The Slow Food Show showcases local food entrepreneurs who are committed to building our regional food and farm economy through the production of their artisanal products. n time for the holidays, the public is invited to come and sample products, chat with the producers, and purchase showcased products. Attendees also have the opportunity to attend Slow Money NYC's 'The Anatomy of a Sale Workshop.' This workshop focuses on tips and tools that can help the small food business increase sales and create long-term business relationships.
Unless we act now, proposed new rules will have a devastating effect on the small and medium-scale family farmers and businesses responsible for putting local, sustainably produced foods on our plates.
One does not need an occasion to enjoy a special cocktail, but at our Slow Food NYC December Slur, we have one: we will be toasting Professor Jerry Thomas, considered by many grateful drinkers to be the father of American mixology, and The Pegu will be serving one of its signature seasonal libations, the Tom & Jerry, in his honor.
What could be better than a triathlon of running, yoga, and eating to raise money for improvements in our local food system? Slow Food NYC's latest event will generate the funding for the 2nd Annual Producer Summit.
Dig Inn Seasonal Market created this limited edition, farm-to-counter tote to celebrate our mutual commitment to real, good food. The tote is $15, and $10 from each tote will support the 2nd Annual Producer Summit.
Join professionally trained natural foods chef Pooja Mottl and Slow Food NYC for a talk, tasting, and signing of "The 3-Day Reset" at the Natural Gourmet Institute. This event is free and open to everyone.
It's the Slow Food NYC monthly Happy Hour! It's fun, social, and informal. But it's also your opportunity to talk to the leadership of Slow Food NYC and let us know what you think. Free and open to everyone.
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.