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Phase Two Resilience Grants Awarded

Aug 23, 2021 | In The News

Last year Slow Food initiated our Resilience Grant Program to support the long term success of the food growers and makers on the East End of Long Island during the extremely challenging times of Covid. Phase One of the program was implemented last summer, and we completed Phase Two earlier this year. We are proud to be able to offer this program which is funded by our generous and supportive members.

In this phase we provided grants to the following businesses: Bonac Bees, Initi Chicha, Share the Harvest Farm, Violet Cove Oysters, Montauk Shellfish Company, Peconic Escargot, and Southold Bay Oysters.

Where’s the money going? First of all, it’s all going to support the small businesses that feed us – from shellfish to escargot. But hear about it from a few of the grantees themselves:

“We produce and distribute a natural fermented tonic from the Andes called Chicha. It is costly to come out with a new flavor since we have to go through rigorous lab tests and licenses. We would love to bring new flavors so more people can get to know this ancient drink.”
– Miranda Sergio, Initi Chicha

“I usually sell my honey and hive products at fairs in the off season, but in 2020 I did not have that option. This is the first time I have a surplus of honey and I’d like to use the money to be a vendor at fairs/ markets this season.”
– Deborah Klughers, Bonac Bees

“During Covid we did not have the income to make our normal seed purchases. Any funding received will be used to purchase seed for our oyster farms in Lake Montauk and Napeague Bay.”
— Martinsen Michael, Montauk Pearl Oysters

What Is Flour Power?

May 5, 2021 | Flour Power, In The News

Flour Power is a way members of the community can provide home baked loaves of bread to local food pantries. The idea is to bake four loaves of bread. Keep one for yourself, the other three are donated to the food insecure. The goal is to nourish and bring joy to people through a personal touch.

How Does It Work?

Anyone can register to bake. Simply sign up and we will send the recipe and ingredients list to you. The recipes will make 4 loaves and the plan is for each baker to keep one loaf and donate the remaining 3. There are designated drop off points on the North and South Forks and when you register you will receive dates and locations for drop offs. Loaves will be picked up, packaged and dropped off to participating pantries. Register for this great program here.

I‘d Like to Help But I’m Not a Baker

David Chaffin, board member, is an experienced baker most recently from Amy’s Bread, a renowned bakery. He has worked hard to develop a simple, healthy recipe that everyone can bake, regardless of experience. And it’s fun!!

How Can I Learn More?

A short video has been created with David demonstrating how to bake the bread. He demonstrates each phase of the bread baking process. This is a perfect preparation for your own baking and it can be rewatched at any time. Watch Demo

A Final Thought

This program can only continue with the helping hands of our community. Won’t you please give it a try? Also, if you have friends or contacts that might be interested please forward this information to them. Imagine a network of people showing care and connection through food? That is truly Slow Food!!

Many thanks for your continued support.

WATCH: Roll Out the Red Carpet! We Dropped a New Video

Jan 17, 2021 | In The News

We Are Slow Food was created by Bfantastic, directed by Bill Mouton and produced by SFEE board member Maria McBride.

We are so proud of the people on the East End who grow, fish, harvest, process and cook the delicious food our end of the island provides. And we’re proud of the work we do with them. So we made a video!

Watch to learn about us and about the people we recognize and those we were able to help during the pandemic in order for their business to survive. Read more about them below.

See Who Is Slow Food

We feature 12 producers, oyster farmers, organic farmers, gardeners, winemakers and chefs in “We Are Slow Food.” See who they are and read their bios.

View the Slider

Check Out Who’s Featured in our Video “We Are Slow Food”

Jan 15, 2021 | In The News

Mimi

Mimi Edelman of I&Me Farm, in Orient, N.Y., which specializes in heirloom varietals. Mimi is a SFEE board member and a leader for the Ark of Taste movement, an international effort to catalogue and promote heirloom varietals and food traditions.

Robin

Robin Epperson McCarthy, winemaker and owner of Saltbird Cellars, wine journey took her from her native Long Island to New Zealand and Tasmania and back again. Saltbird, one of the few local wine brands owned by a woman, produces vintages with Long Island sauvignon blanc, chardonnay, merlot and cabernet sauvignon. SFEE is proud to have given Saltbird received resilience grant in the wake of the pandemic

Colin

Colin Ambrose, chef and owner of Estia’s Little Kitchen, was one of the first to receive a SFEE Snail of Approval due to his ongoing commitment to the Slow Food ideals of Good, Clean and Fair Food for All. His restaurant is dedicated to seasonal menus that feature its kitchen garden and composting program.

Cathy

Cathy Demeroto, executive director of Community Action Southold Town, which provides essential services and a food pantry to the neediest on the North Fork. SFEE supports these efforts with grants.

Tijuana

Tijuana Fulford is the founder and executive director of the Butterfly Effect Project, a nonprofit devoted to empowering young girls by giving them tools to achieve emotionally stable and self- confident futures. The Butterfly Project received a SFEE 2020 grant to start a community garden.

