SOLE Food in The Wire

Great coverage of the SOLE Food Series collaboration between Kittery Adult Education, Slow Food Seacoast, Seacoast Eat Local, Yellow House and Lasting Legacy Farms, Andy's Greens, McIntosh Atlantic Culinary Academy, UNH, and others to host a series of learning conversations about good food. Thanks to The Wire!

Sustainable Seafood in April

Two upcoming events should help us get to know the deal about local seafood a bit better.

On Wednesday, April 2, join Erika Zollett for a discussion on understanding fisheries and choosing fish from healthy, sustainable sources. This is part of the SOLE Food Series at Kittery Adult Education. From farmed salmon to fresh flounder, imported tilapia to native Maine lobster, what should seafood lovers consider when making shopping choices? How can we support the local fishing industry while still caring for the oceans? Take home some recipes and useful resources. To register, contact Kittery Adult Education. Residents $10 nonresidents $12. Please bring along a $3 materials fee.

Environment Maine is running a public education campaign about overfishing and the need to ensure that Maine's fisheries are healthy for generations. We are a non-profit dedicated to protecting Maine’s clean water, clean air, and open spaces. We’ve been around for about four years and are supported by 4,000 members statewide.

As part of our overfishing campaign, we are hosting a seafood tasting event called SOS: Save Our Seafood, with Maine restaurants bringing tasting samples for about 100 guests. Our main message is that we want Maine's fishing heritage to continue for generations and that in order to do that, we need to base fishing rules on the best available science.

SOS: Save Our Seafood
Monday, April 7th
Holiday Inn by the Bay, Portland, ME
Tickets $10 - available online at environmentMaine.org or 207.253.1966

Slow Food at Seacoast Science Center

Our next potluck and meeting on Sunday, April 6, at 5:30 PM, will be held at the Seacoast Science Center! Thanks to them for extending this invitation. We will meet, greet, and eat, as usual at our potlucks, and will have a chance to meet and talk with SSC staff and volunteers. After our meal, there will be opportunities to tour the interpretive center and perhaps even see the new interactive, multi-media theater experience, GeoAdventures, Assignment: Gulf of Maine. Space for this potluck is limited by the size of the dining room - please RSVP to SlowFoodSeacoast@GMail.com to be sure of a spot!

Job with Slow Food Nation

Slow Food Nation is hiring an Agrarian Participatory Arts Coordinator

DUTIES:
The Agrarian Arts position is focused on building a new program within Slow Food Nation by engaging ethnic communities, nonprofits and folklore organizations in celebrating and preserving our agricultural traditions.

The Agrarian Participatory Arts Coordinator will develop a strategy that best meet the needs of the program and will work closely with the Justice Director as the content areas of justice and immigrant agricultural communities are an overlapping focal point of Slow Food Nation's Justice Agenda..

QUALIFICATIONS:
Strong interest in the intersection of gastronomy, agriculture and the arts; experience in the nonprofit community and with agrarian or folk arts. Ability to disseminate information, record concepts, take minutes, and coordinate the multitude of ideas and work schedules of many individuals. Must be able to multi task, and work under pressure. Proficiency in Word, Excel, and Power point programs.

REPORTS TO: Justice Director
WORK AREA: SFN office and special events locations
HOURS OF WORK: Full-time, with benefits, ability to attend evening and weekend special events, meetings, and seminars.

DUTIES AND RESPONSIBILITIES:
1.. Build collaborative relationships to reach out to groups working in the fields of folk art and music.
2.. Generate a list of organizations to be included in the development process of the Agrarians Arts program.
3.. Build opportunities for Bay Area ethnic groups related to agriculture to engage in Slow Food Nation and Slow Food convivia events.
4.. Organize performances that bring together new immigrant and cultural groups.
5.. Engage the agricultural populations of Mayans, Hmong, Native Americans, African Americans, Japanese Americans and other immigrant groups to share and celebrate their rich agriculture-based performance art at Slow Food Nation.
6.. Working in collaboration with the Slow Food Nation team to design, coordinate and implement the Agrarian Arts programming for Slow Food Nation.
7.. Record information, and disseminate same.
8.. Maintain complete records, and have information readily available for each stakeholder.

WORKING CONDITIONS:
Works at the corporate office in a well-ventilated and properly lit office. Extensive typing and manual entries required. Must be able to sit for long periods of time. Occasional travel required. May be required to lift up to 40 lbs. Subject to frequent interruptions. Must be able to multi-task, and handle stress.

PERSONAL QUALIFICATIONS:
Ability to follow oral and written directions. Must be flexible, creative. Excellent organizational and planning skills. Strong administrative, interpersonal and communications skills.

