Event

SLOW U: Slaughterhouse 101

Amidst the talk of "Meatless Mondays," why is not-for-profit Glynwood, of Cold Spring, New York, fielding the nation's first Modular Mobile Slaughterhouse? Chef Dan Barber, of Blue Hill and Blue Hill at Stone Barns, says, "Slaughterhouses are the single most important thing farmers in the region need. This (mobile slaughterhouse) initiative is the most important thing Glynwood can do." Hear Glynwood President, Judith LaBelle, upstate livestock farmers, Jen Small, of Flying Pigs Farms, and Dan Gibson, of Grazin' Angus Acres,and upstate butcher, Debbie Ball, talk about how a regional slaughterhouse Renaissance can result in increased production of pastured livestock, more locally produced, non-industrial, meat, and a more robust farm economy. Join this "meaty" panel in the famous back room at Jimmy's No. 43 for discussion, sliders, and hot dogs. Selections from Jimmy's incredible collection of craft beers may be purchased.

The Glynwood Mission is to empower communities in our region to support farming and conserve farmland and demonstrate the economic viability of environmentally sustainable farming. Proceeds from this event will benefit the programs and activities of Slow Food NYC, including the Urban Harvest programs of good food education for kids.