Fantello 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 MorePreservation Meat Collective is a small meat distribution company based in Seattle, with the mission of sourcing and bringing to market high-quality, non-GMO, antibiotic-free, humanely raised proteins from small, regenerative farms in the PNW.
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.
Read MoreJoin us at Carrello Restaurant, one of our Snail of Approval awardees, for a summer evening on the patio with garden-fresh appetizers and beverages! Meet the Slow Food Seattle team and hear about our upcoming events.
Read MoreJoin us at Hearth Farm in Duvall for a tour about all things regenerative agriculture! After the tour, we’ll be having a solstice-inspired happy hour at Hearth Farm’s other half, The Grange restaurant.
Read MoreFor Sarah Cassidy and Luke Woodward, owners of Hearth Farm and The Grange, farm-to-table is more than just a concept—they are the farm and the table!
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