Slow Food Seattle

Slow Food Seattle Slow Food is a volunteer-led, member-driven organization that hosts educational events and advocacy campaigns. We invite you to join the Slow Food movement!

We strive to create a world where all people can eat food that is good for them, good for the people who grow it, and good for the planet. Living the slow life with food as the focus is as rewarding as it is easy, and it can be done daily by each one of us. Whether it’s participating in local Slow Food events, meeting local food producers at Seattle area farmers markets, or savoring restaurant cui

sine that features local produce, the Puget Sound region offers many wonderful and delicious opportunities to support and enjoy good, clean, and fair foods. Across the nation, and across the world, Slow Food is working hard to preserve and protect local foods and food traditions. More than 80,000 members in over 130 countries across the world have become co-producers, not consumers, because by being informed about how our food is produced and actively supporting those who produce it, we become a partner in the production process. In the US, we have almost 16,000 members across the country who are part of chapters called convivia that plan events and programs in communities such as ours here in Seattle.

We’re delighted to celebrate Jones Creek Farms as a new Snail of Approval awardee!Tucked into the Skagit Valley, Jones C...
05/31/2026

We’re delighted to celebrate Jones Creek Farms as a new Snail of Approval awardee!

Tucked into the Skagit Valley, Jones Creek Farms is a small, family-run orchard where good food begins with care; for the land, the fruit, and the people who come to gather it. Stewards Les and Lyn Price have been tending this farm since 1991, restoring its relationship with the surrounding ecosystem and cultivating a holistic approach that supports everything from healthy soil to the salmon-bearing creek that runs alongside it.

By growing locally adapted apple varieties like Gravenstein, McIntosh, and Northern Spy alongside pears, figs, peaches, and garlic, they’re able to farm in rhythm with their environment, using fewer inputs while producing deeply flavorful, nourishing fruit.

At the heart of Jones Creek Farms is the joy of connection. Their U-Pick orchard invites the community to slow down, step into the landscape, and experience the simple pleasure of harvesting fresh, tree-ripened apples. It’s an approach that not only makes fresh food more accessible but also builds lasting relationships between people and the source of their food.

Whether you’re visiting the farm or finding them at the Capitol Hill Farmers Market, Jones Creek Farms offers something special: an invitation to eat well, live well, and savor the season.

Congratulations to Les and Lyn at Jones Creek Farms on this well-deserved recognition!
Slow Food USA Sustainable Connections Eat Local First

We’re delighted to award Ferndale Farmstead with the Snail of Approval!This family-run farmstead is a seed-to-cheese clo...
05/27/2026

We’re delighted to award Ferndale Farmstead with the Snail of Approval!

This family-run farmstead is a seed-to-cheese closed loop creamery committed to producing cheese that honors old world traditions while strengthening our regional food system. The Wavrin family stewards every step of the process – growing feed, raising the cows, and crafting each artisan cheese inspired by Italian heritage styles. Daniel Wavrin serves as head cheesemaker, carrying forward generations of cheesemaking knowledge while overseeing the production of the artisan cheeses. By using small-scale processes and traditional methods, Ferndale Farmstead preserves not only flavor, but also the cultural knowledge embedded in these foods.

Ferndale Farmstead views environmental stewardship as a long term responsibility that shapes how they manage land, water, energy, and their animals. Farming practices prioritize soil health through no-till management and perennial grass systems, which protect soil structure, reduce erosion, and build resilience over time. Water conservation is also a central focus. Whey water produced during cheesemaking is reintegrated into the cows’ feed as a supplement, helping the farm supply approximately 90% percent of their cows’ nutritional needs, while all cow manure is recycled as organic fertilizer. These cheesemakers are committed to not only providing high quality artisan cheeses, but also leaving the land, community, and food system better than they found them.

Congratulations to Daniel, Nidia, and the whole team at Ferndale Farmstead on their well-deserved recognition!
Slow Food USA Eat Local First Sustainable Connections Slow Food Greater Olympia

We’re delighted to award Ferndale Farmstead with the Snail of Approval award!This family-run farmstead is a seed-to-chee...
05/27/2026

We’re delighted to award Ferndale Farmstead with the Snail of Approval award!

