There’s Still Time for Lunch! Attend an Eat In on Labor Day

In just three days, people in all 50 states will sit down to share a meal and bend the direction of history just a little bit. Together, we are publicly rejecting the notion that our schools can’t afford to feed kids anything but the bad food that makes them sick. And the way we’re making this statement is by bringing neighbors together in the spirit of good will and for the joy of sharing good food. That is the heart of our movement.

Attend an Eat-In on Labor Day! There are now 296 taking place in cities and towns across America. Let’s reach 300 and more!

This fall, the Child Nutrition Act, which is the bill that governs the National School Lunch Program, is up for reauthorization in Congress. By passing a Child Nutrition Act that works for children, our nation can support a future where children’s health and healthy food systems are prioritized.

It’s important that you sign this petition at:

If you missed the Orca School/Slow Food Seattle Eat In on September 3, plan to attend one of these on Labor Day!

Eat-In for North King/South Snohomish Potluck

When: 6:00 p.m.

Where: Marina Beach on Admiral Way South, Edmonds, WA

Contact: Mina Williams –


Bring a dish and beverage to share, your reusable plate, cutlery and cup plus any comfort items – chair, blanket – you wish to enjoy the seaside park.

  • Come to the panoramic Marina Beach on Admiral Way South for the northend/south county Eat-In.
  • Enjoy the bounteous potluck with your neighbors as the sun sets on Puget Sound and the Olympics.
  • Plenty of parking at the park, which is just north of the off leash dog park and just south of the dry dock area and the boat moorage at the Port of Edmonds.
  • Bus service available through Community Transit servicing the Edmonds Ferry Terminal and Edmonds Station (Amtrak and Sounder). The closest stop is on Dayton with a few blocks to walk.

Slow Food Snoqualmie Valley Potluck

When: 3:00-5:00 p.m.

Where: The Grange Cafe in Duvall, WA

Contact: Alida Sullivan –

$15 per person (SF members $10) KIDS 12 AND UNDER FREE!

  • A delicious meal by local foodies & chefs with local produce/meat
  • Taste tests for kids ~ grilling demo ~ healthy lunch & snack ideas nutrition facts ~ updates on local farm-to-school programs
  • Slow Food Membership Drive to get benefits and discounts with a donation amount of your choice
  • Book-signing with Jill Richardson, author of Recipe for America ~  a vision of a sustainable food system

About Lucy

Throughout Lucy’s career, she has been successful in bringing together a variety of stakeholders from private, non-profit and government agencies to tackle complex problems within our food system. From small family farms and food business start-ups to the largest companies in the world, Lucy has helped clients understand how to leverage ever-changing trends in the marketplace and realize opportunities for product development, profitable target engagement and brand resiliency. As Mickey Rooney did when joined forces with his fellow teens to “put on a show” in the film Babe’s in Arms, Lucy and her team at Northwest Agriculture Business Center joined forces with community partners to create the Puget Sound Food Hub. It is a network of over forty independent farms and nonprofit organizations operating cooperatively to market, aggregate and distribute locally produced food to businesses and institutions. The unique model was designed to create a fair and efficient local food infrastructure, strengthen local food economy, increase access to healthy food for all, train the next generation of family farms, and reduce cost and waste. Lucy was named “2014 Western Innovator” by the Capital Press newspaper. In coordination with City of Seattle and partner agencies, she advised on the development and continuation planning of the award winning food access program called Farm to Table, to ensure sustainable growth while increasing participation. Farm to Table was nationally recognized by the Centers for Disease Control and Prevention as a “Health Champion” in 2012 and was awarded the 2014 Sustainability Leadership Award for Resource Impact from Sustainable Seattle and 2015 Unites States Conference of Mayors Childhood Obesity Prevention Award. In 2003, Lucy authored “Pickled: Preserving a World of Tastes and Traditions” (2003), a collection of stories and recipes that emerged from a three-year oral history project that she led for the New York Food Museum‘s 1st New York International Pickle Day in 2001. Her work has been featured in a variety of media outlets including The New York Times, Food Network and NPR’s Morning Edition. Summary: Program Leadership Strategic Marketing & Communications Sustainable Brand Development Partnership Development Research Planning, Analysis and Reporting Food Systems & Value Chain Coordination Writing and Editing Public Speaking Education: MA Food Studies, New York University BA Anthropology & Performance Studies, New York University For additional career details, please visit her LinkedIn profile. Volunteer Life Lucy is currently active member of several advisory boards, including: Real Food Challenge Real Foods Standards Council City of Seattle Farm to Table Program Cornell University Cost-Offset CSA Intervention Project

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