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!
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.