Next Slow Food Seattle Books Meeting: March 10

Join us for our next Slow Food Seattle Books meeting on March 10, 2011 at Roy Street Coffee and Tea on Capitol Hill!

Four Fish: The Future of the Last Wild FoodOur March book club selection is Paul Greenberg’s Four Fish: The Future of the Last Wild Food. Greenberg describes how four fish–salmon, tuna, bass, and cod–“dominate the modern seafood market.” He takes a culinary journey around the world and examines how the wild fish industry has become increasingly industrialized over the last 30 years. He also shows how we can heal the ocean and make sustainable seafood the rule rather than the exception. This book is sure to generate great passion and discussion, so join us! This will be an active, open conversation and all are welcome – please join us even if you haven’t had a chance to finish the book! We’ll be meeting from 6-7:30 p.m. on Thursday, March 10. Roy Street Coffee and Tea is located at 700 Broadway East. Limited free parking is available in the lot below.
  • Read or listen to an interview with Greenberg on NPR here
  • Check out the Monterey Bay Aquarium Seafood Watch here and we can discuss your thoughts.
  • See Dan Barber’s funny and thoughtful presentation, “How I Fell In Love with a Fish,” here
  • Support wild salmon & the food, jobs, and economic benefits they provide by sending a letter to President Obama.

RSVP to RSVP on Facebook too!

Want to pick up a copy of Four Fish? Here’s a list of local booksellers, also available via our Amazon store.


Nominate your favorite GOOD. CLEAN. FAIR restaurant for our 2011 Program!

Seeking nominees for our 2011 Slow Food Seattle Restaurant Recognition Program

Do you have a restaurant that you’d like to nominate to participate in this year’s SFS Restaurant Recognition Program? Fill out our online nomination form or drop us a line at with the name of the restaurant you’re nominating – and if you’d like to include – your reason(s) why they should be part of the 2011 program. We’ve got a pretty good description below that outlines what we mean by Good. Clean. and Fair.

Please note that this is a list of places that are nominated by our members and it’s up to you to keep them accountable when you visit, let them know you saw them listed here, ask them good questions, frequent the spots that are endeavoring to hold true to the principles of Slow Food!

We are looking for local restaurants, producers and artisans who truly exemplify the principles of Slow Food and contribute to the quality, authenticity and sustainability of food we eat in the Seattle-area.


  • Taste: creates exemplary experiences at the table
  • Seasonal: uses fresh products of the season
  • Communal: shares time, talent and resources in the community


  • Humane: uses product that has been raised and/or harvested responsibly
  • Artisan: presents fine food created by their own or the hands of others


  • Sustainable: uses products & processes with minimal long-term effect on the environment
  • Local: pursues food sources of the Northwest
  • Awareness: recognizes and educates their guests on the source of the products used

Nominated restaurants should all be located in the Seattle-area and all show commitment to our Slow Food philosophy – after being nominated, we ask the restaurants to describe in their own words – how they strive to demonstrate the three principles of Slow Food – GOOD, CLEAN, and FAIR.