Good for baking, eating and cider making, the Newtown Pippin is a New York City original.
The annual event sponsored by Slow Food NYC, will address the question: “Are good, clean and fair food and ag being Trumped?”
This week, we’re swigging local spirits, learning about seed keeping, honing our shellfish knowledge and more.
Slow Food NYC wants to cultivate a new vacant lot, expand operating hours to host local senior citizens and keep bees and chickens.
The Ditmas Park restaurant is teaming up with forager Leda Meredith for a wild-inspired spring menu following a forage tour in Prospect Park.
Learn how to break down a whole pig, take a beer-fueled cruise around the New York Harbor, taste cheese and local spirit pairings and more.
DIY cheese cave simulations, a new Sweetgreen and a vice-centered Bushwick tour.
Join Slow Food NYC at their annual (S)low Down shindig, a benefit in support of their Urban Harvest in the Schools program.
Since the event’s inception, the regional distilling world has exploded.
Learn more about how the food system will adapt to climate change in the not-at-all-distant future.
On Tuesday, November 18, representatives from a wide variety of regional beverage makers will be sampling cocktails and spirits at New York Distilling Company’s Williamsburg location.
After a fire leveled their grain and bean-production facilities upstate, non-GMO Cayuga Pure Organics could use a little help getting back on their feet.