Now if you’ve only listen to phwat we spake about

I’m going for to toll ye how to make that sauerkraut,

The kraut is not made of leather as effery one supposes

But off that little plant what they call the cabbage roses.

Sauerkraut is bully, I toll you it is fine,

Me thinks me ought to know ‘em for me

eats ‘em all the time.

-Sauerkraut Song, Out of Old Nova Scotia Kitchens

After braving the 6 mile trip to Tancook aboard the ‘relief’ ferry last Sunday, 55 or so intrepid Slow Food members were greeted at the wharf by some born and bred Tancookers and some naturalized ones as well. The women, part of a group that calls themselves the Tancook Island Marketing Group, introduced themselves and got down to the business of showing us around the island, showing us how Tancook Island sauerkraut is made and showing us how slow living is done, Tancook style.

The first stop of the day was at the ‘Rec Centre’ which is also the tourism office for the island. The smells of our lunch, being prepared by Kerri-Lynn and Martha, followed us down the road as Rosa Cross showed us the last remaining cabbage house on the island. Although the house is in need of restoration, we could still see where and how the the massive cabbages that used to grow on the island were rolled in to the house and stored.

Rosa showed us a display of the islanders’ great preserving prowess, not only in their cabbage treatment but also with the wide variety of jams, jellies and pickles they have to offer. The sauerkraut making process was explained from field to finished product. They even divulged the island ratio of cabbage to salt, three armfuls as much as you can carry of cabbage to one cupped hand of coarse salt – no more, no less.

Just in time for lunch, a light cloud cover cooled things down for the afternoon and relieved the warm walkers. Kerri-Lynn and Martha arrived with a car full of sausage, sauerkraut, new potatoes, homemade rolls and pickled beets proving, as if we didn’t already know, that simple food made well is a wonderful thing. After some rhubarb crisp and cream and with full bellies, Hillary of Wishing Stones, Martha of Popplerock and Angela of Curious Crow gave a brief presentation of the art, culture and history that is available and on display on the island.

Marybeth Hay, the organizational mastermind of the day, ended the afternoon with the promise of a fish fry next year. Looking around the group as she said this, I noticed a lot of nodding heads and smiling faces. So, here’s to looking forward to next year and another amazing day away from what Dora Cross,one of the oldest people living on Tancook, calls, ‘all that rat-racing around.’

Special thanks for this event go to The Tancook Island Marketing Group for all of their organization, information and a stellar lunch, Rosa Cross for sharing her knowledge, and Rick McKenster for the use of his beautiful picnic setting.

Leah Moon lives on the seabound coast and writes about cooking at Bonnie Bonnie Lass.

July 17th (Mild) rain or shine

Tancook Island is a unique Nova Scotia community located approximately 6 miles off Chester – where vibrant artistry, a pristine natural environment, and a history rooted deeply in strong fishing traditions intertwine.

The island was originally a summer fishing ground for native peoples. The word Tancook is Micmac and means facing the open sea. The island was later settled by German immigrants. The industry at that time was mostly agricultural, and primarily consisted of cabbage farming. Tancook was at one time the leading producer of sauerkraut in Canada. Only after the popularity of this industry diminished did the economy shift to fishing.

On this one of a kind visit to a real island community we will travel by ferry from Chester to Tancook. We will visit the Recreation Centre and get a tour of the island’s sites, a history of the settlers, cabbage growing, and fishing and get a first hand look at the town’s old General Store, (now Wishing Stones, a wonderful photo gallery, Library, gathering place, and museum). Finally we will make our way to a traditional Tancook home and enjoy a sausage sauerkraut and Tancook potato luncheon prepared by islanders.

On our way back to the ferry you will have the opportunity to visit Popplerock, a craft store that showcases the hooked rug traditions of Tancook.

Time line

10 am Ferry departs CHESTER costs $5.25 Return. Arrive Big Tancook 10:45

Weather permitting we will walk to the Rec Centre, Wishing Stones and the Moon House for lunch. We will have transportation available for those people who will find walking about 2 km difficult.

Visit Rec Centre, Cemetery, Cabbage Root House, Salt fish house, Wishing Stones Gallery, South East Cove Beach, Ricks House and Popplerock.

5pm Ferry Departs TANCOOK. Arrive Chester 5:45

Cost $20.00 (does not include ferry)

Proceeds will pay for lunch and benefit the Tancook Island Recreation Centre

Bring water and good walking shoes, warm clothes in case it’s chilly and a rain coat if it looks like it might be wet or foggy. If weather is wet but not horrible we will enjoy our picnic at the Recreation Centre

Please RSVP mail@slowfoodns.ca if you plan to attend.

July 3^rd, 2011 A visit to Holdanca Farm #12628 Hwy.#6, Wallace, Cumberland County. John and Jane Duynisveld specialize in grass-raised and grass-finished pork, beef and poultry.  Tour the farm, learn about the art and science of raising grass-fed livestock and enjoy a convivial lunch prepared by Holdanca Farm and fellow Slow Food members. Meet at the farm 11 AM. Cost is $15 for Slow Food Members and $20 for non-Slow Food members. RSVP – Scott Whitelaw info@sugarmoon.ca as soon as you can so we know how many people to prepare for!

Clamming Expedition with clammer Donald Renouf and Chef Kim Stacey

When: June 19th, 2011
Where: Bullshit Lodge, Lower East Chezzetcook Harbour, NS
Fee: $20 
Maximum 25 People. Bring some snacks. Tideview Cider and cooked clams will be provided by Donald . Dig your own to bring home for later.  If there is enough interest we will organize ANOTHER expedition at a later date.

Slow Food member Kim Stacey (Emma’s  Eatery, Eastern Passage) will lead this wonderful event. When the Slow Food Canada Leaders were here last year this was, hands down, the most fun event they partook of  –  a real Nova Scotia experience.

We would like to ensure that some carpooling from HRM occurs as parking is VERY limited at the site. If you wish to attend, please indicate if you are willing or able to take others in your car.

2pm depart HRM – meet at MicMac Mall by Chapters

3-5pm Social (clams and wine)

5-6:30pm Dig

6:30pm Wind down and Departure

Estimated arrival back into city at 7pm.

RSVP mail@slowfoodns.ca

If you were lucky enough to have had a ticket for Spring Supper 2011 or you heard the buzz and wondered what it was all about, check out Once Upon A Feast for a review. The words and pictures will have you licking your lips, again.

In support of Feed Nova Scotia and
Slow Food Nova Scotia

Last May, Slow Food NS held a gala dinner at Christ Church in Dartmouth as a part of the Slow Food Canada National Leaders Conference.

We opened the dinner to the public and added Feed NS as a recipient to the proceeds.

It was a huge success! The public and the members of Slow Food demanded we do it again.

This year top chefs and food producers in our province headline the event.

Chefs Craig Flinn, Dennis Johnston, Michael Howell, Darren Lewis, Poalo Colbertado, Graeme Ruppell, Kim Stacey, Renee Lavallee, and Chris Velden team up to create a Nova Scotia ingredient inspired “Spring Supper”….all paired with Nova Scotia wines, beers, and spirits. (more…)

Celebrate our Lunenburg County ways and our Mother Earth May 1, 2011, at a Slow Food Terra Madre event at Ross Farm Museum, New Ross. The event starts at 11 am and is limited to 20 people. (more…)