This mobile pizzeria is a stellar example of how commitment to sustainability and ethical sourcing can lead any food business, big or small.

This craft beer taproom pairs a rotating selection of local and regional brews with tacos made from impeccably sourced ingredients and inspired by Caribbean flavors.

Join us for a Slow Beans Supper at the Seattle Culinary Academy as we celebrate legumes, beans, and pulses. We are thrilled to present our keynote speaker Patricia Lovejoy, co-owner of Garden Treasures Farm/Nursery, who will share her experiences growing over twenty varieties of sustainable legumes.

We are pleased to announce we have 300 pounds of Makah Ozette potatoes for sale. All proceeds and donations will help cover seed donations to local Indigenous community gardens and food sovereignty programs and support our tireless seed grower, John Hogan of Grand Teton Organics.

Cooking together allows families to communicate, connect, and create while sharing food. In this final installment of a three part series, cookbook author Heide Horeth shares her Vegetable Mandala, an engaging activity to help the entire family explore the vegetable kingdom.

Cooking with children encourages curiosity, develops motor dexterity, builds kitchen skills, and teaches math and science. In part two of this three part series, cookbook author Heide Horeth explores the important life skills children learn while cooking in the kitchen.

Children who cook, eat more vegetables and make better, life-long food choices. In the first of a three part series, cookbook author Heide Horeth explores creative ways to connect with children in the kitchen.

We are partnering with Pride of Bristol Bay, a small, fisherman-owned business, to offer our community a unique opportunity to purchase wild, sustainably-caught Alaskan sockeye salmon. By purchasing through Slow Food Seattle, a portion of the proceeds goes to our chapter to help fund local programs.

We are offering a very limited supply of organic Makah Ozette potatoes that can be replanted this year. Although the method of planting a potato and seed potato is the same, the results and risks differ slightly, and it’s important to understand those differences before placing an order.

We regret to announce our crop of Makah Ozette potato seed for the spring 2021 distribution was lost to grasshoppers. Although this second consecutive set back is trying, it’s a temporarily interruption in our mission to improve the availability of seed for Makah Ozette enthusiasts, our community and school gardens.

In response to the pandemic, Quillisascut Farm needed to pivot. The challenge became how to preserve the bounty of the farm, continue engaging with the community, and generate income in a new way. Chef Kären Jurgensen, Rick and Lora Lea Misterly implemented a creative and delicious two-step plan.

The nominating committee of the Slow Food Seattle Board of Directors has selected four candidates for board positions: Tiffany Cooper, Nicole Hagestad, Audrey Matheson and Shane Clyburn. Due to the pandemic, the Annual Meeting is cancelled, but members can vote to approve the candidates here.

We are seeking a diverse mix of talented people who can contribute to furthering our mission of good, clean, fair for for all.