tag:blogger.com,1999:blog-8870540505117126422024-03-21T10:55:19.812-07:00Slow Food Rhode Islandthe newsletter and homepage of Slow Food Rhode IslandSlow Food Rhode Islandhttp://www.blogger.com/profile/07584434192498807339noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-887054050511712642.post-47548266137064110902010-01-16T12:54:00.000-08:002010-01-16T13:08:06.668-08:00An Economic Development Framework for Sustainable Agriculture at URI, January 21, 2010<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKbhzl7vRtKQiyLkXiHUJD2tV6cZbNwCT96hAZXbuBkMiu_Tz7vOxdDwaMdSsxWN8BqfdQ-H0KZ62gssheQ4jvSt2kzGMpQivKpPdtUS93lAWAZGh2aPM8iMCBifc0s4Lub_xNwhvzio/s1600-h/URItalk.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 282px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbKbhzl7vRtKQiyLkXiHUJD2tV6cZbNwCT96hAZXbuBkMiu_Tz7vOxdDwaMdSsxWN8BqfdQ-H0KZ62gssheQ4jvSt2kzGMpQivKpPdtUS93lAWAZGh2aPM8iMCBifc0s4Lub_xNwhvzio/s400/URItalk.jpg" alt="" id="BLOGGER_PHOTO_ID_5427447206752101682" border="0" /></a><br />This Thursday, January 21, 2010, a free talk entitled "An Economic Development Framework for Sustainable Agriculture", sponsored by the van Beuren Foundation, Rhode Island Foundation, and University of Rhode Island, will be presented at URI by Michael Hamm, CS Mott Professor of Sustainable Agriculture, Michigan State University.<br /><br />To be discussed:<br />If the regional population were to eat the USDA recommended daily portion of fruit and vegetables, what would be the increased consumption?<br /><br />What share of that consumption pattern could be grown locally?<br /><br />How much more land would have to be in cultivation in order to produce that quantity of food?<br /><br />What would be the economic impact of the agricultural expansion?<br /><br />talk location: University of Rhode Island Center for Biotechnology and Life Sciences, Flagg Road, Kingston Campus<br /><br />Thursday, January 21, 2010, 10am - 12pm<br /><br />RSVP for parking to Kim Dame, Grants Manager, van Beuren Charitable Foundation, 401.619.5910 or kdame@vbcfoundation.orgAnonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com1tag:blogger.com,1999:blog-887054050511712642.post-73068503196917564632010-01-07T10:48:00.000-08:002010-01-08T05:14:40.585-08:00Deli meat demo, Saturday, January 16, 11:30-3pmDeli Arts, a two-year old Massachusetts company founded by native New Yorkers, produces authentic New York deli meats (pastrami, corned beef, and two flavors of roasted turkey), and they just happen to be doing a demo at <a href="http://www.eastsidemarket.com/">Eastside Marketplace</a> on Saturday, January 16, 11:30am until 3:00pm. It also just so happens that January 14 is National Hot Pastrami Sandwich Day, so the timing seems quite auspicious.<br /><br />From the <a href="http://www.deli-arts.com/">Deli Arts website</a>:<br /><blockquote>Deli Arts reflects our passion to preserve great, endangered, food traditions and share them with others. We are especially focused on restoring the grandeur of traditional regional and ethnic specialties that have crossed over into the mainstream – but somehow lost their soul along the way. These once great treats have become all but unrecognizable through assimilation and commercialization. We’re working hard, through research into traditional materials and methods and through innovation in modern preparation and packaging to bring these once great flavors and textures back to life...<br /></blockquote><br />I, for one, like the sound of that, and the fact that Deli Arts' founder, Dan Estridge, is a scholar of deli - blogging about deli meats <a href="http://noshstalgia.blogspot.com/">here</a> - is fascinating as well.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-13137681021518686322010-01-07T10:39:00.000-08:002010-01-07T10:44:00.648-08:00Slow Food RI's Annual Meeting, Tuesday, February 2 at 7pm2009 was a great year for Slow Food Rhode Island: We not only saw our membership more than double, we also hosted and co-hosted some great events (movie nights, panel discussions, a movie followed by a talk on coffee with <a track="on" href="http://www.newharvestcoffee.com/" linktype="link">New Harvest Coffee Roasters</a>, and a wonderful author and farmer talk with author-farmer <a track="on" href="http://novellacarpenter.com/" linktype="link">Novella Carpenter</a> and Providence's <a track="on" href="http://www.southsideclt.org/city/" linktype="link">City Farm</a> farmer Rich Pederson) as well as increased activism on the local and national level with the push to increase biodiversity and awareness of place-based foods through the <a track="on" href="http://slowfoodri.blogspot.com/search/label/RAFT" linktype="link">Renewing America's Food Traditions (RAFT) Grow-out</a>, and the <a track="on" href="http://slowfoodusa.org/" linktype="link">Slow Food USA</a> <a track="on" href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/" linktype="link">Time for Lunch</a> campaign, which strives to get healthy food into schools through an increase in funding for the Child Nutrition Act.<br /><br />As you may know, local Slow Food chapters are run entirely by volunteers, and our funding comes from event fees and donations to the chapter. In addition to events similar to those we hosted in 2009, we will be fundraising to send a local farmer, food producer, cook, academic, or advocate (or perhaps a couple of people) to <a track="on" href="http://www.slowfoodusa.org/index.php/programs/details/bringing_terra_madre_home/" linktype="link">Terra Madre</a> in October 2010.<br /><br />To start off 2010 strong, we are hosting our annual meeting on Tuesday, February 2 at 7pm at <a track="on" href="http://local121.com/" linktype="link">Local 121</a>. There will be a delicious buffet available for $15, cash bar, and we are requesting a donation of $5 per person to help fund this year's efforts and events.<br /><br />During the meeting, we will discuss our plans for this year and beyond - and we want to hear your ideas as well. We'd like to know what types of events you'd like to attend, and, of course, if you'd like to coordinate an event, we'd love that as well!<br /><br />We will also vote on officers for our chapter, including Chairperson, Membership, and Secretary. The current officers are Chair, Amy McCoy, and Secretary, Ingrid Lofgren.<br /><br />Please rsvp to slowfoodri@gmail.com, and feel free to send along any questions or suggestions for the chapter, whether you are able to attend or not. As always, if you are interested in volunteering with Slow Food RI in any way, please also drop us a line at slowfoodri@gmail.com.<br /><br />We look forward to seeing you at the annual meeting and making plans for this year and beyond!Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-55575115691731246482009-12-24T13:13:00.000-08:002009-12-24T13:19:46.576-08:00Mario Batali talks with Peter Buffett about Slow Food<span style="font-size:100%;">From Peter Buffett's <a href="http://www.peterbuffett.com/advent/">advent calendar</a>, click <a href="http://www.peterbuffett.com/advent/rjyiwzoo.html">here</a> to see the video.<br /><br />Plus, a little information on Mario Batali's foundation. </span><span style="font-family:Georgia, Times, Serif;font-size:100%;">The mission of the Mario Batali Foundation is to feed, protect, educate and empower children, encouraging them to dream big while providing them with the necessary tools to become an active force for change in today's world. In an effort to do so, the MBF strives to ensure all children are well read, well fed and well cared for. Help Mario make a difference in children's lives locally, nationally, and abroad!<br /><br />To learn more and/or donate, visit<br /><a href="http://www.mariobatalifoundation.org/" target="_blank"><u>www.mariobatalifoundation.org</u></a>.</span>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-18233359820694890252009-12-21T10:50:00.000-08:002009-12-21T10:56:52.764-08:00Community Supported Fishery Subscriptions Available at Providence Wintertime Farmers MarketPort Clyde Fresh Catch Maine shrimp Community Supported Fisheries (CSF) subscriptions are now available in Pawtucket at the Wintertime Farmers Market. Six monthly CSF deliveries will begin during the weekend of January 9th and 10th. Subscribers can pick up their shares at the entrance to the Wintertime Farmers Market (1005 Main Street, Pawtucket).<br /><br />Subscriptions of Maine shrimp shares will be available for pick up between 12:00-2:00pm on January 9th, February 13th, March 13th, April 10th, May 1st, and May 29th. <br /><br />Similar to local community-supported agriculture (CSA) programs, CSF subscribers purchase a “share” of the fishermen’s catch; in turn, they receive the freshest possible, wild-caught seafood every week for a specific period of time. All deliveries of Maine shrimp will be vacuum-sealed and frozen in 1 lb packages for easy storage. Subscriptions will consist of six monthly deliveries, each of 5 lbs of ready-to-cook Maine shrimp, for a total subscription cost of $216. Subscribers can also add on a copy of “The Original Maine Cookbook” to their subscriptions for an additional $18. Those who do not live near one of the two CSF delivery locations or who wish to place mail orders for fish, lobsters, lobster meat, crabs, or crabmeat can do through the Port Clyde Fresh Catch website, subject to seasonal availability.