Slow Food Triangle celebrates local food and the people who grow and make
it. Our members come together to experience and preserve our food traditions,
supporting farmers and food artisans who sustain the land and connect
us to it. We encourage the rescue and proliferation of traditional
ingredients and seek to make those flavors accessible to our whole community.
Our current initiatives include:
Working for better nutrition and taste education in local schools, organizing Eat Local Triangle for 2010, partnering with local
farmers to find new ways of promoting local pasture-raised pork. Upcoming Events
Panciuto / Daylight Single Source Supper
When: Wednesday, April 18th 6-9pm Where: Daylight Project Space, 121 W. Margaret Ln. Ste. D, Hillsborough, NC 27278
Daylight and Panciuto are pleased to announce the launch of Single Source Suppers, a series of outdoor events during the spring, summer and fall farming seasons oriented around community, local food and fun.
For the events James Beard nominated Panciuto Chef-Owner Aaron Vandemark will prepare a menu highlighting a single farm in the Triangle area.
The inaugural event, on Wednesday, April 18th, will celebrate the launch of the Daylight Project Space in downtown Hillsborough, NC. The night’s events will feature food grown and raised by John Soehner and Cindy Econopouly of Eco Farm, local beer and wine, live music by The Hammond Eggs, a series of short film screenings and the quintessential buttered popcorn. We’ll have chairs, but bring a blanket for the movie if you prefer the grass.
The menu is a work in progress, but John anticipates having yellow squash, cucumbers, kales, chard, collards, arugula, turnips, radishes, lettuces, strawberries and pork.
So come sit outside with your neighbors, enjoy some delicious food, great music, watch a movie and help support a local non-profit arts organization. They only have room to host 50 people and we expect to sell out tickets quickly so sign up today!
Arrive at 121 W. Margaret Ln. Ste. #D at 6 pm for food and music. Movie screens at 8 pm.
Please call 919-732-6261 to purchase your tickets. The cost of this fundraising event is $130 per person and is all inclusive (tax, tip, wine, beer, food, films, popcorn, music, fun and a copy of Daylight Magazine Issue #7: Agriculture.)
In case of rain: Event will go on as scheduled at Panciuto, 110 S. Churton Street, Hillsborough, NC
Celebrate Spring in the Garden with SEEDS as they raise funds to support the Durham Inner-City Gardeners (DIG) Program on Sunday, April 22 from 1pm-5pm.
Taste pies from over 30 restaurants and home bakers - and vote for your favorite in our innaugural Best Pie in Town Contest! For a $10 suggested donation, you can taste up to 4 delicious concoctions. Help SEEDS be even more sustainable - BYOPlate!
Also don't forget they're Spring Plant Sale! We've been growing up pollinator & edible flowers, herb & vegetable starts, and propagating fruit trees from our Southside Garden. We'll have many varieties available for sale.
Be sure to come Early for a special Martial Arts performance from our very own SEEDlings After school Program at 1:15pm!
2012 Slow Food Triangle Traditional New Year's Day
Slow Food Triangle is proud to announce our fourth annual Traditional Southern New Year’s Day event to celebrate regional culinary traditions, local farmers, and artisan food producers. This year, proceeds from the event will benefit a new schoolyard garden at Durham's Rogers-Herr Middle School.
The event will take place from 4-7 pm on Sunday, January 1, 2012, at Durham’s Fullsteam Brewery. The traditional Southern New Year’s Day meal will be served at 5 pm and include collard greens, cornbread, and hoppin’ john, as well as fresh, hearth-baked loaves, sweet potato pie, and more (vegetarian options will be available). Admission to the event is $15 for Slow Food members, $18 for non-members, and free for children 10 and younger. Wine Authorities and 3 Cups will offer wine to purchase by the glass; Counter Culture Coffee will provide coffee; and the Fullsteam bar will be open for business. Additional sponsors include Anson Mills, Big Spoon Roasters, The Splinter Group, Universal Printing and Piedmont.
All wine sales will benefit the Rogers-Herr schoolyard garden project.
