August 14th, 2014
The Justus Centre for Small Farms presents a series of Workshops with Fermentation expert Sandor Katz at various locations around Nova Scotia. Attend and learn about kombucha. kefir and more.
August 3rd, 2014
TapRoot Farms Pop-Up Luau Roast Dinner
TapRoot Farms Pop-Up Luau Roast Dinner with Chef Michael Howell -
Join us on Saturday at 1736 Church Street at 5 PM for a walking tour of the farm followed by dinner at 6 PM.
All proceeds go to:
Farmers Helping Farmers where funds are used by two Kenyan Woman’s Group for Horticulture Skills Training & Slow Food NS to support sending Nova Scotia farmers to Terra Madre in Italy.
Chef Howell has prepared this preliminary menu and is subject to change based on veggies and fruit we harvest this week at the farm:
Luau Roasted Pork
Roasted Fennel puree Garlic sauteed New potato and Swiss chard
Zesty Lemon Caesar salad
Local Tsatsiki and Michaels Pita
Grilled herbed zucchini with sungold tomatoes
Vegetarian Salad Rolls with Sweet Soy Dip
Fresh Fruit Cobbler with Lemon Curd
July 18th, 2014
Mussels and Corn Bake
3-7 pm FRIDAY July 25th
Bayswater Beach and Park
Fundraiser for Terra Madre
Come to Bayswater Beach and Park Friday afternoon July 25th for a casual summer get together. Chef Michael Howell and friends will offer up a Mussels and Corn boil at the Bayswater Park along with some summer salad sides
$20.00 – proceeds to help our Nova Scotia Terra Madre 2014 delegates. donations welcome.
PLEASE RSVP TO CHEFMHOWELL@GMAIL.COM
June 24th, 2014
Sunday June 15 started off as a rainy Fathers Day 2014, yet did little to dampen the spirit of the 27 members of Slow Food NS that showed up at the Park Avenue Community Oven in Dartmouth to hold the 2014 AGM. As the afternoon wore on the rain and drizzle stopped, it got warmer and the assembled group enjoyed a terrific lunch prepared in the Oven thanks to the assistance of Oven Tender (and SFNS member) Brady Muller and her team. Oulton’s free range chickens were marinated in local lovage and ramp pesto and then roasted in the oven. We also enjoyed Welsh Rarebit, a selection of great cheeses and bread, and a variety of delicious salads and sides.
In news, Michael Howell officially stepped down as leader of SFNS after five years and welcomed new co-leaders Peter Jackson and Sean Gallagher, both long term proponents. Board members Jack Schoon and Meredith Bell stepped down after serving our organization with gusto However, we welcomed NEW board members Av Singh and Doug Linzey
a link is below for the SFNS leaders Report giving an overview of this year’s activities by the convivium -
A draft list of activities for the year will be posted here soon
thank to all who came and EVERYONE KEEP ENGAGED!
June 13th, 2014
Leighton Dillman Park on the Dartmouth Commons
RAIN OR SHINE PLEASE RSVP to firstname.lastname@example.org
Our annual chance to get together as a large group and discuss the future of Slow Food Nova Scotia!
BRING: a chair, cutlery, a plate for yourself, beverages (non-alcoholic) a side dish for potluck contributions. We will roast some local chickens
Costs: $12.00 non members $15.00 (if you sign up for membership that day it’s $12.00)
April 14th, 2014
5th Annual Slow Food Nova Scotia Spring Supper Takes it on the Road
HALIFAX, NS – After four extremely successful years, Slow Food Nova Scotia returns with its 5th annual Spring Supper and is taking it on the road to the Slow Food by The Sea: 2014 Slow Food Canada Conference hosted by Slow Food Northumberland Shore. The excitement doesn’t stop there, as the spring supper is the official launch of the newly-formed East Coast Chefs Collaborative, a group of seven Nova Scotian chefs working together to put their mark on local and sustainable Nova Scotian cuisine.