<br /><br />The Midcoast Fishermen’s Cooperative, whose fishermen sell their seafood under the Port Clyde Fresh Catch brand name, are the last fleet of small groundfishing boats east of Portland, Maine and the village of Port Clyde is among the last true fishing communities left from the industry’s heyday. While CSFs and restaurant sales have been an enjoyable experience for all involved, they are also critical strategies for the future of the Port Clyde community. In the words of MFC chairman Glen Libby, “The community support generated by the CSF program has been overwhelming—it has made a huge difference to our fishing families.”<br /><br />Those who would like to find out more about subscriptions to the CSF should contact Jessica at (207) 975-2191 or jessica@midcoastfishermen.org for more information.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-51934594934718250392009-12-11T06:12:00.000-08:002009-12-11T06:25:58.767-08:00Celebrate this Holiday Season with Local Food!And help support the local economy while you're at it - what could be more holiday spirited than giving great gifts and keeping the business local?<br /><br />The Wintertime Farmers Market in Pawtucket, RI is the perfect place to do your holiday grocery and gift shopping! Get the eggnog, pie, veggies, cheese, meat, or shellfish you need for your holiday gatherings, plus pick up gifts for everyone on your list.<br /><br />Below is the Farm Fresh RI Holiday Gift Guide, a selection of edible gifts available at the Wintertime Farmers Market. Many people may be scaling down their purchases this year due to the economic downturn, so everything on this list is $25 or under (sweet!):<br /><ul><li>Farmacy Herbs Tea Sampler: a collection of their handcrafted, organic tea blends to help you relax, fight colds, and warm up this winter. Add a jar of local honey for an extra sweet gift!</li></ul><ul><li>Deluxcious Foods’ gluten-free chocolates, cookies and confections are hand made using farm fresh local ingredients. They make perfect stocking stuffers! </li></ul><ul><li>Narragansett Creamery cheese baskets feature heavenly cheese made in small batches in Providence RI. Give it to someone who’ll share! </li></ul><ul><li>Coffee-lovers will be pleased with a pound of New Harvest Coffee Roasters fair-trade coffee, roasted in Pawtucket, RI.</li></ul><ul><li>Jacks Snack’s handmade dog biscuits are made from human-grade ingredients, local and organic when possible. Dogs love 'em! (my Golden, in particular, would tell you how much she loves them if she could)<br /></li></ul>From hot pepper jelly to salsa to apple butter, there is an edible, spreadable treat for anyone on your list. Pick out your favorite flavors made from ingredients grown in RI. <ul><li>Sweet or spicy roasted pecans from Purple Pear of Providence make a special gift for a food-lover. Once you try them you’ll want to keep them for yourself!</li></ul><ul><li>Spoil someone with succulent scallops and herb butter from Bomster Scallops.</li></ul><ul><li>Assemble your own gift basket: help someone de-stress with Earth Essence Herbals lavender aromatherapy spray, an herb plant from Allen Farms, and ache-away salve from Farmacy Herbs.</li></ul><ul><li>Fresh Bucks, a gift certificate for the farmers' market, can be purchased at the Farm Fresh info table. They never expire and always bring a smile!</li></ul>Whether you are hosting a holiday dinner or attending a party, get the ingredients for a festive and flavorful meal at the Wintertime Farmers Market:<br /><ul><li>Poultry, beef, lamb, pork, clams, oysters, lobster, scallops, eggs, milk, and cheese are all available from local farmers at the market.</li></ul><ul><li>Veggies in season include beets, broccoli, cabbage, carrots, collards, garlic, herbs, leeks, onions, parsnips, pea greens, potatoes, turnips, and winter squash.</li></ul><ul><li>Sweet apple cider, Christensen’s Dairy eggnog, and Yacht Club seltzers make fun holiday drinks.</li></ul><ul><li>What's a holiday dinner without dessert? The Cupcakerie features stunning seasonal cupcakes such as Peppermint Twist and Gingerbread. Pies are available from Cutie Pies and Hopkins Farm. Cookies, breads, and other treats are available from many vendors! Or bake your own using farm-fresh apples, pumpkin, or pears. Top with Kafe Lila Ice Cream! </li></ul><br />For more information about Farm Fresh Rhode Island or the Wintertime Farmers Market go to <a href="http://www.farmfreshri.org/">www.farmfreshri.org</a>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-75503520340153192382009-12-11T06:03:00.000-08:002009-12-11T06:04:19.209-08:00Big changes needed to make diets sustainable, reportThis article from FoodNavigator.com caught my eye:<br /><blockquote><h4 class="introduction"><p> Reducing meat and dairy consumption, eating fewer fatty and sugary foods, and wasting less food are the three changes to consumption habits that will have the biggest impact on making diets more sustainable, says a new report. </p> </h4> <p> The <a href="http://www.foodnavigator.com/content/search?SearchText=Sustainable+Development+Commission">Sustainable Development Commission</a> was asked by the UK government’s Department for Environment, Food, Rural Affairs to map out evidence on sustainable diets and look at synergies and tensions between public health, the environment, social inequalities, and economic stability. </p> <p> It points out that no one, universal definition of a sustainable diet exists, but that this must be addressed for the government to meet its goal of a sustainable, secure and healthy food supply. Until now, the healthy eating element has been centre stage.<br /></p><p>For the full article, click <a href="http://www.foodnavigator.com/Financial-Industry/Big-changes-needed-to-make-diets-sustainable-report/?c=NZuI3s7MK%2BNCjCH%2BjDE2Fw%3D%3D&utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily">here</a>. And to read the report, click <a href="http://www.sd-commission.org.uk/publications.php?id=1033">here</a>.<br /></p></blockquote>What do you think? What steps are you taking to make sustainable food choices?Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com1tag:blogger.com,1999:blog-887054050511712642.post-86002822607656350272009-12-01T09:55:00.000-08:002009-12-01T09:59:38.447-08:00Slow Food Boston's Brazilian Cocktail Party! Part 2!<span style="font-weight:bold;">Brazilian Cocktail Party, Part 2</span> Quick! What's the most common ingredient in the tasty appetizers we'll be serving at our Thursday, December 3rd <span style="font-style:italic;">festa</span>, first event in our series exploring immigrant food traditions? -Caipirinha or tropical juice spritzer -<span style="font-style:italic;">Farofa de carne sec</span>a, sautéed manioc flour with Brazilian cured beef -<span style="font-style:italic;">Pão de queijo</span>, cheese and manioc rolls -<span style="font-style:italic;">Canjiquinha</span>, creamy corn soup with pork -<span style="font-style:italic;">Mandioca frita com lingüiça calabresa</span>, deep-fried manioc with Brazilian sausage -<span style="font-style:italic;">Bolinho de bacalhau</span>, codfish balls -<span style="font-style:italic;">Empadinha de palmito</span>, heart of palm turnover -<span style="font-style:italic;">Empadinha de camarão</span>, shrimp turnover -Orange slices and vegetable sticks -<span style="font-style:italic;">Molho</span> and <span style="font-style:italic;">piri pir</span>i, hot sauces -Brazilian pastries Gold star if you said manioc, also called yuca or cassava. The starchy tuber is Brazil's major contribution to the world food basket—it originated in the Amazon—and one of its most important staples. Our party menu pays homage to manioc three ways: as crunchy, toasted farofa, as the silky-textured base for bread and as a crisp-on-the-outside, tender-on-the-inside home fry. Here, Nazare and Washington, two of our volunteer cooks, show me how to make pão de queijo with sour starch, fermented manioc starch.
<br />
