Building Future Food Leaders: A Change Makers Guide

January 19th, 2017

Youth Food Movement

Our very own Duncan Ebata was recently featured by Slow Food Youth Network. Below is an excerpt from their publication Building Future Food Leaders: A Change Makers Guide.

 

Duncan Ebata

Meet Duncan Ebata. A plating workshop from a Noma chef and having delicious chamomile crème brûlée for dessert didn’t have the same impact on Duncan Ebata as ground lentils, with orange and millet flour for breakfast. This porridge-like meal from Tunisia, derived from peasant food is way more interesting to this Canadian Slow Food Marketeer than the art of plating. Two years ago, he started the SFYN Canada, now Duncan is starting a Community Food Hub in rural Nova Scotia.

At Terra Madre ‘16 Duncan’s goal was to “spend less time on forums and panels and take more time to eat and connect with people.” During his lunch he sat down with Rahul Antao, who’s working for IFAD, to talk more on the topic of youth leaving rural areas to live in the city. During the Building Future Food Leaders meeting they ran into each other. “Rahul always asks rural food producers the question – has your well being improved since you moved to the city? Most people he’d asked in fact said it didn’t improve their wellbeing.

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I wonder how much different the world would look like if food producers critically asked themselves this question.” The most significant takeaway from the meeting for Duncan was that food education is a system change strategy that’s far more effective than other informative events. “Using the iceberg model, where campaigns and public awareness events are just the tip, but what’s not immediately visible below the water surface are some things like Food Academies that have the potential to create lasting political and cultural change.”

In Canada and the U.S. motivating youth has been challenging says Duncan, because it’s not very clear what’s in it for them. Starting a Food Academy can offer something different from other movements by providing a more diverse program and bringing people from every part of the food system together.

“Copying successful models like this is a big help so you have the confidence to know this idea will work.” Connecting with fellow delegates, food producers and activists from around the world was the most inspiring and interesting according to Duncan. “I met a woman from Ivory Coast who lives in France and makes artisanal chocolate called “Yeres” as well as two Georgian natural winemakers. We shared her chocolate and talked about natural winemaking. It’s amazing how this kind of sharing creates a deeper connection. That’s what makes this event so special.”

Download the Building FutureFood Leaders 2016 Guide

change_makers_guide_food_2_0

 

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ACORN Winter Events

January 13th, 2017

ACORN Winter Events

ACORN has so many exciting events coming up in the next few months, and we wanted to make sure you don’t miss out – they’ve put together a list of upcoming events and dates, and of course, you can always consult our events calendar for more details.

Please share widely with your networks, and feel free to get in touch with any questions!

Come join us this winter!

Come join us this winter!

January 15th, 10am to 4pm – Seedy Sunday at the Ross Farm Winter Frolic, NS.

January 16th, 10am to 3pm – Nova Scotia Organic Forum, Truro, NS. Free event. Please RSVP to acornoffice@acornorganic.org by

January 17th, 8pm AST – Webinar: “Too Many Rutabagas: Time and Productivity Management for Farmers” with Chris Blanchard. Registration required January 17th at noon. Free for ACORN members/$25 for non-members.

January 24th, 9am to 4 pm – Organic Pastured Poultry Symposium, Dieppe Market, NB. $60 for ACORN members/$80 for non-members. Registration required by January 17th.

January 31st, 4pm – Application Deadline for Executive Director position. 

February 7th, 8pm AST – Webinar: “Farm Finances: Setting up and Managing your Farm Financials” with Chris Blanchard. Registration required by February 7th at noon. Free for ACORN members/$25 for non-members/$25 for non-members.

February 8th and 9th – Online Season Extension Conference with Andrew Mefferd, author of The Greenhouse and Hoophouse Grower’s Handbook and consultant Phillipe-Antoine Taillon. Details coming soon!

February 14th, 1pm to 5pm – New Brunswick Organic Forum, Fredericton, NB. Free event, with option to purchase catered lunch.

February 19th and 20th – Holistic Farm Life Workshop: NB with Debbie Lawrence, Fredericton, NB. $100 for ACORN Members/$150 for non-members.

February 23rd and 24th – Holistic Farm Life Workshop: PEI with Debbie Lawrence, PEI. $100 for ACORN Members/$150 for non-members.

March 5CSA Fair, Dieppe Rotary Park, NB. Details coming soon!

MarchWinter Pruning Workshop for Organic Apple Production at Beamish Orchards, PEI – weather dependent.  Stay tuned for more details!

