http://www.slowfood.com/dossier2010/eng
And Sandhills Farm2Table reps will be there in October, very exciting! Let's help them when they bring those excellent ideas and motivations back home. Slow Food for all, sustainable farming methods for all, cleaner air and water for all, community-building for all! Congratulations to Jan and Fenton, buen viaje, Amigos!
Showing posts with label slow food. Show all posts
Showing posts with label slow food. Show all posts
12/01/2009
Farm to Table Cooperative, Moore Co.
"Step up to the Plate!" Food Co-op Now Accepting Charter Members
FOR a two-week period - from December 6-21 - Charter Memberships will be accepted for the new Sandhills Farm to Table Cooperative, an innovative local-food project involving local farmers, workers and consumers. As this is a true community project, all parties will be owners in the new business.
Based on membership numbers, local farmers will grow vegetables and fruit for subscription members, ensuring the delivery of the freshest produce, while at the same time preserving farms and open land and keeping local dollars circulating in the Sandhills economy. The concept is similar to another popular food distribution structure, the multi-farm CSA (community-supported agriculture)
As the first to support the formation of this new Co-Op, charter members will be rewarded in several ways. For example, since local production of certain items - such as local eggs, pastured poultry and more - is still small, charter members will be offered these products first, in order to grow the market overall. Charter members will also steer some of the earliest decisions of the cooperative.
"People really appreciate the taste of "fresh," and are understanding the economic importance of "local" and the need to preserve farmland, as well as the health benefits of eating more whole, fresh fruits and vegetables" said Fenton Wilkinson, general manager of the new Co-operative. "Now, instead of spending an hour in the grocery store, you can pick-up a box of locally grown produce in a few minutes."
A survey by Sustainable Sandhills showed that a number of Sandhills residents could not attend Moore County's popular Farmer's Markets due to work or family schedules. The Co-op intends to deliver weekly boxes of produce to drop-off spots throughout Moore County or, for an extra fee, home delivery in certain areas of concentration.
Now incorporated as a cooperative, the SF2T received a huge boost in October when Maine organic farmers Stephen and Barbara Miller awarded the project a legacy gift of $10,000 in memory of their Pinehurst parents, Evelyn and Gilbert Miller. This follows on the heels of an upcoming North Carolina marketing campaign to "Eat 10 Percent Local," a move which would return 3.4 billion to the state's economy.
For more information, contact Sandhills Farm to Table Co-operative at
www.SandhillsFarm2Table.com Or call 910-949-2142.
Sandhills Farm to Table Co-Operative
Jan Leitschuh Director of Communications and Farmer Relations 692-8801
Fenton Wilkinson, General Manager 910-949-2142
info@SandhillsFarm2Table.com www.SandhillsFarm2Table.com
FOR a two-week period - from December 6-21 - Charter Memberships will be accepted for the new Sandhills Farm to Table Cooperative, an innovative local-food project involving local farmers, workers and consumers. As this is a true community project, all parties will be owners in the new business.
Based on membership numbers, local farmers will grow vegetables and fruit for subscription members, ensuring the delivery of the freshest produce, while at the same time preserving farms and open land and keeping local dollars circulating in the Sandhills economy. The concept is similar to another popular food distribution structure, the multi-farm CSA (community-supported agriculture)
As the first to support the formation of this new Co-Op, charter members will be rewarded in several ways. For example, since local production of certain items - such as local eggs, pastured poultry and more - is still small, charter members will be offered these products first, in order to grow the market overall. Charter members will also steer some of the earliest decisions of the cooperative.
"People really appreciate the taste of "fresh," and are understanding the economic importance of "local" and the need to preserve farmland, as well as the health benefits of eating more whole, fresh fruits and vegetables" said Fenton Wilkinson, general manager of the new Co-operative. "Now, instead of spending an hour in the grocery store, you can pick-up a box of locally grown produce in a few minutes."
A survey by Sustainable Sandhills showed that a number of Sandhills residents could not attend Moore County's popular Farmer's Markets due to work or family schedules. The Co-op intends to deliver weekly boxes of produce to drop-off spots throughout Moore County or, for an extra fee, home delivery in certain areas of concentration.
Now incorporated as a cooperative, the SF2T received a huge boost in October when Maine organic farmers Stephen and Barbara Miller awarded the project a legacy gift of $10,000 in memory of their Pinehurst parents, Evelyn and Gilbert Miller. This follows on the heels of an upcoming North Carolina marketing campaign to "Eat 10 Percent Local," a move which would return 3.4 billion to the state's economy.
For more information, contact Sandhills Farm to Table Co-operative at
www.SandhillsFarm2Table.com Or call 910-949-2142.