<br /><object width="400" height="225"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="http://vimeo.com/moogaloop.swf?clip_id=7774057&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1 <http://vimeo.com/moogaloop.swf?clip_id=7774057&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=&amp;fullscreen=1> "><embed src="http://vimeo.com/moogaloop.swf?clip_id=7774057&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1 <http://vimeo.com/moogaloop.swf?clip_id=7774057&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=&amp;fullscreen=1> " type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" width="400" height="225"></embed></object><p><a href="http://vimeo.com/7774057">Brazilian Event Promo Cooking</a> from <a href="http://vimeo.com/user2678313">Slow Food - Boston</a> on <a href="http://vimeo.com/">Vimeo</a>.</p><p>Please join us for a culinary trip to Brazil this Thursday, December 3rd at the <a href="http://www.maps-inc.org/">Massachusetts Alliance of Portuguese Speakers (MAPS)</a>, our host and partner for the event. Proceeds will be donated to their AIDS/HIV Prevention & Education Program.</p>Brazilian Cocktail Party Thursday, December 3rd, 6:30-9:30 pm <a href="http://www.maps-inc.org/">Massachusetts Alliance of Portuguese Speakers</a> 1046 Cambridge Street, Cambridge Tickets $20; <a href="http://www.slowfoodboston.com/reserve.cfm?eno=473">reserve them here</a>. Next up: a Vietnamese picnic in spring 2010. Email me if you have ideas for others! <a href="mailto:anastaciamdes@gmail.com">Anastacia Marx de Salcedo</a>, <a href="http://www.slowfoodboston.com/">Slow Food Boston</a>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-15876421713694460602009-11-28T08:25:00.000-08:002009-11-28T08:31:05.451-08:00Slow Food Boston's Brazilian Cocktail Party!<span style="font-weight: bold;">Brazilian Cocktail Party, Part 1</span> This December <a href="http://www.slowfoodboston.com/">Slow Food Boston</a> is kicking off a series exploring the food traditions of local immigrant groups. First stop: Brazil! Nazare and Washington—two of the volunteer cooks for our upcoming <span style="font-style: italic;">festa</span>—and I are here at Casa de Carnes Solução, a Brazilian butcher shop on Bow St. in Somerville. We're shopping for the ingredients for <span style="font-style: italic;">pão de queijo</span>, rolls made from manioc and cheese from Minas Gerais, region of origin for most of Massachusetts' estimated 75,000 to 230,000 Brazilians. Let's take a look inside!<br /><br /><object height="225" width="400"><param name="allowfullscreen" value="true"><param name="allowscriptaccess" value="always"><param name="movie" value="" clip_id="7773779&server="vimeo.com&show_title="1&show_byline="1&show_portrait="0&color="&fullscreen="1" clip_id="7773779&amp;server="vimeo.com&amp;show_title="1&amp;show_byline="1&amp;show_portrait="0&amp;color="&amp;fullscreen="1"> "><embed src="http://vimeo.com/moogaloop.swf?clip_id=7773779&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1%20%3Chttp://vimeo.com/moogaloop.swf?clip_id=7773779&amp;server=vimeo.com&amp;show_title=1&amp;show_byline=1&amp;show_portrait=0&amp;color=&amp;fullscreen=1%3E%20" type="application/x-shockwave-flash" allowfullscreen="true" allowscriptaccess="always" height="225" width="400"></embed></object><p><a href="http://vimeo.com/7773779">Brazilian Event Promo Shopping</a> from <a href="http://vimeo.com/user2678313">Slow Food - Boston</a> on <a href="http://vimeo.com/">Vimeo</a>.</p> We hope you'll come by on December 3rd for a frosty caipirinha, piping hot cheese rolls and 7 other delicious appetizers prepared by the Brazilian staff of the <a href="http://www.maps-inc.org/">Massachusetts Alliance of Portuguese Speakers (MAPS)</a>, our host and partner for the event. Proceeds will be donated to their AIDS/HIV Prevention & Education Program. Next up: a Vietnamese picnic in spring 2010. Email me if you have ideas for others! Brazilian Cocktail Party Thursday, December 3rd, 6:30-9:30 pm <a href="http://www.maps-inc.org/">Massachusetts Alliance of Portuguese Speakers</a> 1046 Cambridge Street Tickets $20; <a href="http://www.slowfoodboston.com/reserve.cfm?eno=473">reserve them here</a>. <a href="mailto:anastaciamdes@gmail.com">Anastacia Marx de Salcedo</a>, <a href="http://www.slowfoodboston.com/">Slow Food Boston</a>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-52359933611951764672009-10-26T11:12:00.000-07:002009-10-26T11:24:44.829-07:00Urban Agriculture Talk with Farmer-Author Novella Carpenter and Farmer Rich Pederson, November 12 at 7pm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8p9YrD5krJTwA0UkWWNovRabJp6kSTt_m9HeFznJontoneGxqGUio6AYKwl77TQt9eQKPJx81RWjFRcegXSzFXeXN8DRcALH6GOFvkIohqgW2a8N2yzR0v8fSgkcvgukz7F2MV7EWuc/s1600-h/FarmCityPostercopy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8p9YrD5krJTwA0UkWWNovRabJp6kSTt_m9HeFznJontoneGxqGUio6AYKwl77TQt9eQKPJx81RWjFRcegXSzFXeXN8DRcALH6GOFvkIohqgW2a8N2yzR0v8fSgkcvgukz7F2MV7EWuc/s400/FarmCityPostercopy.jpg" alt="" id="BLOGGER_PHOTO_ID_5396973257857680562" border="0" /></a><br />We're really excited about our two talks coming up in the next few weeks - the <a href="http://slowfoodri.blogspot.com/2009/10/panel-discussion-building-and.html">"Building and Maintaining a Local Food System"</a> panel discussion at URI's Kingston campus on Thursday, November 5 at 6pm, as well as this talk:<br /><br />Farm City, City Farm: Tales in Urban Farming from Farmer-Author Novella Carpenter and Farmer Rich Pederson<br /><br />Sponsored by Slow Food Rhode Island and <a href="http://www.southsideclt.org/">Southside Community Land Trust</a><br />Thursday, November 12, 2009, 7pm<br />at the <a href="http://www.firstunitarianprov.org/">First Unitarian Church of Providence</a>, 1 Benevolent Street<br />A donation of $10.00 per person ($5.00 for students) is suggested<br /><br />Join us for a evening of stories – trials, tribulations, and triumphs - from two talented urban farmers; Novella Carpenter, author of <a href="http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/ref=sr_1_1?ie=UTF8&s=books&qid=1256581298&sr=8-1"><span style="font-style: italic;">Farm City: the Education of an Urban Farmer</span></a>, and Rich Pederson, Southside Community Land Trust’s <a href="http://www.southsideclt.org/city/">City Farm</a> Farm Manager. <br /><br />Novella and Rich will take turns sharing their urban agriculture experiences with us, with their unique perspectives influenced by each of their environments; Novella’s in Oakland, California, and Rich’s here in Providence. They’ll follow their story-telling with an audience question and answer period, which is sure to be entertaining and informative - and quite likely very funny as well.<br /><br />For more information, email slowfoodri@gmail.comAnonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-68526217910530849542009-10-22T10:02:00.000-07:002009-10-22T10:19:18.050-07:00On Locally Grown Foods, courtesy of Providence the Creative CapitolAs we're all interested in the local food scene - and we mean the growing, as well as the preparing and serving - this article (excerpted below) from <a href="http://providencethecreativecapitol.com/">Providence the Creative Capitol</a> caught our eye:<br /><br /><blockquote style="font-style: italic;">The national trend towards locally grown, organic, seasonal foods has been gaining momentum thanks to recent food scares and recalls. Vegetables containing E-coli and peanuts spreading salmonella have helped raise awareness about food production, called into question factory-farming practices, and led consumers to want to know where their food is coming from...<br /><br />...Bruce Tillinghast, owner and chef of New Rivers, a Providence restaurant serving refined bistro food made from fresh, organic ingredients, was an early local promoter of locally grown food.<br /></blockquote><br />We were thrilled to see that the article included insight into the Rhode Island food system, with our friends from <a href="http://www.newriversrestaurant.com/">New Rivers</a>, <a href="http://www.farmsteadinc.com/">Farmstead</a>, <a href="http://redplanetvegetablesyes.blogspot.com/">Red Planet</a>, <a href="http://farmfreshri.org/">Farm Fresh Rhode Island</a>, and <a href="http://www.southsideclt.org/">Southside Community Land Trust</a> all mentioned in the article. We think it nicely demonstrates how many people are working so diligently at <a href="http://slowfoodri.blogspot.com/2009/10/panel-discussion-building-and.html">building and maintaining a local food system</a> right here in Rhode Island.<br /><br />To read the article in its entirety, <a href="http://providencethecreativecapitol.com/article/2009/05/getting-fresh-growing-trend-providence">click here</a>.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-31403302141030639722009-10-19T12:25:00.000-07:002009-11-02T08:54:15.928-08:00Panel Discussion: Building and Sustaining a Local Food System<span style="font-size:85%;"><span style="font-family:verdana;">We are pleased to present the "Building and Sustaining a Local Food System" panel discussion at the URI Kingston campus on Thursday, November 5, 2009.<br /><br />The panel members include<a href="http://www.richeeses.com/"></a> Matt Jennings of <a href="http://www.farmsteadinc.com/">Farmstead</a> and <a href="http://www.farmsteadinc.com/lalaiterie.html">La Laiterie</a> at Farmstead and Don Minto of <a href="http://www.historicnewengland.org/visit/homes/watson.htm">Watson Farm.</a><br /><br />This same panel participated last year, and by all accounts, it was a fabulous discussion. What's more, the event is free of charge.<br /><br />The talk starts at 6 pm and will run approximately 1.5 to 2 hours. The location is the Weaver Auditorium at the <a href="http://www.uri.edu/home/visitors/Map/KingstonCampus.pdf">Coastal Institute</a> (click on the link, the Coastal Institute is #13 on the map) on the URI Kingston campus.