Mission

To promote a sustainable farmer/consumer community and celebration of healthy foods.

Ozark Slow Food is a chapter (or convivium) of Slow Food USA. Slow Food is an international movement that started in Italy in 1989 when a fast food restaurant was planned for a historic square in Rome.

As we have focused on convenience in our food for fast-paced living, we have lost many of our agricultural and food traditions. Protecting diversity in our foods, including heirloom vegetables and livestock breeds, is important as our food supply becomes more globalized and standardized.

Slow Food philosophy increases our awareness and responsibility for our food, while enjoying the pleasures of the table and community. Eating local food in season reduces transportation and greenhouse gas emissions that contribute to global warming. We respect our farmers and chefs that grow and prepare local foods, preserving food traditions and the flavors of regional cooking.

• Celebrate good, clean, and fair food
• Our food should be fresh, high quality and taste good
• It should be produced in a clean way that does not harm the environment, animal well-being or human health
• Producers should receive a fair compensation for their work

Slow in the Ozarks

Want to take it slow in the Ozarks? Here are ideas for the art of living slow:

• Be informed about where your food comes from
• Ask for locally grown foods in restaurants and your grocery store
• Buy fresh food from one of the 12 farmers markets in the four counties of Northwest Arkansas
• Pick-your-own fruits http://www.naturallyarkansas.org/
• Start a community garden and educate youth about food choices
• Help get local foods in your children's school cafeteria http://www.farmtoschool.org/
• Subscribe to a Community Supported Agriculture (CSA) for weekly produce with Dripping Springs Garden, Ugly Bunny 870-545-3229, and Wynn Family wynnstomatoranch@pgtc.com
• Join growing sustainability efforts in our area (see http://sustainability.uark.edu/, http://www.socialsustenance.org/).

Upcoming Events

Sat. June 20 Second Annual Slow Food Potluck/Appetizer Cooking Contest at Brickhouse Kitchen at 1079 S. School Ave.(next door to Old Bus Station), Fayetteville, 6-8 pm. Judges: David Lewis, Executive Chef and Lisa Jetter, Chef de Cuisine. Each appetizer must contain a minimum of 3 local ingredients. Entries should arrive by 6:15 when juding begins. Prizes for 1st, 2nd & 3rd place winners; also a prize for best use of local ingredients. Competing is optional; bring a potluck dish or dessert to share. Dinnerware is provided. Cash bar.

Sat. August 15 Cooking class with David Lewis. Contact David Mervis for info (601-2900)

Sun. August 23 Tomato Tasting at Botanical Gardens of the Ozarks Farmers Market 11am - 1 pm

All summer; new farmers market at the Botanical Garden of the Ozarks on Sundays from 9 am to 1 pm

Recipe of the Month

Farmers Market Frittata

Can be used for breakfast or light dinner and takes 30 min to prepare. More substantial than omelettes and does NOT require flipping or folding. Can be modified with your favorite seasonal produce from the market. Questions, email Teresa at fayar48@yahoo.com
2 Tablespoons olive oil or butter
1 medium potato (red or gold), thin sliced
1 medium onion, thin sliced
3-5 green onions or green garlic (optional)-slice top greens and bulbs thinly
4 cups rinsed, chopped spinach (or arugula, kale)
1 tsp dry dill, basil, rosemary, OR oregano (use 1 tbsp fresh herbs in season)
salt and ground black pepper to taste
3-4 large eggs, beaten
Half cup grated cheese (swiss, feta, mozzarella, goat cheese)
Heat oil in skillet. Saute potatoes and onions covered, stirring frequently 8 min until tender. Stir in herbs and optional green onions/green garlic. Add salt and pepper to taste. Add spinach or greens until they wilt. Pour in beaten eggs, tilting pan to spread eggs. Sprinkle on cheese. Cover and cook on low 10 min until eggs are set. Turn on broiler and put the pan in the oven, and broil until cheese is light brown and bubbly. Cut in half and serve with salsa on top.

Recent Events

• Local food tasting at Ella's Restaurant at Carnall Hall
• In-season squash and shiitake mushroom dishes prepared by Greenhouse Grill on the terrace at Fayetteville Public Library
• Free-range heritage turkey tasting at Basil's Restaurant

Join Us

• Join Ozark Slow Food when you join our parent organization Slow Food USA. (See http://www.slowfoodusa.org/ and go to Join Us or call 877-SlowFood.)
• Join the OzarkSlowFood listserver at http://groups.yahoo.com/. Learn about upcoming gastronomic events to which the public is invited.

Volunteer

Join the OzarkSlowFood_Planning listserver at http://groups.yahoo.com/ to help plan local activities/outreach

Join a committee

• Events, Heather Friedrich, (479) 283-5357
• Education, David Mervis, (479) 601-2900
• Communication, Anne Fanatico, (479) 575-2391

Contact Us

David Mervis, (479) 601-2900