· A student driven Slow Food chapter at Sonoma State University
· Working to promote quality, locally produced food on our campus and in our community.

We are guided and sponsored by the Russian River Convivium.


· Food production is a large contributor to environmental degradation throughout the world. In fact, 25% of all GHG's emissions are the result of industrialized agriculture.
Farm workers are the most exploited labor force in the American economy.
· Our food production system is extremely fragile and is showing signs that it may collapse.
· Food is a culture-creator. It brings people together.
· Food not only nourishes: it gives us pleasure.

Click here to learn about the Manifesto on Climate Change and the Future of Food Security
Click here to learn about the Slow Food Ark of Taste


· If any of these events interest you and you would like to participate, or if you have information or news that would be appropriate for posting LET US KNOW - email: slowfoodssu@gmail.com

April 20th Earth Day Extravaganza 

On April 20th at 12:30pm we will be celebrating Earth Day by making lettuce wraps using lettuce harvested from the ETC Garden. 

After our meeting/wrap making we will be attending the 10 year Anniversary of the ETC Building at 3:30pm. It will be a fun event to attend with amazing photos from the Lexicon of Sustainability Project. 

Thank you for joining us last week; it was a fun and informational meeting. Keala brought delicious oranges from her tree in Healdsburg and while we ate, everyone received a piece of paper that had a question or fact about food on it. Each person read their fact/question aloud to the group and we discussed how food effects the environment and ways to be more sustainable when choosing which foods to eat.

There will be no meeting on March 23rd but when we return from spring break we will meet in the garden Friday April 6th!

Thank you to everyone who joined us today for this semester’s first Slow Food club luncheon. We made a lovely Vietnamese cabbage salad with purple cabbage that was harvested from the ETC garden. Here is the recipe for anyone interested in making the salad at home.

We will meet again next Friday, Feb. 24th, at 12pm at the picnic tables in the ETC garden.


  1. 1 tablespoons sugar
  2. 1 tablespoon soy sauce
  3. 1 teaspoon plus Asian fish sauce (Optional)
  4. 3 tablespoons fresh lime juice, plus lime wedges for serving
  5. 1 1/2 tablespoons distilled white vinegar (or apple cider vin.)
  6. 1 tablespoon water
  7. 1 teaspoon ginger grated
  8. 1 small garlic clove, minced
  9. 1/4 cup olive oil
  10. 2 large shallots, thinly sliced
  11. Salt
  12. 4 cups finely shredded green cabbage (from 1/2 small head)
  13. 1/4 cup coarsley chopped green onions 
  14. 1/4 cup coarsely chopped cilantro
  15. 1/4 cup coarsely chopped mint
  16. toasted sesame seeds
  17. toasted almonds

the wisdom of the snail —Slow Food’s symbol

the wisdom of the snail —Slow Food’s symbol
The snail was chosen because it moves slowly and calmly eats its way through life. The snail not only teaches us the virtue of slowness, but its small, unassuming size reminds us that even one individual, at a grassroots level can yield tremendous power.