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