Reflecting on an eventful year, the 2024 Slow Food Portland Year in Review captures the essence of community and collaboration. We're grateful for continued partnerships with venues like Cookshop and supporters such as Aviation American Gin, whose efforts helped raise over $3,000 during Negroni Week. From engaging talks on the Oregon olive oil industry to interactive farm tours and enriching community potlucks, join us in celebrating a year of significant impact and connection within our local food movement.

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Our Slow Food Portland board chair, Michael Albert, recently showcased his culinary creativity at the "How Have You Bean" event hosted at Wellspent Market on December 1st. For those who relished the dish and for our community eager to recreate it at home, here's the vegetarian version of a Southern classic—Hoppin' John.

This is a southern dish traditionally served on New Year’s Day over rice using black-eyed peas. If Butterscotch beans are available, they are a great substitute, otherwise, navy or cannellini beans will work great. The best version uses dried beans soaked overnight, but canned will do.

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Have you made it to one of our recent Conviviums? If so, you may have sampled one of our board member’s tasty treats, her Olive Oil Cake. We're thrilled to share this beloved recipe with our Slow Food Portland community. This cake is rather simple and will only be as good as the olive oil you use (hint: splurge for the good stuff, at least for the final drizzle), highlighting the deliciousness of the oil. This cake pairs wonderfully with fresh fruit and whipped cream

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