LANGUAGE SKILLS:
Ability to write business correspondence, reports and applications. Ability to effectively present information and respond to questions from groups and individuals.

Slow Food Nation is committed to the implementation of an Affirmative Action Policy and the Americans with Disability Policy in its recruitment selection and placement of all personnel and is an Equal Opportunity Employer

location: Bay Area, CA, USA
payscale: inquire
job type: contract
apply to: Lauren Mendez , lauren@slowfoodnation.org, 415.369.9950

Growing Support for CSAs!

Saturday's CSA Fair was a success by any measure. 10 farms showed up to present their programs, and 150 people came to learn about new ways of supporting local agriculture and buying meats, eggs, cheeses, and produce. Slow Food Seacoast member Andy G. did a beautiful job coordinating the event, and volunteers Amy, Erin, Kate, and Jeff kept everything running smoothly. Lively conversation was heard everywhere as potential "co-producers" learned about farm programs, growing philosophies, delivery plans, and technical aspects of farming. The CSA Fair went a long way toward putting a friendly face on the idea of local food for many newcomers to the idea. The farmers were also able to spend time after the Fair having a meeting on ways of coordinating and communication amongst themselves - a rare opportunity for people whose work has them stationed all over the Seacoast with few opportunities to talk together.

We've received several inquiries about CSAs from people who were not able to come to the event. So we're listing the participants and contact information below. Please be aware that some CSAs are already fully subscribed and now have a waiting list; you may need to speak with a few farmers before finding a match. CSAs are all a little bit different. To help identify programs that might meet your need, take a look at this page of Considerations When Choosing a CSA, created by Wisconsin's Madison Area Community Supported Agriculture network.

A BIG THANKS to all our farm presenters. May you have a great season!

2008 Slow Food Seacoast CSA Fair Participants:

Lasting Legacy Farm
148 2nd Crown Point Road
Barrington, NH 03825
Phone
Weekdays: Mon-Fri 9 a.m. to 5 p.m. (603) 781-8715 - 5 p.m. to 7 p.m. (603) 332-6328
Weekends: Sat-Sun 9 a.m. to 7 p.m. (603) 332-6328
Products: Meats including beef, pork, chicken, turkey, and lamb
Lasting Legacy Farm Website

Heron Pond Farm
South Hampton NH 03827
299 Main Ave.
Phone 603-394-0129
Products: Produce and cut flowers.
Heron Pond Farm Website

Nelson Farm
Strafford, NH 03884
44 Range Rd.
Phone: 603-664-5151
Products: Organic vegetables, herbs, cut flowers, eggs.
Nelson Farm info via SGA Website

Stone Wall & Osprey Cove Organic Farm
Nottingham NH 03290
Phone: 603-679-8101, 603-842-4110, 603-205-1684, 603-205-7717
Products: Certified organic vegetables, herbs, flowers, eggs, small fruits, and berries.
Stone Wall/Osprey Cove Farms via SGA website

Wildroot Farm
Kennebunk ME 04043
889 Alewive Road
Phone: 207-608-2447
Products: Mixed vegetables, herbs, and flowers.
Wildroot Farm Website

Andy's Greens
York ME 03909
PO Box 411
Phone: 207-475-6945
Products: Certified organic lettuce, arugula, chard, kale, other produce, culinary herbs, greens!
Andy's Greens Website

Yellow House Farm
541 Route 202
Barrington NH 03825
Phone:603 335-6131
Products: Heritage breed chickens, ducks, turkeys, geese
Yellow House Farm website

Wolf Pine Farm
259 Mouse Lane
Alfred, ME 04002
Phone: 207-324-2357
Products: Organic vegetables, herbs, and flowers
Wolf Pine Farm website

Leeks and Bounds CSA
119 Walnut Avenue
North Hampton, NH 03862
Products: Organic vegetables and herbs
Leeks and Bounds website

Back River Farm
Dover NH 03820
99 Bayview Rd.
Phone: 603-512-6066
Products: Mixed naturally grown vegetables in season.
Back River Farm via SGA website

Greenhorns - The Movie

The SOLE Food Series has been spawning some great conversation and sharing about what's changing in our food system. One of the most interesting pieces of news from those conversations was about a new documentary focusing on young farmers.

"The Greenhorns" is a documentary film that explores the lives of America’s young farming community—its spirit, practices, and needs. As the nation experiences a groundswell of interest in sustainable lifestyles, we see the promising beginnings of an agricultural revival. Young farmers’ efforts feed us safe food, conserve valuable land, and reconstitute communities split apart by strip malls. It is the filmmakers's hope that by broadcasting the stories and voices of these young farmers, we can inspire another generation of optimistic agrarians.

