Tuesday, March 11, At 16 Tons Bier Cafe, 6:30 pm.
It is hard to get more local than finding a brewery that raises its own hops. We’ve found one for you.
Join us for the third installment of the 2014 Slow Food Eugene Lecture Series, featuring Ben Tilley, Owner/Brewer, Agrarian Ales, a seasonal hop farm brewery near Coburg.
Ben will describe how Agrarian Ales raises its hops to provide the Southern Willamette Valley with beer brewed from hops grown on their farm, as well as any other farm bounty they can put into the mash tun, brew kettle, or fermenter, Their goal is to grow every ingredient that goes into their beer.
Join us Tuesday, March 11 at 16 Tons Bier Cafe, 2864 Willamette #500 (next to Market of Choice).
Doors open at 6:30 pm, the program starts at 7:00 pm.
The Slow Food Eugene Lecture series events are on the second Tuesday of each month 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.
Future speakers include:
April 8–Leda Hermecz, Owner F.I.R.S.T (Food Industry Resources for Sustainable Food Alliance)
May 13–Libby Clow, Red Ridge Farms Olive Oil
June 10–Stuart Phillips–Red Wagon Creamery
Additional speakers will include:
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: Tuesday, March 11, 2014
TIME: Happy hour at 6:30 p.m. Program starts at 7p.m.
LOCATION: 16 Tons Bier Cafe, 2864 Willamette #500 (next to Market of Choice)
Our Featured Speaker Is Elin England, Author Of “Further Adventures In Eating Close To Home–Beans, Grains, Nuts, And Seeds Cookbook”
This potluck and annual meeting is an opportunity to meet Slow Food members, vote on officers for next year and learn about the plans for 2014. We will also provide ways to get involved.
Our speaker is local author, Elin England, who just published her second cookbook, Further Adventures in Eating Close to Home–Beans, Grains, Nuts, and Seeds. Elin will take us through the culinary delights of the Willamette Valley’s star comeback crops. Elin has donated a cookbook to Slow Food Eugene, which we will raffle off to a lucky participant.
There is so much to be done to fix the food system. Your ideas and efforts are the keys to making important changes in the food system.
We are looking for volunteers for some of our leadership positions. If you would like to volunteer for a post, join our leadership group or get more information, please contact: firstname.lastname@example.org
DATE: Tuesday, March 18, 2014
WHERE: Eugene Garden Club, 1645 High Street, Eugene
WHAT TO BRING: A dish to share. Also, bring your own plates, flatware, and glasses. NO ALCOHOL, PLEASE.
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.
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.
Lane County Winter Market
Saturdays 10am to 2pm
8th and Oak,
Sprout Regional Food Hub
Fridays, 3pm-7pm, year round
418 A Street, downtown Springfield
Accepts Oregon Trail (SNAP), WIC and Senior Coupon
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.
By Jackie Variano, Slow Food member and Special Contributor
This article is part of a series highlighting our sponsors’ contributions to the community.
Although it’s now a part of our daily digest of words, in 1982 the word “organic” didn’t hold much weight, and definitely wasn’t part of the mainstream.
Enter the Organically Grown Company, which was started in 1982 as a growers’ cooperative to mitigate competition between struggling organic farmers.
“Bringing organic produce to the people” has become their unofficial slogan, according to Tonya Hayworth of OGC.
“We are not your typical produce distributor-wholesaler,” says Hayworth.
“We are actively involved in environmental and agricultural politics and walk the talk of sustainability. OGC works to not only be a player in the discussion about the big issues. We are committed to pushing ourselves to always do more, be more, expect more-in terms of our values, the values of our growers and customers.”
They source 35 percent of their products directly from PNW farms, and contribute to Slow Food’s goal of good, clean, and fair in a number of ways.
“Organically Grown and Slow Food are very much aligned through the basic fundamentals of our business structures. OGC is an employee and grower owned organization that prides itself on not taking the easy road with everything from grower relations to distribution,” says Hayworth.