<br /><br />Parking is available along Flagg Road and in nearby parking lots.<br /><br />We hope to see you at URI for a budget-friendly, educational evening.<br /><br /></span></span>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-21785169215306130402009-10-18T11:07:00.000-07:002009-10-18T11:21:26.825-07:00Slow Food Bastille (Paris) on hunt for grandmothers' recipes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiWWei813wTx_lAM3qHm5c7GRROMnBlgvr2p8BmWGymSflj9OSk7FSdEtPkLAvT7O95FlO2TADGq8FKxML56WpI88yL4ao_xnr2L2uyArHuGY5STdj-iGO0-BJ_FP0iDXp1q-6Rzv1uo/s1600-h/customLogo.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 94px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiWWei813wTx_lAM3qHm5c7GRROMnBlgvr2p8BmWGymSflj9OSk7FSdEtPkLAvT7O95FlO2TADGq8FKxML56WpI88yL4ao_xnr2L2uyArHuGY5STdj-iGO0-BJ_FP0iDXp1q-6Rzv1uo/s400/customLogo.png" alt="" id="BLOGGER_PHOTO_ID_5394006535651288866" border="0" /></a><br />We received this wonderful invitation from Slow Food Bastille, via Slow Food New York's Regional Governor, Ed Yowell:<br /><blockquote style="font-style: italic;">We are organizing a recipe contest on Internet to put together recipes transmitted from person to person, trough family or friends. The "award ceremony" will take place in Euro Gusto, the next french "salone del Gusto" in Tours in November.</blockquote>The Slow Food Bastille chapter would love to receive recipes from overseas, so get out grandma's recipe file, and get to work! Recipes should be made with common, economical ingredients, should feed at least 6 people, and should be geared to non-professional cooks. There are 19 days left until the close of the contest, so you have a little bit of time to review your recipes before submitting them, and you may submit multiples. Winners will be announced at EuroGusto at the end of November.<br /><br />Entries may be made in French, English or Italian (just click on the flag).<br /><br />To enter, visit: http://sites.google.com/site/tresorsdefamille/Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-88235026224493545292009-10-16T05:15:00.001-07:002009-10-16T05:18:58.210-07:00Heirloom Harvest Week Sneak Peek<div class="post"> <p><span style="font-style: italic;">This post comes to us from Anne Obelnicki at Chefs Collaborative - in case you haven't made up your mind about which restaurant you'll be visiting during these last days of the Heirloom Harvest Week, Anne provides us a sneak peek at what's being served up.</span><br /></p><p>It’s Heirloom Harvest Week in Providence, Boston and Portsmouth (October 12-18), a time when we asked all the participating chefs to have one or more items on their menu highlighting and honoring locally grown vegetables from the <a href="http://chefscollaborative.org/raft-grow-out/">RAFT Grow-Out project</a>. The chefs in Providence have outdone themselves, using RAFT veggies in creative and <strong>delicious</strong> ways, and making some of the most beautiful food I’ve seen. The dishes speak for themselves, so here they are. All I have to say is: Providence, I will be back!</p> <p style="text-align: center;"><a href="http://www.chez-pascal.com/" onclick="javascript:urchinTracker ('/outbound/article/www.chez-pascal.com');"><span style="font-size: x-large;"><strong>Chez Pascal</strong></span></a></p> <p style="text-align: center;"><span style="font-size: large;"><strong><span style="font-size: small;">Matt Gennuso, Chef/Owner</span></strong></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><strong>Pike’s Peak Squash</strong> Dumplings with Blue Cheese and Walnuts</span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/chefscollaborative-217_fixed.jpg"><img class="aligncenter size-medium wp-image-2695" title="chefscollaborative 217_fixed" src="http://chefscollaborative.org/wp-content/uploads/2009/10/chefscollaborative-217_fixed-300x225.jpg" alt="chefscollaborative 217_fixed" height="225" width="300" /></a><br /></span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><strong>Marfax Bean</strong> Ragout with Molasses, Bacon and Seared Pork Head Roulade with Pickled <strong>Gilfeather Turnips</strong></span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><strong><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/chefscollaborative-221_fixed.jpg"><img class="aligncenter size-medium wp-image-2696" title="chefscollaborative 221_fixed" src="http://chefscollaborative.org/wp-content/uploads/2009/10/chefscollaborative-221_fixed-300x225.jpg" alt="chefscollaborative 221_fixed" height="225" width="300" /></a><br /></strong></span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;">New York State Tasting of Lamb with <strong>Long Pie Pumpkin</strong> Gateaux de Riz, <strong>Gilfeather Turnips, Student Parsnips</strong> & Red Wine</span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><strong>Long Pie Pumpkin</strong> Custard Tart with Graham Cracker Crust and <strong>Student Parsnip</strong> Ice Cream</span></span></p> <p style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0807.JPG"><img class="aligncenter size-medium wp-image-2677" title="IMG_0807" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0807-300x225.jpg" alt="IMG_0807" height="225" width="300" /></a><br /></span></span></p> <p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.graciesprov.com/" onclick="javascript:urchinTracker ('/outbound/article/www.graciesprov.com');"><strong><span style="font-size: x-large;">Gracie’s</span></strong></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><strong>Joseph Hafner, Executive Chef</strong></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Slow Poached Heritage Farm Duck Egg<strong><br />Long Pie pumpkin, marrow squash, Jimmy nardello’</strong>s peppers, duck confit, duck crackling</span></span></p> <p style="text-align: left;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0828.JPG"><img class="aligncenter size-medium wp-image-2678" title="IMG_0828" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0828-225x300.jpg" alt="IMG_0828" height="300" width="225" /></a></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br /></span></span></p> <p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.juliansprovidence.com/" onclick="javascript:urchinTracker ('/outbound/article/www.juliansprovidence.com');"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;">Julian’s</span></strong></span></span></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;">Mike Nice, Chef</span></span></strong></span></span></p> <p style="text-align: left;">Roasted <strong>Long Pie pumpkin</strong> flan with hazelnut graham wafer cookie, tarragon granita and Mexican chocolate sauce</p> <p style="text-align: left;">Julian’s will be running various RAFT-inspired specials throughout the week</p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;"><br /></span></span></strong></span></span></p> <p style="text-align: left;"> </p><p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.farmsteadinc.com/" onclick="javascript:urchinTracker ('/outbound/article/www.farmsteadinc.com');"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;">La Laiterie at Farmstead</span></strong></span></span></span></span></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;">Matt Jennings, Chef/Owner</span></span></strong></span></span></span></span></p> <p>Sformato of <strong>Long Pie Pumpkin</strong><br />Wild Arugula, <strong>Gilfeather Turnips, Marfax Beans</strong>, Parmigiano Stravecchio, <strong>Jimmy Nardello Pepper</strong> ‘Agrodolce’</p> <p><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0819.JPG"><img class="aligncenter size-medium wp-image-2679" title="IMG_0819" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0819-225x300.jpg" alt="IMG_0819" height="300" width="225" /></a></p> <p style="text-align: center;"><a href="http://www.local121.com/home" onclick="javascript:urchinTracker ('/outbound/article/www.local121.com');"><strong><span style="font-size: x-large;">Local 121</span></strong></a></p> <p style="text-align: center;"><strong><span style="font-size: x-large;"><span style="font-size: small;">David Johnson, Chef</span></span></strong></p> <p style="text-align: left;"><strong><span style="font-size: x-large;"><span style="font-size: small;">Long Pie Pumpkin</span></span></strong><span style="font-size: x-large;"><span style="font-size: small;"> Pumpkin Pie with Molasses Ice cream</span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0771.JPG"><img class="aligncenter size-medium wp-image-2672" title="IMG_0771" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0771-300x225.jpg" alt="IMG_0771" height="225" width="300" /></a><br /></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><strong>Jimmy Nardello </strong>Peppernadda with prima pasta and Narraganset creamery fresh ricotta</span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Other RAFT-inspired specials throughout the week</span></span></p> <p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.newriversrestaurant.com/" onclick="javascript:urchinTracker ('/outbound/article/www.newriversrestaurant.com');"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;">New Rivers</span></strong></span></span></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;">Bruce Tillinghast, Chef/Owner</span></span></strong></span></span></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;">Beau Vestal, Chef de Cuisine</span></span></strong></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">House-cured Sopresatta with <strong>Jimmy Nardello Pepper</strong> Jam, Molasses Mustard and Baguette</span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0785.JPG"><img class="aligncenter size-medium wp-image-2673" title="IMG_0785" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0785-300x225.jpg" alt="IMG_0785" height="225" width="300" /></a><br /></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Confit of Belly of Pork with <strong>Gilfeather Turnips</strong>, Green Apple and Cider/Vanilla Sauce</span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0790.JPG"><img class="aligncenter size-medium wp-image-2674" title="IMG_0790" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0790-300x225.jpg" alt="IMG_0790" height="225" width="300" /></a><br /></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Grilled Tartine <strong>Wethersfield Onion</strong> and Bacon marmalade, <strong>Long Pie Pumpkin</strong> and Gruyere</span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><br /></span></span></span></span></p> <p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.nicksonbroadway.com/" onclick="javascript:urchinTracker ('/outbound/article/www.nicksonbroadway.com');"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><strong>Nick’s On Broadway</strong></span></span></span></span></span></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><strong><span style="font-size: small;">Derek Wagner, Chef/Owner</span></strong></span></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Skillet roasted wild Rhode Island Striped Bass with <strong>local heirloom vegetable</strong> ragout, white wine and garden herbs</span></span></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><a href="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0768.JPG"><img class="aligncenter size-medium wp-image-2671" title="IMG_0768" src="http://chefscollaborative.org/wp-content/uploads/2009/10/IMG_0768-300x225.jpg" alt="IMG_0768" height="225" width="300" /></a></span></span></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><br /></span></span></span></span></span></span></p> <p style="text-align: left;"> </p><p style="text-align: center;"><a href="http://www.watermangrille.com/" onclick="javascript:urchinTracker ('/outbound/article/www.watermangrille.com');"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><strong>Waterman Grille</strong></span></span></span></span></span></span></span></a></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><strong>Michael Conetta, Chef</strong></span></span></span></span></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Wood Fired Apple Napoleon: Pippin Orchard Apples, Simmons Farm Pork Sausage, Hannah Bell Cheese, and a mulled apple Cider Reduction</span></span></span></span></span></span></span></span></p> <p style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;">Georges Bank Scallops with Tiverton pumpkin puree, Jeffries Baby Greens and pickled beet salad<br /></span></span></span></span></span></span></span></span></p> <p style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;"><span style="font-size: x-large;"><span style="font-size: small;"><strong><span style="font-size: x-large;"><span style="font-size: small;"><br /></span></span></strong></span></span></span></span></p> <p style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;"><br /></span></span></span></p> </div>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-16545783682521319482009-10-13T08:55:00.000-07:002009-10-13T09:02:07.103-07:00Farm Fresh RI's Perfect Pickle Contest, November 7Farm Fresh Rhode Island is sponsoring a fun contest to celebrate the harvest and preserving. It is taking place on Saturday, November 7, the first day of the Wintertime Farmers Market at the Hope Artiste Village. And, who, we ask, does not like a pickle? So what are you waiting for? Read on and sign up!<br /><br />From the Farm Fresh RI website:<br />Rhode Island not only has many wonderful farmers, but we Rhode Islanders also have a wealth of homegrown knowledge about how to turn fresh foods into jarred and prepared delights! We've survived winters in New England for more than a few years. From raspberry jams to Johnny cakes, from peach pie to pesto, local talent needs to be exposed – and this November it's the picklers' turn to shine. We hope the pickle contest will not only inspire non-picklers to try pickling—but it will also promote the wealth of good food that grows in Rhode Island. Plus, a great way to start off the winter season is with a zesty taste of the bountiful autumn.<br /><p><strong>How to Enter:</strong> </p> <img src="http://www.farmfresh.org/img/about/pickles.gif" alt="Pickles" style="margin: 0pt 0pt 6px 6px;" align="right" height="318" width="250" /><ul><li><a href="http://www.farmfresh.org/learn/events_register.php?event=382"><strong>Register</strong></a> by October 31 with your name, category, and what veggies will be local in your entry.</li><li>Let us know which farm grew your veggies if you can (or if they're from your own backyard).</li><li>Everyone – chefs, schools, home cooks, gardeners, market-goers and more – is encouraged to enter.</li><li>First time picklers encouraged!</li></ul> <p><strong>Judging Location and Time:</strong></p> <ul><li>Opening day of the <a href="http://www.farmfresh.org/food/farmersmarkets_details.php?market=29">Wintertime Farmers' Market</a> - Saturday, November 7, 2009 at 12pm at Hope Artiste Village in Pawtucket.</li><li>Six expert pickle tasters will work to decide which pickle is best. Winners will receive a unique, handcrafted basket of local goodies as well as the honor of being Rhode Island's Perfect Pickler. There is one track for <strong>Chefs</strong> and another track for <strong>Home-batch</strong>. <ul><li><strong>Mayor James Doyle</strong>, City of Pawtucket </li><li><strong>Sarah Garton</strong>, pickle pro and farm intern at <a href="http://www.farmfresh.org/food/farm.php?farm=814">Rabbit's Dance Farm</a> </li><li><strong>Matt Jennings</strong>, cheesemonger and chef at <a href="http://www.farmfresh.org/food/member.php?fn=450">La Laiterie</a></li><li><strong>David Liddle</strong>, <a href="http://www.boston.com/ae/food/articles/2007/08/29/hes_passing_on_the_art_of_pickling/">pickling pro</a> and farmer at Mt. Hope Farm </li><li><strong>Genie Trevor</strong>, editor at <a href="http://www.ediblerhody.com/">Edible Rhody</a></li></ul> </li><li>By 1pm we will know the finest pickle makers in all the (Rhode Is)land.</li><li>Best of luck!</li></ul>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-44268868334450406762009-10-07T09:08:00.000-07:002009-10-07T09:18:06.917-07:00Heirloom Harvest Week, October 12 through 18<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dxUgAsJSY99F5dfr6zZ9AK4_d_pmrxKz72qYbPvF42gkPcPrCmhyphenhyphenpJy5rRDjthcl9acjpUrYg_SHO-_YPnG_oNzgLDfurSgw3u_pdgb_8RBB2MhyphenhyphenOp0V75x61mv0uVpZZhWYCqDyscs/s1600-h/three-veggies-RAFT-graphic-from-Julie.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dxUgAsJSY99F5dfr6zZ9AK4_d_pmrxKz72qYbPvF42gkPcPrCmhyphenhyphenpJy5rRDjthcl9acjpUrYg_SHO-_YPnG_oNzgLDfurSgw3u_pdgb_8RBB2MhyphenhyphenOp0V75x61mv0uVpZZhWYCqDyscs/s400/three-veggies-RAFT-graphic-from-Julie.gif" alt="" id="BLOGGER_PHOTO_ID_5389890897922830002" border="0" /></a><br />We hope that you can join us in celebrating the agricultural bounty of New England and the <a href="http://chefscollaborative.org/raft-grow-out/">RAFT Grow-Out project</a> during the RAFT Grow-out Heirloom Harvest Week. It starts this upcoming Monday, October 12th and runs through October 18th in Providence and Newport-area restaurants.<br /><br />Heirloom Harvest Week is a celebration of New England's agricultural heritage, biodiversity and farmer-chef connections. From October 12th through 18th, Grow-Out participant restaurants will have one or more items on their menu highlighting and honoring locally grown, heirloom <a href="http://chefscollaborative.org/raft-grow-out/raft-grow-out-vegetable-varieties/">vegetables from the project</a>.<br /><br />Stop by to eat delicious food while supporting your local restaurants and farms and celebrating New England's agricultural heritage.