Mussels and Corn at Bayswater Beach July 25th

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.

Bayswater Beach is at the end of the Blandford Penninsula, along Route 329. approximately 45 minutes from Halifax00253d09f962c656bad05da73007c52e



SFNS 2014 AGM ushers in New Board members and Leadership Team

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.IMG_8290 IMG_8289

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!


SFNS leaders report 2014 copyIMG_1610 IMG_1609 IMG_1607 IMG_1605 IMG_1604

SFNS 2014 Annual General Meeting this Sunday June 15th – Dartmouth

June 13th, 2014

Sunday, June 15, 11 am – 3 pm Slow Food Nova Scotia Annual General Meeting and Pot Luck Lunch Park Avenue Community Oven,
Leighton Dillman Park on the Dartmouth Commons
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)
Proceeds will support the Nova Scotia delegation to Terra Madre this year

Slow Food Spring Supper

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 or


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 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

Biodynamic Farm Visit Picnic and Discussion

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 – by October 16th, 2013

Bring your own lunch, etc.


Park Avenue Cooking Oven and Slow Food/Slow Fish Luncheon

October 12th, 2013

On Sunday October 20th, Slow Food members, Craig Flinn, Brady Muller, and Peter Jackson, will host a cooking demo on the many different ways to use a wood fired oven to cook wonderful food other than PIZZA!

Brady Muller, one of the caretakers of this community oven, will give a brief history of the oven as well as prepare a dish. Peter and Craig will chime in with some dishes of their own. Since October is Slow Fish month in Nova Scotia and the rest of Canada, expect something marine in the overall mix of Good, Clean, and Fair food. The demo will be interactive and casual, so bring lots of questions as well as your appetite. You can check out the oven at


Following the demo, anyone wishing to cook something they bring from home can give it a try as well. As Brady has stated, once the oven is lit it stays hot for a long time…shame to waste the heat!


Details and Housekeeping:


The Park Avenue Community Oven is located in the Leighton Dillman Park on the Dartmouth Commons. The Dartmouth Common Community Gardens and Oven are directly inside the gate off Park Avenue.

Sunday October 20th 12 noon to approximately 3:00 pm

Please bring a plate and cutlery (camper style) as well as a portable chair

There are NO WASHROOMS ON SITE…please be aware of this fact before arriving

Non-alcoholic beverages only (this is a public park)…water will be supplied by organizers

Cost is $25 per member; $30 per non-member, cash only

* Let us know you’re planning to come, with an email to


Meet Your Farmer

September 10th, 2013

Open Farm Day is a province wide event on September 15th that creates the opportunity for participating Nova Scotia farmers to open their doors to members of their community.

Find out more.

IncrEDIBLE Picnic Sept 22

September 10th, 2013

Join Slow Food NS Chefs Chris Velden (Flying Apron Cookery) and Matthew Krizan (Mateus Bistro, Mahone Bay) for The Blockhouse School IncrEDIBLE Community Picnic to cap off the week-long Celebration of Local Food for Lunenburg/Queens County.


Sunday, September 22.

Time: 1-4 pm

Location: The Blockhouse School Project

63 School Road, Blockhouse, NS (near exit #11 off Highway #103)


Pig roasted on site for pulled pork sandwiches with fixings

French bread

Asian Slaw and Seed Salad

Corn Boil on site with fresh Valley corn

Vegan/Gluten-free Seasonal Soup and handmade crackers

Apple Flan (Dessert)

Hot Apple Cider


Chris and Melissa Velden of Flying Apron Cookery

Matthew Krizan of Mateus Bistro

Meredith Bell of Ma Bell’s Country Condiments

Peter Hardy of Ashwood Ridge Farm


Get your tickets in advance so we can get the right amount of food, including the right-sized pig

$15/adult, $25/family

A great deal for a gourmet meal

Available on-line at

and in person from

Ma Bell’s Country Condiments or Flying Apron Cookery at

The Mahone Bay Area Farmers’ Market (Tuesdays)

The Lunenburg Farmers Market (Thursdays)

Hubbards Farmers’ Market (Saturdays)

Mateus Bistro, Mahone Bay

Co-sponsored by Select Nova Scotia (Nova Scotia’s Local Food Initiative)

Proceeds go towards the creation of a Community Kitchen Hub