See the film MODIFIED in Halifax – Sunday Feb 25 2018

See the film Modified in Halifax, Sunday, Feb 25, 2018, in room 301 of the Halifax Central Library

Modified is the first-person 86-minute documentary-memoir that questions why genetically modified organisms (GMOs) are not labeled on food products in Canada and the United States.


Nova Scotia filmmaker and PBS video producer Aube Giroux was inspired to make the film when her mom, an avid gardener and seed saver from the Wolfville area, began to raise concerns about Health Canada’s approach to regulation. Fueled by their shared love of food, Aube spent 10 years documenting the ongoing struggle:  “I wanted to find out why GMOs aren’t labelled here when polls show over 80% of Canadians and Americans are in favour, and 64 countries around the world require that GMOs be labelled on food products”.


With a 2 pm start on Sunday, Feb 25, in room 301 of the Halifax Central Library, the event will include a conversation with Camelia Frieburg, the film’s producer and a Lunenburg County farmer, plus an opportunity to know about Slow Food in Nova Scotia, the Ecology Action Center, and the people making the event possible.  Admission is free but consider making a donation towards paying off film production costs at

Legendary chef and television host Jacques Pépin says the film is “Enlightening and powerful!”

Interweaving the personal (wonderful food moments) and the political (frustrating bureaucratic run-arounds), this mother-daughter investigative journey ultimately reveals the extent to which industrial interests control our food policies and our food choices in North America, making a strong case for a food system in Canada that is more sustainable and transparent. 

Author Joan Baxter says “for anyone who cares about what they put into their mouth, where it came from, and how it is produced … this is a must-see. It is also beautiful beyond words.”

Text or Call for more info:

Sheila Stevenson, Event Host


also RSVP:         

Meet ‘Slow Meat’ in Lunenburg County

Learn about the joys and challenges for a small-scale producer and a small-scale processor within in our current food system.

On Sunday Oct 1, we’ll visit pig breeder, Adam Arenburg, and his registered Berkshire pigs, in Seffernsville, on Route 12.  A few years ago Adam started to raise a pink pig or two to feed his family. Now he is passionate about pigs, specifically about this Slow Food ‘Ark of Taste’, and now-rare, Berkshire breed.

Adam is dedicated to keeping the genetic integrity of his animals and to their well-being. He is a director of Rare Breeds Canada, looks forward to talking with us about the joys and challenges of being a small-scale producer in our current food system. (Clean footwear please)

Then it’s Peasant’s Pantry deli in New Ross, for lunch from the menu at their outdoor picnic tables (seating for 48!, weather permitting) or indoors (15 seats when all available) PLUS a conversation on the same theme with chef and owner, Joseph Crocker, who produces over thirty types of charcuterie and other specialty meat using local meat but also offers butcher cuts and a menu for eat-in/take-out all under one some-what small roof.  On the menu for vegetarians, a Yellow-Eyed Bean Falafel with yogourt, spicy harissa sauce, cucumber, red onion and tomato on flat bread.

Date:    Sunday Oct 1   Rain or Shine.

Time:     11:30 am visit to Adam, and an afternoon lunch at Peasant’s Pantry.

Location:   Seffernsville and New Ross, Lunenburg County, Route 12.

RSVP to  Please include your name and phone number. Note that we will be mostly outdoors for both parts of the event.

What is ‘Slow Meat’?

‘Slow Meat’ is a Slow Food campaign to raise awareness among us eater/ co-producers about better, cleaner, and fairer consumption habits, and to value and promote small- and medium- scale producers who work with respect for their animals’ welfare and the environment. Slow Meat is Good, Clean, Fair meat!

Good, Clean, Fair Meat

Good   Meat grown in ways to encourage maximum flavour. This includes slow growth rates, pasture grazing, high quality wholesome feeds, breed selection, and pre-slaughter handling. As much as possible nothing is added or taken away from the meat. Any curing process uses natural ingredients and traditional methods as much as possible.

Clean   Every step from production to consumption is designed to protect the environment and be as sustainable as possible. This includes pasture management, the use of pharmaceuticals, slaughtering, processing, packaging, marketing.  All practices protect biodiversity and the agro-ecological systems they are part of. Practices safeguard the health of the animal, the producer, and the eater/ co-producer.

Fair   Production systems are designed to respect animals and ensure the highest level of animal welfare. Human players in the system are able to work in conditions respectful of their rights. All should be adequately compensated for their know-how and labour. Practices are respectful of local traditions and cultural diversity.

The whole campaign can be summed up as eat less meat, eat better quality meat.

What does this mean for producers?

