Welcome

Support good, clean, fair and local producers

Slow Food is a non-profit membership-supported organization that educates people about how their food choices affect the rest of the world. Today, we have over 80,000 members all over the world. Join us!

The Dallas chapter of Slow Food was launched in the Spring of 2003 when interest in this area reached a critical mass. It is, by its nature, a grass-roots group that ebbs and flows based on what members want and contribute.

Our name says Dallas, but our members live in Addison, Albany, Allen, Arlington, Barry, Bedford, Buffalo, Burleson, Carrollton, Celina, Comanche, Coppell, Daingerfield, Dallas, Denison, Desoto, Dodd City, Emory, Euless, Farmers Branch, Flower Mound, Fort Worth, Frisco, Garland, Glen Rose, Grand Prairie, Grandview, Grapevine, Greenville, Irving, Keller, Lewisville, McKinney, Murphy, North Richland Hills, Plano, Red Oak, Richardson, Rockville, Rockwall, San Angelo, Southlake, Springtown, Sulphur Springs, Waxahachie and Weatherford, Texas.

Slow Food Dallas By-Laws (July, 2007) (download PDF version)

Slow Food Dallas Leadership

Leader: Claudine Martyn

Administration Melissa Althen - Secretary	PR/Communications Brian Cummings - Chair Richard Silverston - web site
Membership Lucy Cundiff	Education
Fundraising/Event Coordination Kelly Ingram	Slow Suppers Peter Schaar

Founding and Former Leaders:
Timothy Mullner
For nearly 25 years, Timothy has worked in church ministry and educational publishing. But he’s a foodie at heart (loves wine, too), and it was he who finally shook the movers and moved the shakers to get Slow Food Dallas started. See Timothy's slow journey to Italy.

Michael Cox
Michael's grandfather and father were ranchers, dairymen and farmers in Missouri where he grew up. Committed to slow values, Michael has been involved in the food and restaurant industries – including some little spots called Routh Street Café, Star Canyon and AquaKnox – for more years than he’d like us to count.

Karen Silverston
Karen combines her twin passions, writing and food, in her support of the American Cheese Society.

Mark Monfrey
Mark works with importers, distillers and breweries that have a passion for their products. His Artisanal Beverage Company represents specialty and handcrafted beverages from around the world and craft beers from the U.S.

Milton Perry

Jennifer Uygur

How to Renew or Join Slow Food USA

All memberships for Slow Food USA are processed by the national office.

    Telephone: 718.260.8000
    Snail mail:     Slow Food USA
                        20 Jay Street, Suite 313
                        Brooklyn, New York 11201

Visit www.slowfoodusa.org Membership and Support page

The national office will notify us of your membership, but to be sure we include you in our programs as soon as possible, please also contact us directly.

    Membership/Orientation, mail to: Slow Food Dallas Secretary

How to 'Go Slow'

As a producer, cook, or consumer (co-producer) there’s a lot you can do to go slow:

Co-producers:

Start a local chapter
Become a member
Shop at a local farmers’ market
Join a CSA
Pay fair prices for food
Trace your food sources
Invite a friend over to share a meal
Visit a farm in your area
Start a kitchen garden
Learn your local food history
Request Ark foods at your favorite restaurants and grocery stores

Farmers/Producers:

Notify SFUSA if you’re growing Ark of Taste foods
Host a farm visit with Slow Food and Terra Madre delegates
Offer a restaurant a CSA share
Participate in a RAFT grow-out of endangered seeds

Cooks:

Develop a relationship with your growers/producers
Source directly from the US Ark of Taste
Host an “Invite a Farmer to Dinner” series
Create a recipe with an Ark food
Host a tasting of regional food for faculty and students at a local university