Ben Watson Ben Watson is the longtime Senior Editor for Chelsea Green Publishing and a freelance author and journalist. His books include The Slow Food Guide to New York City (with Patrick Martins and Slow Food USA), Cider, Hard and Sweet, and Taylor's Guide to Heirloom Vegetables. A local and national food activist and consultant, Watson is co-leader of the Slow Food Monadnock convivium based in western New Hampshire, and is a member of Slow Food USA's national Ark & Presidia committee, which is charged with identifying, preserving, and promoting rare animal breeds and plant varieties and supporting local farmers and producers. He has also served as an International Juror for the Slow Food Award in Defense of Biodiversity. Currently Watson is involved with several initiatives, including a pilot Preservation Orchard project, which seeks to propagate and disseminate heritage apple trees from America, Europe, and Central Asia to individual landowners and schools in central and western New England. He is also collaborating on a book about heritage American apples with Virginia orchardist Tom Burford. |
Ben's Books The Slow Food Guide to New York CityRestaurants, Markets, BarsA deliciously different guide to the Big Apple's incredibly rich "food landscape." Compiled and written by members of Slow Food USA, this unique guide covers not only the fancy four-star restaurants but the neighborhood hangouts and hidden treasures that make New York City such an international culinary destination.  Slow FoodCollected Thoughts on Taste, Tradition, and the Honest Pleasure of FoodThis collection of articles from Slow Magazine, the journal of the internationally renowned Slow Food movement, celebrates food customs from around the world and decries the fast food ethos that threatens to globalize our palates. |
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