“This year’s dinner will follow suit from the previous years dinners; with a fiercely local and seasonally driven menu, we hope it is the culinary event of the season,” says Chef David Smart, East Coast Chefs Collaborative. “We are thrilled to launch our new initiative in this setting and are excited to show Nova Scotia and delegates from across Canada what we are truly capable of here in Nova Scotia. We have collaborated on a six-course, locally-sourced Nova Scotian meal unlike anything you’d expect to see.”
All courses are paired with Nova Scotian wines. Local food producers, farmers, winemakers and foodies alike round out this incredible evening. The event is open to the public.
“This is a remarkable volunteer effort as all the chefs, servers and organizers donate a significant portion of their time, and work collectively towards spreading the Slow Food ethos of Good, Clean and Fair local food for all,” says Michael Howell, Convivium Leader, Slow Food Nova Scotia and National Executive, Slow Food Canada.
The dinner is presented by Taste of Nova Scotia and supported by the major sponsors of the 2014 Slow Food Canada Conference: the Municipality of the County of Colchester, the Wild Blueberry Association of North America, and the Municipality of the County of Cumberland.
When: Saturday, May 3, 2014
Where: Wentworth Recreation Centre, 13752 Highway 4, Wentworth, Nova Scotia
Time: Reception 6:30PM, Dinner 7:15PM
Tickets: $110 each for the general public ($100 for Slow Food members), available online only at Eventbrite.
The ticket price includes an opening oyster reception featuring select oysters from various producers in Northern Nova Scotia–Malagash oysters from Bay Enterprises Ltd. and Big Island oysters from ShanDaph, and a six-course locally-sourced dinner prepared by the East Coast Chefs Collaborative, paired with Nova Scotian wines.
About the East Coast Chefs Collaborative
The East Coast Chefs Collaborative is made up of Chef Mark Gray of Brooklyn Warehouse, Chef Dave Smart of Front and Central, Chef Andrew Farrell of 2 Doors Down, Chef Bryan Picard of The Bite House, Chef Frédéric Tandy of Ratinaud French Cuisine, and Chef Andrew Aitken and Chef Sarah Griebel of Wild Caraway Restaurant and Café.
About Slow Food Nova Scotia
Members of Slow Food in Nova Scotia are committed to linking the pleasure of good food with a commitment to their communities and the environment by supporting and visiting small-scale local producers, and through convivial dinners, tastings, and public projects and events. For more information, visit www.slowfoodns.com or www.slowfood.com.
About Slow Food by The Sea: 2014 Slow Food Canada Conference
The Slow Food by The Sea: 2014 Slow Food Canada Conference will be held May 1-4 in Tatamagouche, Nova Scotia, hosted by Slow Food Northumberland Shore. To register and/or buy tickets, visit http://slowfoodcanada2014.ca. There are a number of events open to the public throughout the conference. The Spring Supper is included in the full conference registration.
Media Contact: Lia Rinaldo, Spring Supper Coordinator, at 902.489.4796 or email@example.com
November 3rd, 2013
Slow Food Nova Scotia is the proud Founding Partner of Devour! The Food Film Fest
All Slow Food members receive a 20% discount off of films in the program.
For full program details and to purchase tickets go to www.devourfest.com.
November 3rd, 2013
October 12th, 2013
Sunday, October 20th pack yourself a picnic lunch and come on out to Shinimicas Rogation Centre a very special biodynamic/organic farm near Amherst, N.S. where farmer/dowser Charles Hubbard will explain the history of his farm and share his unique vision of how the future of agriculture can change, literally, from the grassroots up. Come prepared to discuss!!
When: Sunday October 20th, 11a.m.-3p.m.
Where: 257 Smith Mill Road, Shinimicas, Cumberland county, N.S.
Directions from Amherst: take Rte 6 for 16 miles. Turn left at Lr. Shinimicas and Northport sign, travel 1 mile down the road to Smith Mill Road on the right (a gravel road). Go to the end and turn left.
Hours: 11 a.m. – 3 p.m.
Activity: Farm Tour and Discussion about a new/old paradigm for the future of Agriculture.
Cost: please, make a donation at the farm
Max. 20 participants
RSVP: by emailing Scott – firstname.lastname@example.org by October 16th, 2013
Bring your own lunch, etc.