Monthly Archives: February 2008

Nominate a Product for Slow Food Nation

We received this invitation from Slow Food Nation. What foods should represent the Seacoast? PLease contact us with your nominations of locally made, unique food products!

From August 29-September 1, 2008, Slow Food Nation will showcase a wide range of American products in a variety of ways, including the Marketplace, which will feature growers and artisans directly selling their products; Taste Workshops, which will include a range of products in a guided tasting; and a Great Hall of Taste, which will present hundreds of tastes of food from around the country. If you would like to have your product or a product you know included in this event, or if you would like to participate as a vendor or presenter, please contact the Slow Food Seacoast leaders for a nomination form to Slow Food Nation.

We are striving to include as many products as possible – and we think we’ll achieve that goal – but due to space and logistical constraints there is some chance that we will not be able to include all nominations that meet the criteria this first year. Nominees will be notified by April 30.

This first edition of Slow Food Nation will be a celebration of sustainable farmers, fishermen, artisans, cheese makers, foragers, bakers, beekeepers and ranchers, and we invite you to join us! Sincerely, Slow Food Nation Team

NOFA-NH This Weekend

Need weekend plans? Want to set winter aside for a day and think about green and growing things?

The Northeast Organic Farming Association of New Hampshire’s 6th Annual Winter Conference takes place this Saturday. Local And Organic: The Sustainable Future, takes place Saturday March 1, 2008 at the Winnisquam Regional High School, 433 W. Main St in Tilton, New Hampshire from 8:00 am–5:30 pm.

Tod Murphy, owner of The Farmer’s Diner, will Keynote. Tod will be introduced by our new Agricultural Commissioner, Lorraine Merrill. We have 36 workshops running all day. Speakers include Mark Fulford, Julie Rawson, David Yarrow, Mike Collins, Robert King, Dan Kittredge and other many other presenters from the Northeast who will offer their experience and expertise.

The following authors will present workshops: Paul Tukey (The Organic Lawn Care Manual and People, Places & Plants magazine), Ron Krupp (The Woodchuck’s Guide To Gardening), Linda Faillace (Mad Sheep: The True Story Behind the USDA’s War on a Family Farm) and Ross Conrad (Natural Beekeeping: Organic Approaches to Modern Apiculture)

The conference will feature an all day Market Fair (60+ vendors) from 9:00 am until 5:00 pm, plus a raffle. The Market Fair and raffle are open to the public.

More information at http://www.nofanh.org/calendar.html

Chefs Collaborative Workshop at MACA

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 register: Please contact Michael Graves at 603.750.1600 or email at

Farmer’s Market Exchange Announced: A workshop for Farmers Market Managers and Vendors

The Farmers Market Exchange: Ideas, Tips and Resources workshop will be held on Monday, March 10 from 12 noon till 3:30 pm.

Topics will cover Selling Your Best at the Farmers Markets , Recruiting Vendors, Conflict Management and the Market Manager Exchange. Information on the Special Supplemental Nutrition Program for Women, Infants and Children (WIC) and the Senior Supplemental Nutrition Program will also be presented. That afternoon, interested produce vendors will also be able to get certified to accept nutrition coupons at their markets.

Presenters will be Nada Haddad, Agriculture Extension Educator, University of New Hampshire Cooperative Extension Rockingham County , Lynda Brushett, Cooperative Development Institute and Laurie Desmarais, Nutrition and Health Promotion Section with the Department of Health and Human Services.

The workshop will be held in Brentwood at the handicap accessible Rockingham County Nursing Home Auditorium, William Sturtevant Way off North Road.

Program details can be obtained by visiting www.extension.unh.edu and check the calendar of events then the Agricultural Resources Calendar .

The workshop is free but pre-registration is required. More information can also be obtained by calling UNH CE at 679-5616.

Slow Food CSA Fair!

Curious about Community Supported Agriculture – CSAs? Did you know there are many CSAs already operating on the Seacoast?

We’re very happy to announce The Slow Food Seacoast CSA Fair, on for Saturday, March 15, Noon-3pm at the Strawbery Banke Visitors Center in Portsmouth, NH. The public is invited to attend to meet the farmers, learn about Community Supported Agriculture (CSA), and buy shares.

After the event farmers will gather for an informal meeting from 3-4pm. It will be an opportunity to talk about CSA, and share ideas.

We have commitments from 6 farms, please get back to me to add your
name to the list, or to confirm*:

CSA Fair attendees:

Wildroot Farm
Leeks and Bounds
Back River Farm
Andy’s Greens
Wolf Pine Farm
Nelson’s Farm
Heron Pond Farm

and additionally,
CSA Meeting Attendees:
Willow Pond Community Farm
New Roots Farm

This should be a great event for the public to learn about Community Supported Agriculture, and for farmers to sell shares.

Even if you’re not attending the CSA Fair you’re more than welcome to participate in the first meeting of seacoast CSA farmers. See below for more information about the entire event.

For more information, please contact fair coordinator Andy Gagnon at 207-475-6945

For Farmers

Are you running a CSA this year? Would you like to attend an event promoting CSA?

Myself and other members of Slow Food Seacoast are organizing a CSA Fair to be held on Saturday, March 15, 12-3pm at Strawberry Banke in Portsmouth, NH.

The CSA fair will be your opportunity to help Seacoast families learn about CSAs and become acquainted with local seasonal foods, buy a share in a farm’s weekly harvest, and discover how they can grow a relationship with a local farm.

Admission to this event will be free for farms and the public.

Light refreshments will be provided by Slow Food Seacoast.

After the event, farmers will get together talk about our experiences running a CSA, share ideas, and solutions.

Hope to see you there!