Our aim is to valorize the role of younger growers who continue to refine farming practices, to innovate in new markets, and to reclaim land under sustainable management. With this film, we hope to build the case for those considering a career in agriculture—to embolden them, to entice them, and to recruit them into farming.

This film will challenge us to look squarely at the prospects and choices for American food security in the coming years. But it’s not a political attack; nor is it meant to make you feel bad about what you eat. This film documents those who are establishing solutions to our contemporary crises. The stakes are high, but so are our chances of preserving our farmland, our food supply, and the practice of family farming if we can inspire more of America's youth to return, in any degree, to the soil that feeds us.

Food Events all Over the Place!

This Saturday, March 15 - CSA Fair!

12-3pm Strawbery Banke Museum Visitor's Center, Portsmouth NH
brought to you by Slow Food Seacoast

Looking for a CSA farm for this year? Want to know more about Community Supported Agriculture? Visit the CSA fair!

Tuesday, March 18 - author Frances Moore Lappe (author of Diet for a Small Planet)

RiverRun Bookstore, along with Seacoast Slow Food and the Minds Alive! and Green Sanctuary Programs of South Church are sponsoring a special reading at South Church by major bestseller and acclaimed author Frances Moore Lappe. The reading will take place on March 18th at 7 p.m. and be followed by a reception. The event is free and open to the public.

Frances Moore Lappé is the internationally famous author of sixteen books on topics from food policy to global poverty to political activism in support of democracy. She became widely known for the 1971 three-million-copy bestseller Diet for a Small Planet, which awakened a generation to the human-made causes of hunger and the significance of our everyday choices.

On March 18, Lappe will be reading from her newest book, Getting a Grip: Clarity, Creativity, & Courage in a World Gone Mad. The book examines original ways of thinking about fear, power, democracy, and hope. The book returns to the global themes that have inspired her throughout her career, inviting a thoughtful personal response to the world's struggles.

The SOLE Food Series continues! Slow, Organic, Local + Ethical Food

March 19, March 26, April 2 are the final three talks - not too late to partake!
"Held at Traip Academy in Kittery but open to all, the six-part series promises to be a great "Food 101," touching on all aspects of the food awareness movement as it's happening locally. You may register for single sessions or for all of them! More information and complete brochure at: http://www.kitteryschools.org/AdultEdBrochure.pdf

March 29 + 30 NH Maple Weekend

Maple Weekend - Open House
March 29th & 30th - 10am- 2pm
Sugarmomma's Maple Farm
213 Ridge Road Northwood, NH 03261
603-942-7005
While visiting the sugarhouse you will have the opportunity to sample some treats made with our finest pure NH maple syrup. We hope that the weather will be cooperative so that you will be able to experience the sweet process of making maple syrup.
Wendy Berry of Lasting Legacy Farm will be bringing in baby animals to pet and play with!

Italian Seeds with Slow Food Boston

Save the Date! Sunday, April 6th from 1-3 at the Arnold Arboretum
This year why not try growing especially flavorful herbs and vegetables from Italy? Whether you have a large sunny space or a few pots, you can grow heirloom Italian varieties that have been selected for taste.

Bill McKay grew up on vegetables his Italian grandfather grew in Lexington. Now, Bill imports seeds from Franchi in Italy. He will select his favorites and give us growing tips as well as ideas on cooking the Italian way. We have space for 50 people. To sign up please email phoganhome@comcast.net.

Food For Thought: Reading and Discussion Series

Food For Thought:
Reading and Discussion Series
Starts week of April 28
This 6-week course sponsored by the Granite Earth Institute, will give you the opportunity to examine the issue of food for your health and for the planet through readings and group discussion. Some topics that will be explored are: how industrialized agriculture has changed what and how we eat, the global imbalance for
healthy food, the local food movement, and options to consider in making personal decisions in the future. Call for starting date. Course Fee: $20 book or readings
For more information call Kittery Adult Education at 207-439-5896 or visit us at www.kitteryschools.org

Food Deserts Conference

What are food deserts? "Large isolated geographic areas where mainstream grocery stores and markets are absent or distant. Individuals living in food deserts are forced to turn to corner stores and fast food establishments to meet their caloric needs and while doing so also sacrifice their health."

The Environmental Leadership Program is presenting a web conference titled "Sowing Seeds to Improve Food Deserts," as part of its National Food Tour. Mari Gallagher, Principal of Mari Gallagher Research and Consulting Group, is the featured presenter. Ms. Gallagher has over 18 years of experience working with civic groups, government entities, foundations and corporations.

