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Slow Food Dallas members who grow, produce, market, prepare or serve wholesome food share what they are doing.  Visit them, support them...
Chris Allen owns Christopher Allen + Associates and is managing partner of The Woodson Place. He specializes in development projects that integrate ecology and commerce.

Tonia Ashworth-Kuesel believes cheese is the original slow food and wants to share her love of goat cheese with others. Her passion for creating handmade goat cheeses led her to start Chateau de Fromage.

Ed Bamberger, executive director of Single Gourmet DFW organizes dining and culinary events for single professionals, 30s - 60s: fine dining, wine tastings, cooking classes, cocktail parties and special events.

Laurie Barenblat is a Healthy Lifestyle Coach. She inspires and motivates her clients to reach their goals and potential so that they can Release Their Weight! once and for all.

Ginnie Siena Bivona, president of Atriad Press LLC, has written two cookbooks, Top Texas Chefs Favorite Recipes, and Dirty Dining, A Cookbook & More for Lovers, and a novel, Ida Mae Tutweiler and the Traveling Tea Party, under contract in Hollywood. Ginnie's writing revolves around her fascination with food and cooking.

David Brawley, Chef Instructor, Le Cordon Bleu Institute of Culinary Arts, Dallas Texas

Douglas Brown says a freshly prepared, great tasting meal stimulates the mind, energizes the body and inspires the soul. Find Doug at Food Beyond the Box, Amuse and the Cliff Cafe at Oak Cliff's Belmont Hotel.

Judie Byrd's passion is teaching people to cook at her full-service Culinary School of Fort Worth, 6100 Camp Bowie Blvd (above La Madeleine), Fort Worth, 76116, 817.737.8427, and international venues. An author, she's also food editor of Fort Worth Magazine.

Rhonda Cain's Foodie Travel tours enable guests to experience cultures through food and drink, rub elbows with local chefs and winemakers, and learn the rich traditions of the countries they visit.

Alfonso Cevola is the Italian Wine Director for Glazer's, a wine importing and distributing company.  A Society of Wine Educators Certified Wine Specialist, he leads the charge for Italian Slow Wine in Texas.  A frequent traveler to Italy for Wine and Slow Food events, Alfonso promotes the finer, artisanally produced wines from all over Italy.

Phil Civello makes hand-made pasta, fresh tomato sauces, and lean flavorful sausage the slow way at Civello's Raviolismo - and you can serve it fast. 1318 N. Peak St., Dallas, TX 75204. Call for details 9-3 pm, M - F 214.827.2989.

Diego Comparin was born eating gelato, and grew up helping his father make gelato for his gelateria in a little town near Venice, Italy. Now he continues his family’s tradition with Paciugo, creating new flavors every day, for all palates to enjoy.

Les Constable grows grapes and makes wine at  Brushy Creek Vineyards, in Alvord, Texas -- about 50 miles northwest of Fort Worth, between Decatur and Bowie. He is experimenting with 36 different vines. 940.427.4718 or 940.427.4747

Michael Cox is General Manager of Dallas' Central Market, a destination fresh market for anyone with a passion for food.  Michael first learned about food from his father and grandfather who were ranchers, dairymen, and farmers in Missouri, where he grew up.  He will help you find any food and entertain any size group. Call or stop by: 5750 E. Lovers Lane, Dallas, 214.234.7000.
 
Joseph Crowell's private chef services promote eating responsibly and sustainably, one kitchen at a time. His passion for presenting exciting, well-composed plates reflects locales Joey has frequented: the Bay area, Pacific Northwest, Italy and Mexico.  Food by Design,  214.663.9605.

Brian Cummings is public relations consultant and amateur cook. He’s written two cookbooks (www.lulu.com/briancummings) and his recipes form the foundation for Atmos Energy Cooks™, a recipe website at http://www.atmosenergycooks.com/.

Wayne Cummins is a manager and wine consultant at Mercy Wine Bar, where he can help you decide which of 125 wines by the glass or half-glass should fill your glass. 

Duane Dawson raises heritage turkeys (Bourbon Red, Royal Palm, Rio Grande, Black Spanish, and Blue Slate) for sale, along with chickens, pigs, and goats on his farm in Cleburne, 817.558.3697.  His Black Spanish and Blue Slate turkeys are in a breeding program to help increase these rare breeds.

Marius Donnelly is proprietor of Trinity Hall, an Irish pub and restaurant , located right off the DART train at Mockingbird Station. It's the NE Corner of Mockingbird & 75, next to the Angelika Theater, 214.887.3600.

