Farms

Raising Funds through Brussels Sprouts

Eat Brussels sprouts and raise money for Slow Food NYC. Dig Inn Seasonal Market is donating 10% of all pint sales of B-Sprouts to help fund the Organic & Sustainable Farm to Restaurant Producer Summit.

NYC’s Greenmarkets: Behind the Scenes

Since the first New York City greenmarket opened in June 1976, the Greenmarket program has grown to include over fifty locations in the five boroughs, serving 250,000 customers per week. But do people really understand the work that goes into making these markets tick?

GrowNYC Job and Internship Positions

GrowNYC has some exciting job and internship opportunities for this fall.

Photo Essay: June in the Garden in Angoulins, France

I took these photos on a cloudy day in late June, in the garden of my in-laws, on the Western coast of France. It was a great week of cooking as locally as it gets — right from the back yard!

Urban Harvest: Teachers Backyard Barbecue on the Farm

In an initiative to create a community among teachers as well as foster potential programs for further development, Slow Food NYC and North Brooklyn Farms partnered to host a Teacher’s BBQ on a recent summer night at a farm in South Williamsburg.

Food Stamps and the Farm Bill: Why Should New York City Care?

In the past, Farm Bills have provided safety nets for both farmers and eaters. Democrats and Republicans, urban and rural, recognized that food production and consumption are the two sides of America's food dime. The bills have balanced the interests of largely rural producers with those of largely urban eaters...until now.

Recipes from the Seafood Throwdown

Team Slow Food NYC was victorious at this weekend's Seafood Throwdown. These are the winning recipes, created and executed by Slow Food NYC board members.

Slow Food NYC vs. The Brooklyn Food Coalition

On Saturday, July 13th, Slow Food NYC faced off against the Brooklyn Food Coalition in a friendly Iron Chef-inspired Seafood Throwdown at the Grand Army Plaza Greenmarket.

(S)lowing down, Reflecting, & Celebrating

Slow Food NYC board member Maria Cerretani recaps our annual party, the (s)low down.

A Deliciously Successful Butchering Event

Master Butcher Sara Bigelow and Chef Steve Dustin taught us about the different cuts of lamb and how to cook them, demonstrating with a milk and alfalfa fed lamb from Ferraro Farm in New Jersey and accompanied by a hefty dose of dry wit.

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