DATE: August 31, 2010
Dean Sparks—607.656.4142 (office); 607.221.6891 (mobile)
Brooke Adams—212.539.0240, ext. 301
Eataly New York
Greene, New York—Certified organic dairy products and eggs from small, sustainable New York farms are helping to fuel the many restaurants and other craft-quality offerings at Eataly New York, the world’s largest artisanal Italian food and wine marketplace, which opened Aug. 31 in New York City’s Flatiron District.
Eataly officials selected nyfoods, a central New York farmer-owned business, to supply nymilk, nyeggs and other certified organic foods for the superstore’s bakery, gelateria, pasta and retail dairy department.
Eataly New York—billed as a grocery store with tasting rooms and restaurants—is the North American outpost of the original Eataly, which opened two years ago in Torino, Italy. Founder Oscar Farinetti partnered with New York Chef Mario Batali and partners Joe Bastianich, and Lidia Matticchio Bastianich of Batali&Bastianich (B&B) Hospitality Group to open the 50,000-square-foot complex. Eataly focuses on artisanal Italian products, but most fresh foods are sourced from local farms and producers.
“We’re ecstatic to have this opportunity to bring our sustainable, certified organic world-class dairy products and eggs from small farms right here in New York to such an incredible project,” said Dean Sparks, co-founder of nyfoods. “Consumers today are beginning to understand that organic food is better for them and their families, and this is a chance for us to bring sustainability methods and the great farm products of New York state to even more people in a vibrant new food emporium.
“Shoppers and diners at Eataly have a hands-on opportunity to see, feel and taste the fresh, organic foods that come from farms just a few hours away,” Sparks added. “It’s a perfect place for more New Yorkers and visitors to taste the difference that clean foods make not only to the environment, but to their meals!”
Nymilk is produced on family-owned farms within a five-hour drive of New York City. This local model reduces the emissions and transportation costs associated with big-name organic brands. All nymilk and other nyfoods products are USDA-certified organic, which means its farms are third-party certified to use sustainable farming methods without the use of antibiotics, added growth hormones or pesticides.
Nyeggs are supplied by similar family-owned farms in the same region and in some cases by the same farmers who also supply dairy to nyfoods. Certified organic nyeggs are the product of local farmers such as Dwight Martin, a small farmer in Moravia, N.Y. Martin’s flock yields safe and healthy eggs from hens who are raised responsibly on pastures that allow them to live naturally and in wholesome conditions. These free-range eggs are noted for their strong shells, vibrant albumen and richly colored yolks.
New York farmers Dean Sparks and Dan France discovered shared food and farming philosophies—namely a passion for small scale, organic farming that produces foods that are wholesome, nutritious and great tasting, and kind to the earth and animals. They founded nyfoods in 2003 to distribute clean food from a cooperative network of farmers in central New York. Today nyfoods seeks to educate local producers, retailers and restaurants on the benefits of natural foods. The company’s line of certified organic nymilk is now joined by nyeggs, nycheese and nyogurt.