Slow Food Corvallis

04/27/2026

Hello Slow Foodies,

In recognition of Earth Week, Slow Food USA is offering a flexible way to join and connect with our local chapter.

Between now and April 29th, you can become a member (or renew your membership) during “give what you can” week by contributing an amount that works best for you. When you sign up, select “Slow Food Corvallis” from the drop-down menu to join our local chapter.

Membership is typically $60/year for individuals or $100 for a household of four. While dues support the national organization, membership includes:
- Access to members-only events
- Updates from our local chapter, including events, volunteer opportunities, and other opportunities to support our local food system
- Discounts on local and regional Slow Food events
- 25% off most Slow Food USA merchandise
- 10% off the annual Slow Wine Guide
- Discounts at The Foodocracy and Planted Places
- Reduced registration for virtual conferences hosted by Slow Food USA

By becoming a member, you support national programs working toward more just and sustainable food systems, and help strengthen the work we’re doing here in Corvallis!

Click here to Give What You Can!: https://slowfoodusa.org/become-a-member/give-what-you-can/

04/14/2026

Participants at our most recent Hands-on Grain Processing Fundraiser event learned about different grains and how to use them. From breeding to grinding grains to making delicious bread, Professor Andrew Ross answered participants’ questions with solid scientific research. We didn’t just watch and listen. We rolled out pita rounds, comparing spelt with a more modern wheat. We bounced balls of nixtamalized barley and then made tortillas and quesadillas with Beaver Classic cheddar cheese. The money raised will go towards supporting Community Bucks at rural farmers’ markets beginning next month. Thanks to all who participated!

03/26/2026

Upcoming Community Fundraising Event: Hands-on Grain Processing!

April 10th from 5:30pm-9:30pm

Join Professor Andrew Ross for a fun and hands-on trip through various aspects of small-scale grain processing. See different grains, grind them into flour, bake breads and other grain-based foods. Pair these with legume-based and other vegetarian accompaniments. There will be recipes and treats. Experience elements of the challenges of small-to-medium scale grain processing typical of local to regional grain chains.

Discussions throughout the session on the use of grain- and legume-based foods as components in plant-forward diets aimed at improving public health and well-being. Also, discussion of the impacts of increasing atmospheric carbon dioxide levels on plant food nutritional status.

There is only room for 20, so buy your tickets now through the QR or this link: https://slowfoodcorvallis.org/event/hands-on-grain-processing/

Your ticket price will go to supporting Community Bucks, allowing people with fewer resources to buy good, local food at farmers’ markets. You will receive a donation acknowledgement from Fresh & Local, First! (501c3).

NOTE: This is a facility that processes wheat.

03/04/2026

We’ll be tabling at the Sustainability Fair alongside Fresh & Local First, where we’ll be sharing more about our work and upcoming opportunities to get involved. Stop by our booth to connect with us and be sure to check out the many other great organizations working to build a more sustainable community!

Addressing our most pressing sustainability issues at the local Corvallis level and beyond

03/04/2026

If you love soup, art, and community, be sure to check out this wonderful event this Saturday!

It's almost time for OSU's 20th annual Empty Bowls!

Saturday, March 7, 2026 from 5-7pm at McNary Dining Center.

Join us for a simple, but delicious meal of soup (served in a souvenir ceramic bowl, guaranteed for the first 150 attendees) plus bread, and dessert. We also have some amazing items and experiences available in our silent auction and raffle this year - you won't want to miss it!

Cost for the meal $5-$20. Pay by cash, check, or direct donation to one of the event beneficiaries (we'll have QR codes for you, just show us a screenshot). Kids 5 and under eat free.

Benefiting Basic Needs Center- Oregon State University campus food pantry and local non-profit Fresh & Local, First!

12/30/2025

On December 10th, Slow Food Corvallis came together at Castor for our annual Terra Madre Dinner.

