good, clean and fair food for all


GOOD

  • Believe in delicious nutrition as a right for everyday life
  • Cultivate joyful connections to community and place
  • Advocate for diversity in ecosystems and societies

CLEAN

  • Protect natural resources for future generations
  • Help people and the environment depend on each other
  • Promote food that is local, seasonal, and sustainably grown

FAIR

  • Build local cooperation and global collaboration while respecting all laws
  • Require no prerequisite or credential for participation
  • Fight for dignity of labor from field to fork

Our Chapter

Sonoma County North was founded in 1997, the first of five Slow Food chapters in Sonoma County. Slow Food envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. Our approach is based on a concept of food that is defined by three interconnected principles: good, clean, and fair.

Our Mission: We strive to create change in the food system by connecting our community with the people, traditions, plants, animals, soils, and waters that produce our food.  We work to transform food policy, production, and market forces to ensure that food is good (quality, flavorsome, and healthy food), clean (production that does not harm the environment), and fair (accessible prices for consumers and fair conditions and pay for producers).


Slow Books Read 2018-September 2021

Latest Slow Book, Babette’s Feast, Isak Dinesen

  • 32 Yolks: From My Mother’s Table to Working the Line, Eric Rupert
  • Alice, Let’s Eat, Calvin Trillan
  • Amarcord, Marcella Hazan
  • Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef, Gabrielle Hamilton
  • Buttermilk Graffiti: A Chef’s Journey to Discover America’s New Melting Pot, Edward Lee
  • Clementine in the Kitchen, Prineas Beck
  • Climbing the Mango Trees, Madhur Jaffrey
  • Coming to my Senses, Alice Waters
  • Field Days, Jonah Raskin
  • From Scratch, Tembi Locke
  • Grocery, Michael Ruhlman
  • Kitchen Confidential, Anthony Bourdain
  • Meals, Music and Muses: Recipes from my African American Kitchens, Alexander Smalis/Veronica Chambers
  • Notes from a Young Black Chef, Kwame Onwuachi
  • Omnivores Dilemma, Michael Pollan
  • Salt, Fat, Acid, Heat, Samin Nosrat
  • Save me the Plums, Ruth Reichl
  • The Apprentice: My Life in the Kitchen, Jacques Pepin
  • The Buying and Selling of Food in America, Michael Rulman
  • The Food Explorer: The True Adventures of a Globetrotting Botanist Who Transformed What America Eats, Daniel Stone
  • The Language of Baklava, Diana Abu-Jaber
  • The Last Chinese Chef, Nicole Mones
  • The Man Who Ate too Much: The Life of James Beard, John Birdsall
  • Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life, Emily Thelin
  • We Fed an Island, Jose Andres
  • What She Ate: Six Remarkable Women and the Food That Tells Their Stories, Laura Shapiro
  • Yes, Chef, Marcus Samuelsson