The 2015 Dietary Guidelines Advisory Committee (DGAC), consisting of nutrition and health experts convened by HHS and USDA, has reviewed current scientific and medical knowledge and prepared an historic report, the Scientific Report of the 2015 Dietary Guidelines Advisory Committee.
Have you ever been to the market and seen fruit or veggies that looked all twisted, spotted, and quirky looking? Did you turn around and go right for the produce that was perfect: like yellow bananas still in the bunch and peppers with perfect coloring?
Join Scenic Hudson and City Council Members Daniel R. Garodnick & Donovan Richards Jr. in urging Mayor de Blasio, and the City Council, to allocate funds in the City's 2015 Capital Budget to protect Hudson Valley farmland.
At Slow Food NYC, we are strongly in favor of plans that lead to affordable housing, but not at the expensive of existing community garden sites, especially when there are plenty of other alternative sites available.
It's the Slow Food NYC monthly Happy Hour! It's fun, social, and informal. But it's also your opportunity to talk to the leadership of Slow Food NYC and let us know what you think. Got a great idea for an event? Looking for ways to get involved? Want to learn more about Slow Food? Just looking to have a relaxing drink with other "Slow" minded people? The Slur is your opportunity — free and open to everyone.
Join Urban Oyster and Slow Food NYC for our Brownstone Brooklyn Tour where we'll explore the growing scene of cafes and restaurants in Cobble Hill and Carroll Gardens, specializing in local and artisanal foods. Along the way we'll sample delicious treats and learn about the neighborhood's rich history and changing character from the local business owners and residents themselves. You'll be able to see (and taste) first hand the local food movement here in Brooklyn.
Slow Food NYC works to create a food system based on the principles of high quality and taste, environmental sustainability, and social justice—in essence, a food system that is good, clean and fair. We seek to move our culture away from the destructive effects of an industrial food system and towards the cultural, social and economic benefits of a sustainable food system, regional food traditions, and the pleasures of the table.