UNH Slow Food

A comment period is now open until February 16,2010 which allows you to
tell USDA That You DO Care About GE Contamination of Organic
Crops and Food! In USDA’s Environmental Impact Statement (Docket No.
APHIS-2007-0044) on genetically engineered alfalfa, USDA claims
that there is no evidence that consumers care about
contamination to organic alfalfa and alfalfa-derived foods from
Monsanto’s GE Roundup Ready alfalfa.

http://ga3.org/campaign/alfalfaEIS?rk=O1IXcx1aH2M2W

Local Shrimp!
Learn to Cook, Peel, Eat, and Store
Wednesday, February 10, 6 – 8pm
UNH Thompson School Culinary Arts Program, Durham
Come to this event to learn how to cook, peel and store fresh Northern Shrimp! Chefs from the Culinary Program will be demonstrating how to prepare these local gems in a variety of ways for you to taste. Leave the workshop with recipes and educational materials so you can enjoy shrimp at home and with your friends

http://www.falsecreek.com/photos/shrimp.jpg

$10 per person.  To register visit:  http://www.tinyurl.com/localshrimp.

More at: http://blog.seacoasteatlocal.org/2010/01/11/shrimp-local-learn-to-cook-peel-eat-and-store/

For those of you who haven’t seen this film, here is your chance! Learn more about how most of this country’s food is produced. This award winning film educates viewers about  factory farms and how they have drastically changed food production.  The Meatrix

Thank you to everyone who bought fresh foods or gave cash donations to the Cornucopia food pantry at the Rollinsford farmers market on January 23. We will be collecting more donations on February 27, and March 27.

Area winter farmers’ markets by date
Shop for local food all winter long!

2010
January 9 – Seacoast Eat Local Market at Exeter High School
January 16 – Rye at the Congregational Church
January 16 – Newmarket at the Stone Church
January 23 – Seacoast Eat Local @ Wentworth Greenhouses, Rollinsford
February 13 – Seacoast Eat Local, Exeter High School
February 20 – Rye at the Congregational Church
February 20 – Newmarket at the Stone Church
February 27 – Seacoast Eat Local @ Wentworth Greenhouses, Rollinsford (Food Pantry Donations)
March 13 – Seacoast Eat Local, Exeter High School
March 20 – Rye at the Congregational Church
March 20 – Newmarket at the Stone Church
March 27 – Seacoast Eat Local @ Wentworth Greenhouses, Rollinsford (Food Pantry Donations)
April 10 – Seacoast Eat Local, Exeter High School
May 1 – Opening day for the Portsmouth Farmers’ Market, outdoors!

SeacoastEatlocal.org

November 14, 2009: 50-Mile Thanksgiving!! Portsmouth NH
There are two options for UNH students who would like to attend:
1. bring a dish to share & 10 dollar donation to get a seat and enjoy dinner
2. Bring a dish & volunteer to help set up/clean up. No seat reservation but a free dinner!
RSVP ASAP, carpooling will be available.

Cornucopia Holiday Baskets – please let us know if you would like to help us donate fresh food for the holiday baskets. These donations will help give families in need have good food during the Thanksgiving holiday. Deliver to Waysmeet center on November 23rd
So far we have…
Sarah – eggs, pumkins
David – gourds, nut butter
Robin – potatoes
Megan – apples
Daniel – oatmeal

Friday November 20th & Saturday November 21st, 2009: Gourmet dinner – featuring Mollie Katzen, author of the Moosewood cookbook. Book signing of her newest cookbook, Get cooking.
www.wsbe.unh.edu/gourmetdinner

Seacoast Eat Local Winter Farmers Markets:
Saturdays 10am-2pm
Wentworth GreenHouses
November 21
December 5
December 19
January 23
February 27
March 27

Exeter High School
December 12
January 9
February 13
March 13
April 10

Seacoast Eat Local needs volunteers for all of the winter markets!! If you would like to volunteer, please contact Erin Ehlers at erin@yogaonthehillkittery.com.

Next week our speaker will be Scot Mackinnon who will teach us about new urbanism and urban gardening.

Are you ready to bake?? We will be baking pumpkin and apple pies together soon! meeting TBA

50 Mile Thanksgiving hosted by Seacoast Slow Food – Tentative date is Nov 14th. We will be posting more information soon! This is a great event you will not want to miss!!

We are very lucky to have Dr Catherine Violette from UNH Cooperative Extension coming this week to teach us about canning and preserving methods! Come learn about how to safely preserve foods and sample some home made jellies, jams, and apple butter!

Come learn about the goodness honey bees bring to our gardens and all of our world. Looking back in time at the evolution of bees, then peering into

the darkness of the hive to look at the biology and society of these fascinating creatures, we will glimpse the amazing lives of honey bees. We will touch on the issues facing bees and other pollinators, why it matters to you, and how you can help them.

Amy Antonucci, VP of the Seacoast Beekeepers Association of NH, has been keeping bees for honey and pollination since 2005. She has given talks at libraries, schools and conferences and been interviewed on the radio. She has worked in organic agriculture for over ten years, studied herbal medicine, and is a certified permaculture designer.

October 7th, Wednesday, 6:30pm MUB room 18
Free and open to the public! Sponsored Slow Food UNH

Email us for more information

The Slow Food USA Ark of Taste rediscovers, describes and promotes forgotten flavors around the country.

This past Saturday Portsmouth Brewery and Slow Food Seacoast had the honor of hosting the Ark committee for their annual meeting. Ark members from across the country met to taste, discuss, and decide which nominated foods would be “boarded”, or added to the Ark of Taste catalog.
Saturday evening after a long day of tastings at the Black Trumpet restaurant, the Ark committee met with Slow Food members at the Brewery. Guests enjoyed fresh baked breads from Beach Pea Bakery (Kittery. ME), local blue potato chips, New Hampshire soft and hard cheeses, apple and onion chutney, pizzas covered in prosciutto, caramelized onions, and traditional margarita toppings, and of course Portsmouth Brewery ales!
A table display showed the various foods that would be added to the Ark catalog that year, and US Ark Committee chairman Ben Watson talked to the group about the process of nominating and boarding foods for the Ark catalog. Fellow committee member Glenn Roberts also spoke about the future of agriculture,  specifically focusing the cereal grain and wheat production. As a sustainable farmer from South Carolina and the founder and owner of Anson Mills; Roberts displayed a wealth of knowledge about selecting grains that grew well without the use of chemicals, were hardy varieties successfully grown in all regions, and that did not require irrigation. Two types of wheat that were added to the Ark were used in breads made at Beach Pea Bakery and were tried by everyone attending.

The night was a great success with good food and even better company. Many thanks to the Ark Committee, Slow Food Seacoast, Beach Pea Bakery, and the Portsmouth Brewery.

~Sarah