Ferndale Farmstead is a family-run, seed-to-cheese closed loop creamery committed to producing cheese that honors old world traditions while strengthening our regional food system. Daniel and Nidia view environmental stewardship as a long term responsibility that shapes how they manage land, water, energy, and their animals.
Read MoreJones Creek Farms is a small, family-run orchard where good food begins with care — for the land, the fruit, and the people who come to gather it. Stewards Les and Lyn Price have been tending this farm, cultivating a holistic approach that supports everything from healthy soil to the salmon-bearing creek that runs alongside it.
Read MoreAt Greenwood, cider is made the hard way–-pressing and producing everything themselves, foraging for lost and forgotten fruits, and reducing food waste in our community. Marshall Petryni and Andrew Short call themselves “cider guiders,” allowing the fruit and fermentation process to speak for themselves.
Read MoreIn historic downtown Mount Vernon, Courtney and her team are creating food with deep intention, a place where every dish reflects a commitment to community, seasonality, and care. Nearly everything is made in-house from scratch, with menus guided by what’s fresh and available locally.
Read MoreFantello Farmstead Creamery is a small, family-run dairy crafting raw milk cheeses using traditional French methods. We are especially impressed that Fantello cheeses are made exclusively from Jersey cow milk and that the animals are given exceptional care.
Read MoreBob Blade and his team at Salt Blade believe in crafting the finest salamis, and doing it with the shortest supply chain possible. From farmer, to processor, to market, Salt Blade’s line of salamis are as hyper-local as they come.
Read MoreRon and Amber have built a truly place-based cidery, brewery, winery, and sometimes meadery, deeply rooted in Skagit County’s rich agricultural community. Working exclusively with 100% native yeast fermentation, they support local farmers while creating beverages that have a distinctive sense of seasonality and place.
Read MoreThrough regenerative land stewardship, composting, and waste diversion, Jenson and their team are cultivating a truly sustainable growing system from the ground up, with passion and intention for the land and for each other. SisterLand Farms is modeling what a just and supportive workplace can look like in our food system, and it just doesn’t get any slower than that.
Read MoreAdrian makes his butter in small batches using single-source local cream and a French artisanal technique that creates a uniquely smooth texture while enhancing its flavor and aroma. Infused with local, seasonal ingredients and inspired by Adrian’s southern roots, these butters are truly unforgettable.
Read MoreCafe Lolo celebrates Pacific Northwest food culture—guided by seasonality, curiosity, and a deep respect for the land. 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.
Read MoreThis year’s awardees wowed us with their commitment to local ingredients, deep knowledge of sustainable practices, determination to slash waste, celebration of locally grown and produced goods, and the many ways they embrace and enrich their immediate communities.
Read MoreIf you’re excited about local food, biodiversity, and community leadership — and are looking for a meaningful way to contribute your time and skills — apply for an open seat on our board of directors!
Read MoreWe’re delighted to invite you back to the table on February 18th for the reconvened Wild Tide dinner bringing together Chef Kären Jurgensen and Jennifer Hahn to explore the rich interconnections of our coastal ecosystems and cultures. We’re deepening the meaning of the evening by adding a charitable holdfast: a fundraiser in support of the Seattle Indian Center.
Read MoreWe’re getting together at Maize & Barley during happy hour to launch a food drive benefiting the Edmonds Food Bank! Drop by anytime between 3-6pm to chat with us, enjoy happy hour pours and snacks from Chef Anthony Kjeldsen and Venus Forteza, and help feed our community.
Read MoreTHIS EVENT HAS BEEN POSTPONED. 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.
Read MoreJoin us for an evening of community, connection, and celebration at our Annual Meeting & Potluck! This year marks an exciting re-engagement of our chapter, and we can’t wait to gather with you to reflect on what we’ve accomplished and sit down to a shared meal.
Read MoreJoin us for an unforgettable evening celebrating Native food producers and the traditional foods of Turtle Island with Chefs Valerie Segrest, Sean Sherman, Pyet DeSpain, Rob Kinneen, and Luke Black Elk! These talented experts will be taking over One World Restaurant at the Seattle Culinary Academy for ONE NIGHT ONLY!
Read MoreSpend a beautiful day on Lummi Island and learn the art of transforming fresh salmon roe into ikura with Riley Starks. We’ll also share a potluck and hear about reef-net fishing - a centuries-old, sustainable practice that embodies Slow Food values of tradition, connection, and care for the environment.
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