This family-run farmstead is a seed-to-cheese closed loop creamery committed to producing cheese that honors old world traditions while strengthening our regional food system. The Wavrin family stewards every step of the process – growing feed, raising the cows, and crafting each artisan cheese inspired by Italian heritage styles. Daniel Wavrin serves as head cheesemaker, carrying forward generations of cheesemaking knowledge while overseeing the production of the artisan cheeses. By using small-scale processes and traditional methods, Ferndale Farmstead preserves not only flavor, but also the cultural knowledge embedded in these foods. 

Ferndale Farmstead views environmental stewardship as a long term responsibility that shapes how they manage land, water, energy, and their animals. Farming practices prioritize soil health through no-till management and perennial grass systems, which protect soil structure, reduce erosion, and build resilience over time. Water conservation is also a central focus. Whey water produced during cheesemaking is reintegrated into the cows’ feed as a supplement, helping the farm supply approximately 90% percent of their cows’ nutritional needs, while all cow manure is recycled as organic fertilizer. These cheesemakers are committed to not only providing high quality artisan cheeses, but also leaving the land, community, and food system better than they found them. 

Congratulations to Daniel, Nidia, and the whole team at Ferndale Farmstead on their well-deserved recognition!

We’re delighted to celebrate Jones Creek Farms as a new Snail of Approval awardee!Tucked into the Skagit Valley, Jones C...
05/23/2026

We’re delighted to celebrate Jones Creek Farms as a new Snail of Approval awardee!

Tucked into the Skagit Valley, Jones Creek Farms is a small, family-run orchard where good food begins with care; for the land, the fruit, and the people who come to gather it. Stewards Les and Lyn Price have been tending this farm since 1991, restoring its relationship with the surrounding ecosystem and cultivating a holistic approach that supports everything from healthy soil to the salmon-bearing creek that runs alongside it.

By growing locally adapted apple varieties like Gravenstein, McIntosh, and Northern Spy alongside pears, figs, peaches, and garlic, they’re able to farm in rhythm with their environment, using fewer inputs while producing deeply flavorful, nourishing fruit.

At the heart of Jones Creek Farms is the joy of connection. Their U-Pick orchard invites the community to slow down, step into the landscape, and experience the simple pleasure of harvesting fresh, tree-ripened apples. It’s an approach that not only makes fresh food more accessible but also builds lasting relationships between people and the source of their food. 

Whether you’re visiting the farm or finding them at the Capitol Hill Farmers Market, Jones Creek Farms offers something special: an invitation to eat well, live well, and savor the season.

Congratulations to Les and Lyn at Jones Creek Farms on this well-deserved recognition! 

We are thrilled to award Greenwood Cider with a 2026 Snail of Approval!At Greenwood, cider is made the hard way — pressi...
05/16/2026

We are thrilled to award Greenwood Cider with a 2026 Snail of Approval!

At Greenwood, cider is made the hard way — pressing and producing everything themselves, foraging for lost and forgotten fruits, and reducing food waste in our community.

Co-owners Marshall Petryni and Andrew Short, along with their small but mighty team, craft cider using hands-on, traditional methods. They call themselves “cider guiders,” allowing the fruit and fermentation process to speak for itself rather than over-manipulating. Working with heirloom and cider apple varieties like Hollandberry Admirable, Harry Masters Jersey, Kingston Black, Redfield, and Brown Snouts, they’re helping revive cider culture.

Their apples are sourced from a variety of orchards, from a hyperlocal partnership with City Fruit to small homesteads and abandoned orchards on the other side of the Cascades. They work with growers whose farming and labor practices align with their values, including those practicing dry farming and adapting to the realities of climate change. By building direct relationships with growers and intentionally sourcing surplus and cosmetically imperfect fruit, they help reduce waste while creating something truly valuable.

Their commitment to sustainability continues after pressing as well. Pomace is returned to farms for animal feed, and they’ve maintained a bottle return program even though it’s labor-intensive, because reducing waste remains a priority.