To minimize waste, attendees are kindly asked to bring their own plates. Tickets are on sale now at www.slowfoodtriangle.org!
Please consider carpooling to reduce traffic and ease parking.
Slow Food Triangle, Anson Mills, The Splinter Group, Scratch Baking, Wine Authorities, 3Cups, Fullsteam Brewery, Big Spoon Roasters, Counter Culture Coffee and Piedmont.
Local Foods Feast and Keynote
Friday, Nov 11 at 6:30 PM
Sheraton Imperial, Durham NC
Join us for a magical evening at the Local Foods Feast and Keynote!
This mouthwatering meal made with only the best in-season, sustainably grown ingredients supplied by local farms is one of the highlights of the Carolina Farm Stewardship Association’s annual Sustainable Agriculture Conference.
Our keynote is world-renowned local food advocate and best-selling author of This Organic Life, Joan Dye Gussow. A passionate supporter of organic, local food and small, family farms, Joan has spent a lifetime championing the idea that locally-grown food eaten in season makes sense -- economically, ecologically, and gastronomically. Joan has not made a presentation of this kind in over 3 years; don’t miss out on this rare opportunity to hear from a living legend! Her speech about the connection between the way we grow food and the healthiness of what we eat will inspire and challenge.
Proceeds from the event will support the Carolina Farm Stewardship Association’s work helping people in the Carolinas grow and eat local, organic foods.
Want to do even more to support local foods and organic farms? Become a Local Foods Feast sponsor! call Alice at (919) 824-4799, or email email@example.com
4th Annual Pittsboro Pepper Festival
Becoming one of the premier local food festivals of the season, the Pittsboro Pepper Festival is a can't miss event for lovers of local food and drink.
Who: Local food and drink lovers, Family friendly...lots of kids!
Who else: 25 Local Chefs serving pepper dishes, local breweries, winery, meadery from around the Piedmont, a King and Queen, local organizations working on hunger prevention, sustainable agriculture, local economy, and more.
What: Local food, beer festival, pepper tasting, live music (bands TBA), great community
Where: Chatham County, Briar Chapel community park
When: Sunday, October 2nd 4-7pm
Why: To celebrate local food and drink, educate the public on the importance of local agriculture, and to have a good time!
**This is the main fundraiser for The Abundance Foundation and Piedmont Biofarm, a research farm in Pittsboro.
Feeding the Bull City Film & Discussion Series
Transition Durham invites our community to join in the Feeding the Bull City movie and discussion series on the future of food in Durham. This flier shows the locations, dates and times for this series running from July – November this year, as well as more detail about the first event.
The films serve as catalysts to motivate, but we also hope to mobilize participants through event activities. We are eager to hear your ideas about how these activities can engage and connect people and groups in developing the local food system in Durham as well as projects they can work on after, building on the momentum generated.
Durham is rich with successful local restaurants, a thriving Farmers Market, church, school, and community gardens, and local businesses, non-profits, and community groups working on various aspects of the food sector. And we believe there is room for increased awareness, collaboration, action and policies that will increase food security by expanding access to local, healthy, affordable and culturally appropriate food.
SUPPORT: Organizers are still looking for support and co-sponsors. Please contact Jane Norton at 919-490-1849 or firstname.lastname@example.org if you are interested and able to help.
Tickets on Sale for 2011 Farm to Fork Picnic - Sunday, June 26 SOLD OUT!
Please join us for the region's most exciting, diverse, and delicious event celebrating local food and local farms!
2011 Farm to Fork Picnic
Sunday, June 26
4 to 7 pm
Rain or shine!
W.C. Breeze Family Farm
4909 Walnut Grove Church Road
Hurdle Mills, NC (just outside Hillsborough)
In a unique collaboration, some of our region's most talented cooks will pair with Piedmont farmers to prepare a picnic-style feast that celebrates our local foods and the people who grow and make them. The meal will offer the opportunity to taste beautifully prepared, farm-fresh food representing the bounty and diversity of our region, as well as a wide assortment of locally crafted foodstuffs including farmstead cheese, pickles, preserves, breads, pastries, beer, wine, and cured meat.