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Ross Farm Winter Frolic

January 9th, 2017

Ross Farm Winter Frolic 2017The Ross Farm Museum Winter Frolic is a family tradition in Nova Scotia – with sleigh rides, sledding, snow shoeing, and hot chocolate made over an open fire. This year, ACORN and Slow Food Nova Scotia are partnering with the Farm to bring one of the first Seedy Days of 2017 to the event! When your cheeks are rosy and you’re ready to warm up, drop into the Learning Center for a visit with Steph Hughes of ACORN (Atlantic Canada Organic Regional Network  (http://www.acornorganic.org/) and Chris Sanford, seed farmer with Yonder Hill Farm. They will be on hand to amuse and inform you with activities and workshops throughout the day relating to the wonders of seeds! Then learn about the Slow Food Ark of Taste and the role that Ross Farm Museum is playing in this global effort to save traditional and heritage foods.  All included in the day’s admission price.

https://rossfarm.novascotia.ca/event/winter-frolic  See you there!

Chris Sanford is a Lunenburg County farmer/gardener Nova Scotia based in Laconia.  She has been a seed saver for over 10 years and has worked with 150 varieties of vegetables, grains, and flowers at her farm.  She is also the Community Gardens Coordinator for the Town of Bridgewater, as well as the South Shore Seed Library Coordinator.

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Digital Media Coordinator Job

December 26th, 2016

Have a passion for food and community? Are you a good writer and editor? Want to hone your blogging, social media skills, writing, and email marketing skills?

Slow Food Nova Scotia and The Spot Community Food Hub (new organization) are looking for an ambitious Digital Media Coordinator to help us in building a stronger community online.

The ideal candidate…

  • is passionate about and has experience in creating highly engaging online content(blogging, video, photos, graphics etc.)
  • is a strong writer and editor
  • has experience taking video and posting it online
  • is comfortable writing press releases
  • has experience working from home or remotely, is efficient and communicates clearly
  • has some experience with the development and implementation social media strategy
  • has used Mailchimp or Constant contact and has used WordPress or similar blogging tool
  • has interested in learning how to measure social media and blog campaigns

Please note, this is our ideal candidate, don’t let it deter you from applying.

Perks:

  • $17/hour at 35 hours per week for 12 weeks.
  • Flexible working times and location
  • Free admission and invites to awesome food events
  • Personal work training budget

Working environment:

  • The work plan will be collaboratively developed with the Digital Media Coordinator
  • The Digital Media Coordinator will report to Communications Committee of the Slow Food Nova Scotia Board and The Spot Community Food Hub CEO.
  • For the most part, the Digital Media Coordinator will work from home or whatever public place they choose (Coffee shops, library, hubs etc.). The Digital Media Coordinator will check in weekly with the Slow Food Communications Committee and The Spot Community Food Hub.
  • There will be at least one monthly co-working day with members Slow Food Communications Committee and the Spot Community Food Hub.
  • The Digital Media Coordinator will be invited to and asked to be at several Slow Food and Spot Community Food Hub events

The candidate…

  • will be between the ages of 15 and 30 at the time of intake;
  • has demonstrated skills achievement at the post-secondary level—this means that the participant must have more than secondary school achievement. If the participant is a high school dropout who has taken an equivalency course or courses, they would not qualify. If the participant entered university or college as a mature student and is pursuing a course of study at the post-secondary level, they would qualify;
  • intends to gain ICT skills and knowledge;
  • has a computer of their own that they can use for this work (ideally)
  • willing to attend two government events to provide feedback and meet other participants
  • will be a Canadian citizen, permanent resident or person who has been granted refugee status in Canada and be legally entitled to work in Canada; and
  • must not be in receipt of Employment Insurance (EI) benefits while participating in a CF project.

Ideally available to start working the week of January 9th, 2017.

Please send resume (Linkedin is even better) and short email including “why you’re interested in this position” and “why you’d be a good candidate” to Duncan [at] slowfood.ca  by December 31st, 2016.

If you don’t see this job description before then, please still send your application in if before January 5th,  2017, as we will be conducting interviews on January 2nd, 3rd, and 4th.

Please note that we will only contact people that we wish to interview.

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 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 http://brooklynwarehouse.ca/

Dec 9th – 11th

Battery Park’s Birthday Weekend Celebration of good, clean & fair food & drink featuring Nova Scotian small batch craft brewers. Contact eat@batterypark.ca or http://batterypark.ca/

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

students-in-the-school-garden-slow-food-nova-scotia

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- Novascotia.com

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 (Sheilastevenson17@gmail.com).

* * * *

 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)

Ingredients:

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

Method:

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

Ingredients:

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!)

Method:

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)

Ingredients:

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

Method:

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.