Snail of Approval recipients

Chicory melds the food traditions and techniques of the American South with sustainably sourced ingredients from farms, ranches, fisheries, and wineries of the bountiful South Puget Sound region of Washington State. They earned the first Snail in the Olympia area for their enthusiastic, comprehensive commitment to Slow Food values. 

Chicory sources about 70% of their ingredients from local, sustainable sources, nurtures close relationships with producers in their region, and centers menu items around foods that grow well in their area. They prioritize fair labor practices, minimize waste, and are active and generous participants in their local community.

Contact Information:
• Chef Elise Landry and Adam Wagner
• 111 Columbia St NW . Olympia, WA 98501
• Phone: 360-878-9356
• Website: chicoryrestaurant.com

Colvin Ranch is a fifth-generation woman-run cattle ranch in Tenino, Washington, and is the first ranch to receive a Snail of Approval in Washington State. Their Red Angus, Black Angus, and cross-breed cattle are born on the ranch and raised entirely on grass and winter hay. All beef is free of antibiotics, hormones, and additives.

The Colvin family is dedicated to prairie conservation through partnerships with the USDA and Washington State. Their sustainable grazing practices contribute to biodiversity by allowing native and endangered wildlife to flourish, such as golden paintbrush, the Mazama pocket gopher, and Taylor’s checkerspot butterfly.

As part of their business practices, the ranch also invests in their local community, donating beef to the local food bank and regularly hosting ranch visits and workshops.

Contact Information:
• Jennifer Colvin
• 16816 Old Highway 99 SE . Tenino, WA 98589
• Phone: 360-339-8465
• Website: colvinranch.com

Dancing Goats and Singing Chickens Organic Farm is a 12-acre farm in Yelm, Washington that focuses on education. With a great amount of enthusiasm and passion, volunteers in their intentional community hold educational events for children at their petting zoo and hold open house educational events at the farm to share knowledge through workshops on soil fertility, greenhouse construction, solar panels, wind turbines, composting, Hugelkultur, honey bees, rain water harvesting, and more. They also welcome high school and college students to work and learn simultaneously through thier internship program.

They practice regenerative agriculture, value worker health, and offer a wide range of thoughtfully produced products, such as eggs, honey, chickens, fruits, vegetables and other goods.

“On your quest for happiness, please consider stopping by the farm to find tranquility!”

Contact Information
• Farmers Dolphin Ayub & Lizzie Lake
• 14062 Yelm Highway SE, Yelm, WA 98597
• Phone: 360-489-2830
• Website: dancinggoatsandsingingchickens.com

Folk Bread incorporates principles of low waste into every part of their operations, from how much they bake to how they source their ingredients.

Meg cultivates relationships with farmers, millers, and distributors whenever possible, ensuring not only the quality of the food being fed to the community but also the longevity of responsible food producers in our region.

Because locally produced, high-quality food costs more to produce, Folk Bread attempts to span the gap of accessibility by offering no-cost subscriptions for those that need them.

Contact Information
• Meg Chernoff, Owner & Baker
• Email: hello@folkbread.com
• Website: www.folkbread.com

Helsing Junction Farms is not only one of the oldest, most established CSA programs in the country, the owners and staff are also dedicated to regenerative agriculture and soil health and to practices such as cover cropping and rotational sheep grazing that help them grow beautiful, long-lasting, highly nutritious vegetables for their many subscribers.

Helsing also works with neighboring farms to reduce food waste and they partner with the local food bank to make farm-fresh produce available to more people in their local community.

Contact Information
• Jessica Armstrong & Angie Camp, Owners
• Location (Farm Stand): 12013 Independence Rd SW, Rochester, WA 98579
• Phone: 360-273-2033
• Email: helsingfarm@gmail.com
• Website: www.helsingjunctionfarms.com

OlyKraut has been crafting raw, organic sauerkrauts, pickles, and sipping brines in Olympia, Washington, since 2008. They believe in happy gut microbes and to do this, they use locally sourced, nutritionally powerful ingredients.

OlyKraut's products are prepared by hand, naturally fermented, and kept alive and full of healthy probiotics. Made with local produce whenever possible, the B-Corps Certified business has won a string of Good Food Awards. They prioritize fair labor practices, minimizing waste, and utilizing traditional preservation techniques.

Contact Information
Sash Sunday, Owner & Fermentationist
Phone: 360-956-1048
Email: support@olykraut.com
Website: www.olykraut.com

Sophie’s Scoops is a small-batch-from-scratch gelateria in downtown Olympia that supports our local food system.

Sophie Landis and Chris Proctor source the majority of their ingredients directly from local farms and producers. They use a traditional method, processing fresh, raw milk using a low-pasteurization technique. a crucial practice for preserving both the flavor and nutritional value of their gelato.

In addition, they maintain an almost zero-waste kitchen and deeply engage in the community by contributing to local events, supporting various organizations, and partnering with EIJ businesses.

Contact Information
• Sophie Landis & Chris Proctor, Founders & Owners
• Location: 222 Capitol Way N #116 (at the 222 Market) and
• Second location: 510 State Ave NE #105A (at the Westman Mill Apartments)
• Website: www.sofiesscoops.com

The Wandering Goose, part of the historic Tokeland Hotel on the Washington coast, features Southern-inspired food reminiscent of owner Heather Earnhardt’s North Carolina upbringing and centers hyperlocal ingredients. The hotel’s working farm, Little Goose Farms, provides the restaurant with heirloom produce and edible flowers year-round.

Earnhardt and her husband and business partner, Zac Young, and sous chef, Ryan Monks, work with as many local vendors as possible, including vegetable farms, creameries, ranches, shellfish farms, breweries, wineries, and more.

The Wandering Goose has a robust waste reduction program and provides staff with a family meal every shift. They currently house seven full-time employees, rent-free. This team puts an immense amount of thought into every purchase and every dish. 

Contact Information
• Heather Earnhardt, Owner / Chef
• Location: 2964 Kindred Avenue, Tokeland, WA 98590
• Phone: (360) 267-7006
• Email: info@tokelandhotel.com
• Website: www.tokelandhotel.com/thewanderinggoose