Slow Food Sunday at Bastyr: Turkish Cuisine. We’ll have cook Pinar Ohzal with us to present Turkish cuisine.
Read MoreThis year we're returning to Ravenna Park for our 2015 summer picnic with our special feature: a selection of local artisan sausages to celebrate the Slow Meat initiative.
Read MoreSlow Food Seattle maintains one of the six Presidia ever established in the USA. We have been working to bring this unique product to the table.
Read MoreWe will host a volunteer group on April 4 at the Seattle Tilth Rainier Beach Urban Farm and Wetland.
Read MoreWe're getting ready for our 2015 members-only tuna canning event and thought it was a perfect time to look back at our 2014 event.
Read MoreHappy Lunar New Year's Eve! To celebrate the holiday this week, we're sharing a recipe from Slow Food Seattle's own chef Varin Keokitvon.
Read MoreBuying a whole animal and learning how to preserve could also help you in using every last bit sparingly. Here's what you could do with one duck:
Read MorePart of eating less meat is finding tasty and satisfying vegetarian dishes. If a dish is hearty, delicious and filling, who will miss the meat?
Read MoreGetting ready for your Super Bowl party this weekend? We're focusing on Slow Meat in the run-up to the Seahawks returning to the Super Bowl.
Read MoreThe Slow Food Seattle School Garden Project is hosting a School Garden Workshop with Seattle Public Schools and Seattle Tilth.
Read MoreIf you have been reading our site and newsletter in the past year, you know we’ve had shrubs (aka drinking vinegars) on the mind for a while.
Read MoreAnd with the holidays coming up, we at Slow Food think it's a great time to consider local authors for holiday gift-giving.
Read MoreHere is a gallery of our honey tasting with our notes from the light & floral blackberry to the rustic, "barnyard" buckwheat.
Read MoreThis weekend, see an incredible diversity of fall fruits.
Read MoreCheck out details on our upcoming mushroom event, and Slow Food Bastyr’s Portuguese food event this Sunday.
Read MoreThey're delicious as a mixer in a cocktail, but also just on their own mixed with seltzer.
Read MoreMelany showed us the impressive diversity of wild edibles in a small area at Golden Gardens Park. She's a great inspiration and source of knowledge.
Read MoreA couple notes on 'shroomy stuff — Puget Sound Mycological Society has started up its fall mushroom ID clinics on Mondays.
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