Slow Food Show & Slow Money NYC Workshop

December 2, 2014 by Leave a Comment

On December 15 the Fourth Slow Food Show will be presented at the DUMBO Spot in Brooklyn in collaboration with Slow Money NYC. The Slow Food Show showcases local food entrepreneurs who are committed to building the regional food and farm economy through production of artisanal products. The public is invited on December 15th to sample products, converse with the producers and purchase showcased goods and products. The Show will be in an open market format and will be held from 4PM-8PM. Below are a few characteristics of the participants that will be showcasing at The Show:

  • All of the participants are small-scale and hands-on, sharing a commitment to good, clean, and fair food.
  • Participants maintain production facilities in New York City, or New York State, in the case of co-packing or on-farm production.
  • Producers use principal ingredients that are produced primarily in our region in a sustainable and humane way or, if from afar, that are traded in a fair or direct manner.
  • Participants do not use artificial ingredients.

On the same day, from 12:30 – 2:00 p.m. Slow Money NYC will present The Anatomy of a Sale Workshop. This workshop focuses on tips and tools that can help the small food business increase sales and create long-term business relationships. The Workshop will be hosted by Erica Dorn, a business development consultant, and will be presented in an interactive format.

For more information on the show and the workshop, click here

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Mu Ramen Opened in LIC

December 2, 2014 by Leave a Comment

Owners Joshua and Heidy Smookler opened their new permanent brick and mortar ramen restaurant yesterday in Long Island City. There was a long delay in opening as they waited for Con Ed to connect their gas, but opening day is finally here! Joshua previously worked at Per Se, and Heidy at Buddakan before they decided to open up a pop-up ramen shop that gathered a rather large and loyal following. In the Spring of last year, New York Times food critic Pete Wells wrote that when he, “made a list of my favorite bowls of ramen in the city, I put it in first place.”

The new Mu Ramen can be found at 1209 Jackson Avenue (48th Avenue) in Long Island City, Queens. The new space features an open kitchen, dark-wood finishes and brick walls. The counter can seat up to 22 people and the cooks also double as waiters because as Joshua says, “I like the personal interaction you get at sushi bars.” Enough about decor and service, the menu is what makes people crave Mu Ramen! Up to 120 lbs of pork bones are boiled in a 24inch diameter pot at the highest heat for over 20 hours. Each bowl of Mu ramen is extracted from about 24oz of the pork marrow bone. According to Joshua and Heidy, “Time, no MSG and great effort are the key ingredients to Mu Ramen.” The menu also offers fried chicken wings stuffed with brioche and foie gras, and plenty of truffles.

To read more about the opening of Mu Ramen in Long Island City, click here

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