Dear Slow Food Members and Friends, Happy New Year from Slow Food East End! As 2018 begins, we congratulate our chapter’s new officers, Leaders and committee chairs. Pierre Friedrichs is our new Chair, with Megan Schmidt serving as Vice Chair. A complete list of new positions can be found at the end of this recap….
Host Steve Haweeli chats with Jeannie Calderale of SFEE and Chef Noah Schwartz of Noah’s in Greenport. They discuss the Josh Levine Memorial Foundation Benefit to be held on April 2nd, 2017…watch the video
Although Hemingway was, in reality, talking about Paris, this is the spirit behind one of our favorite events of the year, the Joshua Levine Memorial Foundation and Slow Food East End’s A Moveable Feast. Returning this year—the event’s seventh—on Sunday, April 2, 2017 from 4:00-7:00 p.m. at Dodds & Eder Landscape Design Showroom in Sag Harbor…continue
JLMF & SFEE will host “A Moveable Feast”, an evening of celebration, honoring Joshua Levine and supporting Edible School Gardens on the East End. “A Moveable Feast,” which is now in its seventh year, will take place on April 2, 2017 from 4 – 7pm at Dodds & Eder Landscape Design Showroom in Sag Harbor…continue
It’s hard to sum up exactly what role Lucy Senesac plays at Sang Lee Farms in Peconic. Customers of the certified organic operation might find her selling Romanesco cauliflower and ginger scallion dip at a weekly farmers market…continue
By virtue of the continuous generosity and support of the Joshua Levine Memorial Foundation through events such as “A Moveable Feast,” Slow Food East End has been able to
promote and sustain the efforts…continue
A Note from SFEE’s Chair, Anne Howard: As 2016 comes to a close, it’s always good to look back at what we’ve actually done in the past year. Where did the time go?
This past September, Slow Food East End Leaders Laura Luciano and Pierre Friedrichs, along with Master Farmer Lucy Senesac, attended Slow Food International’s Terra Madre Salon del Gusto in Torino, Italy as part of a delegation representing Slow Food USA.
Slow Food East End’s Chefs to Schools Program – “Making Cassoulet at the Hayground School”. During a special 3-day session, students at the Hayground School were up for the challenge of preparing a traditional French Cassoulet, a slow-cooked
The Snail of Approval recognizes businesses that incorporate the Slow Food ideals of good, clean, and fair food into all aspects of their food operation. When customers choose a restaurant that has been awarded the Snail of Approval, they know they are consuming quality food that is mostly local, sustainably raised and grown, and delicious….