Welcome to the Slow Food Eugene website! Our mission is to support food that is good, clean and fair. Check here often for news about Chapter events and volunteer opportunities.


Farm-Tap-Table at Ninkasi

Join us Sunday October 11th from 4pm-6pm!

Slow Food Eugene is proud to present Farm-Tap-Table: a unique brewer’s dinner showcasing a collaborative chef menu. Ninkasi and Oregon Natural Meats are sponsoring this year’s event which is highlighting beef finished with Ninkasi spent grain as our menu spotlight.

Stephen Neel, PhD., managing partner and CEO of Oregon Natural Meats, our keynote speaker and share his passion and mission to supply Locavores with high-quality natural meat products for restaurant, retail and consumer use, using sustainable farming practices, local supply sources along with Ninkasi spent grain and Willamette Valley grass products. Learn how ONM animal raising and finishing systems focus on upcycling and reusing natural resources that would otherwise be destined for the commercial landfill and how one local rancher remains committed to partnering with a concentrated network of small-family businesses.

Let your taste buds savor some of this country’s best beef, beer and chef creations and express to your soul the story of Slow Meat far better than words can do. Mingle with fellow brewers, chefs, restaurateurs and guests at the first annual Farm-Tap-Table on top of Ninkasi’s Admin Bldg in their corporate bar and outdoor patio. This is a small group setting. Purchase tickets early to ensure your spot.

Event details:

Sunday, October 11th from 4pm-6pm!

Ninkasi – Admin Bldg, upstairs Bar & Patio

155 Blair Blvd Eugene, Oregon 97402

Cost $50
Must be 21 or older
Order tickers here.

Menu (and beer pairing):

IPA Beef Sliders with Spicy Slaw of Autumn

Served with Tricerahops – Double India Pale Ale


Beef Shoulder Clod: Beef braised in Ninkasi Red IPA served with fresh Pasta milled from local grains

Served with Dawn of the Red – India Red Ale


Fall Hash: Potatoes, winter squash, Brussels sprouts, brewer’s beef and pumpkin ale

Served with Seasonal Pumpkin Ale


Seared Beef Flap: A rare cut of beef, extraordinary flavor- cooked with organic vegetables atop Polenta

Served with LUX German-Style Helles Lager


Vanilla Oatis Beer Float and Hazelnut Cookie

Served with Vanilla Oatis – Oatmeal Stout with Vanilla

footer-logoSpecial Thanks:

Slow Food Eugene would like to thank our local chef collaborators Party Downtown, Noisette Bakery,

LCC Chef Clive Wanstall and students, Chef Jeff Gardner/Pasta Gardner, Red Wagon Creamery, Oregon

Natural Meats, and Ninkasi Brewery.

Camas Country Mill Tour with Slow Food Eugene

Camas Country Mill


Please join Slow Food Eugene on August 15th for an exciting tour of Hunton’s Farm, supplier of Camas Country Mill.  This multi-generational farm has been in existence since 1952 and is currently owned by Tom and Sue Hunton. Hunton’s Farm encompasses 2,700 acres in all, a combination of land owned by the family and leased from nearby landlords, currently growing a mixture of crops including grass seed, grains, and beans.  More recently the Hunton’s opened Camas Country Mill where they stone mill their grains daily and deliver the flours to multiple businesses around Oregon.

We will meet at the farm, 91949 Purkerson Road, Junction City, Oregon at 11 am.  Please email us or message us on Facebook if you’re interested in setting up a carpool option.
After the tour we will end at the historic school house on the Hunton’s property for  picnic.  Please bring a blanket, lunch, water, and whatever supplies you need for a fun picnic. Hope to see you there!

Slow Meat Denver

Slow Meat Denver is a new Slow Food Convention held on June 4-6 this year. It brings together ranchers, farmers, butchers, chefs, eaters and more to share ideas on how we can turn the herd toward meat that is good, clean and fair for all. We are proud to send our Board Member, Jen Ludwig to this year’s convention. We look forward to Jen’s return and learning more about the cause.

We’ll be hosting a get together to learn about all the things she brings back, so stay tuned for a fun event at Long’s Meat Market later this summer.


Meatless Monday Potluck Dinner a Win-Win

Eugene Slow Foodies kicked off their Meatless Campaign at the Annual Membership Spring Potluck Dinner. A vast array of vegetarian dishes and desserts honored the Slow Food’s global mission to promote Meatless Mondays and eat locally. We also received several wonderful food and pantry items from Genesis Organic Juice and the local Farmer’s Market vendors. Guests delighted in receiving foodie door prizes from our local farmers.
Slow Food representatives spoke of upcoming plans for activities and events such as a Slow Meat dinner, a festival at Ninkasi, goals to expand membership and plans to build a committee to promote Meatless Mondays in our community via schools, hospitals and restaurants. In addition, Slow Food Presented two donation checks for $1000 each to WFFC and the Farm to School Program. Slow Food Eugene is proud to support these great local programs and their commitment to good, clean and fair food.

Members also confirmed and welcomed 5 new Board Members: Jen Ludwig (Vice Chair), Jeff Gardner (Chef Alliance), Whitney Hoshaw (Marketing), Allen Hall (Treasurer), Alicia Molin (Event Coordinator) and two renewing board members: Judy Stickney-Hall (Chair) and Anita Larson (Secretary). Please consider joining Eugene’s Slow Food leadership group.

Leader’s meet monthly on the first of the month and help organize activities to promote good, clean and fair food. All guests are welcome.

March’s Last Tuesday Meet-Up: A Flavor Explosion!

