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Northeast

By Chris Molloy

EMBRACING FOOD JUSTICE FROM APPLE ORCHARDS TO THE BIG APPLE

ME, NH, VT, MA, NY, NJ, DE, PA, RI

We have over 80 Slow Food USA chapters all across the country taking action to create a food system that works for them and their community. Our Northeast chapters are committed to advancing food justice and biodiversity in cities large and small. Get connected to your nearest chapter!

Councilors

New York: Laura Luciano (downstate) and Pierre Friedrichs (upstate)
Maine/New Hampshire: John Forti
Massachusetts: Amy Henderson
Vermont: Beth Hager and Francesca Arato
Email: regionalcouncilors@slowfoodusa.org

Chapters

Latest News + Stories

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2022 Bean Suppers from Slow Food USA

October 20, 2022 // Biodiversity

We’ve had an incredible year-long Plant a Seed campaign filled with planting, growing and eating beans — now it’s time to celebrate them together around a table! Our chapters are teaming up with chefs in their regions and are getting creative with how to celebrate and share the stories of the beans from the 2022 Plant A Seed kit in so many inspiring ways, from sit-down dinners to bean street fairs to bean soup fundraisers and more.

“Exploring Cultural Exchange” Story Series: When Food and People Come Together

October 12, 2022 // Food and Farming
Slow Food USA is proud to share five incredible multimedia stories from food connectors across the continent who are exploring cultural...

Bobolink Dairy and Bakehouse Creates Harmony with Animal Management and Environmental Stewardship

September 7, 2022 // Food and Farming

Bobolink Dairy and Bakehouse is part of our Snail of Approval program, granted by Slow Food Northern New Jersey; the farm sits on 187 acres of land in Milford, New Jersey, and focuses on 100% grass-fed, farmstead cheese, produced on a small-scale regenerative farm. In 2002, when Nina and Jonathan started the project, most landowners were utilizing their properties for tract housing or subsidy farming, causing negative environmental effects and reducing community value. The fields the dairy and bakehouse currently operate on were originally used for conventional crop rotation; the land was barren, pale and parched and faced erosion as well as flooding issues after heavy rainfalls.

Want to Start a Local Chapter?

Is your region missing a chapter? Gather some volunteers who are excited about good, clean, and fair food for all.