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,, 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.


Gwen Crist, 801-581-0740,