Tickets may be purchased in advance at farmtoforknc.com. Tickets are $60 per person, and $50 per person for members of Slow Food Triangle, Center for Environmental Farming Systems (CEFS), or Friends of Breeze Farm.
All proceeds benefit CEFS and PLANT at Breeze Farm - A Farm Enterprise Incubator designed to help grow new farms and farmers across North Carolina. Learn more about the PLANT project.
Sponsors include 3Cups, Counter Culture Coffee, Haw River Wine Man, The Splinter Group, and the NC Agriculture Foundation.
Stay tuned for a list of participating restaurants and farms!
2011 Slow Food Triangle Traditional New Year's DaySOLD OUT!
Admission: $15 Slow Food members, $18 non members adults, free for children younger than 10.
Slow Food Triangle is proud to announce our third annual Traditional Southern New Year’s Day event to celebrate regional culinary traditions, local farmers, and artisan food producers. This year, proceeds from the event will benefit a new healthy snack program at Club Boulevard Elementary School in Durham.
The event will take place from 4-7 pm on Saturday, January 1, 2011, at Durham’s Fullsteam Brewery. The traditional Southern New Year’s Day meal will be served at 5 pm and include collard greens, cornbread, and hoppin’ john, as well as fresh, hearth-baked loaves, sweet potato pie, and more (vegetarian options will be available). Admission to the event is $15 for Slow Food members, $18 for non-members, and free for children 10 and younger. Wine Authorities and 3 Cups will offer wine to purchase by the glass; Counter Culture Coffee will provide coffee; and the Fullsteam bar will be open for business. All wine sales will benefit the healthy snack program at Club Elementary.
To minimize waste, attendees are kindly asked to bring their own plates.
Please consider carpooling to reduce traffic and ease parking.
Sponsors include: Slow Food Triangle, Anson Mills, The Splinter Group, Scratch Baking, Wine Authorities, 3Cups, Fullsteam Brewery and Counter Culture Coffee. AHA Presents Lunch Line
November 10th, 2010
The documentary Lunch Line takes a new look at the school lunch program by exploring its past, current challenges and opportunities for the future. The National School Lunch Program began in 1946, and now more than 60 years later, the program feeds more than 31 million children every day. In the film, leaders from all sides of the school food debate including government officials, school foodservice experts, activists and students, weigh in on the program and discuss ways to continue nourishing America’s children for another 60 years.
Lunch Line follows six kids from one of the toughest neighborhoods in Chicago as they set out to fix school lunch—and end up at the White House. Their unlikely journey parallels the dramatic transformation of school lunch from a patchwork of local anti-hunger efforts to a robust national feeding program. The film tracks the behind-the-scenes details of school lunch and childhood hunger from key moments in the 1940s, 1960s and 1980s to the present, revealing political twists, surprising alliances and more common ground than people might realize.
Lunch Line illustrates that while the National School Lunch Program has become an easy target for critics, the program has a unique capacity for addressing child welfare, the public good and the problem of hunger. Revealing the history and complexity of these issues, Lunch Line shows how those on all sides of the lunch line can work together for a common good: the health of America’s kids.
Co-producer Michael Graziano will be on hand after the film to discuss the film and talk about what is next for the future of school meals. Tickets are $8.00 in advance and $10.00 at the door. All proceeds will go to AHA sponsored school health initiatives in Wake County.
For questions, or to purchase group tickets, please contact Laura Aiken at email@example.com or (919) 350-8366. A reduced ticket price of $6.00 will be offered to groups of 15 or more.
Duke Food Week: October 25-29, 2010 Food Week is a collaborative awareness campaign at Duke highlighting food and its links to social justice, health, and the environment. Each themed day includes speakers, events, and activities, wrapping up with the finale Duke Iron Chef 2010: Pumpkin, focused on sustainable ingredients.
Learn how YOUR choices as food consumers impact the local, domestic, and global community!!
