When New Yorkers make the switch from hot to ice coffee Irving Farm's got them covered in a variety of ways. During this class let us share with you a few different ways we keep cool. Cold brew, iced pour over, coffee cocktails, and coffee dessert blends. We will also explain the science to brewing coffee at the best ratios to keep it tasting great no matter hot or cold.
Natural Gourmet Institute is offering a full scholarship to the Sustainable Farming Certificate Program to a member of the Slow Food NYC Community. The Sustainable Farming Certificate Program is a two week hands-on course where students live and work on a biodynamic farm, experience urban farming with one of New York City's leading rooftop farms, Brooklyn Grange, and tour the Greenmarket Co.'s food hub and distribution facility.
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?
When it’s hot outside, we all scream for…gelato? Join us at L’Albero dei Gelati for a gelato-making workshop and tasting. Learn the difference between ice cream, gelato and sorbet and find out what ingredients go into a high-quality gelato. Husband and wife team Alessandro and Monia will show you how to make it (with some hands-on help from the audience — that’s you!), share their favorite recipes, and offer plenty of gelato tastings — both savory and sweet.
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.