Snail of Approval RESTAURANTS and Bakeries

Sage Dilts and Nathan Hodges, proprietors of Barn Owl Bakery, grow, mill, and bake heritage and landrace grains on Lopez Island. Their organic sourdough breads and pastries are made by hand and baked in a wood-fired oven. Baked goods can be purchased at the farmstand, farmers markets, local grocery stores, and restaurants.

They go to great lengths to source rare, heritage grain varieties that thrive in the island’s unique climate. Sustainable practices like cover cropping, minimal tillage, and dryland farming reflect their commitment to healthy soil and resilient agriculture.

By bringing together partner farmers, a local stone mill, and the bakery, they’ve helped build a thriving local grain economy. Their collaborative approach strengthens the community, regenerates the land, and celebrates regional food traditions.

Contact Information:
• Sage Dilts and Nathan Hodges
• 108 Grayling Ln . Lopez Island, WA 98261
• Website: barnowlbakery.com

This mobile pizzeria is a stellar example of how commitment to sustainability and ethical sourcing can lead any food business, big or small. Founded in Bellingham by owner Tam Nguyen just over one year ago, Tam Tam Pizza started with a desire to connect the community to local ingredients through pizza.

Being committed to seasonality and local ingredients can mean some controversial choices regarding pizza—like only using fresh tomatoes when they are in season, and preserving the rest. It can mean experimenting with ingredients considered unorthodox for pizza like chicories and stone fruits. It means being very selective about who and what you work with. Tam uses locally milled flour from Cairnspring Mills, pepperoni from Norcino Salumi, vegetables from nearby regenerative farmers, and strives to keep any food scraps out of the waste stream.

Tam is also passionate about spotlighting the migrant workers who make much of our agricultural products possible, and shines a light on their work whenever he can. 

Learn more about Tam Tam Pizza …

Contact Information:
• Tam Nguyen
• Mobile Pizzeria in Bellingham - check website for hours and location
• Website: tamtampizza.com

Rachael Grace Sobczak makes all her bread the Slow way -- long fermentation, sourdough levain, and locally sourced ingredients (including flour from next door at Cairnspring Mills). She also works directly with local farmers and incorporates their produce into her seasonal breads and pastries.

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

Courtney Bourasaw and her team at The Skagit Table offer ready-to-eat meals, catering, cooking classes, and special events in historic downtown Mount Vernon. Every dish is made by hand using healthy, locally sourced ingredients and guided by the seasons.

Their commitment to the environment is clear in root-to-fruit and nose-to-tail cooking practices. They source surplus and leftover produce from local farms and have even created a bottle return program.

Courtney supports her staff through fair wages, family leave, second-chance hiring, and sharing leftover food, and generously gives back to the community.

Learn more about The Skagit Table …

Contact Information:
• Courtney Bourasaw, owner
• 225 South 1st Street . Mount Vernon, WA 98273
• Website: theskagittable.com

Maize & Barley is a truly unique spot: a craft beer taproom serving seasonal tacos rooted in Caribbean flavors. Venus Forteza and Chef Anthony Kjeldsen have curated a small, intentional menu that reflects their deep commitment to sourcing from local farmers, fishers, and producers who care about the land and how food is grown, raised, and caught. Ninety-nine percent of their food is made by hand, including cheeses and their lovely handmade corn tortillas. 

With more than a decade of experience in the beer industry as a certified beer judge (BJCP) and Cicerone Beer Server, Venus leads a well-crafted beer program that features a rotating selection of local and regional brews. Let her guide you through a beer and taco pairing experience that’s as thoughtful as it is delicious – one that brings out the best in both. 

Learn more about Maize & Barley …

Contact Information:
• Venus Forteza and Chef Anthony Kjeldsen
• 525 Main Street . Edmonds, WA 98020
• Website: maizebarley.com

For Sarah Cassidy and Luke Woodward, owners of Hearth Farm and The Grange, farm-to-table is more than a concept — they are the farm and the table. Most of what’s served at The Grange is grown or raised on their own farm, with everything else thoughtfully sourced from nearby farms and local producers. The menu shifts with the seasons, often featuring heirloom and Ark of Taste varieties, and surplus harvests are pickled, fermented, smoked, or canned so Sarah can bring the best of the harvest to the table year-round.

