December 10th: Celebrate Terra Madre Day 2016

December 2nd, 2016

Every year on December 10th, the Slow Food Network around the globe celebrates Terra Madre Day.

Food communities and Slow Food convivia all around the world celebrate local eating, agricultural biodiversity and sustainable food production. Celebrations take shape with hundreds of events ranging from collective meals, fundraisers, community festivals, protests, workshops for children, excursions to producers, and much more. It’s our way of demonstrating diversity and Slow Food’s philosophy of good, clean and fair food to communities, the media and decision makers.

This year’s Terra Madre Day brings special attention to the relevance of biodiversity to build a better future and Slow Food’s first international fundraising campaign Love the Earth, Defend the Future.

Join in the celebrations this year!

Get involved on December 10! Find an event close to you or create one, simple or elaborate, large or small, based on your interests, creativity and availability.

Come out to a Terra Madre Day event:

Dec 10th

Brooklyn Warehouse, Halifax. A good, clean, & fair Prix Fixe menu. Chef Steph produces the daily menu the night before. – more info

Dec 9th – 11th

Battery Park’s Birthday Weekend Celebration of good, clean & fair food & drink featuring Nova Scotian small batch craft brewers. Contact or

Dec 9th – North Brewing tap takeover and launch of Benjamin Bridge Collaboration beer.

Dec 10th – Five Battery-branded beers. Batattery Pale (TataBrewing), Battery Rock (Boxing Rock), Blood Donair (Big Spruce), Dartmouth Dark (Anchored Coffee), and Saison de Pinot (Benjamin Bridge) on tap

Dec.11 – “12 Dishes of Christmas”: 6 Chefs, 12 Courses, 6 Craft Beers

Want to put on your own celebration?

  • Terra Madre Day can be celebrated in an endless number of ways, from small gatherings with friends to large events: a celebratory picnic; a film screening to raise the profile of good, clean and fair food; an excursion to visit producers; a campaign or petition on a particular issue, didactic activities, a local gathering of producers, chefs, youth and others… Be creative! Click here for more ideas on how to celebrate.
  • Support Slow Food’s first international fundraising campaign Love the Earth, Defend the Future and  help collect the much-needed funds for Slow Food to continue its activities independently as a non-profit organization and keep its role as the protector of biodiversity.
  • Use the hashtags #lovetheearth #defendthefuture when you are talking about Terra Madre Day online, to help spread the word!

Tell us what you are doing! Remember to share with us your activities on the official event page of Terra Madre Day!

Thursday Nov 3 is Slow Food Day at Devour Film Fest

October 29th, 2016

Slow Food Events at Devour Food Film Fest

Please note: Paid-up SFNS members get a small discount when buying film tickets. Look for an email with the subject, “Devour! 2016 – Your Discount Code” in your inbox.

3 – 4:30 pm

Slow Food NS is hosting a panel following the screening of Angry Inuk – more info here

6 – 7:30 pm
Come well our Snail ranks to greet and mingle as the Founding Sponsor hosts the Happy Hour in the Wilson’s Home Heating pavilion – more info here

Other Slow Food Related Events

Friday, Nov. 4

11:00 am – 12:30 pm
Innovation in Culinary Tourism Summit at the Wilsons Home Heating Pavilion, Troy Restaurant. Free admission. Presented by the Valley Regional Enterprise Network

3:00 – 4:30 pm
The Chocolate Case w/ El Cacao – Panel Discussion to Follow
Join the stimulating conversations that Devour! can provoke. Following the screening of this superb film, The Future of Food Law & Policy in Canada conference will discuss law as a tool in ethical sourcing, transparency, and enabling consumers to gather the information necessary to vote with their wallets. More info here

Saturday, Nov. 5

11:30 am – 1 pm
A Fish Called Sustainable:
Human impacts on the ocean and sustainable seafood initiatives in Canada. Free admission. Thanks to Oceanwise. More info here

For information on all other events and to get your tickets, visit the Devour! website.

We hope to see you there!

Harvest Dinner at Dr Arthur Hines Elementary School

October 17th, 2016

Chris Velden from Flying Apron Inn and Cookery and our Slow Food NS Board just finished up the 2016 Harvest Dinner at Dr Arthur Hines Elementary School (see below). Below are photos from the event and details about this school garden project. A couple years ago we supported this project and made a short film about it called “The Edible Schoolyard” (more details below).