Slow Food Eugene friends and members gathered at Koho Bistro on Tuesday, March 31st to enjoy extraordinary flavors and superb camaraderie, including a surprise visit from Congressman Peter DeFazio and his wife, Myrnie Daut. Chef Jeff Strom’s passion for local, organic and seasonal foods started the evening with a taste explosion from his new menu item of pig tails. Described as Crispy Sweet Briar Farms pig tails, tossed in crab fat-caramel with mint, cilantro, peanuts and roasted chili oil, these oddities are not to be snuffed.

Jeff’s dedication to the Slow Meat and the “Head-to-Tail” movement paves the palette with masterfully created flavors of crispy, crunchy, soft, succulent, hot and cool, all at once. Comfortably settled in with anticipation of our entrees to arrive, we licked our fingers and quieted down for a fascinating presentation from Jeff and his wife Angela Chan who shared stories about their Oregon Iron Chef competition and their top-winning creations. Eugene is graced with an astonishing chef and talented foodie family residing at Koho Bistro. Don’t miss your chance to try out the Pig Tails and various other salivating delights at Koho Bistro, opened evenings Tuesday – Sunday.

Our next Last Tuesday Monthly Meet-Up is scheduled for April 28th. More details later!

Annual Membership Vegetarian Potluck April 20, 2015 at 6:00 pm

Join us in kicking-off our Annual Membership Potluck Dinner with vegetarian dishes to honor Slow Food’s global mission to promote Meatless Mondays.  Meatless Monday is about skipping meat one day a week because it is good for you, great for your nation’s health, and fantastic for the planet. Meatless Monday is active in 36 countries and expanding. Celebrities, chefs, activists and politicians around the globe are joining the Meatless Monday campaign as a strategy for reducing global warming pollution and simultaneously improving human & animal health.

While enjoying your vast array of local, vegetarian foods, Slow Food representatives will provide a presentation about Slow Food and share our plans for upcoming activities and events. In addition, Lane County Farmer’s Market will speak about their 100th year anniversary and plans for its celebration. Bring your appetites and ideas and feel free to share what you’d like your Slow Food chapter to promote and how you might help get involved this year.

We will also be voting on leadership positions. Please consider joining Eugene’s Slow Food leadership group. Leader’s meet monthly and help organize activities to promote good, clean and fair food.

Who: Members and Guests. (Only members can vote. Not a member? We’ll help you join that evening.)

What to Bring: Make your own, or purchase a delicious vegetarian dish made with local ingredients. This is an alcohol free event. Non-alcoholic beverage provided.  Please bring your own plate, cup and utensils.

Where: Stellaria Bldg, 150 Shelton-McMurphey Blvd.  Upstairs in the large community room.

When: Monday, April 20th

The event is free.

Help Solarize the Berggren Demonstration Farm

Support our friends at the Berggren Demonstration Farm in their campaign to win an EWEB Greenpower grant to help ‘solarize’ the Demo Farm! Between now and April 15th, Greenpower customers have the chance to vote for Berggren to win a $40,000 grant to install a solar array at the farm, which will offset their energy needs and also serve as a teaching tool for the more than 500 visitors – students, farmers, volunteers, and tour participants – they serve each year.

See this new video about the farm’s work to preserve clean water and vital habitat along the McKenzie, while growing healthy food for our community.

Here’s how to vote:
If you are a Greenpower customer, your voting ballot arrived March 20th.

Not a Greenpower customer yet? It costs just a few dollars a month to sign up in support of renewable energy, and if you sign up before March 27th, you’ll be able to vote for our proposal. Here’s information on signing up.

For information about the Berggren Demonstration Farm, visit their website at www.berggren-farm.org

Connect and share via Facebook.

Become a Volunteer with “School Garden Project of Lane County”

One of Slow Food Eugene’s partners is School Garden Project of Lane County. This is a non-profit organization which aims to help schools create, sustain, and use onsite gardens by providing resources, professional consultation, and educational programming. They provide school garden education to help children become healthy adults who eat their fruits and vegetables, and know the basics of growing food. Volunteers are an integral part of this program. Check out their latest video and become a volunteer! CLICK HERE

Good, Clean, and Fair Fish

We can make change happen, even in small ways. One way to forage forward is to find more ways to return to our origins of food by making responsible food choices.

Enter the subject of fish and seafood. As we seek to recover traditional wisdom around fishing, we simultaneously improve the health of our bodies, as well as our rivers, lakes and oceans.

Slow Fish holds an event every two years in Genoa in support of fish sustainability. Slow Food and Slow Fish believe we can all make a difference by choosing to learn more about our local fish economy and making better choices both at home and in restaurants.  We encourage you to become more aware as a consumer when selecting fish that helps us conserve our environment and take better care of our health.

Through its “Seafood Watch” program, the Monterey Bay Aquarium in California has developed a guide in three different formats: detailed fact sheets, Regional Seafood Watch Pocket Guidesand a Sushi Guide. You can learn more by going to www.seafoodwatch.org.

To learn more about Slow Fish, visit their website at www.slowfood.com/slowfish.

Slow Food and Meatless Mondays

Slow Food USA has partnered with Meatless Monday to advocate a new campaign called “Meatless Monday”. It’s in favor of choosing to avoid meat just one day a week. Meat requires an enormous amount of energy to produce. This campaign is an opportunity to eat meatless options on Monday, for the entire day. If we consume less meat, we are reducing the impact on our environment, as well as our health.

Taking small steps now to consume less meat and better quality meat, can go a long way toward helping the environment, our health and our quality of life. Slow Food USA is asking chapters across America to encourage our communities to join in the international call to go meatless one day per week, on Mondays.

Stay tuned for more information on eating less meat, recipes and ideas to help you get started and spread the word. For starters, consider veggie lasagna, falafel, rice casseroles, soups and veggie stews. This coming Monday, give it a try! You’ll be helping the planet!