<br /><br />Participating Restaurants:<br /><a href="http://22bowens.com/">22 Bowens</a>, Newport, RI<br /><a href="http://boathousetiverton.com/">Boat House Restaurant</a>, Tiverton, RI<br /><a href="http://www.castlehillinn.com/Rhode-Island-Dining/rhode-island-dining.htm">Castle Hill Inn and Resort</a>, Newport, RI<br /><a href="http://www.chez-pascal.com/menu.html">Chez Pascal</a>, Providence, RI<br /><a href="http://www.dewolftavern.com/">DeWolf Tavern</a>, Bristol, RI<br /><a href="http://graciesprov.com/">Gracie's</a>, Providence, RI<br /><a href="http://www.juliansprovidence.com/">Julian's</a>, Providence, RI<br /><a href="http://www.farmsteadinc.com/">La Laiterie at Farmstead</a>, Providence, RI<br /><a href="http://local121.com/">Local 121</a>, Providence, RI<br /><a href="http://www.newriversrestaurant.com/">New Rivers</a>, Providence, RI<br /><a href="http://nicksonbroadway.com/">Nicks on Broadway</a>, Providence, RI<br /><a href="http://tastingswinebarandbistro.com/home/">Tastings Wine Bar & Bistro</a>, Foxboro, MA<br /><a href="http://mooringrestaurant.com/">The Mooring Seafood Kitchen and Bar</a>, Newport, RI<br /><a href="http://smokehousecafe.com/">The Smokehouse Café</a>, Newport, RI<br /><a href="http://trio-ri.com/">Trio</a>, Narragansett, RI<br /><a href="http://www.watermangrille.com/">Waterman Grille</a>, Providence, RI<br /><br />Here at Slow Food RI, we're all very excited about the RAFT Grow-out project and the reintroduction of our region's place-based foods. The Heirloom Harvest Week is a great way to try out some of those foods, and, who knows - perhaps persuade you to include them in your seed order, or to request seed starts from your local nursery next year?Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-4929886368144813552009-09-01T06:57:00.000-07:002009-09-01T06:58:11.728-07:00September Membership Drive<p> Soggy tater tots. Mystery meat. Fast-food pizza and refined sugar. </p> <p> This is the reality of our children’s school lunches and it is time for some serious change. </p> <p> On September 7th, people in all 50 states are coming together at nearly 300 “Eat-ins” to show their support for real food in schools. With the National Day of Action just a few days away, we critically need <b>your gift today</b> to help grow our movement and force our legislators to take notice. </p> <p> And here’s the best part: during the month of September only, <b>your donation of any amount will make you a member of Slow Food USA. </b> </p> <p> Here’s why we need your support right now. Slow Food USA is working to directly impact national and local food policies. From the Child Nutrition Reauthorization Act to the Farm Bill, we will be building alliances, bringing in key industry experts and heading to Washington to demand change. </p> <p> Our National Day of Action marks the beginning of these efforts. Your gift today will allow us to take immediate action in the days following September 7. With your help, we can turn the power generated by thousands of people attending hundreds of Eat-ins into a movement that makes real impact on America’s food policy. <b>Will you help us grow the movement by becoming a member today? </b> </p> <p> As a member of Slow Food USA, you’ll enjoy the following benefits: </p> <p> * Invitations to local, national and international events celebrating good, clean, fair food.<br /> * Member-only discounts on select events and publications.<br />* Getting connected with your local Slow Food chapter, made up of people who care about food, agriculture, health and the environment.<br />* Opportunities throughout the year to take action and have an impact on critical legislation affecting food and agriculture in the U.S. </p> <p> <b>Membership normally starts at $60, but from now until September 30th, <u>your gift of any amount makes you a part of this movement.</u> Give more if you can and less if you can’t. The point is – we want you with us. </b> </p> <p> Our kids deserve more than mystery meat and our communities need access to fresh, real food. <b>Your support today will help make that happen. </b> </p> <p> Thanks for your support and we look forward to your involvement! Become a member today by visiting <a href="http://www.slowfoodusa.org/growthemovement" title="www.slowfoodusa.org/growthemovement">www.slowfoodusa.org/growthemovement</a>. </p> <p> With thanks, </p> <p> Josh Viertel<br />President, Slow Food USA </p>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-14170273030346391952009-08-30T11:38:00.000-07:002009-08-30T11:58:18.461-07:00Two Great Guests at Slow Food RI's Eat-in<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk08-g8E6tv5RhRmK7WoxI3x20biuf3XMdWbgLFbEV69NIS_9sAG02LivwaVksa_32yi4A0_gQwbQgJvZqV-wHUTTKa3v1y8xZzhGxmuM_0WOxEKepxedF5RW76kJ9BvVzpwqIvuWaNNS/s1600-h/time_for_lunch-header.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 64px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGk08-g8E6tv5RhRmK7WoxI3x20biuf3XMdWbgLFbEV69NIS_9sAG02LivwaVksa_32yi4A0_gQwbQgJvZqV-wHUTTKa3v1y8xZzhGxmuM_0WOxEKepxedF5RW76kJ9BvVzpwqIvuWaNNS/s320/time_for_lunch-header.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5375832879573809426" /></a><br /><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Slow Food USA's <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch</a> launches in just over a week with more than 280 Eat-ins all over the United States.</span></span><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Here at Slow Food Rhode Island, we're looking forward to an afternoon of good food and great company for a cause at <a href="http://www.tivertonfourcorners.com/artscenter/">Tiverton Four Corners Arts Center</a> on Monday, September 7 at 2pm.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">In addition to pot-luck dining, we are thrilled to have Deborah Lehmann, one of the editors - with <a href="http://www.chefann.com/">Chef Ann Cooper</a> - of <a href="http://www.schoolfoodpolicy.com/">School Lunch Talk</a>, and Kimberly Sporkmann of <a href="http://kidsfirstri.org/">Kids First RI</a> on hand.</span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Deborah has spent 8 months traveling the United States researching school lunch. She'll share her observations and experiences with us at the Eat-in. </span></span></div><div><span class="Apple-style-span" style=" ;font-family:verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;">Kimberly coordinates the <a href="http://kidsfirstri.org/newfarm.htm">Farm to School program</a> for <a href="http://kidsfirstri.org/">Kids First RI</a>. If you are unfamiliar with Kids First RI, they are very involved in child nutrition and physical well-being throughout the state. In addition to working to get Rhode Island-grown fruits and vegetables into schools, Kids First has a team of chefs who work with food service directors in every district to improve school lunch. This year, <span class="Apple-style-span" style=" ;font-family:Verdana;">Rhode Island has new nutrition requirements that have been mandated. The standards are high and exceed the USDA requirements for whole grains, the amount and variety of fresh fruit and vegetables, and include sodium limits. Kids First works to help school food service change their practices and offerings to meet these new requirements, and also works with schoolchildren to educate them on nutrition and help them adapt to these changes that are being made. </span></span></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">Please spread the word to your friends, invite them to join you at the Eat-in, and if they are unable to make it, please encourage them to <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">sign the petition</a> and to <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/contact_your_legislators/">contact their legislators</a> to let them know that healthy food in schools is important to us all.</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">If you are able to join us, please rsvp to slowfoodri@gmail.com, and please let us know what dish you'll be bringing. The Eat-in is BYOU - bring your own utensils (and plates, and cups!) - to cut back on waste at the site.</span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;"><br /></span></div><div><span class="Apple-style-span" style=" ;font-family:Verdana;font-size:13px;">We're looking forward to seeing you there!</span></div> <!--EndFragment-->Slow Food Rhode Islandhttp://www.blogger.com/profile/07584434192498807339noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-14091244602951947752009-08-18T10:41:00.000-07:002009-08-18T13:42:06.836-07:00You're invited to Slow Food RI's Time for Lunch Eat-in, Monday, September 7<span style="color: rgb(0, 0, 0);font-family:Verdana,Geneva,Arial,Helvetica,sans-serif;font-size:85%;" >About a month and a half ago, we announced Slow Food USA's new campaign to get healthy food into schools, <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2F&id=preview" linktype="link" target="_blank">Time for Lunch</a>.<br /><br /><a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2F&id=preview" linktype="link" target="_blank">Time for Lunch</a> aims to change the Child Nutrition Act by letting our legislators know that healthy food in schools is important to us all. The Child Nutrition Act governs the National School Lunch Program, which sets the standard for the food that more than 30 million children eat every school day. In the last few decades, as school budgets have been cut, our nation's schools have struggled to serve children the healthy food they need.