What is New at Slow Food Springfield

 Slow Food In A Nutshell

Here we are in the midst of the richest farmland in the planet, and much of the food eaten in our community is grown in California (or Florida, Mexico, or Chile), shipped to New Jersey to be processed, and shipped again to Springfield to be microwaved.  Slow Food Springfield is out to change that by re-introducing people to the joys of eating food that is grown locally and prepared thoughtfully.  We help people understand where food comes from, who makes it, and how it is made.  Our monthly events promote this mission.  They include tours of farms, apiaries, wineries, and breweries,  special meals at local restaurants, films, and potlucks.  Please go the the page “About Us” for more  information about our Slow Food Springfield Chapter.

Please join us!

What Did Slow Food Springfield Do In 2013

Congratulation to Slow Food Springfield’s Honorees for the “Snail of Approval”  award.


  • Engrained Brewing Company
    Owner/Brewer, Brent Schwoerer
    Exex Chef, Bradley Crites
    Pastry Chef, Kate Wagahoff
    Manager, Andrew Castlebury


  • Mark Forinash, Café Moxo (2013)
  • ChadWallace, Oak Tree Organics (2013)



  • Andy Heck, Heck’s Harvest
  • Chef Michael Higgins, Maldaner’s
  • David Radwine, General Manager of the Sangamo Club
  • Stan Schutte, Triple S Farms
  • Garrick Veenstra, Veenstra’s Vegetables
  • Ashley Glatz, RealCuisine Catering
  • Jordan and Aurora Coffey, American Harvest Eatery
  • Patrick Groth, Incredibly Delicious

The Snail of Approval program is our way of recognizing the local eateries and artisans  that provide us with quality, authentic, and sustainable food and drink.

Slow Food Springfieldl announced the first local Snail of Approvals honorees at the   October 27 Heritage Pork Dinner at Maldnaer’s. Since that time we have given more awards.  Above is a list of awardees.

Any Slow Food member can nominate an awardee.

More information is available on the Snail of Approval page.




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