Events

Mushroom Foraging event September 20th

IMG_2135-1024x682 Mushroom Foraging Event September 20, 2014

Slow Food Nova Scotia will be hosting a mushroom identification and education session led by mushroom expert Mr. John Crabtree. Mr. Crabtree will lead the group along the Mi’kmawey Debert Interpretive Trail, a National Historic Site of Canada.

The mushroom hunt will begin at 10:00am (sharp) at the trailhead, so you should plan to arrive by 9:45am. For those who are interested, an optional lunch (at own expense) will be offered at Bistro 22, 16 Inglis Place, Truro at 1:00pm http://www.bistro22.ca/. Mr. Crabtree will extend the foraging session for those opting out of the lunch and would like to continue with the hike.

 

When:  Saturday, September 20, 2014 10am-1:00pm (or longer)

Where: The Mi’kmawey Debert Interpretive Trail located about fifteen minutes from Truro on Highway 104.Take exit 13 then north onto MacElmons Road, then veer left onto Plains Road. The trailhead is on the left, 2 km from exit 13.

Cost:  $10 for Slow Food members; $25 for non-members (join Slow Food at the event for an immediate discount!)

RSVP:  mikeokeefeslowfoodns@gmail.com by September 17, 2014 and confirm whether you will partake in the optional lunch.

Malagash Oyster tasting and Beer! August 31

Greetings SF members!
Our next event will be Sunday August 31st when we visit Ark of Taste Oyster producers Charles and Nancy Purdy of Bay Enterprises in Malagash for a farm tour and Malagash Oyster tasting, followed by a tour of the Tatamagouche Brewing Company with Christiane Jost (beer sampling included J).  Bring your coolers as both shellfish and beer will be available for purchase!
 
When:  Sunday August 31st, 2014 1-5pm
Where: Bay Enterprises – 2642 Malagash Road, Malagash, N.S. and The Tatamagouche Brewing Company – 235 Main Street, Tatamagouche, N.S.
Time:  1pm at Bay Enterprises; 3pm at Tatmagouche Brewing Co.
Cost:  $10 for Slow Food members; $20 for non-members (join Slow Food at the event for an immediate discount!)
RSVP:  scott@sugarmoon.ca by August 29th, 2014
 
Hope to see you there!
 
 
Best wishes,
 
Scott Whitelaw
Leader – Slow Food Northumberland Shore
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Slow Food Fundraising FARM POPUP at Taproot Farms this Saturday

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

Lobster bisque

Grilled herbed zucchini with sungold tomatoes

Vegetarian Salad Rolls with Sweet Soy Dip 

Fresh Fruit Cobbler with Lemon Curd

2013 Pop Up

 

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

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
RAIN OR SHINE PLEASE RSVP to sheilastevenson17@gmail.com
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
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Slow Food Spring Supper

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.

 

Details:

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.

https://www.eventbrite.com/e/5th-annual-slow-food-nova-scotia-spring-supper-tickets-11427412699

 

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 lia@devourfest.com

Biodynamic Farm Visit Picnic and Discussion

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 – sfnsns@gmail.com by October 16th, 2013

Bring your own lunch, etc.

 

Park Avenue Cooking Oven and Slow Food/Slow Fish Luncheon

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 www.parkoven.ca.

 

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 sheilastevenson17@gmail.com