ABOUT US
Slow Food New York State is a chapter of Slow Food USA and part of a global, grassroots organization founded in 1989 in Italy, by Carlo Petrini to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us. Since its beginnings, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure everyone has access to good, clean and fair food for all.
We are an all-volunteer State Chapter — A Council of foodway leaders — that shares in a responsibility to connect the Joys and Justice of food heritage and craftsmanship. New York State is a melting pot of various backgrounds where the principles of Slow Food are lived by our farmers, fishermen, vintners, brewers, artisanal food producers and the original peoples who have tended our beloved state way before the European influences arrived.
All contributions to Slow Food New York State are tax-deductible through our affiliation with Slow Food USA, a 501(c)3 nonprofit, tax-exempt organization. We are a chapter of SLOW FOOD USA.
Meet Our Board
Laura Luciano |
Slow Food NY State Governor and Chair
Laura Luciano is a professional graphic designer and writes the blog Out East Foodie: a food blog that shares the edible stories of the North and South forks of Long Island. She contributes to Edible East End and Edible Long Island Magazines for her “What’s in Season” column and is one of the founders and coordinator for the Long Island Cheese Pumpkin Project, a squash listed on the Ark of Taste.
Laura became immersed with the Slow Food movement in 2013, the same year she, and her husband Christopher Jeffrey, an Architect, built their Energy Star Rated sustainable home Sheridan Green in Hampton Bays, NY that has a rooftop garden filled with heirlooms and Ark of taste varieties. It is there that she hosts potlucks and dinner parties for like-minded people to come together to talk story, enjoy amazing food and drink and share inspiration in a great space.
After attending Terra Madre in 2016 as a guest leader, she was elected to the board for Slow Food East End. In October of 2017, she became the Slow Food Governor for New York State, where she oversees all regional chapters and shares her unwavering passion for biodiversity, food sovereignty, and coveting culinary traditions.
In 2018, she was appointed to Slow Food USA’s National Board as Chair of the Network Development Committee and awarded the Snailblazer award for Emerging Leader.
Laura’s appointment provides multiple benefits to Slow Food New York State. She also has “her finger on the pulse” of chapter happenings throughout the country and can identify networking and knowledge sharing opportunities.
“I’m honored to be the Slow Food Governor for New York State and truly excited about our foodways Councils. We have an opportunity to enlighten eaters about the Joy and Justice around food that celebrates regional craftsmanship and cultural traditions, and creates a common ground that bridges divides to grow an equitable, just and healthy food system for New York State.”
Pierre Friedrichs, Vice-Chair
Pierre Friedrichs, has been a member of Slow Food East End for the past eight years serving as Treasurer, Vice Chair and Chair. A Moveable Feast is Slow Food East End’s fundraiser for the School Gardens project where he helped organize and coordinate in partnership with the Joshua Levine Memorial Foundation. He also was the Co-chair of the Chefs to Schools Initiative that he helped launch.
Pierre grew up on Mill Bank Farms, an 80-acre farm outside of New Orleans that has been in his family for 130 years, where they raised their our own livestock, poultry and vegetables. Most of the food the family ate was raised at the their farm – as Pierre says, “they always knew who they were eating”. His career has been focused on food retailing — as a corporate caterer at Rockefeller Center, restaurant owner and front of house manager, and independent caterer and private chef. He is a chef, farmer and beekeeper, engaged in many aspects of local farming, food and community. The past several summers he served as a private chef for summer families on the East End of Long Island, incorporating not only products from his own farm, but those from many local growers and purveyors on the East End, a region where there is an abundance of farmers, food producers, fishermen/women, and vintners etc.…who embrace the tenets of Slow Food.
In April 2018, Pierre moved to the Hudson Valley in East Chatham, NY where he and his husband, David, bought a 125 acre farm — “Overlook Farms” — that is home to 9 alpaca, whose fleece is harvested for spinning, beef cattle, chickens for meat and eggs, and of course his favorite — guinea fowl for pest control. In the near feature they will be adding pigs to the mix.
Pierre is excited to carry on the mission of Slow Food as part of the advisory board for Slow Food East End and as Vice-Chair of Slow Food New York State.
“I look forward to expanding awareness and appreciation for good, clean and fair food, while bolstering consumer’s knowledge of the wonderful output of the farmers and producers across New York state.”