Kate

Kate Fullam is the executive director of the East End Food Institute, which has built partnerships among farmers, food producers and consumers to create an economically viable, environmentally sustainable and an equitable food system. EEFI has licensed commercial kitchen that gives farmers and entrepreneurs a shared kitchen to create packaged products giving added value and shelf life to local fresh produce.

Tom

Tom Hart’s family at Deep Roots Farm in Southold raises livestock and grows produce to maintain biodiversity among plants, animals and microorganisms above and below the soil. Techniques include crop diversity and rotation, intercropping, cover cropping, conservation tillage and incorporation of organic matter. Deep Roots was awarded a SFEE Snail of Approval in 2017.

Fred and Will

Fred Lee and his son Will own Sang Lee, a certified organic farm that produces more than 100 varieties on 100 acres in Peconic. The business continues the family legacy that began in the 1940s. Sang Lee was honored in 2019 by the Northeast Organic Farming Association of New York as Farmers of the Year and a Snail of Approval by SFEE in 2017.

Jay

Jay Lippin, chef in residence at the East End Food Institute and SFEE board member, has a career that includes tenures at New York’s famed Odeon and Cafe Luxembourg and most recently at Baron’s Cove in Sag Harbor. Jay is an advocate of cooking with endangered heirloom produce to ensure biodiversity and deliciousness.

Mark-Antonio

Mark-Antonio Smith is a master gardener, who has worked with SFEE to operate and manage East End school gardens supported with grants from the Josh Levine Memorial Fund.

Peter

Peter Treiber Jr, of Treiber Farms in Southold established in 2014 with his father, Peter, is committed to minimal reliance on machinery, zero chemical fertilizers, herbicides or pesticides and cross pollinating with those,who create using farm byproducts. He supports community activists, who share produce with needy families.

Sue

Sue Wicks, an oyster farmer and owner of Violet Cove Oysters of Moriches Bay, was once a WNBA star and a sports ambassador for the U.S. Department of State. She returned to her roots of baymen, boat builders and sea captains to start a floating cage system of sustainable oyster farming. Violet Cove Oysters received a 2020 resilience grant from SFEE. to this text in the module Advanced settings.

RECIPES: Latkepalooza

Dec 9, 2020 | In The News, SFEE LIVE

We’ve got the recipes from our Latkepalooza Slow Food East End Live. Chef Noah Schwartz and his mom Pennie, our own chair of the SFEE board, demonstrated how to cook the latkes and how to break down the argument of the choice between baked or fried.

Noah’s Local Cheese Pumpkin Latke Recipe

  • 2 lb. local cheese pumpkin (or other hard winter squash like butternut)
  • 1 yellow onion
  • 1 egg
  • ½ cup flour
  • ¼ cup thinly sliced scallions (greens or tops)
  • 1 Tbl. Garam Masala
  • Chives for garnish
  • Canola oil for frying
  • Salt and pepper

Peel, seed and scrape pumpkin. Grate pumpkin and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs, flour and scallions. Fold in with your hands to incorporate ingredients. Form lose ¼-cup cakes and pan fry for approximately two minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with applesauce and sour cream.

 

Noah’s Potato Latke Recipe

  • 3 large white potatoes
  • 1 yellow onion
  • 2 eggs
  • ½ cup flour
  • ¼ cup thinly sliced chili peppers (optional)
  • Chives for garnish
  • Canola oil for frying
  • Salt and pepper

Peel potatoes and cover with cold water. Boil for ten minutes or until just tender with a fork but not soft. Let chill in refrigerator until fully cooled. Grate potatoes and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs flour and chili’s if using. Fold in with your hands to incorporate ingredients. Form lose ¼ cup cakes and pan fry for approximately 2 minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with apple sauce and sour cream.

Noah’s Local Sweet Potato Latke Recipe

  • 2 medium sweet potatoes
  • 1/2 yellow onion
  • 1 egg
  • ½ cup flour
  • ¼ cup thinly sliced scallions (bottoms)
  • Chives for garnish
  • Canola oil for frying
  • Salt and pepper

Grate potatoes and onions on largest side of a box grater. Ring out all excess liquid through a towel, squeezing hard. Mix in eggs, flour and scallions. Fold in with your hands to incorporate ingredients. Form lose ¼ cup cakes and pan fry for approximately 2 minutes on each side until golden brown. Garnish with thinly sliced chives. Serve warm with applesauce and sour cream.

 

Vegan Sour Cream

  • 1 cup raw cashews, soaked for at least 4 hours if you do not have a  high-powered blender
  • ½ cup water  
  • 1 tablespoon lemon juice, or more if needed  • 1 teaspoon apple cider vinegar  
  • Heaping ¼ teaspoon fine sea salt  
  • ¼ teaspoon Dijon mustard  
  1. If you soaked your cashews, drain and rinse them until the water runs clear.  
  2. In a blender, combine the cashews, water, lemon juice, vinegar, salt and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, or would prefer a thinner consistency, slowly blend in up  to ½-cup additional water, as needed.  
  3. Taste and add an additional teaspoon of lemon juice if  you would like more tang, or add more salt for a more intense flavor. Serve immediately or chill the  sour cream for later.  
  4. Leftovers keep well, chilled, for about 5 days. The sour  cream will thicken the more it rests, thin by whisking in a small amount of water.