Wild Tide: Pacific Harvest Feast
THIS EVENT HAS BEEN POSTPONED
Thank you to everyone who purchased tickets to Wild Tide: Pacific Harvest Feast. We’re so grateful for your support! Given the timing of the event and the recent challenges around food access, we’ve made the difficult decision to postpone our dinner and refocus our efforts on how we can best support and feed our community — which is, at its heart, what Slow Food is all about: good, clean, and fair food for all.
We’ll be refunding tickets, but we hope you’ll join us when we reconvene in early 2026 for what promises to be an educational event with what our good friend Jennifer Hahn calls a charitable holdfast.
In case you didn’t know, a holdfast (pictured below) is an anchor-like structure seaweed creates so it can grip a rock and gather food from the changing tides and currents. Feels like the perfect metaphor in these times! Come holdfast with us at the Wild Tide dinner — eat, drink, and learn about traditional foods of the Pacific Coast, and raise the tide of funds for a local food charity.
Stay tuned for updates and ways to help — we can’t do this work without you!
In gratitude and solidarity,
The Slow Food Seattle Board
Seaweed holdfast - courtesy of Jennifer Hahn
Don’t miss this special evening celebrating the bounty of our coastal comestibles! From seaweeds and clams to salmon and fir needles—this dinner is a curated collaboration between Chef Kären Jurgensen, Senior Instructor at Seattle Culinary Academy, and Jennifer Hahn, WWU Wild Food teaching professor, scientist, and author.
Join us as we explore these wild foods, and the interconnection of these species and ecosystems we love. Jennifer will act as our guide and seaweed guru for the evening, sharing parts of her new book Pacific Harvest: A Northwest Coast Foraging Guide, as well as the fascinating cultural, biological, and gastronomical aspects of our tidal table, and the interdependence of our coastal species with each other and ourselves. Find out how we’re “tide” together and enjoy a delicious meal at One World restaurant!
About Jennifer Hahn
Jennifer wears many hats — educator, scientist, writer, adventurer, naturalist, culinary explorer, and wilderness guide. She teaches sustainable wild food harvesting at Fairhaven College of Interdisciplinary Studies at Western Washington University and leads seaweed workshops for the North Cascade Institute, Salish Sea tribes, and First Nations.
During a 750-mile, two-summer solo kayak expedition from Alaska to Bellingham, she foraged sea vegetables to supplement her dry stores along the way. In the 1990s, she founded her adventure travel company, Elakah Kayak Tours, where she began teaching popular wild foraging and cooking courses. Her seaweed workshops with Salish Sea Tribes and First Nations later inspired a six-year research project on Salish Sea Seaweeds, now published in PLOS One.
Her first book, Spirited Waters: Soloing South through the Inside Passage, won the Barbara Savage Miles from Nowhere Award. Her love of foraging inspired her latest titles with Mountaineers Books, Pacific Feast and Pacific Harvest.
About Chef Kären Jurgensen
Chef Kären is the Executive Chef Instructor at Seattle Culinary Academy, where she oversees One World Dining Room. She developed the school’s sustainability curriculum and was honored with the prestigious Lifetime Learner Award by the Seattle Colleges Board of Trustees.
Each summer, Chef Kären teaches at Quillisascut Farm School, leading farm-to-table immersion courses for professional chefs, culinary students, and agricultural professionals. She is the co-author of Rethinking the Kitchen, the sustainable kitchen handbook and Chefs on the Farm cookbook.
Under her direction, the Seattle Culinary Academy became the first culinary school in the nation to implement a sustainable food systems course and integrate social justice initiatives throughout its program. The Academy was awarded the Slow Food Snail of Approval, recognizing its leadership in local and sustainable sourcing, environmental stewardship, and community engagement.
Details / Tickets
DATE: Thursday, November 6, 2025
TIME: 6:00 pm
LOCATION: Seattle Culinary Academy / One World Restaurant
1701 Broadway
Seattle, WA 98122
TICKETS:
• Slow Food Members - $75. Use promo code SFSwildtide25
• General Admission - $85