Slow Food is Coming!

Slow Food began in Italy with the founding of its forerunner organization, Arcigola, in 1986 to resist the opening of a McDonald’s near the Spanish Steps in Rome. In 1989, the founding manifesto of the international Slow Food movement was signed in Paris, France by delegates from 15 countries.

The Slow Food organization has expanded to include over 100,000 members with branches in over 150 countries.Over 1,300 local convivia chapters exist. 360 convivia in Italy — to which the name condotta (singular) / condotte (plural) applies — are composed of 35,000 members, along with 450 other regional chapters around the world. The organizational structure is decentralized: each convivium has a leader who is responsible for promoting local artisans, local farmers, and local flavors through regional events such as Taste Workshops, wine tastings, and farmers’ markets. (From Wikipedia, click here for more information)


Slow Food has been active in different regions in Canada for more than 10 years, with a particularly strong presence in Montreal, Ontario and British Columbia. During this time, Slow Food has become one of the most important bi-lingual food organizations in Canada. Today, more then one thousand members belong to thirty convivia which span the country from Newfoundland and Cape Breton Island to Vancouver Island and even Whitehorse in the Yukon. Slow Food membership in Canada has been stable at around 1,300 members since 2008. Toronto has the largest convivium with roughly 200 members. (From Slow Food Canada Website, click here for more information)

Slow Food Canada is having their national conference in Osoyoos, BC, April 26, 27 and 28 hosted by the Thompson Okanagan conviva.



Beary Good Bear

On the Saturday, as part of their schedule, they will be having a Market of Taste (2-5 PM) – Beary Good Stuff will be part of the Market with our delectable delights!

Look for our Bear! We look forward to seeing you there!


Dave and Barb



About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on April 19, 2013, in Market and tagged , , , . Bookmark the permalink. 1 Comment.

  1. I think slow food is a good thing, you can enjoy what you eat and it’s good and healthy …. the strawberries look tasty :o)

%d bloggers like this: