In addition to potlucks and events, Slow Food Seacoast works on long-term projects in support of a healthier, more sustainable food system. Some of the projects we have been involved with include:
- Chef to School Program (CTS). This program, currently implemented in the Kittery ME School District, helps nutrition programs transition into cooking a greater proportion of from-scratch meals by re-writing recipes and creating collaborations between chefs and school kitchen staff.
- Farmer-to-School Program (FTS). FTS is an educational program focused on hands- on activities for students and is connected to a state’s Harvest of the Month initiative. Volunteers teach small groups about the variety of locally produced products in their state and offer tastings of those foods.
- Piscataqua Seed Project (PSP). PSP is a community seed initiative focused on open-pollinated and heirloom plants. Seeds are distributed at no cost to anyone wishing to grow, be it home, community or school gardens. Workshops are presented throughout the year emphasizing seed harvesting and seed saving techniques. The project is a collaboration among several local food-based organizations including Slow Food Seacoast, Seacoast Permaculture, Strawbery Banke Museum Horticulture Department and Bedrock Gardens.
- Heirloom Harvest Project (HHP). HHP connects chefs and farmers through the shared love of flavorful heirloom vegetables and heritage breed animals. Initiated in 2009, HHP focuses on varieties featured in Slow Food USA’s Ark of Taste program. Our annual events, Farm-a-Q and Barn Dinner are public events that give everyone the chance to see how the talents of growers aqnd cooks come together into delicious results.
- Heirloom Harvest Project Trial Gardens. Initiated in 2014, HHP began to grow trial varieties of vegetables as a means for introducing new potential foods to chefs and farmers. The garden project now has two locations in Berwick ME and Lee NH. In addition to providing trials to chefs, the gardens also provide the opportunity for educational workshops and serve as a primary source of seed for the Piscataqua Seed Project.
- Local Food Advocates: Volunteers helping spread the word about slow, local food