Sandhills Farm to Table Co-Operative
Jan Leitschuh Director of Communications and Farmer Relations 692-8801
Fenton Wilkinson, General Manager 910-949-2142
info@SandhillsFarm2Table.com www.SandhillsFarm2Table.com
11/29/2009
11/27/2009
10/08/2009
10/01/2009
Dieting and World Peace
Ancient wisdom from a good friend: "Eat a big breakfast, share your lunch with your friend, give your supper to your enemy."
6/24/2009
5/26/2009
5/18/2009
Advice from Slow Food
http://www.chelseagreen.com/content/slow-food-founder-carlo-petrini-pleasure-is-a-right-responsibility-is-a-duty/
5/14/2009
5/13/2009
Pollan on Eating Well
Here's a sampling of Michael Pollan's rules of how to eat well:
Avoid food products that contain ingredients that are unfamiliar, unpronounceable, more than five in number or include high-fructose corn syrup.
Avoid products that make health claims.
Shop in the peripheries of the supermarket, where the fresh food is; avoid the middle, where processed food resides.
Eat meals, not snacks.
Eat plants, especially leaves.
Don't get your fuel from the same place as your car gets its gas.
Eat slowly, at a table, and try not to eat alone.
Avoid food products that contain ingredients that are unfamiliar, unpronounceable, more than five in number or include high-fructose corn syrup.
Avoid products that make health claims.
Shop in the peripheries of the supermarket, where the fresh food is; avoid the middle, where processed food resides.
Eat meals, not snacks.
Eat plants, especially leaves.
Don't get your fuel from the same place as your car gets its gas.
Eat slowly, at a table, and try not to eat alone.
4/29/2009
3/14/2009
Fermentation Revival
http://www.mefeedia.com/entry/fermenting-culture/15215863
Where DOES our food come from?
Where DOES our food come from?
2/15/2009
10/22/2008
8/22/2008
8/18/2008
7/22/2008
Elegant Dining, Sou. Pines
A small, elegant downtown restaurant serving SCRUMPTIOUS meals. Take someone special--it's a little pricey--linger over your rolls and butter, wines and desserts and coffees. Relax into the Old World sense of slow dining.
The server, Arlon, does not announce, "Good evening, I'm Arlon; I'll be serving you this evening." One, we don't care what the server's name is until we've enjoyed our dinner. Two, anybody with a grain of sense can see who's the server. Later, we chatted with him and found him to be whitty, well-informed and a lovely mix of formal and informal.
Chef Scott Wolcott came out to check on us, was gracious, modest and very pleasant. His dishes are elegant, understated and simply delicious.
Arlon helped us select a wine and advised us on the cheesecake. If you get him started, he also tells silly jokes.
See the website for menu details, hours of operation. Then treat yourselves to Wolcott's!
http://www.wolcottsrestaurant.com/index.html
The server, Arlon, does not announce, "Good evening, I'm Arlon; I'll be serving you this evening." One, we don't care what the server's name is until we've enjoyed our dinner. Two, anybody with a grain of sense can see who's the server. Later, we chatted with him and found him to be whitty, well-informed and a lovely mix of formal and informal.
Chef Scott Wolcott came out to check on us, was gracious, modest and very pleasant. His dishes are elegant, understated and simply delicious.
Arlon helped us select a wine and advised us on the cheesecake. If you get him started, he also tells silly jokes.
See the website for menu details, hours of operation. Then treat yourselves to Wolcott's!
http://www.wolcottsrestaurant.com/index.html
5/25/2008
8/16/2007
What Kinds of Bread?
A FOOD CHAIN RELEASE FROM METROFARM.COM
Industrialization has given rise to wonder breads in plastic bags, yet some still hunger for the old ways of fresh local breads. This leads one to ask, “What kind of hunger can only be satisfied with local breads?”
This Saturday at 9am Pacific, the Food Chain with Michael Olson hosts author / baker Daniel Leader for a conversation about local breads of the world.
Log on www.metrofarm.com to listen on your radio, computer or IPOD.
Topics include why local bakers continue to survive in marketplaces dominated by industrial bakers; how location and tradition influence the baking of local breads throughout the world; and how local breads can be reintroduced into communities in which none exist.
Question of the Week: What kind of hunger can only be satisfied with local breads?
Industrialization has given rise to wonder breads in plastic bags, yet some still hunger for the old ways of fresh local breads. This leads one to ask, “What kind of hunger can only be satisfied with local breads?”
This Saturday at 9am Pacific, the Food Chain with Michael Olson hosts author / baker Daniel Leader for a conversation about local breads of the world.
Log on www.metrofarm.com to listen on your radio, computer or IPOD.
Topics include why local bakers continue to survive in marketplaces dominated by industrial bakers; how location and tradition influence the baking of local breads throughout the world; and how local breads can be reintroduced into communities in which none exist.
Question of the Week: What kind of hunger can only be satisfied with local breads?
Subscribe to:
Posts (Atom)