Students cooking up a storm with produce from their school garden

Excited students cooking up a storm with produce from their school garden

Gorgeous carrots from from school garden

Kids learning about where food comes from…

Chris Velden from Slow Food NS and Flying Apron Cookery cooking with students from Dr Hines Elementary School

Produce from School Garden

Some of the produce from school garden


One of the abundant raised bed gardens at the school

Chris Velden from Slow Food NS and Flying Apron Cookery cooking with students from Dr Hines Elementary School

Chris Velden from Slow Food NS and Flying Apron Cookery cooking with students from Dr Hines Elementary School

About the Harvest Dinner and Edible Schoolyard Project:

Every year year students and teachers at Dr Arthur Hines Elementary school  select the vegetables, fruits, flowers and herbs that will be grown. Students, with support of staff, volunteers and members of Harmony Park, plant the seeds. During the summer, the community helps maintain and weed the garden.

In the fall, we celebrate the harvest by using what we have grown as part of our healthy lunch program and in October we have our Harvest Festival. A local chef comes to the school and prepares a special lunch with the help of our grade 6 class. Students prepare work samples that reflect the importance of our garden and work is viewed by community members. In 2008, the garden and our school were captured in the video, The Edible School Yard. Slow Food Nova Scotia produced the video. –Excerpt from Dr. Hines Elementary School Website

View Edible Schoolyard Film Trailer


Slow Food AGM 2016

May 21st, 2016


Photo from Tangled Garden-

2016 AGM – June 5, Hortonville, NS
Sunday, June 5, 2016
Horton Community Centre (get directions)
11794 Highway 1, Hortonville, NS

This year, we are getting together in a true hotbed of GOOD, CLEAN, and FAIR.
Within 5 minutes of the community hall where we’ll meet are Tangled Garden, Just Us! Centre for Small Farms, Just Us! coffee roastery, and the brand new Horton Ridge Malt and Grain Company malt house.

Mark this date on your calendar now — you won’t want to miss it.

10:00 am  Doors open

  • coffee/tea, snacks & mingling
10:45 am  Information sessions

  • The local fishery
  • Small agriculture in Nova Scotia
  • Slow Food Youth
  • Brief introductions to available afternoon tours
11:30 am SFNS Annual General Meeting

  • Leader’s report
  • Financial report
  • Ark of Taste
  • What’s happening in the coming year?
  • Election of board members
1:15 pm Lunch ( $30/person and $20/youth under 30 yrs old)

2:30 pm Tours

Stay tuned for more details on food, tours, agenda, and directions.

* * * *

At the AGM, this year’s agenda and minutes from the 2015 meeting will be circulated.

If you are not a current member of SFNS, you are certainly welcome to attend this event, and we hope that you will consider joining either the Slow Food Mainland convivium or theSlow Food Northumberland Shore convivium (it depends on where you live), or Slow Food Youth (depends on your age).

The caterer does need to know how many people to expect for lunch, so we would really appreciate your RSVP to Sheila Stevenson (

* * * *

 Thanks, and see you in Hortonville June 5!

  HRMG logo
Tangled Garden logo
Small Farms logo

RECIPE: Holiday Bean and Vegetable Patty

December 10th, 2015

Holiday Bean Patties

Holiday Bean Patties as a protein-rich meal

Serves:  4-6

Prep time: 10 minutes

Cook time: 16 minutes with 30 minutes (1 hour to cook beans if using dried)


2 tsp extra virgin olive oil

1 onion, medium, thinly diced

2 carrots, medium, grated

2 garlic cloves, minced

1 small squash, delicata or acorn, etc. peeled and grated

1 medium watermelon radish (or other winter radish), peeled and grated

1 tsp salt

1 tsp black pepper

1/2 cup cooked Jacob cattle beans, black beans or kidney beans (canned OR soaked and cooked according to directions)

1 egg, beaten

2 tsp paprika

4 tbsp chopped parsley or 2 tsp dried parsley

1.5 cups rolled oats

All- purpose flour for dusting


Heat 2 tsp olive oil in a large skillet over medium-high. Add onion and reduce heat to medium and cook for 4 minutes. Add garlic and cook for 1 minute.

In a bowl, mix together beans, carrots, squash, egg, paprika, parsley and oats and then add to the pan and stir all ingredients well. Remove from heat, transfer to a bowl and let rest in the fridge for 30 minutes.

