Join the Slow Food USA Cooks' Alliance
First Name
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Primary Chapter Affiliation (if none, please select Slow Food USA)
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AR - Ozark
AZ - Phoenix
AZ - Prescott
AZ - Southern Arizona
CA - East Bay
CA - Lake Tahoe
CA - Napa Valley
CA - Russian River
CA - Sacramento
CA - Shasta Cascade
CA - Sonoma County North
CA - South Bay
CA - Ventura County
CA - Yolo
CO - Aspen (Roaring Fork)
CO - Boulder
CO - Denver
CO - Western Slope
DC - Georgetown University
DC - Washington DC
FL - First Coast
FL - Miami
GA - Atlanta
GA - Coastal Georgia
GA - Emory University
HI - Hawaii
HI - O'ahu (Honolulu)
IL - Chicago
IL - Springfield
KY - Bluegrass Louisville
LA - Baton Rouge
LA - Dillard University
LA - North Louisiana
MA - Cape Cod
MA - Martha's Vineyard
MD - Baltimore
MI - Canton Corridor
MI - Central Upper Peninsula
MI - Detroit Central City
MI - Huron Valley
MN - Twin Cities/Minnesota
MO - Kansas City
MO - St. Louis
NC - Asheville
NH - University of New Hampshire
NJ - Northern New Jersey
NM - Santa Fe
NY - East End (Long Island)
NY - Hudson Valley
NY - Metro North
NY - New York City
NY - North Shore
OH - Case Western University
OH - Cincinnati
OH - Cleveland
OH - Columbus
OR - Corvallis
OR - Portland
PA - Philadelphia
SC - Charleston
SC - Upstate (Greenville)
Slow Food USA Chapter
TN - Tennessee Valley
TX - Austin
TX - Beaumont
TX - Dallas Fort Worth
TX - Houston
UT - Utah/Salt Lake
VA - RVA (Richmond)
VT - Vermont
WA - Greater Olympia
WA - Land And Sea (Friday Harbor)
WA - Port Susan
WA - Seattle
WA - Upper Columbia
WA - Whidbey Island
WI - Marathon County
WI - University of Wisconsin - Madison
WI - Wisconsin Southeast
WY - In The Tetons
WY - Wind River
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Website
What do you do to support good, clean and fair food for all?
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By submitting this form, I pledge to adhere to the Slow Food Cooks' Alliance commitments and accept that data useful for communication about the project will be published on the Slow Food Cooks' Alliance website. Any materials or menus bearing the Ark of Taste, Presidia, or Cooks' Alliance logos that are not provided directly by Slow Food USA must be approved in advance by Slow Food USA.