<br /><br />Primary goals of Time for Lunch are to increase the amount allotted for each school lunch by a dollar - from $2.57 to $3.57, to guarantee 50 million dollars in funding for Farm-to-School programs, and to enact high standards for all food sold in schools, including vending machines and fast food outposts.<br /><br />To read more about the Child Nutrition Act and the National School Lunch program, please visit Slow Food USA's <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2F&id=preview" linktype="link" target="_blank">Time for Lunch website</a>.<br /><br />Slow Food Rhode Island will be kicking off our Time for Lunch campaign efforts - which will continue throughout the fall - with an <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2Forganize_an_eat_in%2F&id=preview" linktype="link" target="_blank">Eat-in</a> - a pot-luck get-together held on the beautiful grounds of the <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.tivertonfourcorners.com%2Fartscenter%2F&id=preview" linktype="link" target="_blank">Tiverton Four Corners Arts Center</a> on Labor Day. As of today, there are 232 Eat-ins planned in 49 states, all taking place on Labor Day.<br /><br />The Slow Food RI Eat-in will start at 2pm, and in addition to good food, great company, <span style="font-style: italic;">and</span> supporting an important cause, there will also be live music. State legislators and school administrators have been invited to attend as well.<br /><br />If you are planning to attend the Eat-in, please email slowfoodri@gmail.com to let us know you'll be joining us, and to let us know what dish you're planning to bring. There is no admission for the Eat-in, though donations in any amount are appreciated to offset the facility fees.<br /><br />If you cannot attend the Slow Food RI Eat-in, please be sure to <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2F&id=preview" linktype="link" target="_blank">sign the petition</a>, <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2Fcontact_your_legislators%2F&id=preview" linktype="link" target="_blank">contact your legislators</a> to let them know that healthy food in schools is important to you, and <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2Ftell_a_friend%2F1095%2F&id=preview" linktype="link" target="_blank">spread the word to your friends</a>. If you'd like to organize your own Eat-in, information on coordinating Eat-ins is available <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2Forganize_an_eat_in%2F&id=preview" linktype="link" target="_blank">here</a>.<br /><br />We look forward to seeing you at the <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.slowfoodusa.org%2Findex.php%2Fcampaign%2Ftime_for_lunch%2Forganize_an_eat_in%2F&id=preview" linktype="link" target="_blank">Eat-in</a>!<br /><br />Details:<br />Slow Food RI Time for Lunch Eat-in<br />Monday, September 7, 2009<br />2pm<br />Tiverton Four Corners Arts Center<br />3852 Main Road<br />Tiverton Four Corners, RI<br />For directions, click <a track="on" href="http://rs6.net/tn.jsp?t=t6veg5cab.0.0.hwekvicab.0&ts=S0413&p=http%3A%2F%2Fwww.tivertonfourcorners.com%2Fartscenter%2Fdirections.htm&id=preview" linktype="link" target="_blank">here</a></span>Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-9830363493982549412009-08-14T10:26:00.000-07:002009-08-14T10:35:41.482-07:00Another casualty of late blightAs you may know, Slow Food Connecticut hosts the fabulous <span style="font-style: italic;">Tomato To-mah-to: Heirloom Tasting Feast</span> each year. This year, it was scheduled for Sunday, August 23rd.<br /><br />However, with the rainy conditions in the northeast and the ensuing late blight for tomatoes, it is not to be this year.<br /><br />The hosts for this event are Urban Oaks Organic Farm in New Britain and Upper Forty Farm in Cromwell, CT. Both farms are suffering greatly from circumstances related to this unseasonably cool and wet weather. A few weeks ago, when Susan Chandler, the leader of Slow Food Connecticut emailed to announce the event's cancellation, it was unclear if there would be any field grown tomato plants surviving by next Sunday. Flooding and blight have taken an enormous toll at the farms, and the areas at Upper Forty where tents are usually set up and parking is provided were saturated with rain to the point that they had been swamp-like for weeks.<br /><br />We hope that if you have the means, you'll contribute to Slow Food Connecticut's Tomato Fund in support of Upper Forty Farm and Urban Oaks Organic Farm, who have generously hosted this event for eight years. <br /><br />Proceeds will be equally divided between Upper Forty Farm and Urban Oaks Organic Farm and are entirely tax-deductible. <br /><br />If you would like to donate, please send a check to "Slow Food Connecticut" and mail to:<br /><br />Susan Chandler<br />1870 Asylum Avenue<br />West Hartford, CT 06117. <br /><br />Please note "Tomato Fund" on the memo line.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-13267351677810478692009-08-07T12:53:00.000-07:002009-08-07T13:06:53.487-07:00Locavores in Rhode Island<span style="font-style: italic;"><span style="font-size:78%;"><span style="font-family:verdana;">This post has been submitted by Ingrid, a Slow Food Rhode Island board member. Look for more on Ingrid and Josh's 100 Mile Diet challenge through August and September, and feel free to add your comments if you're participating in a similar challenge or are a locavore.</span></span></span><br /><br />My husband, Josh, and I are taking the 100 Mile Diet challenge . . . again. Last year was our first try and we did July and August. This year, Josh and I chose to do it during August and September. Yes, yes, yes – we did choose easier months but no matter what months we choose, we still can’t have chocolate or coffee!<br /><br />One of our big inspirations last year (and continues to be) was the book <a style="font-style: italic;" href="http://www.randomhouse.com/catalog/display.pperl?isbn=9780307347329">Plenty – One Man, One Woman, and a Raucous Year of Eating Locally</a> by Elisa Smith and JB McKinnon. Elisa and JB did the 100 Mile Diet for a whole year living in Canada. Very impressive! In addition to <a style="font-style: italic;" href="http://www.randomhouse.com/catalog/display.pperl?isbn=9780307347329">Plenty</a>, the great experience we had last year and the ever-increasing amount local products available to us now has continued to inspire us this year. We are regulars at the Farmers Markets at Goddard State Park, Hope Street at Lippitt Park, and the relatively new one in East Greenwich so our choices are quite varied.<br /><br />We are just coming to the end of our first week and we have been enjoying blueberries from <a href="http://www.farmfresh.org/food/farm.php?farm=11">Schartners Farm</a>, greens, tomatoes, country style ribs and a whole chicken from <a href="http://www.farmfresh.org/food/farm.php?farm=2044">Pat’s Pastured</a>, peaches, apples, eggplant, onions, and . . . the list goes on. We also planted two small gardens at our house – one is for veggies and one is for herbs. Right now our parsley is going crazy! Soon we’ll try a modified version of Fergus Henderson’s parsley salad from his cookbook <a style="font-style: italic;" href="http://www.harpercollins.com/book/index.aspx?isbn=9780060585365">The Whole Beast</a>. The best part is there will be even more local foods to gobble up in the coming weeks. We’ll be posting a few entries on Slow Food Rhode Island throughout August and September so stay tuned!<br /><br />posted by IngridAnonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com1tag:blogger.com,1999:blog-887054050511712642.post-52399845335359682882009-06-30T06:18:00.000-07:002009-06-30T06:30:52.286-07:00Time for Lunch Eat-in, Monday, September 7<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsA-7uI-SeZAE-kSF9MDf48lNgmzxWE1ROCgUYlqAt8BWzLlQFsjjV9ouDMJqMWGEi68HziZLq69XKbVNG86pO6Mt1HVZSsZeb6Ouxg0D__uc_ozKhsWj3w9xW57j8UdWl8SPuDFJ93k/s1600-h/time_for_lunch-header.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 64px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOsA-7uI-SeZAE-kSF9MDf48lNgmzxWE1ROCgUYlqAt8BWzLlQFsjjV9ouDMJqMWGEi68HziZLq69XKbVNG86pO6Mt1HVZSsZeb6Ouxg0D__uc_ozKhsWj3w9xW57j8UdWl8SPuDFJ93k/s320/time_for_lunch-header.png" alt="" id="BLOGGER_PHOTO_ID_5353112217335812354" border="0" /></a><br />By now, you have probably heard about <a href="http://slowfoodusa.org/">Slow Food USA's</a> newly-launched initiative for real food in our nation's schools, <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch</a>.<br /><br /><a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch</a> is national campaign to tell Congress to provide America's children with real food at school. One of the major milestones for the campaign will be orchestrating more than 100 <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-Ins</a> in communities across the country on Labor Day, September 7, 2009.