All humanely raised, ethically sourced ingredients. Fresh organic vegetables and herbs. 10 grams protein per serving. No added flavorings or preservatives. No added antibiotics, growth stimulants, or hormones. Gluten-free, soy-free, certified paleo, Whole30 approved.

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FAQ - Signing up for CMAC. FAQ - Get Ready for the Season. FAQ - Equipment and Clothing. FAQ - Training and Fitness. FAQ - Day 1 at CMAC.

A Partnership of Solid Ground and Share Our Strength. Wednesday, May 7, 2014. April 2014 Volunteer Appreciation Event. Last week, Whole Foods Market hosted an event for our lovely Cooking Matters Seattle volunteers! It was the sunniest and warmest day of the year, so thank you to all the volunteers who came out, played games, and ate with us. Thank you Cooking Matters Volunteers! Thank you Whole Foods Market for organizing this meaningful event. Quinoa Salad with Chicken, Apples, Hazelnuts, and Spinach.

Sunday, July 29, 2018. 10 Mile Ride Details Here. 25 Mile Ride Details Here. 2900 - Rider 18 and older and includes a dry fit t-shirt and box lunch. Participants must sign a waiver.

Dine Around Seattle and Seattle Restaurant Week, two biannual celebrations of Seattle-area cuisine, have unified into one premier dining promotion flying under the Seattle Restaurant Week banner . Additionally, in August 2018, we will host our second seasonal event, showcasing Pacific albacore tuna and heirloom tomatoes! Take a look at our about page. To read about all of the changes! Check out participating restaurants at.

Striving for a more sustainable food system. Creating long term value for our communities. Why? Greener Fields is revolutionary. We work with our business partners starting where they are today to help them systematically evolve into more sustainable, eco-driven.

Open 4 pm-4 am 7 days a week.

Supporting hospitals in improving the health and sustainability of the food they serve. 2011 Oregon Hospital Green Chef Challenge. Hospitals and healthcare facilities across the country are making great strides in supporting a sustainable food system and becoming models of healthy eating. Oregon Hospital Green Chef Challenge. With the success of that event, attended by hospital food service staff, dietitians, and administrators, attendees walked away inspired to cont.