Under the guidance of head cidermaker and Certified Pommelier Maia Wohlert, Greenwood’s Scrumpy recently won Double Gold in the High Tannin Dry category at this year’s Cidercraft Awards.

Congratulations to Andrew, Marshall, and the team at Greenwood Cider for this well-deserved award. Cheers!

To learn more about Greenwood Cider and all of our Snail of Approval awardees, visit slowfoodseattle.org.

We are thrilled to award Greenwood Cider with a 2026 Snail of Approval!At Greenwood, cider is made the hard way – pressi...
05/16/2026

We are thrilled to award Greenwood Cider with a 2026 Snail of Approval!

At Greenwood, cider is made the hard way – pressing and producing everything themselves, foraging for lost and forgotten fruits, and reducing food waste in our community.

Co-owners Marshall Petryni and Andrew Short, with help from their small but mighty team, craft cider using hands-on, traditional methods. They call themselves “cider guiders,” allowing the fruit and fermentation process to speak for themselves rather than over-manipulating. Working with a wide range of heirloom and cider apple varieties, like Hollandberry Admirable (the nearly extinct variety that started the whole operation), Harry Masters Jersey, Kingston Black, Redfield, and Brown Snouts, they’re helping to revive cider culture.

Their apples are sourced from a variety of orchards, from a hyperlocal partnership with City Fruit to small homesteads and abandoned orchards on the other side of the Cascades. They work with growers who align with their values, including those practicing dry farming and adapting to the realities of climate change. They build direct relationships with growers, seek out farms whose labor practices align with their values, and intentionally avoid sourcing from producers with known labor disputes.

To reduce waste and their carbon footprint, they use cosmetically imperfect and surplus fruit, turning what might be discarded into something truly valuable. Pomace is returned to farms for animal feed, and they’ve created a bottle return program that remains a priority, even when it’s labor-intensive.

Their dedication to traditional cider-making is earning recognition beyond the Pacific Northwest as well — under the guidance of head cidermaker and Certified Pommelier, Maia Wohlert, Greenwood’s Scrumpy recently won Double Gold in the High Tannin Dry category at this year’s Cidercraft Awards.

They don’t have a tasting room, so to get all the "in-cider" information, you can find them at several weekly farmers markets (check their website for locations: greenwoodcider.com). Stop by, and they’ll walk you through their ciders, their sourcing, and their approach through the story behind each bottle.

Congratulations to Andrew, Marshall, Maia, and the team at Greenwood Cider for this well-deserved award. Cheers!

Slow Food USA Eat Local First Sustainable Connections Slow Food Greater Olympia
City Fruit

We’re so excited to celebrate The Skagit Table as a Snail of Approval awardee! In historic downtown Mount Vernon, Courtn...
05/15/2026

We’re so excited to celebrate The Skagit Table as a Snail of Approval awardee!

In historic downtown Mount Vernon, Courtney Bourasaw and her team are creating food with deep intention, a place where every dish reflects a commitment to community, seasonality, and care. Nearly everything is made in-house from scratch, with menus guided by what’s fresh and available locally. From thoughtfully sourced breads and pantry staples to vibrant, nourishing meals free from seed oils and highly processed ingredients, their approach to “good” food is both grounded and inspiring.

Their commitment to “clean” is just as powerful. By sourcing locally first—even when it costs more—building real relationships with farmers, and asking important questions about how food is grown and raised, The Skagit Table is helping shape a more transparent and sustainable food system. Their use of freshly milled local grains, whole-animal and whole-plant cooking, and waste reduction efforts (including gleaning and sharing surplus food) points to a deep respect for both land and resources.

And at the core of their work is a strong sense of fairness. The restaurant uplifts farmers by paying fair prices, supports their team through living wages, mentorship, and meaningful workplace benefits, and opens doors through second-chance hiring. Their commitment to people extends beyond their kitchen through classes, collaboration, and community partnerships that strengthen the entire regional food network.

Whether you’re gathering for a seasonal meal, taking part in a cooking class, or simply stopping in, they will offer something special: Food that brings people together and reflects a better way forward.

Congratulations to Courtney and the team at The Skagit Table on this well-deserved recognition!

