Celebrating CT Oysters!

You’ll want to save the date for our own Long Island oyster event, October 3, 2015.

Mark your calendars to experience sustainable oyster production first-hand with Norm Bloom and Son, and taste their delicious Copp Island Oysters.

Norm Bloom and Son is one of the few remaining companies that continues to use natural, traditional oyster farming methods. Join Slow Food Shoreline in learning about the rich history of oyster production on the Connecticut Shoreline, sustainable production today, and celebrate and taste the Copp Island Oyster.

Details and tickets coming soon.

Meanwhile, you can read about Norm Bloom and Son in the June/July issue of New Haven Magazine. Pick up a copy at your newsstand or read via Issuu here.


Slow Food Shoreline’s Cook.Eat.Share program is looking for volunteers to help with our free kids’ cooking classes called “RISE AND SHINE” at area farmers markets this summer. Our classes give kids a chance to explore and learn about the many varieties of whole grains. During each class, kids experience hand milling grain into flour, we then use the flour to make pancakes together. At the end of class, we celebrate summer by enjoying the delicious pancakes topped with the best local fruit of the season!
Volunteers are needed to help at the Lyme farmers market at Ashlawn Farms on June 13th, Milford Downtown Farmers Market on July 11th, Bridgeport/Black Rock farmers market is TBD. More classes are being scheduled. No special skills are needed. 
If your interested in volunteering, contact Renee Cook at renee@slowfoodshoreline.org

Celebrate with Us – the Newest Entry in Slow Food’s Ark of Taste!

Westford barnWestford Hill Distillers, New England’s first craft distiller, and Slow Food Shoreline will host a celebration to mark New England Aged Apple Brandy’s inclusion in Slow Food’s Ark of Taste. The event will be held on Sunday October 26th at the distillery in Ashford, Connecticut from 1 pm to 4:30 pm, and is open to all.

The celebration will feature a tour of Westford Hill Distillers fermentation and distillation operation, and a one-mile guided woods walk on the historic property to the site of the Smuggler’s Tree where spirits were produced in the 1700s.  The event will conclude with a cocktail tasting with hors d’oeuvres.  Cost is $20 per person, proceeds to benefit Slow Food.  Tickets can be purchased here

Apple brandy was the first distilled spirit produced in America and has been produced since 1630. Westford Hill Distiller’s New World Aged Apple Brandy is pure New England made with a blend of Connecticut-grown apples.  Earlier this year, Westford Hill Distillers worked with Slow Food International to define the process for producing true American Aged Apple Brandy for its International Ark of Taste in an effort to protect the heritage of the spirit. Westford Hill Distillers’ New World Aged Apple Brandy is being featured this month at Slow Food’s Terra Madre in Turin, Italy as an example of the craft.

Westford Hill Distillers New World Aged Apple Brand earned Best of Category and a Gold medal at the American Distilling Institute’s 2012 judging. Westford Hill Distillers has purchased more than one million pounds of local fruit since it was founded.  Its Kirsch Eau-de-vie, distilled from pure New York State cherries, was selected to represent East Coast spirits distillation at Slow Food’s Terra de Madre when the distillery first launched.  Recently Westford Hill Distillers was invited by the Smithsonian’s Museum of American History to present on the behalf of craft distillation in a series marking the history of food during the War of 1812

Join us for our next Slow Food Swap

Food Swap 3You make the best bread, but need some homemade butter to go with it? What about some farm fresh backyard eggs? Join us for our next Slow Food Swap and come sample, socialize, and swap with other slow food loving friends.

No Swaps are currently scheduled, but stay tuned for the next event and be ready to join in the fun.

What is a food swap? Read more about it here.


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