The Grange has earned a 3-star Certified Green Restaurant award, but Sarah — “the garbage geek” — takes sustainability even further. The kitchen operates on a true zero-waste mindset: everything is composted, recycled, fed to their pigs, or added to nine worm bins. Housed in a 100-year-old grange hall, Luke and Sarah honor the building’s original spirit by welcoming community events, fundraisers, and gatherings. As Sarah says, “We’re here so people can come, sit side by side, and enjoy one another’s presence — and really good food.”

Learn more about The Grange …

Contact Info:
• Sarah Cassidy and Luke Woodward
• 15611 Main Street NE . Duvall, WA 98019
• Website: www.thegrangeduvall.com

After eight years as a sourdough pop-up, Ben and Megan Campbell opened their brick-and-mortar bakery in Seattle’s Phinney Ridge neighborhood in 2023. With the new space came an expanded menu of cookies, cakes, pastries, coffee, and breakfast and lunch sandwiches. At the heart of Ben’s Bread is a deep respect for process and place—each loaf of naturally leavened sourdough is made with locally grown grains, thoughtfully sourced and milled to preserve flavor and nutrition.

Their mission is to support local, sustainable growers and purveyors, ensuring quality ingredients, transparency, and a stronger regional economy. Ben and Megan also set a high standard for workplace culture with livable wages, benefits, and paid volunteer hours, and they give back through donations, fundraisers, and contributions to local organizations and food programs.

Learn more about Ben’s Bread …

Contact Information:
• Ben and Megan Campbell
• 216 N 70th Street, Seattle, WA 98103
• Website: bensbread.com

Altura brings together the traditions of Italian cuisine with the rich, seasonal bounty of the Pacific Northwest. Under the skilled guidance of Chef Nathan Lockwood, each thoughtfully curated tasting menu highlights ingredients sourced from local farmers, foragers, their own garden, and the sea.

Their commitment to sustainability extends well beyond the plate. Much of the restaurant’s food waste is returned to the garden as nutrient-rich compost, helping nourish future harvests while reducing their environmental impact.

Altura also gives back to the community by supporting organizations working to address food insecurity.

Contact Information:
• Chef Nathan Lockwood
• 617 Broadway E, Seattle WA, 98102
• Website: alturarestaurant.com

Chef Nathan Lockwood’s Italian cuisine reflects a deep respect for craftsmanship and the changing seasons. Each dish is made by hand and evolves throughout the year to showcase the best available ingredients, sourced primarily from local farmers, ranchers, and foragers. Special heirloom varieties are grown in the restaurant's own garden, and nearly everything - from burrata to nocino - is made in-house.

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 nutrient-rich compost.

Contact information:
• Chef Nathan Lockwood
• 622 Broadway East, Seattle, WA 98102
• Website: carrellorestaurant.com

Cafe Lolo just opened their brick-and-mortar cafe and larder in Seattle’s Capitol Hill neighborhood. Leah Engel, Alex Halmi, and Brett Bankson celebrate Pacific Northwest food culture guided by seasonality, curiosity, and a deep respect for the land. 

Nearly all of Cafe Lolo’s ingredients are sourced from local farmers, and the team mills regional heirloom grains into freshly ground flour, making all of their pasta by hand. They incorporate root-to-fruit cooking techniques in their nearly zero-waste kitchen, and demonstrate that delicious, nourishing food can also be accessible and responsible. 

Whether it’s building strong relationships with farmers, creating a supportive workplace for their team, or sharing knowledge (and even recipes!) with their guests, they are actively strengthening our local food system.

Learn more about Cafe Lolo …

Contact Information:
• Leah Engel, Alex Halmi, and Brett Bankson
• 806 E Roy Street, Seattle, WA 98102
• Website: eatcafelolo.com

One World Restaurant, located in the center of the Seattle Culinary Academy, offers delicious midday meals featuring seasonal, ethically sourced ingredients from local farms.

Under the direction of Executive Chef Instructor Kären Jurgensen, SCA became the nation’s first cooking school to implement a sustainable food systems course and integrate social justice initiatives throughout its curriculum. Students learn firsthand how Slow Food values shape every aspect of the kitchen: sourcing ingredients from local producers, preserving traditional culinary techniques, reducing waste through whole animal and whole plant cooking, thoughtful recycling practices.