Register here!

Upcming Events at McIntosh Atlantic Culinary Academy

On Monday, March 10th at 1:30 PM marine researcher from the University of New Hampshire, Dr. Richard Langan will make a presentation entitled “New Technology for Farming Mussels in the Open Ocean.” Having heard Dr. Langan before, I can attest to his very interesting delivery on an exciting topic. The presentation will be held in the ACA intro kitchen. A certificate of your attendance will be provided for documentation purposes.

Connecting Food Systems with Ecosystems:

A Look at the Benefits of Biodiversity from Farm to Table

On Monday, March 31, McIntosh Atlantic Culinary Academy and Chefs Collaborative will host a workshop for farmers, chefs, and interested parties of the New Hampshire Seacoast region. Chefs Collaborative works with chefs and the greater food community to foster a more sustainable food supply. Program Manager Leigh Belanger will give a presentation on the group’s work in helping to build partnerships between professional chefs and local food producers, followed by a panel discussion focusing on how chefs and farmers can both benefit from biodiversity efforts.

On the panel, organic farmer Eero Ruuttila of Nesenkeag Farm in Litchfield, New Hampshire will discuss how conservation practices strengthen the natural biodiversity on his farm. John Forti, historic landscape specialist at Strawbery Banke will speak to the importance of maintaining genetic and agricultural biodiversity, often in the form of regionally adapted heirloom crops. Heirlooms both strengthen agricultural biodiversity and appeal to chefs and consumers with their ability to tell stories about place-based food traditions. ACA alumnus Ben Hasty of The Dunaway restaurant and Chef Ted McCormick of Flag Hill Winery will talk about how chefs can support biodiversity efforts by forming partnerships with local farmers and by developing place-based, regionally adapted menus in their restaurants.

After lunch, John Forti will give a seed-saving demonstration while discussing the importance of preserving historic heirloom plant species. Following,

Dr. Charlie Burke of the New Hampshire Farm to Restaurant Connection will give a demonstration of its “Virtual Farmers Market.” Chefs Collaborative and Atlantic Culinary will then lead a round-table discussion of the challenges and benefits of local farmer-chef partnerships, and the Collaborative will share some of their upcoming projects and plans with the group.

A nominal $10 fee will cover the entire workshop, literature, buffet lunch served in the college’s L’Esprit restaurant and a Certificate of Attendance.

What: Chefs Collaborative Biodiversity Workshop
Where: McIntosh Atlantic Culinary Academy, 181 Silver Street, Dover, New Hampshire (immediately off exit 8e of the Spaulding Turnpike.)
When: 9:30 am-2:30 pm, Monday, March 31.
To RSVP: Please contact Michael Graves at 603.750.1600 or email at
mgraves@mcintoshcollege.edu

Tree Fruit Pruning Demonstration

The University of New Hampshire Cooperative Extension, Rockingham County, will be holding a pruning demonstration at Hazelton Orchard in Chester. It will be held on Tuesday, March 18 from 9:30 am till noon time The pruning demonstration will be conducted by Bill Lord, Extension Fruit Specialist, Emeritus, Harry Weiser from Hackleboro Orchard and Nada Haddad, Extension Educator in Agricultural Resources . Alan Eaton, Extension Entomology Specialist will talk about bugs to expects this year and how to manage them. Pruning will be demonstrated on standard and semi-dwarf apple trees and peaches. The orchard is located at the intersection of Route 102 and Harantis Lake Road in Chester. The orchard is about 1.5 - 2 miles west of the crossroads at Chester center, and 4 miles east of the Derry traffic circle. Persons requiring special accommodations should call prior to the workshop date so that proper consideration can be given to the request. For more information call 679-5616.

Flag Hill Winery Events

Chef Ted McCormack's seasonal dinners and cooking classes are announced for the spring. Check out the March 15 dinner menuwith flavors of winter vegetables, smoked trout, and maple (in honor of sugaring season!). The roster of winter cooking classes looks great too.

Movies!

It's Round Two of the Slow Food Boston's Winter Film Series!

Join us next Sunday, March 9th at 4:00PM at the Theodore Parker Church in West Roxbury for an afternoon of 'foodie' documentaries - two short films showcasing ways in which food diversity is being restored and sustained in our world today.

First we'll see Eat at Bill's: Life in the Monterey Market from Lisa Brenneis. This is the uplifting story of market owner Bill Fujimoto's desire to serve his customers well by seeking out and supporting local farmers and producers.