  • Choosing regionally-appropriate animals. Choose species and breeds best suited to the local environment and climate
  • Providing access to pasture and outdoor foraging for all animals, whenever the climate permits. Supplemental feed must be high quality and as local as possible.
  • Animals must be able to live their lives free from hunger and thirst, free from pain, illness, injury, discomfort, free to express normal behavior.
  • Using animal husbandry practices to maintain optimal health. Prevention is the best medicine Antibiotics and other pharmaceuticals may be used when absolutely necessary, however legal withdrawal periods must be doubled.
  • Slaughtering locally. Slaughterhouses should be small and as local as possible. On farm slaughter should be practiced whenever possible.
  • There is a close relationship between farmer and animal. Regular hands-on husbandry encourages better animal welfare and respect for the animals in the farmer’s care.


What does this mean for consumers?

  • Eating less meat. Choosing meat from smaller farms with high level animal welfare and sustainable practices.
  • Choosing different species and breeds. Trying new kinds of meat, and making varied choices to encourage more diversified production.
  • Eating nose to tail. Utilizing all parts of the animal, and trying out new and traditional recipes to make each part shine.
  • Paying more for your meat. Cheap meat is an indicator of externalized production costs at the expense of animal welfare, product quality, working conditions, and the environment.
  • Remembering that Local is best. Choosing the meat that is produced closest to where you live whenever possible.
  • Being curious. Asking questions to find out how your meat is being produced, and whenever possible going to the farm and seeing it for yourself.

Upskilling: Traditional Square Net Fishing on the Gaspereau River

Introduction to Traditional Square Net Fishing on the Gaspereau River with Chris Gertridge.
Monday May 8, 9:30am, no charge. Gertridge Fish Net

Chris will speak to the history of the fishery starting with the Mi’kmaq through the Acadians to the New England Planters right to present day, as well as present day conservation for the fishery and upcoming challenges that tidal power generation may cause.

(Driveway is across from the old farmhouse located at 2069 White Rock Road, Gaspereau. Follow the driveway through the vineyard to the bottom on the hill where you will see the “fish shack”. Entry to the net is through the side door of the building.)

Big thanks to our board member, Stacy Corkum, Hidden Meadow Farm, for setting this up.

Space is limited, please email to reserve your spot:

SAVE THE DATE  April 2, 2017 (10 – 4) for Planting Slow Food’s Future: A public engagement session to envision a strong future for our local food movement

Ten Years In…

Slow Food Nova Scotia had its 10th anniversary in 2016. (yay!) Slow Food fights for good, clean, fair food for all – locally and globally. We get together to celebrate and enjoy amazing food, to strengthen our local food culture, to learn where our food comes from, to share skills, and to celebrate the traditions and cultural heritage behind them.

Ten years in, we feel it is time for diving deep and re-visioning the movement: What do we want the local food movement to look like? How can Slow Food best support this? What do we want Slow Food to offer as an organization? What do you want Slow Food to do – for the community and for its members?

We have questions, and we want to hear answers from you: farmers, fishers, chefs, home cooks, eaters, jam makers, pie bakers, beer brewers, educators, organizers. Slow Food member or not – if you are interested in continuing to build a strong movement that promotes and delivers Good, Clean, and Fair food for all, please join us for this day.

Let us know you are coming (so we can have enough chairs and food). We’ve posted a sign-up form here. Please let us know if you are coming and if you have any dietary restrictions.

Please pass this invitation on to others who might be interested.

Anne Stieger, professional facilitator, will be guiding us through a session where we will share inspiring experiences, envision a strong future for the movement, and create an action plan to get there.

You can learn more about Anne & her work here.


When & Where?

April 2, 10–4 pm

Bishop Hall

10032 Highway #1 (just off Hwy 101, Exit 11)

Greenwich, NS  B4P 2R2

(Annapolis Valley)

Sign-up Now!
Slow Food board members will be providing a yummy Slow lunch, and we encourage all guests to bring a little something to share. If you want to turn this into a Valley weekend, get in touch for hotel and billeting options.


Allergies & Dietary Needs

We will do our best to accommodate dietary needs if you specify in the registration form.

We hope to see you there!
The Directors of Slow Food Mainland South & Slow Food Youth Convivia in Nova Scotia:

Dave Adler, Leo Christakos, Stacy Corkum, Duncan Ebata, Sean Gallagher, Michael Howell, Doug Linzey, Teresa Rooney,  Av Singh, Lucia Stephen, Sheila Stevenson, Anne Stieger, Chris Velden, Scott Whitelaw

ACORN Winter Events

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 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

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  ( 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.  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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 December 10th: Celebrate Terra Madre Day 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

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

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


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