Farmer and the Fish is Awarded the Snail of Approval

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In early April The Farmer and the Fish in Purdy’ s was awarded the Snail of Approval from Slow Food Metro North and in true Farmer and the Fish style, the evening was anything but slow!  The house was absolutely packed as Mimi Edelman, Chairperson of Slow Food Metro North (SFMN)  presented the award.  The Snail of Approval is presented to restaurants and food artisans who have met a strict criteria set by SFMN.  Once nominated a committee of members review the nominees’ contributions to three very important standards: Quality, Authenticity, and Sustainability.  Farmer and the Fish embraces these standards; they only serve seafood/shellfish that is not at risk, they are supporters of our local farms and in addition  have their own 5 acre hillside farm adjacent to the restaurant along with a big hoop house to extend the season.

So, to step back just a bit for those of you who may not be familiar, Slow Food is basically an idea, a way of living, eating and of caring for the earth.  It’s a global, grassroots movements that has thousands of members in over 150 countries linking the pleasure of food with a commitment to community and the environment.  Slow Food Metro North is our area’s local chapter with members in Westchester, Putnam and Fairfield Counties. In addition to awarding the Snail of Approval SFMN hosts some great events including film screenings, educational opportunities, dinners, and tours.  You can visit their web site to find out more information or to become a member:  Slow Food Metro North

Now getting back to the Snail of Approval, Farmer and the Fish  is in very good company with their recent winning of this award; predecessors include Restaurant North, The Farm House at Bedford Post, Peekskill Brewery and farms such as I & Me Farm, Snow Hill Farm  and Cabbage Hill Farm  just to name a few.

So what exactly does all of this mean to you — the consumer?  Well, if you visit a restaurant, farm or food artisan that has be given the Snail of Approval you can be sure that the practices they follow are sustainable — the land is worked in a way that respects and cares for the environment, the animals are treated humanly and the people are treated fairly.  They are practicing sustainability which means they work at reducing all the negative consequences of making food – it means they are using processes that are good, clean and fair.  Attention is paid to the production of the foods and to the environment to ensure that no damage is done in the process of making foods.  The food is of high quality, and it is authentic — it is in its natural state free of additives, its local and true to its cultural heritage.

So the next time you visit a restaurant, take a peek around and see if they have the Snail of Approval on display, then you can be sure you are eating in a restaurant that cares for the environment, the community and you!

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About Author

Contributing blogger Margaret Rizzuto is a portrait and food photographer with an interest in vegetarian and raw foods (though she does admit to occasional indulgences in seafood). Margaret lives and works in Lower Hudson Valley where she loves being surrounded by the beauty of nature, the farms, and of course, great food. She admits to being obsessed with the Food Channel to the point where she’ll even watch shows where meat is being cooked—meat that being a vegetarian she knows she’ll never cook. She loves all the techniques, ingredients and creativity that go into cooking. When not shooting, Margaret can often be found in her garden battling slugs or in her kitchen trying out a new recipe. To see some of Margaret’s food work visit http://www.mrpculinaryart.com or see her portrait work at http://www.margaretrizzutophotography.com

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