Greetings Valley Snails!

Welcome to the Phoenix chapter (convivium) of Slow Food USA. We're your local contacts for the national (and international) organization. Although the name says Phoenix, we serve the entire Valley of the Sun and our membership ranges from Ahwatukee to Anthem and from Apache Junction to Avondale.

You can find out more about how we got started on our About Us page.

Many people picture a barren desert when they think of Phoenix and the Southwest. We prefer to celebrate our native foods such as mesquite, chile, prickly pear and churro lamb. We're also working to support and sustain our local agricultural producers of vegetables, citrus, peaches, beef and pork and to encourage our many, talented local restaurateurs. Many of our members are leaders in maintaining food traditions and ethnic food specialties. Most of us are everyday people who enjoy learning more about good food. We are particularly concerned about feeding our children and introducing them to our wide food community.

In the past, Phoenix convivium events have explored honey, tomatoes, lemon, mescal, chocolate, pit-roasted beef and pork, organic and fortified wines, tamales, locally-farmed vegetables and raw-milk cheeses. Our annual events range from Simple Soup Suppers to a yearly Farm Tour to the major culinary festival, West of Western. We also support the Desert Marigold School seed to table program. Check out the Calendar for more information.

We encourage you to learn more about the Slow Lifestyle and to seek out local growers, restaurants and other businesses that support our objectives (our Lifestyles page).

To become a member of Slow Food Phoenix, you join Slow Food USA and they forward your information. We also accept prospective members on our local mailing list. You can subscribe to the e-mail list by contacting us at info@slowfoodphoenix.org.

We're looking forward to enjoying a Slow meal with you soon!

David M. Johnson and Pamela Hamilton, co-leaders

David Johnson is the founder of Dryfe Sands, a Phoenix-based company specializing in promoting specialty, limited production and exclusive wines and spirits to restaurants and individuals in the Southwest USA

Pamela Hamilton is the publisher and editor of Edible Phoenix and the author of the upcoming Phoenix Food Fanatic Handbook. She is also the Governor for the Southwest region of Slow Food USA and serves on the board for Community Food Connections.