Marlene, my business and lifeway partner, and I met Carlo Petrini in the 1990's through founding Slow Food Seattle Convivia leader Gerry Warren. He asked us to meet with him and his partner, Diane Warren, to discuss Slow Food in general and to consider working on the Makah Ozette Potato Presidium he was introducing. As operators of one of the first Indigenous American–themed restaurants in the United States, featuring Indigenous, traditional, and emerging American foodways, w

Fiddleheads for Spring Menus: Make it a Seasonal Tradition

Your signature crisp crackers for soups, salads, charcuterie boards and wine tasting

Sweet Potato Cruda ​ Serves 4​ Thin slices of raw sweet potato soaked briefly in cool water, then bathed in a bright, sweet-sour dressing of honey, fish sauce, and lime. The result is a starter that snaps lightly with clean, sweet, and deep umami—waking up your winter palate. Choose small, blemish-free tubers for this preparation; Japanese Murasaki, Hannah/Jersey types, or Garnet and Jewel all work beautifully, each bringing a different hue to the plate. Unlike true potatoes,