Check out the official Food Week website at http://foodatduke.wordpress.com/ for the complete schedule and more. TerraVita Showcases Local Food Talent
Saturday, October 16, from 1–5 p.m. on The Village Green in the Southern Village, Chapel Hill, NC
A Slow Food member and community friend has organized TerraVITA, an upcoming event that will bring together many of the best chefs from across the state, known for their use of locally grown produce from farmers devoted to sustainable practices. In addition to the amazing food, there will be more than 80 organically-grown and Biodynamic wines from around the world, sustainable microbrewers and organic coffee and tea producers, all dedicated to environmentally-responsible production practices.
TerraVITA will take place Saturday, October 16, from 1–5 p.m. on The Village Green in the Southern Village community of Chapel Hill, NC. The tickets are $65 and include all food and beverage tastings. 100% of silent auction proceeds will be divided between Carolina Farm Stewardship Association (CFSA) and TABLE, a local non-profit dedicated to providing nutritious food for children at risk for hunger.
Big Al Hall & the Marching Rams will play bluegrass all afternoon, while the Education Tent will provide an opportunity to experience cooking demonstrations and engage with industry leaders like Andrew Gunther and Lex Alexander.
For a complete list of participants, more information on the event or to purchase tickets, go to www.terravitaevent.com.
3rd Annual Pittsboro Pepper Festival October 3rd, 2010 4-7pm
The festival offers more than 40 different varieties of peppers from Farmer Doug Jones to taste and rank, many local chefs will be showing off their creativity with pepper dishes using our local peppers, local habanero beer from Triangle Brewery and local wine, spicy tunes from the Holy Ghost Tent Revival and a few minutes of education. Bring the kids and come on out!
Proceeds will benefit the Abundance Foundation and Piedmont Biofarm Breeding and Research Program which is responsible for developing superior strains of vegetables especially adapted to our local soils and climate.
Get in Touch with the Earth Through Sustainable Gardening!
(submitted by member Karen Bearden)
October 10, 2010
How we farm and eat is one of the greatest contributors to climate change. It can also be one of the greatest solutions by encouraging and supporting more sustainable, organic local farms! Join us on 10/10/10 as we gather in areas around Raleigh, Wendell, Chapel Hill, Louisburg, and Hillsborough as part of 350.org's Global Work Party. We'll be working in the fields of six local farms, gardens, or community garden.
Please consider carpooling with friends. Work at the farms and gardens will include such things as seeding cover crops, weeding, harvesting, and cleaning the hen house. The afternoon begins at 1:00 pm with a local foods potluck. Please be sure to wear work clothes and comfortable work shoes. Don't forget to bring work gloves, a local dish of food to share, your own plate and silverware and water or beverage of choice. We want to make sure that all we leave behind at the farm is work so please do not bring disposable items. Whatever you bring with you must leave with you. After folks have fueled up from yummy local food we will get to work until 4:00 pm.
Please RSVP here and then go to the NC Conservation Network site for more information and to register for a particular farm. Thanks to those of you who have already signed up!
Also, join us a few days before our 10/10/10 workday to watch the movie Age of Stupid, produced by Frances Armstrong (who started the 10/10 movement in the UK and a partner with 350.org). The movie will be shown Tuesday, October 5th at Pullen Memorial Baptist Church on Hillsborough Street in Raleigh at 7 pm.
Pledge to eat 10 percent of your existing food dollars on foods produced in North Carolina with the Center for Environmental Farm Systems 10% Campaign at www.nc10percent.com!
350.org is an international campaign that's building a movement to unite the world around solutions to the climate crisis–the solutions that science and justice demand.
Our mission is to inspire the world to rise to the challenge of the climate crisis—to create a new sense of urgency and of possibility for our planet.
Our focus is on the number 350--as in parts per million CO2. If we can't get below that, scientists say, the damage we're already seeing from global warming will continue and accelerate. But 350 is more than a number–it's a symbol of where we need to head as a planet.