Divide the mixture into equal parts and form each into a flattened, round patty.  

***Form into small, bite sized patties to serve at a holiday potluck or as hors  d’oeuvres. Lightly coat each side with flour.

Heat remaining 2 tsp olive oil in a large skillet over medium heat. Add patties and cook for 3-4 minutes on each side, until golden brown.

For a light meal, top with hummus (see recipe), salsa or tzatziki, or cheese.

For a holiday hors d’oeuvre, serve small patties in a bun with hummus, chutney, salsa or tzatziki or for a holiday dish, serve with a salad and roasted vegetables.

Eat Well, Halifax

By Nicole Marchand, registered dietitian with Eat Well Halifax & Local Source

RECIPE: Latkes Ways

December 10th, 2015

A great way to make use up  some root vegetables in your CSA box or from the market during the wintery months

These little deep fried gems make great appetizers so good ahead and adjust the size to fit your need.

Latkes & sour cream

Celeriac latkes


4 cups grated celeriac (about 1 small celeriac)

2 cups grated turnip (about ½ turnip)

3 eggs, lightly beaten

¼ flour

Salt and freshly ground pepper

½ cup vegetable oil for frying (try using camelina oil from Hillcreek Family Farm to keep it local!)


Combine celeriac and turnip in a bowl. Stir in eggs and flour. Season well with salt and pepper.

Heat oil in a large skillet over medium high. Add a heaping ¼ cup of celeriac mixture into oil and press down with a spatula to form about a ¼- to ½-inch thick latke. Repeat with remaining mixture, being careful not to crowd the pan. Fry 2 to 3 minutes per side or until golden and cooked through. Remove to paper towels to drain.

Top with your favourite condiment!

Sweet Potato Latkes

Because sweet potatoes do not brown after they are peeled, the latke mixture can be kept for about a day after it is made before the latkes are fried. Note that although sweet potatoes require roughly the same amount of cooking time as regular potatoes, their higher sugar content gives them a tendency to burn more quickly. Keep your eye on them while they brown and lower the heat if necessary.

Makes about 12 latkes (more if you’d like to make appetizer-sized)


2 large sweet potatoes (1 ½ pounds), peeled and cut into large chunks

1 large yellow onion (1/2 pound), halved

2 large eggs

1/3 cup matzo meal

½ teaspoon kosher salt

Pinch of freshly ground black pepper

About ¾ cup oil (Camelina oil) for frying


Using the medium shredding blade of a food processor, shred the potatoes, laying them lengthwise in the feed tube to maximize the length of strands. Grate the onion on top of the sweet potatoes. Pick out any un-grated pieces of onion or sweet potato. Lay a clean dishtowel inside a large bowl and transfer the grated mixture to the towel. Roll the towel lengthwise and wring out as much liquid as possible. Discard the liquid and return the shredded mixture to the bowl. Add the eggs, matzo meal, salt and pepper, and mix well.

In a large cast-iron of non-stick skillet, heat about 1/8 inch of oil over high heat. The oil is hot enough when a piece of potato sizzles when added. Form a trial latke with a tablespoon of the mixture. Fry until golden brown on both sides. Taste and adjust the seasoning with more salt and pepper if necessary.

To form the latkes, scoop up about 1/3 cup of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick, squeezing out any excess liquid. Slip the latke into the hot oil and flatten gently with the back of a spatula. Fry until deep golden brown, about 10 minutes on each side to be sure the centre is fully cooked. If the edges darken very quickly, lower the heat. To prevent excess oil absorption, flip each latke only once. Add oil between batches as needed, making sure the oil heats up again before adding more latkes to the pan. Drain the latkes on paper towels or a clean paper bag. Serve immediately with the condiment of your choice. We like a homemade applesauce and sour cream topping at our house.

Holiday Eats: A Brief History of the Latke

December 10th, 2015

Latkes are golden lightly fired potato pancakes traditionally eaten for Hanukkah (at my house we eat them year round!) They are fried in oil to commemorate the Hanukkah miracles of one day’s oil lasting for eight days, and of the Jewish military victory over the Assyrians.