Margaret Drake, scientist and farmer, raises Bourbon Red and Broad Breasted Bronze turkeys for sale on her farm in Glen Rose, Texas, 254.897.4974.
 
Marty & Sherril Durbin, 817.96.2036, raise European Red Deer on their Venison Valley Farm near Cleburne. Call Marty to ask about purchase and processing of locally raised venison.

Rachel Gaffney, born and raised in Ireland, makes traditional Irish shortbreads using her mother and grandmother's recipe. She sells them at Trinity Hall, Empire Baking Company, Central Market and other stores carrying Irish/British products around the US. 

Louise Gibson and daughter Lea Bishop's Cafe on the Square, 1104 South Elm Street, Carrollton, TX 75006, 972.245.1829, in historic downtown Carrollton, features local and regional foods in soups, salads, daily specials, sandwiches and desserts. Monday through Saturday from 11am to 4pm.

Ugo and Cristiana Ginatta's gelateria artigianale, Paciugo, produces small batches of traditional and modern flavors of gelato containing no cream and no added preservatives, made daily in each store according to recipes created in Turin, Italy, and the season. Custom flavors, too, 214.654.9501.

Sid and Eva Greer's "Greer Farm" is located two hours east of Dallas, south of Mt. Pleasant.  The farm offers a unique opportunity to visit a working family farm or reserve a lakeside log cabin for a farm stay experience.  They have seasonal vegetables, blackberries, blueberries, plums and plums and fantastic grass-fed beef.  Cooking classes start in May.  903.645.3232, info@greerfarm.com

Gwin Grogan Grimes  is a cookbook author, chef-instructor at the Culinary School of Fort Worth, and consultant for Chefs Line, a national telephone helpline.

Deborah Hawkins, a chef/educator at The Technical Education Center in Bedford, Texas, serves on two boards: the Hospitality Educators of Texas, and the Fort Worth Texas Chef's Association.  Deborah says it is her duty and privilege to make students aware of wholesome, quality food products, and delicious as well as nutritious methods of preparation.

Jim Henry, Texas Olive Company, grows, harvests and presses olives in Texas.  Jim heads the Texas Olive Oil Council.

Robert Hutchins raises grass fed beef and lamb, and pastured chickens and turkeys at Rehoboth Ranch, for sale at Texas Meats Supernatural (Dallas Farmers Market Shed 2, on Fridays and Saturdays only) and at the ranch.

David Ianni from Pazzo! WoodFired Pizza has been making pizza in his wood-fired ovens for years using original recipes and authentic ingredients. Visit him at www.mypazzo.com and join his Pazzo! family.

Jerry and Bonnie Itzig, at Cavallini Coffee, supply coffee, tea, and commercial equipment to some of the finest restaurants in North Texas, including 22 of the Zagat Survey's "Top Cuisine" in Dallas - Fort Worth.

At Latte Da Dairy Anne Jones raises American Dairy Goat Association (ADGA) registered Nubian (all ears) and La Mancha (no ears) dairy goats using their milk for her handmade, farmstead goat cheeses.

Mary Kimbrough's search for quality Texas food and wine experiences led her to found her company, Food Roots. Her tours and events provide access to cultural , historic, native and artisanal food and wine experiences.

Nancy & Gary Krabill operate Flavors From Afar,  Dallas’ only interactive gourmet boutique, at 6712 Snider Plaza. There, they encourage their customers to slow down and sample their olive oil, balsamic vinegar and Mediterranean tastes.

Kurt Kretsinger's restaurant, The CAPE, located across from the Quadrangle, specializes in healthy, market fresh food.

Lucian M. LaBarba, with his family at American FoodService, 972.385.5800, offers extensive lines of foods - fresh, refrigerated, and frozen, imports, and foodservice items, carrying on the heritage of providing all customers with the highest quality foodservice experience.

Every cheese is made by hand in Paula Lambert's tiny cheese factory Mozzarella Company, founded in 1982. Cow- and goat-milk cheeses are made daily, following centuries-old recipes, M-F 9am-5pm, and Saturday 9am-3pm at 2944 Elm Street, Dallas, TX 75226. Cheesemaking, and cheese and wine- or beer-pairing classes, too. 214.741.4072, 800.798.2954.
 
Sandra Lewis, a native of the Dallas area, blogs passionately about food, family, and friends.  Through Life As I See It, she offers her perspective on the simple, interwined pleasures of food and relationships.  Sandy also contributes to DallasBlog.com.

