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. Our leguminous supper will be held at the Seattle Culinary Academy and led by Slow Food advocate and Chef Instructor Kären Jurgensen.

Join us Sunday, October 9th on Lummi Island for an ikura workshop with local fisherman Riley Starks. Riley will show us how to harvest, cure and smoke roe from his last run of freshly caught Lummi Island chum salmon.

Join us Saturday, October 8th on Lummi Island for an ikura workshop with local fisherman Riley Starks. Riley will show us how to harvest, cure and smoke roe from his last run of freshly caught Lummi Island chum salmon.

Join Chef Alex and his mom Sandra to learn about the diversity of corn in Latin American cuisine and participate in a cooking demo with two different kinds of arepas — corn griddle cakes traditionally from Colombia and Venezuela.

Join the Slow Food Seattle Board for a unique volunteer opportunity at CitySoil Farm, a 1.5 acre teaching farm and native tree nursery that showcases sustainable farming and accessible, local food. Afterward, we’ll meet up for happy hour snacks and conversation.

We are partnering with Pride of Bristol Bay to offer our community a unique opportunity to purchase delicious, wild and sustainably caught Alaskan sockeye salmon. A portion of the proceeds will go to Slow Food Seattle to support our local programs.

Please join us at the Center for Urban Horticulture to help plant fall vegetables! Their mission is to practice and study of urban agriculture and sustainability, and serve as an educational, community-oriented resource for people who want to learn about building productive and sustainable urban landscapes.

We are thrilled to partner with Nelly and Michael Hand of Drifters Fish and Seattle Cucina to learn two salmon preservation techniques: gravlax, a Scandinavian-style lox preserved with a sugar/salt blend, and pickled salmon.

The Winter Workshop offers an opportunity for participants to learn, share, network, improve their practices to support sustainable outdoor classroom program development.

Join us on February 9th for our Winter Scampagnata Lunch, as Bella Luna Farms and Upper Left Catering present the fourth and final installment in this year’s inspiring series of farm outings to benefit Slow Food Seattle. 

Slow Food members and friends are invited to our 2019 Annual Meeting and Potluck on Sunday, November 3rd at the Montlake Community Center. This year our featured guest speaker is local fisherman and Slow Fish leader Kevin Scribner.

Join us once again on Lummi Island for an ikura workshop with local fisherman Riley Starks. Riley will show us how to harvest, cure and smoke roe from his last run of freshly caught Lummi Island chum salmon.

Join us in Vancouver, Washington for Slow Food Cascadia Ecogastronomic Food Festival. Activities include a taste marketplace, leadership summit for those who want to be an active voice in the future of food, and a Hawaiian Pig Roast and Native Salmon Bake.

Bella Luna Farms and Chef Shane Ryan of Upper Left Catering invite you to Scampagnata, an inspiring series of outings at the farm to raise funds for Slow Food Seattle programming.

Bella Luna Farms and Chef Shane Ryan of Upper Left Catering invite you to Scampagnata, an inspiring series of outings at the farm to raise funds for Slow Food Seattle programming.

Bella Luna Farms and Chef Shane Ryan of Upper Left Catering invite you to Scampagnata, an inspiring series of outings at the farm to raise funds for Slow Food Seattle programming.

Join Slow Food members Amy and Sean on Capitol Hill for our first convivial gathering and potluck! Special guest and zero-waste ecopreneur Stephanie Lentz will lead an inspiring conversation on how reducing waste can lead to a healthier food system, cleaner planet and stronger community.

Join us at the Cherry Valley Dairy Farm and the historic Grange cafe as we celebrate a small-scale artisan producer, environmental stewardship, and the pleasure of taste in Duvall, Washington!

Join us at The Shambles for a one-of-a-kind salami making class with chef Seamus Platt and butcher Scott Johnson. They will take us through the art of making salami using forage-raised pork from Pachamama Farm.

Come and learn about the Olympia Native Oyster, and sample an array of our region’s finest oysters and accompanying oyster-friendly wines and cider.

Join us at The Shambles for a one-of-a-kind salami making class with chef Seamus Platt and butcher Scott Johnson. They will take us through the art of making salami using forage-raised pork from Pachamama Farm.

All are invited to School Learning Garden Network’s 5th Annual Garden Workshop: educators, PTA members, garden coordinators, volunteers, city managers, school staff and community members who have a true passion for gardening and educating students.

Fisherman Jeremy Brown is bringing the Alaskan tuna and Chef Lisa Dupar is providing the kitchen for our annual Tuna Canning Event! If you haven’t joined us in the past, you are in for a treat.

Na’ah Illahee Fund has invited Slow Food Seattle to join in their annual fundraising celebration and dinner featuring delicious, locally-sourced indigenous fare.

Members and friends are invited to our Annual Meeting and Potluck on Sunday, November 4th at the Montlake Community Center. Bring a potluck dish. We’ll bring local oysters from Taylor Shellfish. Lets eat!

Join Slow Food Seattle for an exciting, unique opportunity to make ikura, Japanese salmon caviar, with local fisherman, Riley Starks.

Small Plates/Big Visions Dinner is open to Slow Food Members to help shape and launch next year’s first annual eco-gastronomic food festival.

September 15th is our semi-annual membership drive. Membership is usually $60/year, but on Saturday, you can join for any amount!