Anthony Caporale | Slow Spirits Chair Council
Anthony is an award-winning pioneer in the beverage world, internationally known for being the first to bring mixology to both YouTube with his seminal web video series “Art of the Drink TV” (aotd.tv) and then to the New York stage with his groundbreaking Off-Broadway musical comedy series about cocktails and spirits, “The Imbible” (imbible.nyc). He is currently the Director of Beverage Research and Spirits Education at New York City’s award-winning Institute of Culinary Education, and holds dual BSE degrees in Mechanical Engineering and Materials Science from Duke University. Anthony has also served as the U.S. Brand Ambassador for Drambuie Scotch Liqueur, the U.S. Cocktail Ambassador for Truvia Natural Sweetener, and the Managing Editor of Chilled Magazine. Additionally, he created the cocktail recipes for the groundbreaking cookbook, “Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education.” Anthony has given two Talks at Google, and he regularly appears on national television shows like “The Chew,” “The Dr. Oz Show,” and “The Better Show.” In 2008, Anthony was commissioned a Kentucky Colonel by Governor Steven L. Beshear for his work promoting and educating consumers about Bourbon.
”We gather for drinks without food all the time, but never gather for food without drinks – and beverage alcohol is likely at the center of these gatherings. The Spirits Council for Slow Food for New York State will provide a unique opportunity for fermented and distilled beverages to participate in the important conversations about the value of Slow Food, and help define how good, clean, and fair applies to what we drink as well as what we eat.”
Mimi Edelman | Biodiversity Chair Council
Mimi Edelman is the owner of I&Me Farm on Orient Point, NY. She has volunteered for Slow Food in board leadership roles for the Hudson Valley, Metro North and East End Chapters. As part of the re-vitalization of the Ark of Taste, Mimi is Co-Chair of the Northeast/New England Region partnering with national and global partners to preserve food culture.
Mimi’s contributions to the community include Westchester Growers Alliance, Harvest Community Project, Kitchen Cultivars and Greenport Farmers Market along with experience in farm based education, horticulture therapy and food justice.
“Through my work with Slow Food Ark of Taste, I have been able to travel great distances and through time to recapture the stories of our Northeast/New England food culture. This project along with farming, allows me to be a perpetual student of the natural world. The quest to tell the stories of our region’s food and return them to our plate introduces me to so many passionate people who share the same aspiration to preserve and honor biodiversity.”
Fabrizio Facchini, Chefs Alliance Chair Council
Slow Food is in Chef Fabrizio Facchini’s DNA. He and his wife Samira, have been the Chef and Owner of the small Boutique Hotel And Restaurant “Antico Borgo in Arcevia, Le Marche Region” in Italy since 2009 where the Slow Food values in the kitchen are the bible. He moved from Italy with his family to San Diego in 2015 and since 2017 has lived in Saratoga Springs, New York where he is the Executive Chef for Taverna Novo and is the owner of the FFS Group. Fabrizio is a Champion for the Chefs Alliance; a long-time member in Italy, and now as the Chair for Slow Food New York State and Co-Chair for the USA.
He has been recognized and published in the Michelin Italy Guide since 2012 and other prestigious guides, magazines, press and food blogs around over the world. He was invited in 2018 to cook at the prestigious James Beard House and has participated in Denver at Slow Food Nations 2018 where he cooked at the Zero Waste Family Meal with Massimo Bottura and other famous chefs. Fabrizio is also involved in other foundations and nonprofit organizations such as Food For Soul, Nature Kids in Costa Rica, Sons of Italy, NoKidsHungry, FoodBankNY, Noah Homes San Diego and others. He appeared on Food Network and participated in the Food Network NYCWFF. Fabrizio is a Brand Ambassador for Urbani Truffles, Pasta Di Martino and DiSano Pistacchio di Bronte. He was awarded by the Italian American Chamber in New York for his work in bringing Authentic Italian Cuisine to the USA.
Quote:
“I’m very proud to be on board of Slow Food New York State (SFNYS). As a Chef, along with other Chef’s State and Nationwide we have an opportunity through our skill and creativity to defend and celebrate biodiversity, food traditions, local cultures, and artisanal food. We are awakening eaters and are the custodians of our foodways.”
Al Goldberg | Treasurer
Al began his Slow Food “Career” six years ago when he joined as a guest leader and immediately signed up on the Events Committee where he supported many chapter events such as: two Snail Supper Potlucks and his 2015 clambake that saw a 60% increase in attendance over the previous year, as well as his sold-out “Slow Fish” Cooking Classes where he taught at the Hayground School. For the past four years, he has served as Treasurer, and is now applying his numbers and smart to the Slow Food New York State chapter.
Al’s professional background includes being a chief financial officer and chief operating officer of companies of $50-$250 million in sales. He is a CPA and his education includes a BA in Accounting and an MBA in finance and strategic planning. His professional experience and expertise will help Slow Food New York State grow fiscally and continue to take advantage of new opportunities.
