This mobile pizzeria is a stellar example of how commitment to sustainability and ethical sourcing can lead any food business, big or small.
Read More
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.
Read More
This small-batch creamery in Bow has an eye on “whey more” than just cheese—they aim to honor tradition while supporting sustainable, regenerative farming and animal husbandry practices.
Read More
We’re pleased to announce our 2025 Board of Directors! Together with our volunteers and our new board, we’ll continue working hard to make our food system “good, clean, and fair for all.”
Read More
Congratulations to our first 2025 Snail of Approval award recipient: Garden Treasures Local Farm & Nursery! This farm is a shining example of sustainable, community-driven agriculture.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
We are seeking a diverse mix of talented people who can contribute to furthering our mission of good, clean, fair for for all.
Read More
The Makah Ozette fingerling has a nutty, earthy flavor and a firm, creamy texture. If you have limited outdoor space or are new to gardening, try growing a few seeds in a container. It’s low-risk, educational and very rewarding.
Read More
Slow Food Seattle is thrilled to partner with Nelly and Michael Hand of Drifters Fish and Seattle Cucina for another exceptional culinary experience. Join us for this unique, hands-on workshop to learn about two salmon preservation techniques: gravlax and pickled salmon.
Read More