Claudine Martyn began her second career after graduating from Le Cordon Bleu in Paris. Claudine is a chef, cooking instructor, food stylist and culinary tour guide. She participated as a chef delegate in Terra Madre 2006.

Scott McGehee bakes hand-crafted artisan breads daily at Boulevard Bread Company, 1920 N. Grant Street, Little Rock, Arkansas 72207, 501.663.5951. Let Scott and wife Christine know you're coming to Little Rock.

Susan Alley Mertz and her family raise sheep and cattle in the wilds of West Texas (San Angelo). She's an avid gardener, cook and artisan baker who uses a wood fired oven and says she puts up a mean pear relish, too.

Mark Monfrey, 972.387.4531, works with importers, distillers and breweries that have passion, pride and enthusiasm about their products. His Artisanal Beverage Company represents specialty and handcrafted beverages from Belgium, Germany, Australia, Thailand, Philippines, China, Denmark, Peru, Brazil, Mexico, Italy, France, England, Scotland, Canada and craft beers from the U.S.

Nancy Nichols has been the senior food and travel editor at D Magazine since 1996. She is actively involved in culinary travel all over the globe.

Meaders and Robert Ozarow make artisanal breads at Empire Baking Company. Visit Empire in Dallas at 5450 W. Lovers Lane,  214.350.0007.  Factory located at 5614 E. University Blvd., 214.373.3838.

Harold In Italy and A Mediterranean Feast are Harold D. Partain's culinary projects. A travel entrepreneur and lecturer for over 30 years, Harold is senior partner at McCabe Travel Group and a director of ICTA – International Culinary Tourism Association.  214.771.3510

Nancy Patton milks her goats twice a day and sells her Lubbock, TX-based Haute Goat Creamery cheeses to restaurants and cheese shops. At our Texas Cheese Plate event, Nancy told us the goats have been known to enjoy Happy Hour.

Ron Payton creates Winning RecipesTM salad dressings at Winning Recipe, Inc., through competitions by Texas Chefs Association members. The winning chef and recipe are featured on the jar along with a wine pairing.

Kim Pierce is an award-winning, free-lance food journalist and cookbook author who contributes regularly to The Dallas Morning News, where she was on staff for 25 years. She's been reviewing restaurants for the newspaper for 30 years and frequently writes about food, wine, health and nutrition..

Ammini Ramachandran is a freelance food writer and author of Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy (March 2007). She writes about ancient Indian Ocean spice trade and its culinary and cultural impact on her home state, Kerala, India, at www.peppertrail.com.

Deborah's Farmstead is a small family goat dairy in the heart of Ft. Worth. Deborah Rogers produces fresh and aged goat cheeses by hand each day using traditional French farmstead techniques. Her goats graze year round on organic pastures and are fed no grain. Deborah believes that cheese, like wine, ought to be a product of the land. 
 
David Uygur pursues his passion for simple, seasonally-based food by working as a chef. He's Executive Chef of both The Tasting Room at Lola and Lola the Restaurant in Dallas and a Terra Madre 2006 delegate.

Jennifer Uygur is a member of our Slow Food leadership team. After working in advertising and teaching, she decided to follow her bliss. She’s now the lead at the Central Market Wine Department in Dallas . She and her chef husband, David, have cooked together since high school and plan their vacations from meal to meal.

Michele and David Vieira raise fresh grain fed beef at their home outside of Rockwall, Texas.  Michele is also the Account Manager for San Martino Winery and Vineyards in Rockwall.  David devotes his free time assisting Maria and Emilio Ramos, owners of San Martiño Winery and Vineyards, with their wine making and events.

Dr. Allison Wallace, Assistant Professor of American Studies, at the University of Central Arkansas Honors College has 15 years' experience keeping honeybees. Read her combination of natural history and memoir, A Keeper of Bees: Notes on Hive and Home, published by Random House (2006).

Steve and Charlotte Weller, 903.871.0214, do all the farming at Weller Farms, a CSA (community supported agriculture) farm, delivering seasonal organic produce and herbs, including many heirloom varieties, and eggs, to their customers weekly from end of April to October.

Shauna and Jeff Williams, SW Farm, 903.866.0971.  Our CSA provides a variety of naturally grown fruits/vegetables including Heirloom and Ark of Taste products.  A 1/1 cottage is available for country getaways.  Please call us or visit www.localharvest.org.

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