Slow Food Seattle maintains one of the six Presidia ever established in the USA. We have been working to bring this unique product to the table.
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If you have been reading our site and newsletter in the past year, you know we’ve had shrubs (aka drinking vinegars) on the mind for a while.
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We're excited to share this Concord-Lavender Shrub recipe from local author Amy Pennington, author of Fresh Pantry.
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The Makah Ozette Potato is a special potato that is part of Slow Food's Ark of Taste. And now, its seed is available again!
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Healthy eating habits and finding joy in good food and cooking start early in life!
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Today is Terra Madre Day! It's an international day set aside to celebrate local food.
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The plan is to keep reproducing this variety and increase the volume to meet the needs of all those interested in growing it.
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The Sugar Hubbard has an excellent flavor, and it's uniquely local to Puget Sound, with a strong family heritage.
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We're hoping to offer some inspirational dishes to our Slow Food Seattle community.
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The Makah Ozette potato is visually attractive with its pale yellow color, rugged knobby shapes and many deep brows.
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Slow Food Seattle, Ray's Boathouse, Washington Trollers Association and Makah Tribal Nation hosted a reception and dinner celebrating the first of the season's Washington troll caught Chinook salmon.
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