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by Gabrielle Redner, Slow Food USA intern

Walking in to Slow Food New York City’s “Slow U” event last Wednesday evening (“Local Pastured Meats, Good for You, Good for the Planet”) was like entering a dream classroom. There were a couple rows of seats and tables facing a presentation area, but our “desks” were equipped with four glasses of Long-Island wine, and three pork and beef hors d’oeuvres. The food was prepared by chef Caroline Fidanza of Diner restaurant in Williamsburg. I wish all my classes were so yummy!

The lecture was about local, grassfed meat, and our teachers, Jennifer Small of Flying Pigs Farm and Dan Gibson of Grazin’ Angus Acres, gave us the run-down of a life in the day of a Black Angus Steer, and a rare-breed pig, respectively.