Good. Clean. Fair.

The latest from Slow Food Seattle...
In this issue...
Slow Food Seattle Books
Ark of Taste Nominee
Winter Recipes
Join Slow Food - $25 Membership
The Economics of Happiness
A winter update from Slow Food Seattle
December 2010

With the holidays coming up and all the ensuing craziness of parties, gift-making and shopping, meals to be planned and shared, planes to catch, nog to be made - we wanted to get out some ideas for the season in the form of recipes, edible gifts, membership news, and some great events around the corner. Wishing you and yours the warmth and happiness of the season!

Slow Food Seattle logo

Thanks! Grazie! Merci!
For all that the following people and organizations have contributed to SFS over the past season - a huge thank you for their time, energy, expertise, in-kind donations & more:

Eric Boutin
Jeremy Brown
Chefs Collaborative
Hsiao-Ching Chou
Tiana Colovos
Langdon Cook
Edible Seattle

Elsom Cellars
Eva Restaurant
Kathleen Flinn
Gourmondo Catering
Philip Lee
Orca K-8 School Garden
Amy Pennington
Pike Place Market
Quillisascut Farm School
Readers to Eaters
Kim Ricketts
Book Events
Jon Rowley
Roy Street Coffee and Tea
Becky Selengut
SFS Restaurant Program members
Snoqualmie Vineyards
Trout Unlimited
The Vineyard Table
Anthony Warner
Washington State Wine Commission

...and a special thanks to all who have volunteered with us this year!
Amazon aStore logo
Do your holiday shoping online at the Slow Food Seattle store on & a (small) % comes back to our non-profit to benefit our annual programs and Quillisascut farm school scholarships.

 Slow Food Seattle Books
First meeting is Thursday, January 13, 2011

Join us as we launch Slow Food Seattle Books, a book club for anyone interested in discussing books that help us think about good, clean and fair food issues.

We'll start by reading Food Rules, a short, but important book by journalist and food writer, Michael Pollan. With provocative advice like #6 Avoid food products that contain more than five ingredients, or #39 Eat all the junk food you want as long as you cook it yourself, Slow Food Seattle BooksPollan reduces wide-ranging findings from the fields of science and nutrition to a set of simple rules that can help guide your daily food decisions. In case you want to catch him in person, Pollan will be in Seattle speaking at Benaroya Hall as part of the Northwest Associated Arts lecture series, two days after our book club meeting.

Thursday, Jan. 13 - 6:00pm - 7:30pm

Roy Street Coffee and Tea
700 Broadway East.
Free parking is available in the lot below.

Bring your copy of the book marked with the three rules you'd love to discuss, as well as titles of other books to consider for future meetings.  RSVP to Find us on Facebook

Have suggestions for future books or want to talk about food rules? Check out our Discussion Board on Facebook.

Need a holiday gift?
Limited Albacore Tuna available...

Albacore packed in 12oz. jars before being sealed and processed

Slow Food Seattle has some gorgeous canned Northwest Wild Pacific Albacore that were extras from our canning event with Jeremy Brown. Available in 12oz jars, the tuna is packed in extra-virgin olive oil and a bit of of carrot (which adds amazing sweetness).

There are 6 flats (all sealed) and 20 jars (that failed to seal in the processor, but will remain fine and ready to eat stored in the refrigerator).

Price/flat: $60
Price/jar: $4

Contact us to arrange for pick-up in Seattle.

The Sugar Hubbard Squash
Slow Food Seattle's latest Ark of Taste nomination - a sweet heirloom with a unique Puget Sound heritage
Sugar Hubbard squash
Sugar Hubbard squash
Slow Food's Ark of Taste aims to rediscover, describe and publicize forgotten flavors around the world. Through the Ark of Taste program, Slow Food USA has a catalog of over 200 delicious foods in danger of extinction. Since 1996, more than 800 products from over 50 countries have been added to the international Ark of Taste. By promoting and eating Ark products we help ensure that they remain in production and on our plates. The mission of the Slow Food Ark of Taste is to preserve traditional tastes and to celebrate them, by introducing them to the Slow Food membership and then to the world. All of the foods on the Ark of Taste are heritage products that have real economic viability and commercial potential for the communities that grow, produce or harvest them.

Since it's inception, Slow Food Seattle has successfully boarded four regional food products onto the Slow Food Ark of Taste including Olympia Oyster, Marbled Chinook Salmon, Geoduck, and Makah Ozette Potato (our only Presidium product). Slow Food Seattle's latest Ark of Taste nomination is the Sugar Hubbard, a sweet heirloom winter squash with a unique Puget Sound heritage. Former Slow Food Seattle Co-Chair, and Puget Sound Food Network Project Manager, Lucy Norris, recently wrote about this important heirloom in the winter 2010 issue of Edible Seattle.

Sherman's Pioneer Farm Produce in central Whidbey Island grows the only commercial crop of Sugar Hubbard in the country. It is the result of combining traditional blue Hubbard and Sweetmeat squash, inheriting the best flavor and texture characteristics of both. The Sugar Hubbard is a nutrient dense, starchy squash (with a high glycemic index), but also very high in vitamin A, exceeding USDA requirements for Beta Carotene. Most winter squash varieties are interchangeable in recipes, and the Sugar Hubbard is nutty-sweet and the colored deep orange like a marigold. Try it in a favorite recipe that calls for winter squash, and you'll be impressed.

