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 to School Apple Fundraiser


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.

Fourth Annual One Field Meal at Polyrock Ranch and Lost Creek Farm

image: poster for One Field Meal 2010

One Field Meal 2010

Tickets are now on sale for the fourth annual One Field Meal–August 22 at the Polyrock Ranch and Lost Creek Farm.

We are limiting ticket sales this year, so be sure to get your tickets early.

The host farm this year is the Polyrock Ranch and Lost Creek Farm on Territorial Road. Alan and Deborah Mattson produce beefalo, beef and dairy products. David Desmond of Lost Creek Farms grows a great variety of organic produce on their land. And the ranch is drop dead gorgeous. You’re gonna love this place. All of the food will come from this one farm. The meal will be truly delicious and the company (you and your friends) will make it even better.

The meal will feature Beefalo. The hybrid breed of Beefalo combines the best qualities of bison and beef cattle. Beefalo offers the hardiness of bison with the quality beef of cattle that results in the leanest, healthiest meat around. We’ll send you a complete menu soon.

This year we have two chefs—Shane Tracey of Nib and John-Patrick Downey-McCarthy of Devour. Shane and his wife Tiffany have quickly become leaders in Eugene food culture. Their exquisite dessert creations are bite-sized pieces of art. And their savory menu at Nib is a great companion to their thoughtful wine pairings.

John-Patrick Downey-McCarthy has made Devour one of the freshest, most interesting restaurants in Eugene. I can only give you his web address—because he has no street address. His refurbished 1971 VW micro bus is on the prowl everyday throughout Eugene and Springfield. And don’t be fooled by the bus. J.P. is an accomplished chef with formal training and extensive restaurant experience. Preview his cooking by checking out his roaming schedule on his blog and get a sandwich. http://devoureugene.blogspot.com/

Of course, we’ll have music. The Conjugal Visitors will bring their unique mix of Mountain Dance music, bluegrass, jazz, old-time country and jug/folk out for the afternoon.

Our friends at Sweet Cheeks Winery and Oakshire Brewing Co. will provide wine and beer for an additional charge.

Bring your kids. This is an event for the entire family. Everyone will be invited to walk through the garden and see the animals. Please be aware that this is a working farm and you will have to supervise the kids that you bring along.

And one more bit of news. Through a great partnership with Megan Kemple and the Farm-to-School program two second grade classes from Bethel Schools helped plant some of the vegetables we’ll be having for dinner. Megan took them on a field trip to the farm in June to plant some seeds and help out on the farm for the day. Some of them will come back with their families to join us for the One Field Meal. I’ve always wanted to use this event to show kids that food grows out the dirt. This year we’ll make it happen.

Important Details:
Where: Polyrock Ranch and Lost Creek Farm, 84402 Territorial Hwy, Eugene OR (get map)
Date: Sunday, August 22
Time: 4:30 to 7:30 pm. $25 adults, $5 kids under 12;
Tickets are available at Long’s Meat Market , 81 E. 28th Ave., Eugene, Newman’s Fish Co., 1545 Willamette St, Eugene, and Brownpaperticket.com.

Carts And A Cold One Cook Off — Sunday, August 1, 2010

event poster for Carts & a Cold One

Coming Right Up At Ninkasi Brewery–Sunday, August 1, 5pm to 8pm.

Every wonder which of our local food carts offers the best meals?  Ever yearn for a cool beer to help wash down that freshly prepared sandwich just emerging from the dark recesses of the food wagon?

Here’s the answer to your deepest desires–Slow Food Eugene and Ninkasi Brewery bring you “Carts and A Cool One.”  This is a cook off between cart vendors from all over the area.  The vendors’ dishes will consist of at least 75 percent locally grown products.  Proceeds of the event go towards the School Garden Project, the Farm to School Program, and sending local delegates to Terra Madre.

Each tempting 3-bite sample will be paired with an ale carefully selected by Ninkasi’s experts.  You will be able to note how the distinctive melange of malt and hops in each ale interacts with the subtle nuances of the cart vendor’s delicacies.

Or, you can plunge in, eat your fill, sip a cold one, and find a shady spot to enjoy the fine summer Sunday evening.

The choice is yours.

Your only task will be to vote for your favorite cart.  Ninkasi has donated the grand prize.  The winner of this cut throat, no holds barred, slam down is an ad in the Eugene Weekly.  There will be claw marks everywhere.

Here are the details:

DATE:  Sunday, August 1, 2010

TIME:  5pm to 8pm

PLACE:  Ninkasi Brewing Patio, 272 Van Buren Street, Eugene, Oregon 97402 · (541) 344-2739

TICKETS:  $15 packet–in advance from Brown Paper Tickets.  Tickets will be available Friday, July 23.
$18 packet–at the door
$4 for individual tastes (only available at the door).  Only packet holders will be eligible to vote.
Please bring cash for ticket purchases at the door.  No checks.

