Videos

See the film MODIFIED in Halifax – Sunday Feb 25 2018

Posted: Monday, February 5th, 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.

 modified-film-gmo

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 https://www.modifiedthefilm.com/contribute-to-the-film-1

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

 902-499-6870

also RSVP:  info@slowfoodns.com         

How to Cure Garlic with Av Singh

Posted: Thursday, October 1st, 2015

Part of eating seasonally means preparing and preserving for the long winter ahead. Having some garlic around to flavour our food all winter long is essential for so many of our favourite recipes. Check out the video below for the basics of how to ensure your garlic crop lasts until next season!