We’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!
Read MoreBen and Megan Campbell bake naturally leavened sourdough bread made entirely from locally grown grains. They’re committed to supporting sustainable growers, providing exceptional benefits for their team, and investing in the community that supports them. It just doesn’t get better — or slower — than that!
Read MoreThis mobile cheese shop is on a mission to educate, support sustainable cheesemakers, and make really good cheese accessible to everyone.
Read MoreAmy Beth and Peter Nolte support and protect our pollinators by caring for over 150 beehives across backyards, rooftops, regenerative farms, and forestry land all over King, Snohomish, and Pierce counties. Their pure, unfiltered honey is hyper-local — each jar labeled with the neighborhood where its bees live.
Read MoreCelebrate and promote sustainable seaweed harvesting and fishing practices with an array of fun and educational booths, seaweed foot soaks, and cooking demo from local author Jennifer Hahn. Salish Sea halibut & chips and a beer garden means there will be something for everyone to enjoy.
Read MoreThis mobile pizzeria is a stellar example of how commitment to sustainability and ethical sourcing can lead any food business, big or small.
Read MoreThis 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 MoreThis 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 MoreCongratulations 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 MoreJoin 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 MoreWe 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.
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