Saturday, October 17 1:00- 3:00 p.m. At the University of Washington Farm On Campus Please RSVP directly to info@slowfoodseattle.org and note UW Farm · Your name · The number of your party (adults/kids). · Contact email and phone number We will reply with instructions and parking recommendations.

The true costs of our current food system and its consequences to our health, the environment, food and farm workers and our communities will be examined, and the intricate balance of interests involved in creating a food system that is good, clean, affordable and fairly produced will be explored by Erika, organic orchardist Adolfo Alvarez, PCC nutrition educator Goldie Caughlan, farm labor activist Rosalinda Guillen, and community activist Teresa Mares, co-coordinator of the Food Justice Project. Proceeds benefit the Laurel Rubin Farm Worker Justice Project.

The Laurel Rubin Farm Worker Justice Project, co- sponsor of the event and beneficiary of the funds that are raised, is a farm worker advocacy project that supports Washington farm workers. Laurel Rubin was a devoted farm worker advocate who died while traveling to see clients in 1998. Since 1999, the Laurel Rubin Project has sponsored 27 summer internships for law students to work alongside experienced attorneys to provide legal aid services to farm workers. General admission tickets on sale now for $10.00. Wednesday, October 21 Town Hall Seattle 1119 Eighth Avenue, Seattle, WA 98101 7:00 p.m.- 9:00 p.m. Help to fill Town Hall's 1,000 seat capacity!

Class attendees will learn the basics of pickling and canning and are welcome to take home their own pickles. Proceeds from this event will go to Slow Food Seattle Youth Program 2010 scholarship fund. Cost: Slow Food members and Bastyr University students: $30; General public $50 Only students and Slow Food members using discount code "Slow09″ will be able to view and purchase at the $30 price.

Saturday, October 24 - 10:00 a.m.- 2:00 p.m. Bastyr University Nutrition Kitchen 14500 Juanita Drive NE Kenmore, WA 98028 A big thanks to Bastyr for donating their kitchen space and Full Circle Farms for their incredible produce!

Guest Chef Karen Jurgensen of the Quillisascut Farm will prepare a three course meal of seasonally available ingredients with wine pairings to bring the taste of the Farm to the dinner guests in Seattle at FareStart. Featured will be the traditional farmstead goat cheeses from the Quillisascut Farm.

A slide show and presentation on the 2009 Slow Food Youth Workshop at the Quillisascut Farm will be presented by Danny Barksdale, Adriana Rose Taylor- Stanley and Amy Grondin. $50 per person plus tax and Gratuity - tickets are soon available from Brown Paper Tickets.

The potatoes characteristics are similar to a Fingerling potato, one that measures 3-7 inches long and has earthy and nutty flavors, but a firm flesh with a creamy texture. Grown by Full Circle Farms in Carnation for The Essential Baking Company, this potato was imported directly from South America or Mexico in 1791, when Spanish explorers set up fort at Neah Bay, Washington. The Makah people, who live at Neah Bay, became stewards of the potato either by trading or finding volunteers of the plant. It has been a staple food for 200 years for the Pacific Coast Native Americans of the Makah Nation, who named it Ozette after one of their villages. Preservation Partnership between Slow Food Seattle, Makah Nation, farmers, a seed producer and chefs to preserve this heirloom potato. In 2004, it boarded onto Slow Food's Ark of Taste, a catalog of excellent foods that are in danger of extinction. In 2008, the Slow Food Presidium formed which works on projects to defend our world's heritage of agricultural biodiversity and gastronomic traditions.

How Can You Support this Heirloom? From October 15 - November 15, 2009, enjoy our Potato Bread & Potato Rolls made with the organic Makah Ozette Potato. Find them at fine grocers in the Puget Sound area and at The Essential Bakery Cafés in Seattle's Wallingford and Madison Valley neighborhoods.