Slow Food NYC's blog

Defining Local

A recent report from the Economic Research Service of the United States Department of Agriculture explores the local food movement through a comprehensive literature review. Read the report summary, here, if you’re time-crunched or follow the link to the full report.

Daphne Zepos (1959-2012)

A Slow Food NYC board member remembers his experiences with one of America's great authorities on cheese.

A Locavore’s Tips for Eating Well “Off Season”

“What do you eat in winter?” is a question I frequently get asked when people learn that I eat a mostly local foods diet in the Northeastern U.S.

The Value of Locally Produced Food

With the advent of the factory farm and the onset of globalization, buying locally produced food has been somewhat of a trade-off for the modern consumer.

Cook Out NYC

Other features of Cook Out NYC™ include: Fossil Farms burger cook-off with sustainable meat—beef, ostrich,lamb, chicken and goat—sourced from family farms;participating will be Chef Ian Kapitan of Alobar, Chef Adriano Ricco’s team from STK OUT, Mesa Coyacan, and Chef Jeremy Bearman’s staff from Rouge Tomate

In Europe, Local is the Norm

And the reality of Europe’s apparently local food system is not at all what most of us locavore’s think America’s local food system ought to look like. I didn’t see a single farmers’ market. Most of our food was bought in a grocery store or came through a restaurant’s supply chain. It was decidedly modern, distinctly unromantic, and very practical.

Improving the Economics of Organic

"...organic farms aren’t operating at the economies of scale that they need to be to make organic food affordable to most Americans. This is also why organic food is failing to act as a viable alternative to conventionally produced food..."

Blogger discovers organic farming in an NYC public school

Alberto Gonzalez visits one of our Slow Food NYC Urban Harvest schools and discovers the great work being done by Abbe Futterman and PS 364 (The Earth School).

Left Bank WINNER of SFNYC Taco Challenge

SFNYC's first annual Taco Challenge winner is Left Bank Restaurant!  Thank you Laurance and your team for a killer braised rooster taco.

Tortillas provided by Tortilleria Nixtamal led and exciting competition at Food Karma's 5 Boro PicNYC on Govenors Island.  Thank you to an awesome condiment table provided by Rick's Pick and a fierce competition by Jimmy's No. 43

'Milk Money' from the City Pages in Minneapolis

Monsanto and Kraft aren't the only big players in our food system. Read about the Dairy Termination Program or the "Whole Herd Buyout" created by Cooperatives Working Together (CWT).

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