Peter Haskell | Slow Fish Chair Council
Capt. Peter Haskell has a lifelong relationship with fishing and seafood preparation on the East End. He is the founder, commercial fisherman, and chef of Haskell’s Seafood. Focusing on small batch landings, using sustainable seafood and fishing methods, a direct relationship between the fisherman and consumer allows for transparency and a direct line of communication to Long Island’s fisheries with an emphasis on underutilized seafood.
Haskell created a Sustainable Seafood School Lunch Program that makes cost-effective and prepared seafood available to our local schools. He has participated and contributed to the Mid-Atlantic Council Visioning Project in an effort to develop a shared vision of our fisheries for the future. He participates in the NYS Department of Agriculture and Markets Seafood Round Table meetings that explore New York State’s current and future emphasis in promoting wild-caught and farm-raised seafood and educational opportunities facilitated by Sea Grant for aspiring students who seek a career in the NYS fisheries.
Haskell is a sponsor and participant of the Hamptons Offshore Invitational that donates all proceeds to Big Brothers Big Sisters. As a member of the Shinnecock Baymen’s Association, he communicates the collective sentiment of Long Island Baymen to politicians and law-making bodies.
Samantha Levy | Food Policy Chair Council
Samantha first became interested in Food and Farming issues while operating a hobby baking business focused on using local ingredients, and working at Blue Hill at Stone Barns in the lower Hudson Valley. Around that same time, her passion for community-driven policy work was formed while implementing a plastic bag ban at a local farmer’s market. Since those formative years, she has worked for organizations such as Slow Food USA where she wrote stories about Ark of Taste varieties, and for GrowNYC’s Greenmarket Co., which builds local markets for farmers while working to increase access to healthy, delicious, sustainably grown food for all New York City residents. This all brought her to pursue a master’s degree in Food Studies at NYU, during which time Samantha interned for U.S. Senator Kirsten Gillibrand for whom she conducted research on Federal policy responses to the difficulty of bringing a new generation of farmers onto the land. She graduated in 2017 from New York University with a Masters in Food Systems after completing original research on farmer motivations for choosing conservation practices. Samantha currently works as New York Policy Manager for American Farmland Trust, combining her experience, education and desire to influence policy to build a more equitable and sustainable food system in New York State. Her policy and advocacy work in New York spans such issue areas as: Farm to School, Farmland Protection, Farmland Access, Climate Change, and Renewable Energy Siting. Samantha also holds a surprisingly useful B.F.A. in Drama from NYU’s Tisch School of the Arts, and continues her study of piano, culinary arts, gardening, and theatre in her free time.
“I’m glad to be a part of the Slow Food New York State board collaborating with this great team and working to include diverse communities to advance policies that support our farms and provide good clean fair food for all!”
Alexina Cather | Slow Travel Chair Council
Alexina Cather is the Deputy Director at the Hunter College New York City Food Policy Center where she works to develop innovative, evidence-based solutions to prevent diet-related diseases and protect food security. She works closely with policymakers, community organizations, advocates and the public to create healthier, more sustainable food environments and to use food to promote community and economic development. Alexina works tirelessly to connect community-based organizations, academics, advocates and entrepreneurs to combat hunger and other food-related issues such as food waste, food insecurity, food inequity and access to nutritious, whole foods in underserved communities in New York City and beyond.
David Steward | Secretary
I lead a for-profit consulting practice, Overlook Enterprises, which provides counsel on launching digital media and ecommerce businesses, and partners with leadership teams to drive successful change management including turnaround. I am a leader in business-building and turnaround across multiple platforms, including digital marketing and content, e-commerce and traditional media. Previously CEO of ShermansTravel Media, a leading online and mobile publisher of top travel deals and vacation destination advice. During tenure, dramatically improved performance of core travel deals business – both top and bottom line and launched new Cruise business. Prior to ShermansTravel, I served as CEO of F+W Media, a $200M private-equity backed niche consumer media and e-commerce company, led a dramatic turnaround of a $200M direct marketer and was instrumental in building and redeveloping three of America’s top media brands: People Magazine, Martha Stewart Living (as COO) and TV Guide (as CEO). My leadership, analytical, financial and creative skills propelled these brands into profitable new directions.
I have served as a Director on non-profit boards for 20+ years, many as a Board Chair, and am excited to support the growth of SFNYS. I have been a member of Slow Food East End for the past eight years and for the past three years I have guided the Strategic Planning efforts for that chapter. In addition, I was fortunate to attend Terra Madre in 2016 and to see first hand the global reach of Slow Food and learn more about why the tenets of good, clean, fair food are so important.
I live in New York City as well as in the Hudson Valley in East Chatham, NY where my husband, Pierre, and I own Overlook Farms — a 125 acre farm focused on raising livestock for meat, fibre and eggs.