<br /><br />Slow Food Rhode Island will be hosting an <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-in</a> at the <a href="http://www.tivertonfourcorners.com/artscenter/">Tiverton Four Corners Arts Center</a> on Labor Day, and we'll be posting up more information on the event throughout the summer.<br /><br />The <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-Ins</a> - potluck gatherings - will draw attention to the need for real, healthy food for the more than 30 million children who participate in the National School Lunch Program. The school lunch program is part of the Child Nutrition Act that Congress will reauthorize later this year.<br /><br />The need for real school food has never been greater. Today, one in four children is overweight or obese, and one in three will develop diabetes in his or her lifetime. In the face of this crisis, our schools are financially struggling to feed children anything but the overly processed fast food that endangers their health. For many children, school lunch is their only guaranteed meal of the day. Right now, those children are forced to choose between going hungry and being unhealthy.<br /><br />The Child Nutrition Act is a federal law that comes up for reauthorization in Congress every four to five years. It governs the National School Lunch Program, which sets the standard for the food that more than 30 million children eat every school day. In the last few decades, as school budgets have been cut, our nation's schools have struggled to serve children the real food they need.<br /><br />The deadline for reauthorizing the current Child Nutrition Act is September 2009. Unless we speak up this summer, "business as usual" on Capitol Hill will let Congress pass a Child Nutrition Act that continues to fail our children.<br /><br />If you cannot attend the Slow Food RI <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-in</a>, please be sure to <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">sign the petition</a>, <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/contact_your_legislators/">contact your legislators</a> to let them know healthy school lunches are important to you, and <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/tell_a_friend/1095/">spread the word to your friends</a>. If you'd like to <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">organize your own Eat-in</a>, information on coordinating <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-ins</a> is available <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">here</a>.<br /><br />Otherwise, we look forward to seeing you at the <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/organize_an_eat_in/">Eat-in</a> at <a href="http://www.tivertonfourcorners.com/artscenter/">Tiverton Four Corners Arts Center</a> on Monday, September 7, 2009.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com1tag:blogger.com,1999:blog-887054050511712642.post-51002564727244488822009-06-27T05:57:00.001-07:002009-06-27T06:03:16.791-07:00The Renegade Lunch LadyFor those of you looking for some additional information on school lunches, Ann Cooper, "the renegade lunch lady" of Berkeley, California, speaks on school lunches in <a href="http://tinyurl.com/kn5ahr">this video</a>.<br /><br />And check out pictures of actual school lunches <a href="http://bit.ly/1a4CZ9">here</a>.<br /><br />Please be sure to spread the word about <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Slow Food's Time for Lunch campaign</a> to your friends, <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">sign the petition</a> if you haven't already, and <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/contact_your_legislators/">contact your legislators</a> to let them know why real food in schools is important to you.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-6130620316410130862009-06-23T08:30:00.000-07:002009-06-23T08:44:16.965-07:00It’s Time for Lunch: Slow Food USA Pushes to Get Real Food into SchoolsWe are thrilled to announce that the <a href="http://www.slowfoodusa.org/">Slow Food USA</a> <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch Campaign</a> is planning more than 100 Community Eat-Ins for National Day of Action on Labor Day, Monday, September 7, 2009.<br /><br />Today, <a href="http://www.slowfoodusa.org/">Slow Food USA</a> launched <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch</a>, a national campaign to tell Congress to provide America’s children with real food at school. One of the major milestones for the campaign will be orchestrating more than 100 Eat-Ins in communities across the country on Labor Day, Sept. 7, 2009. The Eat-Ins will draw attention to the need for real, healthy food for the more than 30 million children who participate in the National School Lunch Program. The program is part of the Child Nutrition Act that Congress will reauthorize later this year.<br /><br />“The way we feed our kids is a reflection of our values. We cannot, in good conscience, continue to make our kids sick by feeding them cheap byproducts of an industrial food system,” stated Josh Viertel, president, Slow Food USA. “It is time to give kids real food: food that tastes good, is good for them, is good for the people who grow and prepare it, and is good for the planet.”<br /><br />With nearly 32 percent of children ages 2 to 19 considered obese or overweight, and one-in-three born since 2000 in jeopardy of developing diabetes in his/her life time, providing schools with real food is a national priority. <br /><br />The <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">Time for Lunch campaign</a> is asking people everywhere to contact their legislators and tell them to invest in the health of our children by allocating $1 more per day per child for lunch. The USDA currently reimburses schools $2.57 for each meal served to a student who qualified for free lunch – most of this covers labor, equipment and overhead costs – but less than $1 goes toward actual ingredients.<br /><br />The campaign also seeks to protect against foods that put children at risk by establishing strong standards for all food sold at school, including food from vending machines and school fast food. Right now, children can buy overly processed “fast” foods from vending machines and on-campus stores that sneak under the radar of federal nutrition standards. <br /><br />Lastly, the campaign is pushing for the government to provide mandatory funding to teach children healthy eating habits through innovative farm-to-school programs and school gardens.<br /><br />To show your support, sign-on to our petition, read our platform for updating the National School Lunch Program, or for details on how to organize your own Eat-In on Labor Day, visit our web site at <a href="http://www.slowfoodusa.org/index.php/campaign/time_for_lunch/">http://www.slowfoodusa.org/timeforlunch</a>.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0tag:blogger.com,1999:blog-887054050511712642.post-78366159483399127032009-06-17T04:55:00.000-07:002009-06-17T05:51:31.101-07:00Michelle Obama speaks out on US food policyDuring a White House garden event with children from the Bancroft School - the students who originally helped to plant the garden - Michelle Obama spoke about US food policy. For the <a href="http://obamafoodorama.blogspot.com/2009/06/making-america-safe-for-eaters-first.html">full article</a>, please visit <a href="http://obamafoodorama.blogspot.com/2009/06/making-america-safe-for-eaters-first.html">www.obamafoodorama.com</a>. Here is an excerpt from their article:<br /><blockquote>At an afternoon picnic at the White House, during a celebration of the harvest of the White House Kitchen Garden, Mrs. Obama delivered policy-heavy remarks that covered some of the most hot-button topics in food. While ostensibly addressing the Bancroft Elementary School fifth graders who’ve been helping her work in the garden, Mrs. Obama talked about food deserts, food security and food justice; getting more fresh and nutritious foods into the USDA’s Child Nutrition programs; the critical issue of reducing diet-related disease; supporting local and smaller food producers; encouraging urban and community gardening. Of course there was a big media presence at the harvest event, but most news outlets failed to report how very far-sighted Mrs. Obama’s remarks were, how potentially radical they are at a moment in time when everything about food is open to debate. Instead, mainstream media focused on the feel-good angle of the story, with headlines like <span style="font-style: italic;">It’s Pea Picking Time in The Garden!</span> and <span style="font-style: italic;">Garden Party: The First Lady’s 73 </span><span style="font-style: italic;">Pounds of Lettuce</span>.</blockquote>This excerpt provides a great overview of her remarks, though we highly recommend reading the <a href="http://obamafoodorama.blogspot.com/2009/06/making-america-safe-for-eaters-first.html">entire post</a> for all of the encouraging details.Anonymoushttp://www.blogger.com/profile/09019038487425043577noreply@blogger.com0