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As we enter the last weeks of summer, we’re reflecting on all that our community has done over the past few months. It was a blast to finally gather in person again, and to eat, drink, and learn all together! We’re also happy to have been able to support local food producers through both the Snail of Approval awards and our Resilience Grants.
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Moving into the cooler, shorter days of fall can mean a time of introspection and slowing down, but we have so much in store!
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September at Slow Food East End is a time to gather our members together at our annual membership meeting – so stay tuned for more details about our upcoming membership drive.
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In the meantime, read on for more on what we’ve been up to, and make sure you check out our video all about what Slow Food means to the East End community.
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Supporting Local Food Producers

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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.
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Where’s the money going? It’s all going to support the small businesses that feed us – from shellfish to escargot. You can read more about the grantees and how they are using their funds here.
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The number of applicants told us that this type of support is much needed right now, and we were happy to be able to provide grants to the following local businesses: Bonac Bees, Initi Chicha, Share the Harvest Farm, Violet Cove Oysters, Montauk Shellfish Company, Peconic Escargot, and Southold Bay Oysters.
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Are you a home baker who loves to give back to your community? Join Flour Power, Slow Food East End’s community powered baking co-operative. Register today for the next baking cycle on Monday, August 30.
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Join us in Rebuilding the Slow Food Table

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As a chapter of Slow Food USA we work towards bringing good, clean and fair food to all. But in the past few years Slow Food has been asking:
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What does it mean to be a grassroots food movement for all? How can we focus on being actively anti-racist and creating equity for all? And ultimately, how can slow and healthy food transition from being a privilege for the wealthy into being a basic human right for all?
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It’s past time to rebuild our table and welcome new voices and leaders, in order to make real change in food. Read more about the commitment Slow Food USA is making to rebuild the table, and we invite you to jointhe monthly office hours with Slow Food’s Equity, Inclusion and Justice Strategist Dan Mueller.
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Have you ever considered joining the SFEE board to bring good, clean and fair food to the East End community? Reach out today to learn more.
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AAQ / Resource: Kolb | Heating + Cooling

North Fork | South Fork | Shelter Island

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