The Sugar Hubbard has an excellent flavor, and it's uniquely local to Puget Sound, with a strong family heritage. It has every asset required for boarding onto Slow Food's Ark of Taste. Slow Food Seattle's interest in boarding this product on the Ark of Taste will send a signal to conscientious consumers and help boost market demand in our area. Voting with your fork helps food producers like the Sherman's remain profitable in the business of farming in our region. Only the best tasting endangered foods make it onto the Ark, and we think the Sugar Hubbard is a great fit.

Find the Squash
Peeled squash cubes are available at all Whole Foods locations in Oregon and Washington as long as the supply holds out. Liz and Dale continue to look for additional retailers for their squash. Sherman's Pioneer Farm Produce is located at 46 South Ebey Road, Coupeville, WA. Contact Liz or Dale Sherman at 360.678.4675.

Looking for recipes?
Spice Loaf - by Jill Lightner, Editor, Edible Seattle
Chili Stew - by Lucy Norris, adapted from an original recipe by Liz Sherman

Excerpts with permission from Edible Seattle. Read the full article in the magazine or download a PDF.

Lucy Norris is Project Manager for Puget Sound Food Network, a project of the Northwest Agriculture Business Center, former co-chair of Slow Food Seattle, and author of Pickled: Preserving a World of Tastes and Traditions.
Slow Food Seattle Reader Recipes
Recipes from the Slow Food Community

Thanks to all who sent in their favorite fall/winter recipes - keep them coming! Below are two that sounded tasty:

Redbor Kale & Pomegranate Salad
Submitted by Ryan Miller, Slow Food member.
Ryan lives on the edge of Capitol Hill and the Central District. He also leads a community kitchen on the third Thursday of every month at the Pike Market Senior Center.

Grass-finished lamb shoulder confit, creamy parsnips, & preserved huckleberries
Submitted by Slow Food member Roy Breiman, Culinary Director and Chef Mark Bodinet of Cedarbrook Lodge

More of the submitted recipes are posted here. Check back for more soon.

If you have a seasonal recipe you would like to share in our next newsletter and on our Recipes page, please email it with your name, the neighborhood you live in and how long you have been a Slow Food member to

Slow Food Membership for $25
Looking for an innovative holiday gift? Membership special extended.

Join the movement to make food good, clean and fair! Add your voice to our powerful network of changemakers demanding a just and healthy food system. Your donation of only $25 or more makes you a member of Slow Food USA. Join the movement today!

SFSMemberLinkImgCONNECT: Become a part of our active online community. Meet people who care about slow food in your local community.

ENGAGE: Help shape the direction of the slow food movement. Receive invitations to attend local, national and international events and enjoy discounts where available. Learn about opportunities to volunteer on local & national projects.

Access information about important national and international food issues and quick updates with the latest food news. Access exclusive online and offline content, including opportunities to communicate with leaders in the food movement.
New documentary film finds local solutions to global problems
Special Seattle screening, The Economics of Happiness, 1/11

EOH Banner
Please join Slow Food Seattle at Town Hall on the evening of Tuesday, January 11, 2011, for a special Seattle screening of The Economics of Happiness, a new documentary film by the Int'l Society for Ecology & Culture (ISEC) about the worldwide movement for economic localization.
View the trailer
The film features a chorus of voices calling for systemic economic change, including Vandana Shiva, David Korten, Michael Shuman, Richard Heinberg, Rob Hopkins, Juliet Schor, Zac Goldsmith, Bill McKibben, and Samdhong Rinpoche, the Prime Minister of Tibet's government in exile.

The film will be followed by a panel discussion with special guests including the film's director Helena Norberg-Hodge, David Korten, John de Graaf, Fran Korten, and others to be announced. The discussion will focus on local initiatives related to the film.

Slow Food Seattle is an official co-sponsor of this event.

What: The Economics of Happiness with director and special guests
When: Tuesday, January 11th, 6:30pm-10pm (doors open at 6pm)
Where: Town Hall (downstairs), 1119 8th Ave, Seattle, 98101

Find us on Facebook Facebook event link

Free and open to the public, $15 suggested donation (no one turned away, donations greatly appreciated)Find us on Facebook Follow us on Twitter
About Slow Food Seattle

Slow Food is a member-supported educational organization that envisions a food system based on the principles of quality and taste, environmental sustainability, and social justice - in essence, a food system that is good, clean, and fair.

Slow Food Seattle is a volunteer-run board, members are: Ronny Bell, Grace Doyle, Madeline Dow, Patricia Eddy, Kathy Egawa, Amy Grondin, Jennifer Johnson, Beth Maxey, Lucy Norris, Melissa Peterman, Meghan Slattery, Andrew Stout, and Gerry Warren.

Have an idea or other thoughts to pass along? Contact us at or connect with us at any of the below:

Find us on Facebook  Follow us on Twitter  View our profile on LinkedIn

Want to join Slow Food? Learn more at the Slow Food USA site.