©2013 Slow Food Okanogan
PO Box 1967, Omak, Wa 98841
(509) 826-9492
postmaster@slowfoodokanogan.org
webmaster@slowfoodokanogan.org
Psst...the snail will take you home
Activities & Upcoming Events
in Our Area
Food For All
One of the programs offered to our community by the Okanogan County Community Action Council (OCCAC). Food for All takes a holistic approach to nutrition education through gardening, produce gleaning, and hands on classes. In 2012, Okanogan Community Action participated in school garden enrichment for East Omak Elementary.

The objective was to round out the educational experience of the existing school garden to include a more ecological component. A 'wild' area was constructed, in order to explore the possibilities of some basic permacultural concepts that were discovered in the book, Gaia's Garden.

Visit these links to learn more about the OCCAC and the Food For All program specifically.
Our meetings occur on the 2nd Monday of each month at 6:30 with a potluck followed by a business meeting. For more information, please contact Carey
Live dinner music was provided by local talent.
Harvest Feast 2014
Some 70 people gathered Saturday, Oct. 18th at Esther Bricques Winery just south of Oroville to mingle, talk about the season, and reacquaint new and old friends.

The combined groups of Slow Food Okanogan local chapter and Okanogan Land Trust have basic values in common: preserving agricultural land and open spaces. They have other interests they share as well: good music, good wine, and good food

Some 70 people gathered Saturday, Oct. 18th at Esther Bricques Winery just south of Oroville to mingle, talk about the season, and reacquaint new and old friends.

The combined groups of Slow Food Okanogan local chapter and Okanogan Land Trust have basic values in common: preserving agricultural land and open spaces. They have other interests they share as well: good music, good wine, and good food.
The food was prepared by Albert Roberts and an able crew of 5, hard at work from 9 in the morning until dinner was served at 6 pm.

The multi-course meal included:

Lamb roast with pear-mint gravy
Lamb ribs & lamb medallion steaks with sautéed onions
Braised potatoes
Baked squash
Vegetable soup
Beef broth vegetable soup
Braised kale & mixed greens
Green salad
Cucumber salad
Locally made whole grain bread

This was followed by a raffle and dessert of homemade pies and beet-parsnip cake