ChathamArts Showing "Hungry For Green"
7 p.m. Tuesday, Sept. 28
The Barn at Fearrington Village
2000 Village Center, Pittsboro, NC, 27312
Tickets: $3 for students, $5 for adults
Join ChathamArts in the Fearrington Barn for another edition in their Sustainable Cinema Series. Filmmaker Matthew Barr presents his latest documentary "Hungry For Green", one of the first films to tie together issues of agricultural sustainability and the worldwide problem of hunger. It underscores what each of us can do—whether as farmers or as consumers—to influence how food is produced in this country and around the world. Ken Burns says: "This is an important film that underscores the urgency of achieving agriculture sustainability to help alleviate hunger and protect our natural environment." Shown with short films from the Center for Documentary Studies at Duke University's Summer Institute on sustainable agriculture, building and energy. Panel discussion follows.
In the last 20 years, North Carolina has come to have more pigs than people. This is a huge environmental and public health problem, because every day, these pigs produce 40 million gallons of waste. This waste leaks into the rivers, streams, and drinking water of North Carolina. It also means that virtually all the barbecue
The good news is that factory pig farming can be different. With a few changes to our state law, these pig farmers can be required to change their worst practices of manure disposal.
This Fall, as many of our elected officials are running for reelection, we have the rare opportunity to show them that we care about changing some of the worst practices of factory farming.
That is why Food & Water Watch is launching a campaign to hold our Representatives accountable. It is really important that we show them that we care about making factory farms better for the environment. North Carolinians all around the state are getting thousands of petitions signed, building a buzz in the media, and building a strong coalition.
"Holy Mole! The Spirit of Food and the People Behind It" September 17-18th
Holy Mole aims to explore the existing and potential partnerships between growers, migrant farmworkers and their families with local, slow and organic food movements using gastronomy and visual arts as a bond between them.
On Saturday, September 18th, at Durham Central Park Holy Mole will hold an afternoon of hands on classes on how to make Mexican delicacies, as well as other instructional sessions, exhibitions and information tables. Special guest Doña Guillermina Garcia of Mujeres Sin Fronteras will be teaching us how to make Mole, a traditional Mexican dish richly steeped in culture and flavor. In addition, the day’s activities will culminate in a dinner from 5:30 to 7:30 p.m. where discussion leaders, other invited participants and the public in general will have the opportunity to exchange ideas in small groups while eating the food prepared during the workshops.
There will also be an exhibit of photographs and video screenings made by farmworker youth at Room 100 Gallery, Golden Belt on Friday, September 17th from 6-9 p.m.
Funds raised will support the Fuller Housing Project and NC FIELD Coalition for housing for 2 farmworker families as well as relief for food scarcity amongst the farmworker communities of NC.
Fun for Families, Foodies, and Farm Lovers on this weekend’s Eastern Triangle Farm Tour
The fifth annual Eastern Triangle Farm Tour, which takes place this weekend (Sept 18 and 19) from 1:00 – 5:00 pm both days, provides many opportunities for fun on the farm. The tour, sponsored by the Carolina Farm Stewardship Association (CFSA), features 23 farms and includes produce and livestock, mushrooms, honeybees, a new vineyard, and more.
Two Ton Farm will host a talk on urban fruit trees and forest gardens at 1:30 both days.
Humbug Farm will have farm dog demonstrations throughout the day on Sunday.
Many farms will be selling produce, meat, eggs, cheeses and other farm-fresh products during the tour. Bring a cooler!
For information on everything from hayrides to cheese making, and even peacocks, Percheron draft horses, and pigs on pasture, visit www.carolinafarmstewards.org. Tour tickets, a tour guide and maps are also available at www.carolinafarmstewards.org. The tour cost is $25 in advance per vehicle or cycle group, and passes may also be purchased on tour days at every tour farm for $30. Proceeds support the work of Carolina Farm Stewardship Association.
