The SFUW Cafe is a student run, not for profit weekly cafe held every Wednesday from 11:30-2pm at the Crossing, 1127 University Avenue. We operate at the caliber of any other food establishment while having limited hours. We strive to offer locally sourced, sustainable food on the University of Wisconsin Madison campus for very affordable and transparent prices.
The SFUW Cafe was born Spring of 2011 and stemmed from the Family Dinner Nights. We wanted to work as a collective and offer unique lunches to the Madison campus and community.
Our goal is for customers and volunteers to learn about the people and places we get our food from and to discover the positive community impact of a cafe where students prepare fresh food using ingredients from farmers in south central Wisconsin.
Since we are student run and function as a non-profit we are always looking for volunteers to help with Tuesday prep and Wednesday service. If you are interested email cafe director Claire Jones at email@example.com.
Scroll down to meet our interns!
Claire Jones, firstname.lastname@example.org
Claire Jones is a senior this year, studying Biological Aspects of Conservation. She tasted her first Slow Food UW loving back in the fall of 2011 at FDN. She then went to try the Cafe, and fell in love with volunteering there. She has been a cafe cook intern ever since and is very excited to now be the director of the Cafe. She spent the summer of 2013 farming with former Slow Foodie Brian Schneider at Fountain Prairie Farms and worked with the Boys and Girls Club Summer Slow Food Program. It has been incredibly motivating and inspiring to see students through the years work with passion and intellect to make Slow Food UW the most active student chapter in the US. Claire can’t wait for this last year to start, and hopes to bring many things to the Cafe and Slow Food UW during her last year at Madison!
Cafe Cook Interns:
Selima Dougadir, email@example.com
Selima is a transfer Philosophy major from Charlottesvile, VA. She is a self taught cook with a passion for local, sustainable ingredients.This is her second semester as a Cafe Cook intern with Slow Food UW and she works part time as a prep and line cook at The Weary Traveler Free house.
Ryan Grist, firstname.lastname@example.org
Ryan is a junior studying Community and Environmental Sociology. He started volunteering for the Slow Food Café last year and souper egg-cited to cook and learn from others as an intern this semester. He loves to make vegetable krauts, cook rich and tasty meats, and make nourishing meals for others. He also loves to farm, which is why his favorite animal is a jersey cow. He believes cooking and farming go hand-in-hand because they connect people to people and people to the wild world in which they live. He likes reading about where foods originated and studying methods of preservation and what nourished people prior to modern conveniences. His flavorite summer vegetable is a green been, while his flavorite root vegetable is a beet. If he had to choose, he would marry a cow, plow a field with a pig, roast a lamb, milk a goat, and make soup out of a chicken. Whether homestead or production scale, someday he hopes to pasture animals on a farm Joel-Salatin-Style.
Colin Terwelp, email@example.com
Colin is a Management and Entrepreneurship major entering his senior and final year here in Madison. Growing up in New Jersey, theGarden State mind you, and living in the farm-rich state of Vermont for the past 3 years, Slow Food has been the perfect outlet for his interest in farm-to-table dining. This past spring semester he studied in Dakar, Senegal and brought back with him a collection of recipes and ingredients ready to integrate into café menus. Over the summer he worked with Underground Food Collective and at Grampa’s Pizzeria, opening him to new perspective of ingredients, cooking, and food as a whole. Outside of the culinary world, he is a swimmer at heart and currently plays for the Club Water Polo team here at UW. Colin’s favorite season is easily fall, so he is so excited to be back in Madison for the start of the school year, gamedays, the soon-to-be crisp weather, and life back in the Slow Food Kitchen.
Taylor, our cafe finance director, is a senior studying political science and international studies. After dabbling in a few different organizations her first couple of years at UW, Taylor stumbled upon Slow Food-UW and the rest is history! She digs photography and really quality vegetarian restaurants.