good, clean and fair food for all


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


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


  • 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. We believe that food is a common language and universal right, and envision a world in which all people can eat food that is good: for them, for the people who grow it, and for the planet.

Our mission is to reconnect those in our community with the people, traditions, plants, animals, fertile soils, and waters that produce our food. We work to inspire a transformation in food policy, production practices, and market forces so that they ensure equity, sustainability, and pleasure in the food we eat.

Slow Books Read 2018-June 2021

  • 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 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
  • 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