Welcome to the website for Slow Food Eugene! Our mission is to support food that is good, clean and fair. Oregon's Willamette Valley is one of the world's richest agricultural regions and a center of small-scale sustainable agriculture. Check here often for news about Convivium events, volunteer opportunities, partner organizations, Slow Food USA, and Slow Food International.Sunday, August 31, 2008
One Field Meal 2008: Thank You & Photos
Many, many thanks to all who helped put on a terrific event Sunday (August 17). The pig, vegetables, pig roasting station, food preparation and cooking, table settings, welcome table, entertainment, and graciousness of our hosts were really remarkable. I hope that all who contributed to the event had as much fun as the people who came out to enjoy the dinner. I certainly did. The event really showcased the wonderful food and people that we have available to us in Lane County. We are fortunate to live in such a wonderful place and be around such great people.
Special thanks to Ed Durkee who inspired and organized us all. Great job, Ed.
Attached are pictures of the event. My apologies if I missed taking your picture. There were too many right places to be at the right times for me to catch everyone.
See you all again soon.
Tom Barkin
Friday, August 01, 2008
One Field Meal Pig Roast At Winter Green Farm--August 17
It's time for the Slow Food Eugene One-Field-Meal pig roast. This year will be better than ever with fabulous foods right from Winter Green Farm's fields. The pig comes from our friends David and Lori Hoyle whose Creative Growers farm is across the road.Mark Zolun and Kenne Glenn of Iraila Restaurant are our guest chefs. Their menu will feature what ever foods are ready to pick from the fields. As we get closer to the event, we will give you a better idea of what to expect.
As we did last year, we are keeping the price of this event as close to cost as possible. Tickets will be $30 per adult and $5 for children 10 and under.
We need lots of volunteers to help pull this off. The best part of the event is getting to the farm before all the guests arrive to help set up, cook, and chat.
Here are the details:
DATE: August 17, 2008
TIME: 4 pm to 8 pm
PLACE: Winter Green Farm 89762 Poodle Creek Road, Noti, Oregon 97461
Click here for a map to Winter Green Farm.
PRICE: $30 per adult, $5 for children 10 and under.
Tickets will go on sale at Newman's Fish Market and Long's Meat Market on Wednesday, July 23, 2008.
Saturday, June 28, 2008
Slow Food USA: 2008 Membership Survey
More details and link to a quick online survey are available here.
Thursday, June 26, 2008
Slow Food Eugene: June Newsletter
In this issue:
A Potluck At Northwest Youth Corps Organic Farm--Wednesday, July 2
Join Northwest Youth Corps and Slow Food Eugene members and friends to a summertime potluck at their Laurel Valley Educational Farm. NYC is a youth development and outdoor education organization that has provided opportunities to more than 10,000 young people since its establishment in 1984... more >>
also:
Coming Events
Eugene Delegates Head for Terra Madre
Labels: newsletters
Saturday, June 14, 2008
SF Eugene Terra Madre Delegates 2008
Slow Food USA just announced the delegates for Terra Madre 2008 in Turin, Italy. All four of Slow Food Eugene's nominees were approved. Adam Bernstein, David Hoyle, Rocky Maselli, and Andhi Reyna will be attending the conference to be held October 23-27, 2008. Terra Madre is a world wide meeting of farmers, ranchers, fishers, producers, nomads, and chefs from 150 countries.
Here is what we told Slow Food USA about our nominees:
I want to forward to you Slow Food Eugene's endorsement for Adam Bernstein in the cooks category and David Hoyle and Andhi Reyna in the producer/community category. I also want to emphatically support the application of Rocky Maselli, one of our 2006 delegates, as a returning delegate.
Our convivium uses two criteria for evaluating potential delegates. First and foremost is commitment to Slow Food principles. Second, and very important to us, is the support the potential delegates have provided to our local convivium activities.
I am certain that Adam, David, Andhi, and Rocky have explained their commitment to Slow Food principles. I would like to briefly summarize the local support these four people have provided to our convivium, and by extension, Slow Food USA.
Adam Bernstein has been one of the longest standing members of our convivium and a restaurateur in the forefront of sustainability. Just last year, he volunteered his own time, and paid for his own staff members, to prepare food for 150 people at our One Field Meal Pig Roast. This was an enormous undertaking that Adam took on in the most generous and gracious manner. Several years ago, he took on a similar task preparing a roast lamb for a farm event at John Neumeister's Cattail Creek Farm. You may remember that John was a delegate to Terra Madre in 2004 and 2006. Adam has been a major force in making our convivium a vital, exciting organization. We recommend his nomination whole heartedly.
Similarly, David Hoyle has given of himself and his farm generously to Slow Food Eugene's One Field Meal. Aside from being a splendid farmer, he is also a gracious host who groomed his farm so that our supporters could have a wonderful day enjoying and learning about organic farming and the pleasures of the table. David, and the farm workers whom he employs, went far beyond the norm to make our convivium stronger and our event more successful. This level of commitment to Slow Food benefits us locally and nationally and supports our efforts to get the message out to as many people as possible. It also enables us to attract more members.
