• Slow Food members: $20/person (Members: discount codes were sent out via email. If you have not received, please email membership@slowfoodeseattle.org.)


• Non-members: $40/person (Not yet a member and want to join Slow Food? One of the benefits is discounts and pre-sale or exclusive access to events like this. Learn more at Slow Food USA and indicate SFS Seattle as your primary chapter.)

The story of a feast two years in the making, from the farmer who harvested the vegetables, raised the animals, and prepared the meal.

In Growing a Farmer, Kurt Timmermeister recounted the toil and joy of wrestling an empty plot of land on Vashon Island, Washington, into a dairy farm. Now he tells the story of a feast made from only what the farm provides. But the story of the meal begins two years earlier with the birth of a calf, Alice. When she is grown, Alice will produce the cream to be churned into butter, made into sauce Bé;arnaise, and served alongside poached eggs and kale gathered the morning of the feast. Along the way we meet Leda, who trades onion seedlings for Kurt's cheese; Michiko, who forages the white chanterelles for the antipasti course; and Bill, whose large, thin-skinned tomatoes will form the basis of the tomato upside-down cake. Rich in detail, resonant in story, Growing a Feast depicts the effort behind every meal, the farm that comes before every table.