But why potato pancakes? Any food fried in oil could be equally symbolic. Donuts (sufganiyot) are another traditional Hanukkah food, and are more popular than latkes in Israel. In fact, potato latkes are a relatively recent invention. Potatoes didn’t even exist in Europe until approximately the mid-1500s. So why don’t we have jalapeno poppers or chicken tempura for Hanukkah?

Originally, dairy foods were connected with the festival of lights. This was due to the Book of Judith, which is not part of the official Hanukkah story. According to this book, Judith entertained an Assyrian general with wine and cheese–and when he passed out, she decapitated him with his own sword. This allowed the Jews to mount a successful surprise attack.

Medieval Jews across Europe, Africa, and the Middle East each had their own traditional dishes fried in oil, including chicken and dessert pastries. One of the most popular were Italian pancakes made of ricotta cheese.

As Jews migrated to eastern Europe, vegetable oils were harder to find. They fried with animal fat instead. To maintain kashrut, they could no longer use dairy products. Before potatoes arrived on the continent, latkes were often made with buckwheat.

But in the 1800 and 1900s, potatoes became a staple. Many European cultures have their own version of potato pancakes. And while the fried patties are good year round, they became the perfect way to commemorate Hanukkah.


Caroline Manuel

What Makes Cruciferous Vegetables Healthy?

December 10th, 2015

Curly Kale

Curly Kale

Cruciferous vegetables are a family of vegetables that are named for their cross-shaped (crucifer) flower petals. Examples of these vegetables are broccoli, kale, cabbage, Brussels sprouts, turnip and radish.

Recently, cruciferous vegetables, rather than vegetables as a group, have drawn a great deal of attention in cancer research because of their potential protective properties. This protection against certain cancers is due to the potent antioxidants they contain (particularly beta carotene and the compound sulforaphane). Cruciferous vegetables also contain a kind of phytochemical known as isothiocyanates, which stimulate our bodies, to break down potential cancer causing agents, known as carcinogens. Cruciferous vegetables are also high in fiber, vitamins and minerals. It’s best to eat these veggies raw or only lightly steamed to retain the phytochemicals that make cruciferous vegetables special in terms of health.

The taste of cruciferous vegetables is frequently described as having a slight bitter taste that research has linked to the phytonutrients. Recent research has also linked the bitter taste in cruciferous vegetables with their high calcium content. This bitter taste may be undesirable to some so a recommendation is to blend cruciferous vegetables with differently flavored foods, such as sweet or salty, so that the cruciferous vegetables retain some of their natural and noticeable bitterness but within a blended-flavor context that makes the dish delicious!

Eat Well, Halifax

By Nicole Marchand, registered dietitian with Eat Well Halifax & Local Source

St. Pierre & Miquelon – Creamy Seafood & Cod History

October 7th, 2015

Scallop in Shels

Scallops topped with bakeapple at the Festival des Produits de La Mer


The whole synopsis of the place sounded intriguing. French Newfoundland. The last colony of France in North America. Visiting the EU just over an hour away from Halifax. How could someone turn that down? I was sure the locals must be eating something interesting. A place culturally adamant that they were European had to at least prove it through their menus.
St. Pierre at least had the winding streets, a few cafes, and shops full of imported wine and meats. It had the same vibe as towns in rural Nova Scotia – decades past their boomtown days, but instead of coal and steel industries long given up on by the government, the islands had been hardest hit buy the cod moratorium due to environmental concerns. The main difference was that this is France and instead of a heavy reliance on employment insurance, the French government had placed everyone with some kind of job -tour guides, airport staff, bus drivers, and a fully-staffed police force. Our guide on Miquelon, Anya, who had followed and married a St. Pierre native from France after he finished his studies in Europe, gave us the impression that no one just sat around, but that their survival was highly dependent on subsidized employment.
Jean Claude, our grey haired and bushy moustachioed driver on the much more densely populated island of St. Pierre (a population of 6000 vs. 600 on the geographically larger Miquelon) insisted that the island wasn’t bleeding youth quite like the Maritime provinces of Canada. He spoke of the high percentage of high school graduates who brought back culture and knowledge after completing their education in mainland France. And that jobs were waiting for them when they returned. St. Pierre and Miquelon had spent decades earning this support from the motherland: thousands of seasonal fisherman had brought years of bountiful harvests of cod back to Europe.