Put 'em Up! Book Signings & Canning Demos Please help us in welcoming longtime Slow Food activist and regional leader, Sherri Brooks Vinton, to the Triangle. Canning, fermenting, freezing, drying – just a few of the many ways eaters can preserve the fantastic flavors of locally grown foods. Whether you’re a canning novice or preservation pro, this book gives you all of the information you need to Put ‘em Up! Includes over 150 recipes that range from classics such as Bread and Butter Pickles and Homemade Apple Sauce to flavors that reflect more modern tastes such as Cherry Preserves with Black Pepper and Strawberry Vodka. Fully illustrated with color photos throughout.
Tuesday, Sept. 7
Put 'em Up! Canning Demonstration @ Fosters Market 750 Martin Luther King Junior Boulevard
Chapel Hill, NC 27514-5700
Wednesday, Sept 8
A Southern Season Put 'em Up! Canning and preserving class. Registration required.
University Mall 201 S. Estes Drive Chapel Hill, NC 27514
Visit A Southern Season for details.
About the author:
Sherri Brooks Vinton wants you to have a delicious life. Her books, lectures, workshops, and newsletter give fellow eaters practical information they can use to support local agriculture with their food choices. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.
Come celebrate the lingering days of summer and our North Carolina
fishermen with a Downeast traditional fish fry outside at Johnny's. We'll have
fresh fish from Carteret County fried on the spot with a delicious, local side.
All proceeds will go toward travel expenses for a local group of food
activists and educators to Terra Madre, the Slow Food Convention in Turin,
Italy. Terra Madre is an international network of food producers, cooks,
educators and students from 150 countries who are united by a common goal of
global sustainability in food. The "food communities" of Terra Madre come
together biennially to share innovative solutions and time-honored traditions
for keeping small-scale agriculture and sustainable food production alive and
CEFS Celebrates Week of Sustainable Agriculture September 12-18
Press Release: The Center for Environmental Farming Systems (CEFS) will be hosting a week-long celebration focusing on the importance of sustainable agriculture and locally grown foods. The week of September 12-18, CEFS will host several events educating the community about vibrant North Carolina agriculture. Events include: workshops, film screenings and multiple outreach events.
As John O’Sullivan, one of the directors at CEFS recently remarked; “There are so many aspects to the issue of local foods that are of interest to students and others all across North Carolina. While in one sense, every week is Celebrate Sustainable Agriculture Week, I am very happy to see us toot the horn this one week in a special way so we can mark our support for all these events and conversations”.
Schedule of Events:
Whole Animal Butchery for Chefs and Farmers
September 12 & 13
Location: Asheville, NC
Registration Fee: Fee schedule available online on NC Choices website
NC Choices and A-B Tech Community College Culinary Arts Program in partnership with Range Partners and The Butcher’s Guild present a Carolina Meat Institute workshop. This two-day intensive training on whole animal butchery, utilization and economics will take place at A-B Tech’s Demonstration Kitchen Magnolia Facility (Asheville, NC).
CEFS, in partnership with NCSU Campus Cinemas is hosting this screening. A feature-length documentary, INGREDIENTS illustrates how people around the country are working to revitalize the connection between farms and food. The film takes us across the U.S. from the diversified farms of the Hudson River and Willamette Valleys to the urban food deserts of Harlem and to the kitchens of celebrated chefs Alice Waters, Peter Hoffman and Greg Higgins. INGREDIENTS is a journey that reveals the people behind the movement to bring good food back to the table and health back to our communities. (Adapted from the ‘Ingredients’ website) (Raleigh, NC).
For more information on any of these events, please contact Lisa Forehand or visit the CEFS website: www.cefs.ncsu.edu
Carolina Meat Conference
NC Choices has put together an impressive meat conference in late March. Please see below for details.
Bringing together independent meat producers, processors, buyers and allied professionals for a weekend of workshops, trainings, panel discussions and networking to strengthen marketing and processing opportunities for the region's rapidly growing local meat industry.
March 25-27, 2011 at the Cabarrus Arena and Event Center in Concord, North Carolina
Explore how production and processing practices impact meat quality and marketability.
Engage in hands-on training to improve carcass utilization, learn artisanal butchery techniques, and develop value-added products.
Learn about innovative marketing alliances that are expanding the supply of local meat, and
Discuss emerging trends and issues, including regulatory compliance, food safety, mobile slaughter, pasture management, animal welfare, marketing claims, production standards, third party certification and ethics.