I also want to mention how Rocky Maselli has helped our convivium over the years. He has been a stalwart. Volunteering his time, his restaurant, and his good nature, Rocky has been a leader in our efforts to make Slow Food Eugene a force on the local food scene. In 2006, Rocky's restaurant, Marche, hosted a major fund raising event that enabled us to provide critically needed financial support to our producer delegates. Our delegates would have been hard pressed to afford the expense absent the funding raised through Rocky's efforts. Two years ago, he went to Terra Madre as one of our delegates. He indicated his interest in returning. We believe Rocky would greatly add to the national and international efforts. Rocky has already made himself available to work on fund raising for this year's Terra Madre delegate. If there is a place for returning delegates in the cook's category, Rocky has our highest endorsement.
Andhi Reyna is one of those young dynamic cheese producers who will remake the US food scene. She has worked tirelessly to teach new cheese makers and to produce the highest quality goods. Andi provided her wonderful cheeses to a fund raising event for Slow Food Eugene featuring Jeff Roberts, a director on the Slow Food USA national board.
We heartily recommend our nominees. If you need additional information, please feel free to contact me.
Here is what we told Slow Food USA about our nominees:
I want to forward to you Slow Food Eugene's endorsement for Adam Bernstein in the cooks category and David Hoyle and Andhi Reyna in the producer/community category. I also want to emphatically support the application of Rocky Maselli, one of our 2006 delegates, as a returning delegate.
Our convivium uses two criteria for evaluating potential delegates. First and foremost is commitment to Slow Food principles. Second, and very important to us, is the support the potential delegates have provided to our local convivium activities.
I am certain that Adam, David, Andhi, and Rocky have explained their commitment to Slow Food principles. I would like to briefly summarize the local support these four people have provided to our convivium, and by extension, Slow Food USA.
Adam Bernstein has been one of the longest standing members of our convivium and a restaurateur in the forefront of sustainability. Just last year, he volunteered his own time, and paid for his own staff members, to prepare food for 150 people at our One Field Meal Pig Roast. This was an enormous undertaking that Adam took on in the most generous and gracious manner. Several years ago, he took on a similar task preparing a roast lamb for a farm event at John Neumeister's Cattail Creek Farm. You may remember that John was a delegate to Terra Madre in 2004 and 2006. Adam has been a major force in making our convivium a vital, exciting organization. We recommend his nomination whole heartedly.
Similarly, David Hoyle has given of himself and his farm generously to Slow Food Eugene's One Field Meal. Aside from being a splendid farmer, he is also a gracious host who groomed his farm so that our supporters could have a wonderful day enjoying and learning about organic farming and the pleasures of the table. David, and the farm workers whom he employs, went far beyond the norm to make our convivium stronger and our event more successful. This level of commitment to Slow Food benefits us locally and nationally and supports our efforts to get the message out to as many people as possible. It also enables us to attract more members.
I also want to mention how Rocky Maselli has helped our convivium over the years. He has been a stalwart. Volunteering his time, his restaurant, and his good nature, Rocky has been a leader in our efforts to make Slow Food Eugene a force on the local food scene. In 2006, Rocky's restaurant, Marche, hosted a major fund raising event that enabled us to provide critically needed financial support to our producer delegates. Our delegates would have been hard pressed to afford the expense absent the funding raised through Rocky's efforts. Two years ago, he went to Terra Madre as one of our delegates. He indicated his interest in returning. We believe Rocky would greatly add to the national and international efforts. Rocky has already made himself available to work on fund raising for this year's Terra Madre delegate. If there is a place for returning delegates in the cook's category, Rocky has our highest endorsement.
Andhi Reyna is one of those young dynamic cheese producers who will remake the US food scene. She has worked tirelessly to teach new cheese makers and to produce the highest quality goods. Andi provided her wonderful cheeses to a fund raising event for Slow Food Eugene featuring Jeff Roberts, a director on the Slow Food USA national board.
We heartily recommend our nominees. If you need additional information, please feel free to contact me.
Labels: Terra Madre
Sunday, May 18, 2008
Slow Food Eugene Fundraising Priorities for 2008
The Slow Food Eugene Leaders Group set our fund raising priorities for 2008. They include:
- Sending our local representatives to Terra Madre 2008 in Turin, Italy
- The School Garden Project
- The Willamette Food and Farm Coalition
In addition, a number of great projects and requests come up from time to time that we would love to support. One interesting project that we supported recently was a video project by Salmon Nation to complete a documentary called Red Gold. It exposes the next threat to wild salmon in Bristol Bay, AK. Pebble Mine, the largest open pit mining operation ever conceived is to be located at the headwaters of Bristol Bay. We are dedicated to making the world a better place through the food that we eat. Thanks for your great support.
Friday, May 16, 2008
May 2008 Newsletter
Upcoming Events:
May 22-Cafe Moroq Fundraiser and Preview Opening (sorry, *SOLD OUT*)
May 25--Memories Potluck
July 2--Northwest Youth Corp Potluck
More details here (pdf reader required)
May 22-Cafe Moroq Fundraiser and Preview Opening (sorry, *SOLD OUT*)
May 25--Memories Potluck
July 2--Northwest Youth Corp Potluck
More details here (pdf reader required)
Labels: newsletters