They’ve partnered with B-Line delivery in Portland in order to still access smaller, centrally located customers through a cleaner transportation model.
In addition, they’ve made great strides to give back to communities.
“Since 2005, we have purchased our bananas exclusively from Organics Unlimited GROW program, resulting in almost $700,000 contributed back to the communities where the fruit is grown. We contribute at least 2.5% of our previous year’s profits to 501c-3 non-profit organizations that are also in alignment. Our efforts towards a more sustainable food system are continual,” says Hayworth.
How can you support OGC? Let us count the ways.
“Buying organic (& LADYBUG brand) produce is a wonderful direct way to support our business, but our involvement in the communities we serve and the organic trade expands well beyond that.”
“We host many events including our big, biennial Organicology conference, Organically Grown in Oregon Week and more that folks can be a part of. We are very active in political efforts to keep our food supply, farmland, water, seed, food safety and so many other issues and appreciate everyone that takes the time to write a congressman and vote on these topics.”
And no matter how big OGC’s world view is, they always honor their commitment to small and local.
“Our customer base has evolved at the same time we see many larger scale growers transitioning to organic growing practices. We see balance in that equation through staying strong to our roots; we still work with many very small scale growers and deliver to many of the same small Co-Ops and Independent Retailers that we did when the company was formed,” she says.
Be sure to find OGC through social media channels like Twitter and Facebook to be kept up with all events and news.
This article is one of a series highlighting the businesses sponsoring the Slow Food Eugene Newsletter. Please support them. They help us fight for good, clean, and fair food.
Amy McCann first came to Eugene Local Foods as a customer in 2008.
“I thought it was such a great way for local people who want to buy local food but don’t have the time to go seven different places and do all the research,” says McCann.
Now a partner, McCann and ELF help to connect small producers looking to get a foothold in the marketplace with consumers looking for food products that have been raised under 100 miles from Eugene/Springfield.
When it comes to supporting Slow Food ideals of good, clean and fair, ELF showcases commitment in all three.
For example, instead of the 16 cents for each dollar spent that goes back to the producer in many supermarket situations, ELF producers get 70.
“That’s a big difference when the producer, the person who does most of the work, gets most of the money and that’s the way it should be.”
When it comes to clean, McCann says they don’t have specific rules when it comes to being certified organic, but they ask each producer to be honest and open about their growing practices.
“They shouldn’t say organic if they aren’t certified organic. It’s really important to customers that we’re really open and honest with them.”
“I don’t know any one that uses chemicals,” says McCann.
Despite a limited growing season, ELF is still a great place to source local fruits, vegetables, mushrooms, dairy products and meat products this winter.
McCann’s family likes to get a variety of vegetables every week and specifically called out chickens from Deck Family Farms, merguez lamb sausage from Cheviot Hill Farm and the vegetables from Sweet Water Farms and Diamond Hill Farm.
Visit the website for a full list of available products and to order. Your order must be in before 11:40 on a Monday for Tuesday delivery.
Thanks to our contributing writer and Slow Food member, Jackie Varriano, for authoring this article.
Thank you to Koho Bistro for supporting Slow Food Eugene. Koho Bistro is located at 2101 Bailey Hill Road, Eugene. You can reach them at 541-684-8888.
We are delighted to have them as a sponsor. Koho Bistro uses fresh, locally sourced ingredients from local farmers, artisans, winemakers and brewers. Their cuisine exemplifies a seasonal, artistic, approach that showcases local ingredients at a value-conscious price.
While you are at it, take a look at the list of sponsors in the right-hand column. These local businesses are supporting Slow Food Eugene’s fight for good, clean, and fair food. Their help is vitally important to our efforts to support organizations like the School Garden Project and the Farm to School Program.
Please show your support to our sponsors by clicking on their ads and patronizing their businesses