Café

Slow Food’s Café project was born Spring of 2011 and followed in the footsteps of the Family Dinner Nights by serving affordable food on campus. Our staff is divided into two groups, suppliers and cooks. Our suppliers have a broad network of local farmers and producers from whom they source ingredients. Our cooks work to transform those ingredients into delicious and beautiful weekly meals.


How to Attend

When: Every Wednesday from 11:30-1:30pm
Where: The Crossing, 1127 University Avenue*
What: We serve a main, two sides, a dessert, Just Coffee, and NessAlla Kombucha à la carte style. The menu changes each week and based on seasonality and locality. You can find our weekly menus on our Facebook page. We have a weekly vegetarian option and each week  although we are not a certified gluten free kitchen.
Cost: The cost of the ‘works’ varies between $5 and $8 each week based purely on the cost of ingredients. Individual items are priced separately. $0 for a pay it forward meal.

Pay it Forward: Free meal(s) at Cafe or FDN with no further questions. We do not want our prices to prevent you from being a part of our Slow Food community. If our prices are prohibitive, please use our Pay It Forward program. Customers make donations so that we can provide a meal to anyone free of charge.
How to Use: Simply ask one of our cashiers to use Pay It Forward and they will provide the normal menu options absolutely free of charge with no further questions asked. You can also purchase a free pay it forward meal here, and simply tell the cashier that you purchased a meal online

More on Pay it Forward: We encourage anyone to take advantage of a free meal whenever money feels tight. Many customers donate a meal or two each week and many customers utilize those free meals. With this program, one can pay right into the community and directly support a neighbor. This program is both sustained and used by the customers so no money is lost or gained by Slow Food. Food insecurity is experienced very differently across every community, for many it is a time between paychecks while for others it is persistent problem. We at Slow Food work to combat this problem with programs like Pay-It-Forward and other initiatives.

Cafe Interns

Zoë Snyder, Director

Cooks

Olivia Tierney, Head Chef   |   Max Vichr, Head Chef

 Ali Badger   |   Ellie Hoffman   |   Savannah Williams

Suppliers

Vilde King, Head Supplier

 Monica Starck   |   Amy Shircel   |   Jessica Matson


*The Crossing has been a generous host for our events since we began. Slow Food UW is not affiliated with the crossing, any religion or any religious organization.