Although Miquelon felt fairly desolate and almost like a place that time had forgotten, life was apparent in the rows and rows of potato plants which lined the backyards of most of the weather-worn wooden homes.  Broken down fishing boats were docked adjacent to flashier ferries, and saltines – cod salting huts – still stood next to empty looking public buildings. A spattering of abandoned projects dotted the landscape surrounding the village: a nearly brand new seniors’ home stood locked and empty, wind turbines lay on their sides, never used.
It just so happened to be the 27th annual Festival des Produits de la Mer (Seafood Festival). One of the biggest days of the year in Miquelon, which on the usual afternoon, was home to a handful of cafes offering solely coffee, baguette and croissants. Tourist agents kept telling us how lucky we were to have planned our trip during the event of the season. It necessitated booking a spot on the typically spacious daily ferry ahead of time, to ensure we’d beat the crowds and be able to attend the festival.
It was part fundraiser for the local soccer club, part celebration of local ocean harvests, with a heaping dose of old-world culinary inspiration melted throughout. 70-90 varieties of dishes were laid out on a plastic orange tablecloth in the school gymnasium, all made from the homes of community members.
A few repeats of obvious crowd favourites included the tart aux molades – cheesy pies with varying levels of flaky, buttery crusts holding a dense casing of dairy surrounding a handful of mussels. There were cod breads and cod balls, crab breads and creamy lobster pâtés. Trout were splayed and garnished with flowers, hardboiled eggs were filled with seafood purees, shredded lemon pepper crab was coated in a crunchy cornmeal coating. There was a number of spam slice shaped gels and mousses were arrayed in a spectrum of pink and white shades. The theme of cream and pulverized seafood accompanied with crusty white bread seemed to really be the highlight of the celebration. White wine sold out early on, and the whole community was there to dance and eat the day away.





Bakeapples growing in Miquelon


Certainly there is a history worth checking out here. The museum on Île aux Marins, the island just inside the harbour of St. Pierre, is full of artwork, artifacts and photographs of the heavily religious fishing glory days of the area.  Informative signage around the small island makes for an easy self-guided day tour. Armed with a few baguettes and some tariff-free cheese, charcuterie and wine from one of the shops in St. Pierre and you’re golden. Come check it out, but don’t expect to uncover too many hidden secrets of local food production other than what is grown in household gardens. Eco-tours and hikes on Miquelon might be more worth your time than spending a day in the village. Take advantage of the opportunity to stock your suitcase full of European specialties and to bring some great pastries and baguettes home on your lap for brunch after the short flight back to Canada. Just don’t let the customs guards get too close.

Submitted by: Megan MacLeod

Introducing Shannon Jones and Bryan Dyck of Broadfork Farm, NS 

October 1st, 2015

Every farmer finds a different path to a career in agriculture. For Shannon Jones, it began with her studies in holistic nutrition, where she decided that the best way she could help people be healthier and more food-conscious was by growing the food herself. Since that decision, she has been volunteering, apprenticing, or working on farms for over ten years- and for the last four and a half years, she and her partner Bryan Dyck have been running their own 15.6 acre operation, Broadfork Farm, in River Hebert, NS.

Shannon Jones Bryan Dyck

Credit: Owen Bridge

Shannon is undoubtedly pleased with their choice to open Broadfork Farm. She loves “how fulfilling and challenging it is intellectually and physically and emotionally and spiritually. I love that I don’t have to always look “presentable” for work (besides the market).” At the farm, Shannon loves “…how quiet it is. I love how it’s located in the middle of the Maritimes provinces. I love our neighbours. And the forest. And the tidal river.”

Shannon’s passion for organic farming extends beyond her own farm, however. She is also a member of Slow Food NS and sits on the Steering Committee for the National New Farmer Coalition and ACORN’s Grow a Farmer Advisory Committee where she provides thought and guidance supporting the future of farmers in Atlantic Canada. Her commitment to the organic sector is admirable and encourages the importance of community engagement–a vital ingredient for any aspiring grower!

She will admit that it can be challenging to work with just her partner (in both life and in business) all day, every-day – however, she adds that working with Bryan also makes her job easier and even more fulfilling as they gain a deeper understanding of each other while they also evolve as farmers. Shannon encourages new farmers to “place value on your professional development. It’s not a waste of money! Conferences (like ACORN’s), farm tours, books, magazines (like Growing for Market) are valuable. I’ve been getting into farm podcasts. I like Farm Marketing Solutions and Permaculture Voices.”