November 23, 2015
Salt Lake City, UT — Slow Food Utah recently announced the recipients of this
year’s Snail Awards. The Snail Awards, launched in 2012, are a way the
organization recognizes those who are ardent supporters and promoters of local,
sustainably produced food. They are given to individuals and organizations
whose philosophies and practices embody the values of the Slow Food
movement — good, clean, fair food for all.
This year’s recipients were:
Farmer/producer: Pete Rasmussen, Sandhill Farms. Sandhill Farms is a
mountain garlic farm located in Eden, Utah. The farm uses traditional organic
growing methods, producing garlic and vegetables sold through a CSA program
to area residents. Sandhill Farms has been a Slow Food Utah supporter for many
years and has been the host of a very popular annual “farm mob,” where
volunteers from Slow Food, Wasatch Community Gardens and Real Food Rising
get together to harvest garlic and learn about the farm’s growing methods. Pete
is an avid promoter of sustainable growing practices, both locally and with work
he and wife Kati Greaney have done in Cuba.
Restaurant or chef: Adam Kreisel, Chaia Cucina. Adam Kreisel believes deeply
in the power of food to create memory and feeling, and to build experiences that
enhance our lives and our communities. Adam has been a contributing chef to
the Feast of Five Senses since its beginning over a decade ago, and is a staunch
supporter of Slow Food and its core philosophies.
Community leader or local business: John and Casee Francis, Amour
Spreads. Amour Spreads produces jams and marmalades made from fresh,
local ingredients and using artisanal, traditional methods. Recipients of a SFU
micro-grant in 2012, John and Casee Francis have since given back to the
community in many ways, including hosting tours and tastings at their facility, pot
luck dinners at their home, and through their “Spread Love” program of donating
to local non-profits.
The awards were presented at the 11th Annual Feast of the Five Senses, held
this year at Westminster College. Proceeds from the event fund the group’s
Micro-Grant Program, which provides funding for local food-related projects,
especially for small-scale growers and producers, community innovators, and
educators. Applications for 2016 grants will be available beginning January 1.
Previous Snail Award recipients include:
Alarik and Beth Myrin, Canyon Meadows Ranch
Dave Jones, Log Haven
Kim Angeli-Selin, Downtown Farmers Market
Rachel Hodson and David Vogel, Edible Wasatch
Jennifer Hines and Peter Schropp, Rockhill Creamery
Amber Billingsley, 3 Cups
Matt Caputo, Caputo’s Market and Deli
Steven Rosenberg of Liberty Heights Fresh
Greg Neville of Lugano Restaurant
About Slow Food Utah
Slow Food Utah is a non-profit organization dedicated to bringing everyone to the
table to celebrate the pleasures of good, clean, fair food. They are engaged in
food education such as cooking and canning classes. They link producers and
consumers, foster community, support eating local foods and support local
farmers. The website, slowfoodutah.org, provides information and resources
applicable to the Slow Food Movement, both in Utah and around the world. Slow
Food Utah is an all-volunteer run organization.
CONTACT:
Gwen Crist, 801-581-0740, SlowFood@XMission.com
www.slowfoodutah.org