Attending the Organic Seed Growers Conference opened my eyes to the deeper stories behind the food we grow and eat. Representing Slow Food Portland, I connected with seed savers, farmers, and activists from around the world who reminded me that seeds are more than just the start of a plant—they're vessels of culture, memory, and resistance. This blog shares some reflections from a weekend that left me inspired and hopeful for the future of our food system.
Read MoreReflecting 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.
Read MoreOur 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.
