Slow Food Triangle celebrates local food and the people who grow and make
it. Our members come together to experience and preserve our food traditions,
supporting farmers and food artisans who sustain the land and connect
us to it. We encourage the rescue and proliferation of traditional
ingredients and seek to make those flavors accessible to our whole community.
Our current initiatives include:
Working for better nutrition and taste education in local schools, organizing Eat Local Triangle for 2010, partnering with local
farmers to find new ways of promoting local pasture-raised pork. Upcoming Events
Put 'em Up! Book Signings & Canning Demos Please help us in welcoming longtime Slow Food activist and regional leader, Sherri Brooks Vinton, to the Triangle. Canning, fermenting, freezing, drying – just a few of the many ways eaters can preserve the fantastic flavors of locally grown foods. Whether you’re a canning novice or preservation pro, this book gives you all of the information you need to Put ‘em Up! Includes over 150 recipes that range from classics such as Bread and Butter Pickles and Homemade Apple Sauce to flavors that reflect more modern tastes such as Cherry Preserves with Black Pepper and Strawberry Vodka. Fully illustrated with color photos throughout.
Tuesday, Sept. 7
7-8pm
Flyleaf Books
Put 'em Up! Canning Demonstration @ Fosters Market 750 Martin Luther King Junior Boulevard
Chapel Hill, NC 27514-5700
Wednesday, Sept 8
6-8pm
A Southern Season Put 'em Up! Canning and preserving class. Registration required.
University Mall 201 S. Estes Drive Chapel Hill, NC 27514
Visit A Southern Season for details.
About the author:
Sherri Brooks Vinton wants you to have a delicious life. Her books, lectures, workshops, and newsletter give fellow eaters practical information they can use to support local agriculture with their food choices. Sherri is a former Governor of Slow Food USA and is a member of Women Chefs and Restaurateurs, the Northeast Organic Farmers Association, International Association of Culinary Professionals, and Chefs Collaborative.
"Holy Mole! The Spirit of Food and the People Behind It" September 17-18th
Durham, NC.
Holy Mole aims to explore the existing and potential partnerships between growers, migrant farmworkers and their families with local, slow and organic food movements using gastronomy and visual arts as a bond between them.
On Saturday, September 18th, at Durham Central Park Holy Mole will hold an afternoon of hands on classes on how to make Mexican delicacies, as well as other instructional sessions, exhibitions and information tables. Special guest Dońa Guillermina Garcia of Mujeres Sin Fronteras will be teaching us how to make Mole, a traditional Mexican dish richly steeped in culture and flavor. In addition, the day’s activities will culminate in a dinner from 5:30 to 7:30 p.m. where discussion leaders, other invited participants and the public in general will have the opportunity to exchange ideas in small groups while eating the food prepared during the workshops.
There will also be an exhibit of photographs and video screenings made by farmworker youth at Room 100 Gallery, Golden Belt on Friday, September 17th from 6-9 p.m.
Funds raised will support the Fuller Housing Project and NC FIELD Coalition for housing for 2 farmworker families as well as relief for food scarcity amongst the farmworker communities of NC.
Downeast Fish Fry & Terra Madre Fundraiser Johnny's Carrboro
901 W. Main St. in
Carrboro
Saturday, August 28th, 6 until fish runs out facebook event page
$10 a plate.
Come celebrate the lingering days of summer and our North Carolina
fishermen with a Downeast traditional fish fry outside at Johnny's. We'll have
fresh fish from Carteret County fried on the spot with a delicious, local side.
All proceeds will go toward travel expenses for a local group of food
activists and educators to Terra Madre, the Slow Food Convention in Turin,
Italy. Terra Madre is an international network of food producers, cooks,
educators and students from 150 countries who are united by a common goal of
global sustainability in food. The "food communities" of Terra Madre come
together biennially to share innovative solutions and time-honored traditions
for keeping small-scale agriculture and sustainable food production alive and
well.
