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  • Slow Food NYC's 2015 (s)low down fundraiser

    We're delighted to host this year's big fundraiser bash, the (s)low down, at the Wythe Hotel in Brooklyn. The party will feature artisanal cocktails with spirits provided by local distilleries, delectable seasonal dishes created by Slow Food NYC Snail of Approval awardee Reynard, oysters from Sea to Table, wine, beer and hard cider and live foot-tapping bluegrass music. The party’s extraordinary raffle and silent auction is like no other, offering one-of-a-kind, food-centric experiences.

Recent Posts

  • The New Liquid Economy: Bank on Greek Wines

    Greek wines remain a sound investment in quality and taste... and perhaps they are the key to rebuilding a more stable economy back home.
  • Don't Be Cruel... Tell Your Rep.

    If I eat meat, does that mean that I don’t care about animals? Absolutely not! Including meat in your diet does not have to mean leaving your values at the restaurant or grocery store door. We hope you will join Slow Food NYC in demanding that our New York State legislators support banning the use of gestation and confinement crates.
  • Spirits of New York: Event Wrap-Up

    Ashley Montes, of "Discovering New Sabor", recounts her experience at the Fourth Annual Spirits of New York event.
  • NGI Sustainable Farming Scholarship

    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.
  • Support Sustainability in the 2015 US Dietary Guidelines

    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.
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