We’re delighted to introduce you to Fantello Farmstead Creamery, another of our incredible Snail of Approval awardees.Fa...
05/11/2026

We’re delighted to introduce you to Fantello Farmstead Creamery, another of our incredible Snail of Approval awardees.

Fantello is a small dairy on the Enumclaw Plateau, where they craft raw milk cheeses using traditional methods that Paul Fantello and his original partner, Patricia, learned in France as they prepared to revive his grandmother’s dairy. It’s a family effort: Paul’s daughters, Angelina and Jacqueline, are deeply involved in day-to-day operations.

They keep about 40 Jersey cows and milk about 23 of them. We’re especially impressed that Fantello makes cheese exclusively from Jersey cow milk, even though its high butterfat content can make it more challenging for cheesemaking. To preserve the milk’s fat and delicate flavor, Paul and his family hand-pour milk into the vats.

Fantello received our highest marks for animal welfare and is Certified Animal Welfare Approved by A Greener World. The herd always has access to pasture and calves are given exceptional care: all calves receive the milk first and stay on the farm with their mothers during their first months of life.

The farm produces very little waste, returning whey and manure back to the land. Through regenerative grazing practices, the family has adapted their sloped rocky ground for strong summer forage, planting clovers, chicory, and drought-tolerant grasses, transforming summer grazing conditions.

Their work supports local foodways by keeping production transparent, seasonal, and deeply connected to place. They sell directly to the community through farmers markets and regional partners, helping strengthen local food systems and keeping small-scale agriculture viable.

“We believe great cheese begins with great milk, and great milk comes from healthy land, well-cared-for animals, and thoughtful stewardship. By focusing on low-impact farming, honoring traditional techniques, and avoiding excessive mechanization, we preserve the integrity of our milk and the character of our cheeses.”

Thank you to Paul and the entire Fantello family for doing such beautiful and delicious work. Congratulations on this well-deserved recognition!

Please join us in welcoming our latest awardee for the 2026 Snail of Approval: Salt Blade!Bob Blade and his team believe...
05/08/2026

Please join us in welcoming our latest awardee for the 2026 Snail of Approval: Salt Blade!

Bob Blade and his team 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.

Currently, Salt Blade sources ALL of their meat for their flagship salamis from a single farm. They are meticulous about the preservatives and processes they use for curing their products, eliminating nitrates and other additives whenever possible to create a product that is entirely traceable and downright tasty.

Though their salami technique is already, by design, very low waste, Salt Blade is committed to reducing waste even further. They constantly experiment with ways to make use of every ingredient they receive. They also look for ways to make their packaging more sustainable by collaborating with compostable packaging companies to look for an option that can last as long as their salamis.

While not bound to any particular tradition of salami making, Bob draws his inspiration from all over the world and pays homage to the ingredients and flavors by using the most ethical and organic ingredients and spices possible. The ethos of Salt Blade is centered around sustainable animal husbandry and transparent sources. In Bob’s own words, “We make it this way because we give a damn.”

Congratulations to Bob and the Salt Blade team on their well-deserved recognition!

We’re thrilled to recognize Preservation Meat Collective with a 2026 Snail of Approval award! Preservation Meat Collecti...
05/06/2026

We’re thrilled to recognize Preservation Meat Collective with a 2026 Snail of Approval award!

Preservation 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.

Transparency is incredibly important to co-owners Travis Stanley-Jones and Sean So. They take pride in the products they purvey and dedicate the time to dutifully research, visit in person, and cultivate relationships with farms that share the same commitment to animal welfare and sustainable land management practices. They can wax poetic about various heritage breeds, their distinctive fat attributes, and higher nutrient densities.

Preservation Meat Collective sets itself apart from other meat distributors because over 95% of their meat is purchased as a whole carcass and broken down per customer requests, to both respect the animals and minimize waste. To this end, much of their time is spent educating customers on unique, less sought-after cuts and marketing every last part of each animal. To further reduce waste, they donate to local charities as well as host employee cookouts and will be establishing their own fat rendering operations.

Congratulations to Travis, Sean, and the team at Preservation Meat Collective on this well-deserved recognition!

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