Tastes Like Spring

During my recent trip to Ann Arbor I found that Slow Food concepts are alive and thriving in Michigan.  My visit to the Saturday Farmers Market located in historic Kerrytown was an eyeful of seasonal flowers and veggie starts, organic dairy products, farm raised meats, and fresh baked goods.  That’s right, I felt right at home.  The marketplace was bustling with folks of all ages and persuasions selecting bedding plants for the season, sampling Zimmerman’s cheese, smiling at babies and feeling blessed that the last frost date of the season was only a week away.  I followed up my Saturday market day with a Sunday cooking class.  What a treat to spend a few hours with the highly talented chef Eve Aronoff of eve the restaurant, which is located around the corner from the farmers market.   At her restaurant Eve focuses on local and seasonal ingredients combined with an accent on bold flavors that are full of contrast and surprise.  However this class presented a more herbaceous palette of pesto risotto with seared halibut and English peas.  The class was titled “An Early Spring Seasonal Menu”. It was inspiring, insightful and delicious.  If you make it to Ann Arbor you MUST have dinner at the restaurant eve.  If you can’t make dinner then consider investing in Eve’s cookbook which features recipes from the restaurant.  Alice Waters offered this endorsement on the book “Eve Aronoff is deeply committed to the Slow Food movement. She buys the freshest, liveliest ingredients from local, organic farmers and cooks with simplicity and spice.”   Or perhaps just stop by the local farmers market to peruse what’s fresh and prepare a creation of your own. And next time you’re at our Saturday Farmers Market here in Eugene stop by the Slow Food table and say Hi.

May Newsletter

Check out the Slow Food Eugene Newsletter for May, 2010! Featured in this issue:

  • New Leaders For Slow Food Eugene
  • Slow Food Eugene Has Its Own Slug Queen Candidate
  • Join Us At Slow Food Eugene And Let’s Fight For Better Food In School Lunches
  • Suppport Our Sponsors
  • Slow Food Eugene Celebrated Earth Day
  • Farmer’s Markets
  • Happenings In And About Town

Why school gardens and school food are so important

Don’t miss this:

Jamie Oliver’s Food Revolution debuts Friday March 26 (9:00-10:00 p.m., ET) on the ABC Television Network.

Barbacoa Time! Photos from 2009 One Field Meal

Barbacoa pit at 2009 Slow Food Eugene One Field Meal

Barbacoa was on the menu for Slow Food Eugene’s One Field Meal, August 30, 2009. Prepared by Brendan Mahaney, of Belly Restaurant, and hosted at the Deck Family Farm in Junction City Oregon, this fine meal of pit roasted goat and lamb, mole negro, and farm fresh vegetables fed 250 diners, volunteers, and farm workers. Watch the slide show!

Third Annual One Field Meal: Mexican Barbacoa at Deck Family Farm!

Lamb, Goat, and Beef-All In One Meal-All From One Field Meal–August 30, Deck Family Farm

Slow Food Eugene’s Third Annual One Field Meal will feature a heritage meal from our neighbors South of the Border. The meal will be truly delicious and the company (you and your friends) will make it even better. We are expecting a large crowd so get your tickets early.

Brendan Mahaney of Belly Restaurant will be preparing barbacoa. For those unfamiliar with this traditional Mexican repast, get ready for a taste treat. Barbacoa features whole lamb, whole goat, and cabeza de vaca beef cooked underground on embers and hot rocks over a cauldron of carrots, celery and onions. There will also be side salsas, mole, home made organic corn tortillas, short ribs, and other taste delights. We’ll be sending you a complete menu as soon as its available.

Our friends at High Pass Winery and Ninkasi Brewing Co. will provide wine and beer for an additional charge.

Our special guest this year is Jorge Navarro. Jorge owned one of our favorite restaurants some years back, Navarro’s. He will be on hand every step of the way to make sure this year’s event is the best ever.

We can’t celebrate without music. Kelly Thibodeaux and Acoustic Etoufee will bring New Orleans foot stomping swamp rock to the One Field Meal. We had a chance to book Kelly for this event and couldn’t miss the opportunity, even if we have to mix French and Hispanic cultures. Once our hands are clapping, no one is going to mind.

Bring your kids. This is an event for the entire family. Kelly will bring his kid-sized fiddles and ask them to join in. Everyone will be invited to walk through the garden and see the Deck’s animals. Please be aware that this is a working farm and you will have to supervise the kids that you bring along.

Important Details:

Where: Deck Family Farm, 25362 High Pass Rd., Junction City, OR 97448 ( directions )

Date: Sunday, August 30

Time: 4:30 to 7:30 pm.

Tickets: $25 adults, $5 kids;
Tickets are available at Long’s Meat Market , 81 E. 28th Ave., Eugene,Newman’s Fish Co., 1545 Willamette St, Eugene, Newman’s Grotto on Coburg Road, 485 Coburg Rd., Eugene, and Brown Paper Tickets .

Volunteers Needed:

Want to enhance the fun? We need volunteers to make this event a success. So please below for a list of jobs that you can help out with. Email eddurkee@yahoo.com and chris.bailey@gmail.com to sign up for extra fun by helping with the event at the Farm.

Volunteer Opportunities:
  • Digging or helping assemble the barbacoa pits-Saturday, August 29
  • Table set up and decor-Sunday afternoon
  • Greeting table (checking tickets) 3:30 to 5:00 on Sunday
  • Serving food-5:00 on Sunday
  • Food Prep Saturday
  • Food Prep Sunday afternoon at 3:00
  • Parking coordination/direction
  • Serving wine and beer (requires OLCC permit)
Many thanks to Janice Durkee and Diana Nagai for design of this year’s beautiful poster. Help spread the word by putting up a poster at your workplace, school, or community center. Printable PDFs: 8.5×11 8.5.17