After that, we'll be showing Nick Versteeg's film on the festival of Terra Madre, held yearly in Turin, Italy. Organized and sponsored by Slow Food International, this is an incredible gathering of food communities from around the world, all being brought together in order to work toward establishing a Global Network of Food.
After the films, we are incredibly lucky to have local folks that have attended Terra Madre speaking about their experience and what they brought back home from the gathering.

Cost is $5, payable in advance via check or with cash at the door.
Please see the SF Boston website for directions and info about possible childcare arrangements.

Snail of Approval

Slow Food NYC is launching a new initiative to give the "Snail of Approval" to food businesses who meet the group's published standards for "quality, authenticity, and sustainbility." Members can nominate groups for the designation. An interesting idea that skirts the many problems of issuing a window sticker or business membership to Slow Food - the Snail recipients are vetted by the convivium and the website can be updated regularly. Check it out (especially if you're planning a trip to NYC!)

Seas Sick

Fishing for Hope at a Seafood Industry Trade Show: a writeup of the International Boston Seafood Show. An interesting look at discussions about commerce and sustainability.

Food For Maine's Future Conference

3rd Annual Local & Sustainable Foods Conference: Growing Our Skills and Our Community

Food for Maine's Future, The Unity Barn Raisers, Maine Organic Farmers and Gardeners (MOFGA), WERU, The Good Life Center at Forest Farm, Unity College Garden Club,and the Healthy Schools Initiative are proud to present the 3rd Annual Local and Sustainable Foods Conference: Growing Our Skills and Community; and Local Foods Dinner at the Unity Performing Arts Center in Unity, an all day event starting at 9:30am on Saturday, April 5. The conference features skill and issue based workshops, panel discussion, a Maine FEEDS Maine style breakout session and two keynote speakers (see below) both of whom are working to protect the food independence of their respective homes. The Mud Season Dinner - a Maine Foods Meal in April is at 6 pm followed by a closing keynote.

Workshops and Skill Shares:
Building cold frames, Growing and Preserving Your Own Food in Rural and Urban areas, Container Gardens, Backyard Poultry Flocks, and more TBA

Discussions and Panels:
Climate Change and Maine Agriculture and Local Foods and Fighting Hunger.

Afternoon Roundtable Discussion and Regional Breakouts
A roundtable discussion and strategy session on actions and policies that will enable Maine to feed Maine.

Local Foods Dinner
This dinner is a celebration of Maine food and Maine's food producers and will consist (almost) entirely of Maine food. Guests can expect a fun and delicious time, while supporting and building a culture of food that respects the people, the animals, the land, and the waterways that keep us fed and nourished. Proceeds to benefit Food for Maine's Future and the Unity Area Food Pantry.

Registration for the conference is $5-50 sliding scale, suggested donation is $15, dinner reservations $5-50 sliding scale, suggested donation is $10, no one will be turned away for lack of funds. In the spirit of solidarity, bring a non-perishable food item if you can, those donations will go to the Unity Food Pantry. We would greatly appreciate if you are able to bring your own bowl/plate and utensils for lunch. Registration is not required, but space may be limited and pre-registration will help us plan for seating, etc.

More information at info@foodformaine.com

Ark of Taste Dinner in Monadnock

Mark your calendars, make your reservations immediately, beat those cabin fever blues and join us for an USA Ark of Taste Dinner at the Pearl Restaurant on Wednesday March 19th....

6pm for cocktails and convivial greetings...
7PM the Chef's 8 Course Sumptious Tasting Dinner:

First - Cape May Oysters Three Ways
Second - Nantucket Bay Scallops with Meyer Lemon Crumble and Baby Arugula
Third - Gulf of Maine Shrimp and Maine Crab Cake
Fourth - Blood Orange and Ojai Pixie Tangerine Salad with Boston Lettuce
Fifth- Yankee Farmer Bison Carpaccio with Carolina Gold Rice Grits
Sixth - Slow-Braised Red Wattle Hog with Edamame
Seventh - La Cence Petite Sirloin with Wasabi White Pepper, Green Mountain Potatoes and Garlic
Eighth - Chocolate and Kumquat Spring Roll

$55.- per person includes gratuities

Pearl house wines will be available with each course in special $3.- tasting pours

Call 924-5225 for advance reservations only. Limited seating - so call your reservtions in soon!!!

Ben Watson, who is a board member of the Slow Food USA Ark Committee, has been working with Pearl Chef to create this special menu. He will be present to answer your questions about the Ark Project. This will be a fundraising event to enable several of our local farmers to attend this year's Terra Madre Convention - a unique symposium bringing together over 7000 farmers, small food producers, chefs and agriculture school delegates to network for sustainable agriculture and working together towards the goal of making good, clean, fair food available to everyone!!!!