Panel Discussions, Presentations, and Demonstrations with representatives from NC Meat and Poultry Inspection Division, USDA, and NC Cooperative Extension, as well as North Carolina's best meat producers, processors, butchers, chefs and food entrepreneurs.
Optimizing Carcass Utilization: A Training for Commercial Meat
Beef & Pork Carcass Breakdown for Farmers
Artisanal Butchery and Whole Animal Utilization for Chefs and Foodservice Professionals
Butchery Craft in Your Home Kitchen for Consumers
Presenters Include: Dr. Gregg Rentfrow, University of Kentucky, Food & Meat Science Tia Harrison, The Butcher's Guild, Owner - Avedanos Meat Market and Executive Chef - Sociale, San Francisco, CA Marissa Guggiana, The Butcher's Guild, President -Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers Craig Deihl, Executive Chef- Cypress, Charleston, SC Berlin Reed, The Ethical Butcher, Portland, OR KEYNOTE: Scaling the Supply of Quality, Local Meats with Mike Lorentz, President, Lorenz Meat, Cannon Falls, MN.
We Made the President Laugh!
Yesterday, President Obama faced the nation on YouTube. Over 140,000 questions were submitted and over one million votes cast - amazingly, of the dozen questions chosen, one was from Slow Food USA President Josh Viertel, as voted by you!
This goes to show just how important food issues are for our country. The Food and Farm Bill, which governs the way food is grown and eaten, will be up for reauthorization soon; this was a great opportunity for The President to begin to hear our concerns at a crucial time.
Lee Calhoun's New Edition of Old Southern Apples
Creighton Lee Calhoun's revised edition of his landmark book Old Southern Applesis destined to become a classic for fruit growers, heritage food enthusiasts, and apple lovers everywhere. This expanded edition features descriptions of some 1,800 heirloom apple varieties that either originated in the southern U.S. or were widely grown there before 1928.
A resident of Chatham County, uthor Lee Calhoun is one of the foremost figures in apple conservation in America. This masterwork reflects his knowledge and personal experience over more than thirty years, as he sought out and grew hundreds of classic apples, including both legendary varieties (like Nickajack and Magnum Bonum) and little-known ones (like Buff and Cullasaga). Representing our common orchard heritage, many of these apples are today at risk of disappearing from our national table.
Chapel Hill Schools Need Your Recipes
Chartwells, the new food and nutrition provider for the Chapel Hill-Carrboro k-12 schools has decided to embark on the recipes for kids challenge. The Challenge, led by Michelle Obama is part of the “Let’s Move!” initiative.
As a “new kid on the block,” Chartwells believes this is a great way to reach out and begin communicating within our community, working together to bring healthier foods to the 18 schools within our district.
We are currently in the process of team building and recipe collecting. I’m reaching out to local chefs in our area to help us achieve our goals. Please email me at firstname.lastname@example.org with a great recipe that fits one of these three categories:
1) whole grains
2) dark green and orange vegetables
3) dry beans and peas.
Chartwells in Chapel Hill is dedicated to purchasing a percentage of locally raised produce each year. So far this year we have purchased 4.43 tons of NC produce. It would be great if you would consider seasonality and what produce may be sourced locally when deciding on what recipes to submit.
Your participation can be as simple as submitting one or multiple recipes and much more involved depending on your time and schedule. I would love to discuss ways in which you can become more involved with our program or with this project. I’m extremely excited about an opportunity to work with you and I’m looking forward to seeing your creative recipe submissions.
Ryan McGuire Chef-Trainer
Chapel Hill-Carrboro City Schools Eat.Learn.Live
FARMHAND FOODS OPENS FOR BUSINESS New Company To Connect North Carolina Livestock Farmers with Consumers, Retailers and Restaurants Company Celebrates Opening of Sausage Wagon With Event October 28th at Fullsteam Brewery in Downtown Durham
October 18, 2010 (Durham, NC) – The Triangle food community will soon welcome an ambitious new company focused on delivering high quality local meats to area food lovers, retailers and restaurants. Farmhand Foods sources from a network of North Carolina pasture-based farms and does the legwork necessary to get fresh cuts of pork, beef and other specialty meat products to market. One aspect of their venture, a mobile Sausage Wagon serving handcrafted sausages and other specialties, makes its debut on October 28th.
