Snail by Snail: Chef Aaron Adams

Farm Spirit

This interview with Chef Aaron Adams was initiated by a fellow board member who said you need to interview Aaron Adams. I jotted his name down in Evernote (although to be honest, the note said Erin Adams Farm Spirit) and a couple days later I got a text with the contact info and we set a date for the interview. Then, I started to research…

I quickly learned that Chef Aaron is the man behind Farm Spirit which was named by Travel and Leisure as the Best Farm to Table Restaurant in Oregon. Snail by Snail was in the big leagues.

There are many accolades surrounding Farm Spirit and rightfully so. You’ll hear in the interview the conviction, drive and chutzpah that Chef Aaron brings to his restaurant. He is a man of big opinions and living them in the world, which in my mind, is a huge and noble deed. So, to see his wonderful work receive praise is no surprise.

What did surprise me though is that behind the hyperlocal, the vegan, and the modernism, is the most simple and core desire to welcome someone to the table. This is hospitality at its best. And something I think is often forgotten in a world of celebrity chefs, Chopped and Master Chef.

After the interview, Chef Aaron and I reflected on both having grown up in Latin households. How you’d never have someone come over without feeding them. You offer something to drink. Then you offer them food. There is bounty to share and be given. As I left that afternoon, it was that warm memory of generous hospitality and care that stayed with me and in my humble opinion the heart of what Chef Aaron and his team so graciously offer at the Farm Spirit table.

Listen in to hear:

  • his opinion and the problem with a Eurocentric view of food
  • why cheap food= exploitation
  • the key choices he made that flip the traditional restaurant model on its head
  • the guiding principle at Farm Spirit


ps: Snail by Snail will be on a short hiatus in September due to Terra Madre where I (Antonella), Jesse and a few other delegates will be soaking up the experience. Catch us again in October!

Snail by Snail: Stoneboat Farm

If the future of food is in the work of young farmers, Stoneboat Farm gives tremendous reason for hope and optimism. We are in good hands with farmers like Jesse and Aaron at the helm. They incorporate traditional practices like the use of draft horses while having a keen sense of the social and environmental impact sustainable farming has in the modern world.


Draft horses

We covered a lot of ground in our interview. Some highlights include:

    • Jesse’s analogy between farming and human health
    • Recommendations on how to use attractant planting in the home garden
    • His reminder that organic doesn’t always equal sustainable
    • The “political” topic of tilling
    • Exciting projects in collaboration with Adelante Mujeres

To learn more about Stoneboat Farms and to get information about their CSA, visit them at:



Snail by Snail: Adelante Mujeres

Adelante Mujeres is rooted in a radical integrated whole-ism. Knowing that “if we don’t treat the earth in an interconnected way, it makes us sick, not as productive, happy or healthy in the world.” These values underpin the food movement and Adelante Mujeres is living this not only with food, but with a tremendous conviction towards education, empowerment and social justice.

Founded in 2002 by Bridget Cooke and Sister Barbara Raymond, Adelante Mujeres has shifted and grown to meet the needs of its community by developing new programs and constantly finding ways to serve the Latino Community in western Washington County.

I spoke with Kaely Summers, the Forest Grove farmers market manager. Listen to hear:

  • how they revived the Forest Grove farmers market
  • why bridging communication between new producers and industry gave way to the Adelante Mujeres Distribution Center
  • the outstanding health outcomes their Produce Rx program has achieved

To support the great work they’re doing, I’d encourage you to visit their website where you can volunteer and/or donate.

Tweet it!

{Listen to #snailbysnail. This month’s featured guest is @adelantemujeres. Wonderful group doing #goodcleanfair work:}

{We aren’t isolated people. We really are interconnected. Listen to #snailbysnail with @adelantemujeres}


Snail by Snail: Evan Gregoire

Portland Seedhouse

The  love and enthusiasm Evan has for seeds is best characterized by an event he hosted last year dedicated to heirloom tomatoes. Imagine a restaurant dining room beaming with tomatoes in late summer. Some varieties prepared as a paste, others dried, others made into sauce. The colors range from pale yellow to rich orange to deep reds. And the names from Corleone to the well loved San Marzano. The task ahead: taste and rate every which one. It was a tomato lovers dream place (see pic below)! And the culmination of a vision inspired by his time as a Terra Madre delegate.

Evan is a young farmer with a big vision: to save seeds in order to create an insurance policy against disease and famine and as a way to preserve a rich cultural heritage. This effort now takes shape as the Portland Seedhouse; a seed cooperative working to facilitate and encourage the saving of open pollinated seeds.

Listen in to hear:

  • His closed system method of farming
  • His favorite part about Terra Madre
  • Why biodiversity matters

And we want to see what you’re planting in your garden for a chance to win a set of Portland Seedhouse seeds!

Giveaway details:

Between May 18th and May 30th:

1. Tweet a photo planting your spring garden, getting new seeds, or visiting your favorite seed bank with the hashtag #snailbysnail

2. Then, spread the word:

{Tweet it} Listen to @slowfoodpdx #snailbysnail podcast and join the giveaway for free seeds from Portland Seedhouse

We’ll announce 2 winners on May 31st! (Keep an eye on Twitter for a direct message from us)

To follow Evan, you can see him on Instagram. His tomato starts are available exclusively at Pizza Jerk and Garden Fever.


PS: To access the seed saving guide mentioned in the podcast, head over here.