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.

CONTACT US

Public Service Announcements

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.

 Chef’s Night Out
Benefit for FOOD for Lane County
Tuesday, April 7th, 6:30-9pm
Hult Center Lobby

 That’s My Farmer!
Showcase of farms offering CSA programs
Tuesday, April 13th, 6-8pm
First United Methodist Church, 1376 Olive Street

Farmers’ Markets

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

Lane County Farmers’ Market
Saturday Market, April 5-November 15, 8th & Oak, 9am-3pm
Tuesday Market, May 6-October 28, 8th and Oak, 10am-3pm
Thursday Market, June 5 – September 25
12pm-4pm, 5th St. Public Market

Cottage Grove Growers Market
Saturdays, 9am-6pm, year round
12th & Main Street
Accepts Debit & Credit cards, Oregon Trail (SNAP) WIC and Senior Coupons

 

Local Organizations

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 info@krautpounder.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 info@krautpounder.com

Victory Gardens

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
Cost: free

More information: victorygardensforall@gmail.com or call Charlotte 541.653.0149

Slow Money

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, 6:00pm to 8:00pm
Where: Location and more details To Be Announced

More information: Financing our Foodsheds by Carole Peppe Hewett, who started Slow Money North Carolina.

Contact:   slowmoneywv@gmail.com

Local Food Connection Conference

logo4

On Monday, Feb. 3rd Judy Stickney, co-leader of Slow Food Eugene, had the pleasure of participating in the 8th annual Local Food Connection Conference hosted at Lane Community College: Center for meeting and Learning. The event was organized by Cascade Pacific Resource, Conservation and Development, a non-profit organization dedicated to supporting local, grassroots projects in the Willamette Valley through social, educational, economic and environmental improvements.

The purpose of this conference was to bring together local food producers, buyers and institutions through presentations and workshops to offer support and networking opportunities. This year’s event was focused on food distribution and received over 250 attendees.

The keynote address was presented by Danielle and Alex Amarotico, owners of Standing Stone Brewery Company in Ashland, OR. The Amarotico’s spoke of their commitment to sustainable business practices from recycling to raising their own beef. Standing Stone Brewery has received numerous awards for their dedication to Green Business and Sustainable Leadership.

Participants at the conference enjoyed networking opportunities, a tradeshow and workshops on topics ranging from “Diversifying Your Farm” to “Social Media”.

Lunch was a highlight of this event and numerous conference attendees donated local ingredients graciously prepared by the LCC Culinary Arts students.

Slow Food Eugene was proud to participate in this conference to show our commitment to advocating for good, clean and fair food. For more information on the Local Food Connection, visit the website at: www.localfoodconnection.org.

Deck Family Farm’s Barn Fire Recovery Effort

DeckA word and request from our friends at the Deck Family about the terrible fire that destroyed their barn:

On the evening of Sunday, November 9th the Deck Family Farm experienced a setback when our barn caught fire. By the time the local firefighters arrived, the flames engulfed the building and all we could do was keep it from spreading.

We lost the building, some equipment, our bull, and two calves, but we are thankful beyond belief that no family, interns, or employees were in or near the barn when the alfalfa hay inside began to burn.

We suspect it was the hay that spontaneously combusted on its own due to some composting in the stacks, but we can’t know for sure. Unfortunately, parts of the building were brand new, and the replacement costs will far exceed what our insurance company will cover.

For now, we’re going about business as usual with some help from neighbors and use of other facilities. But some of you have asked if there is anything you can do to defray our immediate costs or to help with clean up and rebuilding efforts. We would appreciate any help from our community and customers as we work to bounce back and replace some of the uninsured items like the manure spreader, loader, spin spreader, stanchions and panels.

For this reason we set-up this fundraising tool through YouCaring.com. It’s free to use and anything helps.
We’ll keep this site and our own site updated with more information
.
It is a time to give thanks,
Christine & John Deck and the Deck Family Farm “Farmily”

Welcome Our New Sponsors Marche Restaurant Group, Toby’s Family Foods, Capella Market, and Sweet Creek Foods

We’ve added four new sponsors this month.  Marche Restaurants, Toby’s Family Foods, Capella Market, and Sweet Creek Foods have been fixtures on the local food scene for years.  They have all been early advocates for good, clean and fair food. We welcome their support and are happy to have them in our family of sponsors.

Take a look at the entire 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, the Farm to School Program, and our participation in Terra Madre, the international gathering of Slow Food delegates.  Please show your support by clicking on their ads and patronizing their businesses.

We encourage others of you to help us out.  This is a great opportunity to get your business name out to our large and growing newsletter subscriber list.  Join the sponsors listed along the right hand column.  Not only are they supporting good, clean, and fair food, but they are letting our subscribers know that they are friends of Slow Food Eugene.

Meet One Of Our Sponsors–The Organically Grown Company

By Jackie Variano, Slow Food member and Special Contributor
This article is part of a series highlighting our sponsors’ contributions to the community.

OGC  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.

Farm to School Apple Fundraiser

99

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.

