Slow Food NYC's blog

More Family Farms Are Going Organic

To earn a living as a farmer in the United States, farming families have, for the most part, been limited to two primary avenues: they could grow a standard, mainstream crop and connect with a large corporation that pledges to buy it or they could start a small-scale boutique farm that grows difficult-to-find produce for a selective, niche, or gourmet crowd. For many years, farmers were content to choose between these two categories.

Film: The Earth School 2011

In 2009 the Earth School received a grant from Slow Food NYC and was able to build an edible garden. Watch this video to learn more about what they've created.

Defining Local

A recent report from the Economic Research Service of the United States Department of Agriculture explores the local food movement through a comprehensive literature review. Read the report summary, here, if you’re time-crunched or follow the link to the full report.

Daphne Zepos (1959-2012)

A Slow Food NYC board member remembers his experiences with one of America's great authorities on cheese.

A Locavore’s Tips for Eating Well “Off Season”

“What do you eat in winter?” is a question I frequently get asked when people learn that I eat a mostly local foods diet in the Northeastern U.S.

The Value of Locally Produced Food

With the advent of the factory farm and the onset of globalization, buying locally produced food has been somewhat of a trade-off for the modern consumer.

Cook Out NYC

Other features of Cook Out NYC™ include: Fossil Farms burger cook-off with sustainable meat—beef, ostrich,lamb, chicken and goat—sourced from family farms;participating will be Chef Ian Kapitan of Alobar, Chef Adriano Ricco’s team from STK OUT, Mesa Coyacan, and Chef Jeremy Bearman’s staff from Rouge Tomate

In Europe, Local is the Norm

And the reality of Europe’s apparently local food system is not at all what most of us locavore’s think America’s local food system ought to look like. I didn’t see a single farmers’ market. Most of our food was bought in a grocery store or came through a restaurant’s supply chain. It was decidedly modern, distinctly unromantic, and very practical.

Improving the Economics of Organic

"...organic farms aren’t operating at the economies of scale that they need to be to make organic food affordable to most Americans. This is also why organic food is failing to act as a viable alternative to conventionally produced food..."

Blogger discovers organic farming in an NYC public school

Alberto Gonzalez visits one of our Slow Food NYC Urban Harvest schools and discovers the great work being done by Abbe Futterman and PS 364 (The Earth School).

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