We enjoyed a delicious three-course, family-style meal made with ingredients from local producers within 55 miles of Corvallis, including Carlton Farms Pork, Gathering Together Farm, Rainshine Family Farm, and Camas Country Mill.

A big thank you to everyone who joined us, and to the Castor team and local producers who made this meal possible. Here’s a glimpse of the evening which was full of great food and company!

12/30/2025

Back in November, Slow Food Corvallis took part in Ten Rivers Food Web’s "Fill Your Pantry and Winter Vegetable Sagra."

In the spirit of Slow Food, we shared hearty bean dishes like Hoppin’ John and Portuguese bean stew, by offering samples and recipes for folks to try at home. These dishes were made possible by generous donations from Kenagy Family Farm, Lonesome Whistle, OSO Honey Farm, Sunbow Produce, and White Oak Organic Farm. If you missed tasting them at the event, you can find the recipes on our website.

It was wonderful to take part in this event and to share food, connect with neighbors, and celebrate all the people who make our local food system so vibrant!

12/10/2025

Give What You Can Days Are Here!

From today until Dec. 12th, you can become a member of Slow Food for as low as $1. Your membership nurtures our network and supports the growth of education, biodiversity, and advocacy programs and events!

If you’d like to join or need to renew your membership, now is a great time to do so. Remember to list Slow Food Corvallis as your local chapter.

Member benefits include:
- 25% discount on most Slow Food USA merchandise
- 10% off annual Slow Wine Guide
- Slow Food discounts at The Foodocracy and Planted Places
- Three e-updates from the Slow Food USA team each year
- Discount on all virtual conferences hosted by Slow Food USA
- Discounts on local and regional Slow Food events
- News and updates from your local chapter, with information about events, volunteer opportunities and ways to support your local food community

Here's the link:
https://slowfoodusa.org/become-a-member/give-what-you-can/

12/01/2025

Our Terra Madre Dinner, in collaboration with Castor, is coming up on Wednesday, December 10 at 6:00 PM!

The evening will feature a three-course, family-style meal made with ingredients from local producers within 55 miles of Corvallis. Here’s a preview of the menu:

Hors d’oeuvre – Welcome Bite
Shrimp Toast | Bornstein shrimp, celery, lemon, cream cheese, served warm

Salad
Winter Salad | Squash, Airlie red apples, salad greens, croutons, house-made farmer’s cheese, maple-dijon vinaigrette

Entrée
Porchetta | Carlton Farms pork tenderloin, crispy pork belly, rosemary, garlic
Crispy Potatoes | Rainshine Family Farm fingerling potatoes, confit garlic
Roasted Winter Vegetables

Dessert
Chocolate Hazelnut Pear Cake | Chantilly

Your seat is secured with a $10 fee that will be donated to support future SFC events and the cost to attend is $55 per person, with an optional $20 wine pairing and full bar menu also available. Gratuity is not included.

If you have an active 2025 Slow Food membership before December 9th, you’ll receive a $10 Lucca Taverna gift certificate and a complimentary glass of wine as a thank-you for supporting our work.

We have limited seats remaining, so don’t wait! Reserve your spot by scanning the QR code below or following this link: https://www.exploretock.com/castor/event/private/0eccd0c4-e682-4d87-a567-f0b435fa5afd

We look forward to sharing this special evening with you!

07/30/2025

The weather was perfect for our summer potluck at Grassward Dairy Farm. Before we tucked into a variety of different foods, Aimee brought our attention to 5 new calves and explained how and why they feed them their mothers’ milk from bottles. This gets the calves used to humans touching them and keeps the mothers’ milk production steady. She demonstrated how the feeding is done and then the children herded the calves back into the barn.

Good food is always central at Slow Food potlucks and this was no exception. No store bought deli trays or packaged cookies here. The highlight, though, was Brian’s carefully made on-farm ice cream. Flavors included blueberry crème fraiche, bourbon butterscotch, roasted peach frozen yogurt, mint, double chocolate, and honey fig. Seconds, thirds, and fourths were common.