By dining at One World and the Academy’s other food shops, you’re not only enjoying exceptional food, but also supporting student education, local farmers and food producers, and the next generation of chefs committed to building a more sustainable and equitable food system.

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

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
• Website: dianesmarketkitchen.com

Corbeau is a Franco-Tacoman eatery and a model of thoughtfulness. Chef Trevor Hamilton not only cares about the seasonality and provenance of his ingredients, but about all of his business practices.

Corbeau’s values are expressed in the details — like using vintage, thrifted flatware instead of buying new, matching plates, avoiding single-use plastic in the kitchen, and maintaining a low pay differential between owners and staff members. 

The menu rotates every six weeks to reflect our region’s micro seasons. They have strong relationships with local farmers and when they have to source out of state, they do so deliberately. They serve French and Californian wines because of their dry farming and water conservation practices. 

Corbeau is unapologetic about supporting important community issues that matter most to them. From immigration and labor to transparency about the reality of owning a small restaurant business, they use their social media platforms for social good. 

Contact Information:
• Chef Trevor Hamilton
• 3819 N 26th St . Tacoma, WA 98407
• Website: corbeautacoma.com

Located in the heart of downtown Olympia, Sofie’s Scoops is a small-batch-from-scratch gelateria serving delicious gelato that supports our local food system.

Sofie Landis and Chris Proctor source the majority of their ingredients directly from local farms and producers, prioritizing sustainability over profits. By working closely with these partners, the menu showcases the amazing quality and diversity of our region’s produce.

As part of their traditional culinary method, Chris processes fresh, raw milk using a lower pasteurization technique. Though more labor intensive, this practice is crucial for preserving both the flavor and nutritional value of their gelato, including the good bacteria.

They are deeply engaged in the community and contribute to local events, support various organizations, and partner with EIJ businesses.

Contact Information:
• Sofie Landis and Chris Proctor
• 222 Capitol Way N, Ste 116 . Olympia, WA 98501
• Website: sofiesscoops.com

Shona’s Cafe is a British pastry shop inspired by Shona Smith’s childhood in her family’s cafes in Northern Ireland. Growing up eating hand pies and traditional British pastries, she set out to bring those flavors to the Pacific Northwest with an as-local-as-possible twist.

Many components on the menu are made from scratch, including pastries, sausage, filings, and sourdough bread. During the high season, she sources 80% of her ingredients from local farms, creameries, and small producers, many of whom Shona knows personally. She believes strong relationships with farmers are just as important as great food.

Shona's Cafe is a powerful presence in the community and is involved with local events and organizations, and is designated as a safe space for LGBTQ+ people.

Contact Information:
• Chef Shona Smith
• 570 North Market Blvd . Chehalis, WA 98532
• Website: shonascafe.com

The Wandering Goose at the historic Tokeland Hotel serves Southern-inspired food reminiscent of owner Chef Heather Earnhardt’s North Carolina upbringing and centers around hyperlocal ingredients. The hotel’s working farm provides heirloom produce and edible flowers year-round.

Earnhardt, along with her husband and business partner, Zac Young, and sous chef Ryan Monks, work with as many local producers as possible, including vegetable farms, creameries, ranches, shellfish farms, breweries, and wineries. Every ingredient is chosen with intention — if it’s not in season, it’s not on the menu.

That same thoughtful approach extends to their robust waste program. Food scraps are transformed into stocks, fed to the farm’s pigs, or composted. They also prepare a family meal for staff each shift and provide rent-free housing for their seven full-time employees.

Contact Information:
• Chef Heather Earnhardt and Zac Young, owners
• 2964 Kindred Avenue . Tokeland, WA 98590
• Website: tokelandhotel.com

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

Chef Elise Landry and Adam Wagner meld 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. They earned the first Snail in the Olympia area for their comprehensive commitment to Slow Food values. 

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

Contact Information:
• Chef Elise Landry and Adam Wagner
• 111 Columbia Street NW . Olympia, WA 98501
• Website: chicoryrestaurant.com