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.
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.
Many of our Snail of Approval awardees have experienced heavy damages due to Hurricane Sandy. Here are some ways you can help these small businesses so they can continue to make Good, Clean, and Fair food available in New York City.