Snail of Approval recipients

Altura intricately weaves together the principles of Italian cuisine with the rich, seasonal tapestry of the Pacific Northwest. Under the skilled guidance of Chef Nathan, a thoughtfully curated tasting menu comes to life showcasing ingredients sourced from local farmers, foragers, their own garden, and the sea.

Their commitment to environmental stewardship extends beyond conventional practices, including diverting a significant portion of food waste back into their garden as nutrient-rich compost. This conscientious effort underscores their commitment to minimizing their carbon footprint.

Further magnifying their positive impact, Altura supports charitable organizations which address food insecurity.

Contact Information:
• Chef Nathan Lockwood
• 617 Broadway E, Seattle WA, 98102
• (206) 402-6749
• Website: https://alturarestaurant.com

Cairnspring Mills produces fresh, stone-milled flours made from identity-preserved, regeneratively grown grains. Milling with hand-set stones retains the bran and germ, where all the nutrients, flavor, and color live.

Founder, Kevin Morse, believes the best thing we can do here and anywhere in the world is to rebuild sustainable regional food systems to make our communities more prosperous, healthy, and resilient. Cairnspring Mills plays an integral part by sourcing locally grown grains and paying farmers a premium so they can prosper outside of the industrial food system and conserve their farmland for future generations.

Contact Information:
• Cairnspring Mills
• 11829 Water Tank Rd . Burlington, WA 98233
• (360) 812-2052
• Website: https://cairnspring.com/

Carrello’s outstanding Italian cuisine is a true celebration of culinary artistry. Each dish is crafted by hand with precision and changes often to highlight the seasons. Their commitment to sustainability is exemplary as the majority of ingredients are sourced from local and sustainable farmers, ranchers, and foragers. Some special ingredients, like heirloom varieties, are grown in the restaurant's own garden!

Dedicated to reducing their carbon footprint, Carrello's waste management program goes above and beyond recycling and eco-friendly takeout bags and boxes. Much of their food waste goes directly back into their restaurant's garden as compost.

Additionally, their generosity extends to charitable organizations that combat food insecurity, which makes a positive impact in our community.

Contact information:
• Chef Nathan Lockwood
• 622 Broadway East, Seattle, WA 98102
• (206) 257 - 5622
• Website: carrellorestaurant.com

Chicory melds the food traditions and techniques of the American South with sustainably sourced ingredients from farms, ranches, fisheries, and wineries of the bountiful South Puget Sound region of Washington State. They earned the first Snail in the Olympia area for their enthusiastic, comprehensive commitment to Slow Food values. 

Chicory sources about 70% of their ingredients from local, sustainable sources, nurtures close relationships with producers in their region, and centers menu items around foods that grow well in their area. They prioritize fair labor practices, minimize waste, and are active and generous participants in their local community.

Contact Information:
• Elise Landry
• 111 Columbia St NW . Olympia, WA 98501
• (360) 878-9356
• Website: chicoryrestaurant.com

Colvin Ranch is a fifth-generation woman-run cattle ranch in Tenino, Washington, and is the first ranch to receive a Snail of Approval in Washington State. Their Red Angus, Black Angus, and cross-breed cattle are born on the ranch and raised entirely on grass and winter hay. All beef is free of antibiotics, hormones, and additives.

The Colvin family is dedicated to prairie conservation through partnerships with the USDA and Washington State. Their sustainable grazing practices contribute to biodiversity by allowing native and endangered wildlife to flourish, such as golden paintbrush, the Mazama pocket gopher, and Taylor’s checkerspot butterfly.

As part of their business practices, the ranch also invests in their local community, donating beef to the local food bank and regularly hosting ranch visits and workshops.

Contact Information:
• Jennifer Colvin
• 16816 Old Highway 99 SE . Tenino, WA 98589
• 360-339-8465
• Website: colvinranch.com

Diane's Market Kitchen offers cooking classes in the heart of downtown Seattle. Diane LaVonne procures nearly all of her ingredients from local and sustainable sources and connects her students with those vital producers. Beyond simply teaching her students how to cook, she incorporates Slow Food values by integrating food culture, traditional cooking methods, and heritage ingredients.

Diane’s goal is to host engaging conversations about where good food comes from, how our food choices affect us and the environment, and how to create lives with greater health and well-being. She aims to change the world, one kitchen at a time.

Contact Information:
• Diane LaVonne
• 1101 Post Avenue . Seattle, WA 98101
• 206-624-6114
• Website: dianesmarketkitchen.com

One World, located in the center of the Seattle Culinary Academy, offers delicious midday meals featuring seasonal, ethically-sourced ingredients from local farms. SCA was the nation’s first cooking school to implement a sustainable food systems course and thread social justice initiatives throughout the program. Dining at One World and other food shops at SCA directly impacts student learning and helps support their local purveyors.

Contact Information:
• Executive Chef Instructor: Kären Jurgensen
• 1701 Broadway Avenue, Suite 2120 . Seattle, WA 98122
• 206-934-5424
• Website: culinary.seattlecentral.edu/restaurants/one-world

During the pandemic, Chef Alex Dorros created Siembra, a pop-up restaurant serving delicious, inspired Peruvian and Colombian fare. His goal is to build a more connected community around Latin American cuisine and culture by cooking and sharing traditional dishes throughout Seattle neighborhoods. Alex highlights local, seasonal ingredients from organic farms and food hubs. To radically reduce Siembra’s food waste and impact, he incorporates practices like providing compostable packaging and repurposing food scraps. Every 2-3 weeks, he takes extra meals to the homeless shelters which feed 30-40 people.

Follow Siembra on Instagram for all the latest updates. And if you are lucky enough to patron this pop-up, say “hi” to Alex’s mom and aunt, who work every event with him.

Contact Information:
• Chef Alex Dorros
• For current information on pop-up location: https://www.instagram.com/siembraseattle
• Website: siembraseattle.com

Rachael Grace Sobczak makes all her bread the Slow way -- long fermentation, sourdough levain, and locally sourced ingredients (including the flour from next door at Cairnspring Mills). She also works directly with local farmers and incorporates their produce into her seasonal breads and pastries like her heirloom pumpkin thumbprints. We also love that she gives her staff a shoe stipend so they can buy comfortable shoes to help with baking all day.

Rachael grew up in central Wisconsin in an old farmhouse surrounded by forests. Learning to cook and bake was an outgrowth of her wide-ranging taste for adventure, food and gardening even as a child. These interests flourished when she found home in the Skagit Valley. Like many other people, her path was abruptly changed by the Covid19 pandemic and she went back to her roots and started Water Tank Bakery, a natural extension and expansion of her vision and talents.

Contact Information:
• Rachael Sobczak
• 11777 Water Tank Road, Unit C . Burlington, WA 98233
• Website: watertankbakery.com