“We started Farmhand Foods to dramatically increase local market access for North Carolina’s pasture-based livestock farmers,” says Jennifer Curtis, Co-Founder.
“Farmhand Foods is the kind of business our state needs—entrepreneurs who can tap into the excitement about local food in metropolitan areas like Durham to support farmers and other businesses in rural communities,” says Henry McKoy, NC Assistant Secretary of Commerce for Community Development.
Farmhand Foods’ network of pasture-based farm suppliers initially includes Parker Farm (Orange County), Triple B Farm (Granville County), Leigh Farm (Martin County), and the NC Natural Hog Growers Association based in Duplin County. The company purchases whole animals and handles all logistics, processing, distribution, marketing, and sales necessary to provide local wholesale buyers with a consistent, hiqh-quality supply of local beef and pork.
“It’s not always easy to sell all the animals I raise or to find a market for all parts of the animal,” says Bailey Newton, Triple B Farm. “That’s why I joined Farmhand Foods’ Producer Network. It lets me focus on farming but stay connected to the folks enjoying my meat.”
“We are passionate about supporting family farms and building a sustainable food system in North Carolina. Farmhand Foods pays farmers fairly and conducts business with transparency so that our customers know exactly where their food comes from and how it was raised,” says Tina Prevatte, Co-Founder.
Farmhand Foods will celebrate its opening and the Sausage Wagon’s first night in business with a special event on Thursday October 28th from 5:30-8:30pm at Fullsteam Brewery in Downtown Durham. The public is invited to enjoy free live music with sausages and beer available for purchase.
“The Sausage Wagon is a fun and interactive way for us to introduce our brand, our products and our farmers to area food lovers,” says Curtis.
The wagon plans to roam Durham and the Triangle with regular weekly stops at the Farmers’ Market, Fullsteam and other high traffic locations. The mobile eatery will serve an assortment of sausage sandwiches and other items created by local chef Drew Brown, co-founder of Durham’s Piedmont restaurant. Area diners can find the whereabouts of the wagon at www.farmhandfoods.com.
While the Sausage Wagon may be the public’s first taste of Farmhand Foods, the company will soon offer fresh cuts of local, pasture-raised pork, beef and other specialty items to area retailers and restaurants. The company expects these operations to begin in early 2011.
“Farmhand Foods is helping to build our state’s local food economy by opening up market opportunities for small-scale meat producers. We’re excited to be a part of launching this important new business,” says Dr. Nancy Creamer, Director, Center for Environmental Farming Systems (CEFS).
In addition to support from CEFS to incubate Farmhand Foods, funding for the launch is being provided by the North Carolina Rural Center’s Economic Innovation Program, the North Carolina Tobacco Trust Fund, and the W.K. Kellogg Foundation.
Local Food Entrepreneurs’ Survey - Tell Us What You Think!
Two local entrepreneurs, Carla Norwood and Gabe Cummings, are interested in starting a triple bottom line pie company in Warrenton, NC (near Lake Gaston). They are planning on sourcing their ingredients locally and are interested in determining if there is demand in The Triangle. This survey is being conducted as part of the Growing Local, Buying Local: Opportunities in Warren County, NC project, a research study aimed at understanding the views of local stakeholders on the production, distribution, and consumption of local agricultural products in the Warren County area. We are seeking input from a wide variety of people, and your contribution would be very valuable to the project.
Register at www.nc10percent.com and pledge to spend 10 percent of your existing dollars on foods produced/grown locally; or grow your own! You will help build North Carolina's local food economy while enjoying the greatness of North Carolina food.
Encourage your friends, family, co-workers and neighbors!
Make the Choice. Make a Difference. Make it Local.