings a vast store of knowledge to share with us.
Mike will share with us the environmental and social issues around coffee production. He will explain why it’s ok to drink coffee that is grown far from our local fields.
The series programs will held at the Eugene Garden Club located at 1645 High Street, Eugene, Oregon 97401. Doors open at 6:30 pm, the program starts at 7:00 pm on the second Wednesday of each month beginning in January and continuing through June.
Programs are open to the general public with free entry for members of Slow Food Eugene and a suggested donation of $5.00 for non-members.
Mark your calendars with the following dates and presenters. Bios and subject matter of presenters will be announced a few weeks prior to the event.
January 8–Mike Coplin, Owner, 16 Tons Cafe
February 12–Emily Lesiak, Chef at Falling Sky
March 12–Mike Wooley, Owner/Butcher of Long’s Meats
April 9–Leda Hermecz, Owner F.I.R.S.T (Food Industry Resources for Sustainable Food Alliance)
Future speakers will include:
Libby Clow, Red Ridge Farms Olive Oil
Stuart Phillips, Red Wagon Creamery
Tobi Sovak, Owner/Pastry Chef, Noisette Pastry Kitchen
Kristie Steele, GMO Free Oregon
We hope you will be as excited as us to learn about and getting to know the farmers, producers, chefs and business purveyors in our community.
DATE: January 8, 2014
TIME: Doors open at 6:30 p.m.
LOCATION: Eugene Garden Club, 1645 High Street
Are you committed to food for all that is “good, clean, and fair?” Other organizations advocate for good OR clean OR fair food policies. Only Slow Food emphasizes the interconnectedness of all three. Please consider joining with other like-minded people all over the nation and the world, by becoming a MEMBER of Slow Food USA.
Click here to join now
Our local Slow Food chapter sponsors events throughout the year that connect us with our food traditions, promote learning about local food production, and gather people to enjoy good food together.
“Presently, we were aware of an odour gradually coming towards us, something musky, fiery, savoury, mysterious, — a hot drowsy smell, that lulls the senses, and yet enflames them, — the truffles were coming.” William Makepeace Thackeray
TICKETS NOW ON SALE!
Special guests for 2014 are award winning authors
Karen Page and Andrew Dornenburg
This seminar will investigate the ways that food, family and folklore intersect. We will reflect on the stories behind family recipes, ethnic, regional, and holiday foods. You will share your own stories around food and learn creative ways to preserve family recipes and memories in a cookbook that will be treasured for generations. No book required.
CLICK to register.
Professor Riki Saltzman (Oregon Folklife Network)
Saturday, December 7 (9:00 a.m. – 1:00 p.m.)
Knight Library Browsing Room, 1501 Kincaid Street
The Farm to School Program needs a minivan to transport our staff, volunteers, fruits and veggies, and program supplies to and from schools and farms. Do you have a minivan or similar vehicle which you would consider donating to the Farm to School Program?
We are hoping for a vehicle which is reliable and not in need of immediate costly maintenance, which will hold 5-6 passengers, and which has plenty of cargo space.
This donation could be tax deductible as an in-kind donation to Willamette Farm and Food Coalition. If you have a vehicle you would consider donating please contact Megan Kemple, Farm to School Program Director, at 541-344-4329 or
firstname.lastname@example.org. Thank you!
When you buy Farm to School Fuji apples at participating retailers in the Eugene area including Kiva, Friendly St. Market, Sundance, Cappella, Red Barn, New Frontier and Eugene Local Foods, profits from the sale will support the Willamette Farm and Food Coalition’s Farm to School Program.
For more information: click this link.
As a public service, we are listing some upcoming events we thought that you might be interested in. Listing an event is not an indication that we are sponsoring or endorsing the event.
Sprout Regional Food Hub
Fridays, 3pm-7pm, year round
418 A Street, downtown Springfield
Accepts Oregon Trail (SNAP), WIC and Senior Coupon
Lane County Farmers Market
HOLIDAY FARMERS MARKET
November 23 & 24
November 30 & December 1
December 7 & 8
December 14 & 15
December 21 & 22
Saturdays 10 am – 5 pm
Sundays 11 am – 5 pm
Accepts Credit, Debit, Oregon Trail (SNAP), WIC and Senior Coupons
The Corner Market
Wednesdays, noon to 6pm, year round
295 River Road, near Chambers Street bridge
Hideaway Bakery Market
Saturdays, 9am-2pm, year round
3377 East Amazon, behind Mazzi’s Restaurant
Cottage Grove Growers Market
Saturdays, 9am-6pm, year round
12th & Main Street
Accepts Debit & Credit cards, Oregon Trail (SNAP) WIC and Senior Coupons
Willamette Farm And Food Coalition
Support this great organization.
Weston A. Price Foundation Potluck
What: A monthly potluck in Eugene (and other locales) to foster discussion and understanding of traditional healing foods used by long-lived and healthy societies. Based on researched gathered by Weston A Price, DDS.
Who: Weston A. Price Foundation, Eugene Chapter
When: Held second Monday of each month, 6:30pm to 8:30pm
Where: Rotates among members’ homes. Email Lisa at email@example.com for current location and to get newsletters of activities.
Cost: Bring a Weston A. Price Traditional-Style dish to share.
More Information: Lisa at firstname.lastname@example.org
What: Ongoing edible planting events providing an opportunity to volunteer in creating new gardens, developing edible forests, caring for existing gardens, making compost and meeting like-minded gardening folks.
Who: Victory Garden Team
When: call 541-653-0149
Where: 505 River Road, Eugene
More information: email@example.com or call Charlotte 541.653.0149
What: Slow Money is a movement to organize investors and donors to steer new sources of capital to small food enterprises, organic farms, and local food systems.
Who: Slow Money South Willamette Valley
When: Always meets on the 3rd Wednesday of the month
Where: Hummingbird Wholesale Building in their small community room.
More information: Financing our Foodsheds by Carole Peppe Hewett, who started Slow Money North Carolina.