Bubbles, Bivalves, Birds, And A Bake Sale: Sunday, October 10

image: Meriwether Discovery Cuvee wine label

October 10, 1-3pm–Bubbles, Bivalves, Birds and a Bake Sale @ Meriwether Wines.  Don’t miss this opportunity to share an afternoon of jazz and great food at Domaine Meriwether in Veneta.  We’ll be drinking their renowned bubbly and eat oysters prepared by Adam’s Sustainable Table restaurant.  Music will be provided by Ken Luker and Paul Biondi Jazz.

You’ll be able to satisfy your sweet tooth at our Bake Sale.  Our theme is pies and tarts.  Local bakeries will be highlighted, but you can contribute, too.  Email Florence Luker for information.  You can also call 509-680-1547.

For those who fancy our fine feathered friends, there will even be a pre tasting bird walk with Davey Wendt–“Birds of the Winery Walk & Identification” from 10am – 12pm.

The price for all this is $25.  Tickets are available at Brown Paper Tickets.  Search for Slow Food Eugene.

This is a fundraising event to benefit our Terra Madre delegates, the School Garden Project, and the Farm To School Program.

Here’s the schedule for the day:

10am-noon  Bird Walk with Davey Wendt
Noon-1pm Bring a picnic lunch and enjoy the lovely vineyard
12:30-3pm Jazz with Ken Luker and Paul Biondi
1-3pm Oysters paired with Domain Meriwether Sparkling Wines and talks by Buzz Kawders from Meriwether and Adam Bernstein from Adam’s Sustainable Table

1-3pm Bake Sale

Important Details:

DATE:  Sunday, October 10, 2010
TIME:   See above
PLACE:  Meriwether Winery, 88324 Vineyard Lane
Veneta Oregon 97487.  Meriwether is 5 miles west of Veneta on Highway 126.
COST:  $25 per person.  Tickets are available at Brown Paper Tickets.  Search for Slow Food Eugene.

Pears, Fabulous Pears: Slow Food Pear Tasting at UO Urban Farm, Saturday Sept. 11

What an opportunity to taste 20 or more pears that are little known to our commercial markets, enjoy a sweet or savory dish made from pears and help select a pear candidate for the Slow Food USA Ark of Taste!

Slow Food Eugene Pear Tasting at Univ. of Oregon Urban Farm 1475 Franklin Blvd. Eugene, OR September 11, 2010 2:00 – 5:00 PM More info and tickets: http://www.brownpapertickets.com/event/126495

image: bowl of "Clapp's Favorite" heirloom pears. Photo by Ben Watson, courtesy of Slow Food USA)

Food lover trivia question:  Where is the most diverse collection of pear cultivars on earth? If you answered, “Right under my nose,” pat yourself on the back.  If you answered, “No clue,” you are in for a treat. Join Slow Food Eugene and Slow Food Corvallis in discovering and tasting a sample of the more than 2,000 varieties of pear cultivars lurking unnoticed and unrecognized in the USDA’s Pear Genebank in Corvallis. Our efforts will be used in the search for Ark of Taste candidates.  Assisting our exploration will be USDA Corvallis staff members and an appropriate representation of wines, cheeses, and chocolates.  Brindiamo Catering & Ciao Restaurant will provide special sweets and savories featuring the pears. 

image: painting of "B.S. Fox" heirloom pear

The Genebank’s goal is to promote cultivation of fruit beyond the mere six varieties which now account for most of the commercially grown pears in this country. This effort dovetails with Slow Food USA’s efforts to collect heirloom species of foods which are submitted to the US Ark of Taste.  The Ark is an international catalog of foods that are threatened by industrial standardization, the regulations of large-scale distribution, and environmental damage. Along with tasting, USDA experts will describe each of the species and its specific history as well as the current effort to promote their sustainable existence.  Although the tasting is important for submitting a species of pear to the Ark, other key factors might come into play in selecting a candidate.  Your vote will be important when deciding whether to submit a candidate for the Ark.

This event will take place at the University of Oregon Urban Farm. The Farm is an acre and a half garden/farm located just north of Franklin Boulevard on the bike path to Autzen Stadium. The Urban Farm is an outdoor university classroom where students learn to grow their own food organically and sustainably. The Urban Farm is enjoying its’ 26th anniversary this year.

image: painting of "Seckel" heirloom pear

Important Details:

Where: University of Oregon Urban Farm, 1475 Franklin Boulevard, Eugene.  The Farm is between Onyx and Agate Streets and is behind Looking Glass School.  Park in the Looking Glass lot or in UO Parking Lot 5a, just to the west.

Date: Saturday, September 11, 2010

Time: 2-5 pm.

Tickets:  $8 adults, kids under 12 are free;  Wine will be available for purchase by the glass. Tickets are available at Brown Paper Tickets.  Select “Search Events” and enter Slow Food Eugene. Please help Slow Food Eugene fund our important community projects.  We have provided special pricing at Brown Paper Tickets so you can add an additional $10 per ticket.  Your support will go to the School Garden Project, the Farm to School Program, and our Terra Madre delegates.

Contact: Slow Food Eugene Jim Crane jcrane11@hotmail.com
P.O. Box 5346 Eugene, OR 97405 United States

Pear images courtesy of Slow Food USA. “Clapp’s Favorite”  photo by Ben Watson.