5:15 PM17:15


“Capture the Spirit" of Terra Madre on Thursday, February 7, 2

You may remember Lis David from our previous events such as the Preserve the Harvest event back in August plus our very first cooking event which featured soup. We are fortunate to have her back.. She had an opportunity to visit Terra Madre when she was in Italy this past fall and is coming to share her experience with us through words and pictures. Lis will be serving hors d'oeuvres as she shares her story.

Cory Fakkima from West Beach Farm in Oak Harbor will also be on hand to talk about Slow Meat. Cory offers free-range chicken, beef, pork and turkeys over the course of the year to the folks on Whidbey Island.

One of the many aspects of Terra Madre is the Ark of Taste which was formed to preserve biodiversity.  We will follow the presentation with a Potluck and ask that you try to feature one of the items from the Ark of Taste in your dish.  To find the Slow Food Ark of Taste list go to https://www.slowfoodusa.org/ark-of-taste

Whidbey Island has two items on the Ark of Taste – (1) Sugar Hubbard Squash from Sherman’s Pioneer Farm in Coupeville, available for sale at most of the grocery stores in Coupeville and the South End, and (2) Rockwell Beans from Prairie Bottom and Willowood Farms in Coupeville.  These can be found at Bayleaf and Three Sisters in Coupeville when available.  Makah Ozette fingerling potatoes are a PNW Ark of Taste item and are grown in the school garden in Langley as well as Kettle Edge Farm in Coupeville.  Contact John Burks at jeburks@frontier.com if you would like some.

The event will be held at Nordic Hall in Coupeville on, February 7th from 5:15 to 7:30 pm.  Cost is $15 for members and $20 for non-members.  Contact Kathy Floyd at kathy46@whidbey.com if you would like to attend.  

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2:00 PM14:00


SAVE THE DATE: Saturday, Feb 9 from 2-5pm for the 2nd annual 2019 Whidbey Island Seed Swap!

It will take place at the Clinton Community Hall, alternating with the Coupeville Library each year hereafter. Bring along some seeds to share and look for the Slow Food booth at the event.

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4:00 PM16:00


Once again we will be having our “Member Appreciation” Party at Comforts winery on Tuesday, December 11, at 4:00 pm.  The event will be free for our members and will include a Chili Dinner with Salad and dessert not to mention a wine ticket.  Once again we will have our famous annual Raffle.

This is a MEMBERS ONLY event and is free for our members.  If members have a significant other who is not a member, they can bring them as a guest for $10.00 but no other guests will be allowed.  Comforts winery only has room for 90 people.  Since we have over 150 members, there will be a cut off when we reach the 90 total.  Be sure to reserve early if you would like to attend.   Send your RSVP to Kathy Floyd at kathy46@whidbey.com

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5:30 PM17:30


Slow Food Whidbey Island is hosting a Sausage Making Demonstration on October 4th to celebrate Oktoberfest.  The event will be held at Deer Lagoon Grange in Langley and is open to the public.

Chef George Petrich will show us how to make Brats sausages.  The demonstration will consist of grinding pork from Three Sisters in Coupeville, measuring the seasonings, mixing up the sausage, stuffing it into casings and finally cooking it up to eat.  Samples will be offered during the demo and recipes will be provided to take home. 

Chef Petrich attended Seattle Culinary Academy and worked at the fabulous Herbfarm in Woodinville followed by a job with Link Lab Artisan Meats in Seattle where he learned the sausage business.

Following the demonstration, we will have a communal gathering where everyone will contribute a unique, homemade dish to be shared.  Beer and cider will be available for purchase. So put on your aprons and start cooking to make this the best Slow Food event ever!

You can RSVP with Kathy Floyd at kathy46@whidbey.com.  Cost is $15 for members and $20.00 for non-members.

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1:00 PM13:00


Join Chef Lis David of Orchard Kitchen fame and preservation maven Arjai Allred for a demonstration of simple methods to preserve and enjoy the summer bounty year round.  Learn how to easily preserve items from your garden, CSA and Farmers Markets.  Lis and Arjai will be teaching simple methods of preservation such as freezing, oven drying and preserving in olive oil so you can use ingredients to make dishes, sauces and desserts all year long with items supporting local farmers.  The chefs will also share recipes and snacks showcasing some preserved items.  You will go home with information on how to use all their techniques.

This event will be held at "The Kitchen" at the South Whidbey Community Center.  The Living Design Foundation have renovated this facility for educational uses and real-life skill development making it the perfect spot to hold the event.

Price is $15 for members and $20.00 for non-members.  Contact Kathy Floyd at kathy46@whidbey.com to reserve your spot.



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