Grand Blossoming Celebration for Vimala’s Curryblossom Cafe - Unique Community-Based Restaurant Opens Its Doors
Where: The Courtyard, 431 W. Franklin St. Chapel Hill, NC. When: Saturday, July 17, 2010, 6pm-12am www.curryblossom.com
After 18 years of hosting community dinners out of her home in Chapel Hill and catering peace and justice events across North Carolina, Vimala Rajendran is opening Vimala’s Curryblossom Cafe, a socially conscious, locally-sourced, family-run restaurant funded entirely through donations and microloans. The restaurant’s Grand “Blossoming” Celebration on Saturday, July 17 from 6pm-12am will include music, deejaying, surprise performances, and speeches on food justice from local farmers and food activists. Food justice, simply put, is the concept that society must be transformed to make healthy, delicious food available to all people across race, class, gender, neighborhood and nation. One way the Curryblossom team will be putting their principles into practice at their opening is serving food by donation and turning no one away for lack of money.
Rajendran says, “The community has always said you can do this. So it’s not surprising but it is awe-inspiring to experience the love and support from my family and friends. I’ll never take it for granted. It’s a daily gift to see our 25 year-old history in this community in the bright eyes of our guests.” A Malayalee immigrant from Bombay, India, Vimala serves South Asian home cooking alongside a few American Southern favorites.
After years of being encouraged to expand to the public, Rajendran is opening the doors of Vimala’s Curryblossom Cafe and offering a glimpse of a new Southern vision for sustainable community. Her Grand Blossoming Celebration will be sure to bring long-time supporters together with many new fans.
William Powers at Flyleaf Books: Twelve by Twelve: A One-Room Cabin off the Grid & Beyond the American Dream
Friday, June 25, 7-8pm
Why would a successful American physician choose to live in a twelve-foot-by-twelve-foot cabin without running water or electricity? To find out, writer and activist William Powers visited Dr. Jackie Benton in rural North Carolina. No Name Creek gurgled through Benton’s permaculture farm, and she stroked honeybees’ wings as she shared her wildcrafter philosophy of living on a planet in crisis. Powers, just back from a decade of international aid work, then accepted Benton’s offer to stay at the cabin for a season while she traveled. There, he befriended her eclectic neighbors — organic farmers, biofuel brewers, eco-developers — and discovered a sustainable but imperiled way of life.
E.K. Powe Radish Day
Thursday, June 3, 2010, 9:00 a.m. - 2:30 p.m.
E. K. Powe Elementary School, Edith Street Lobby
Join the E.K. Powe community for our first annual “Radish Day”, a celebration of our ongoing commitment to bring healthy foods and a healthy environment to the our students. Teachers, children, and parents have worked all year round to update our landscaping, create a pond habitat, butterfly gardens, and several flower and vegetable garden beds. The vegetable beds have yielded wonderful crops, including lettuce, carrots, radishes and herbs that we have enjoyed in the classrooms on special occasions. “"Outdoor education has been an amazing addition to E.K. Powe this year because knowledge about life cycles, gardening, nutrition, and sustainability are all important topics that we want our future generations to know about”, said Meg Goodhand, 3rd teacher at EKPOWE who started her first “Peace Garden” three years ago.
2010 Farm to Fork PicnicSOLD OUT!
Celebrating local food and local farms!
Sunday, May 23
4 to 7 pm
Rain or shine!
W.C. Breeze Family Farm
4909 Walnut Grove Church Road
Hurdle Mills, NC (just outside Hillsborough)
Tickets may be purchased on-line at www.farmtoforknc.com. Advanced ticket purchase required.
$50 per person for members of Slow Food Triangle, Center for Environmental Farming Systems (CEFS), or Orange County Extension; $60 per person for non-members; and free for kids 12 and under.
Fly Leaf Books
752 Martin Luther King Jr. Blvd
(Historic Airport Rd)
Chapel Hill, NC 27514
Central Carolina Community College Earth Day Celebration
CCCC Sustainable Agriculture Program would like to invite you to a dinner that will Celebrate Local Farmers and the work that they do.
On Wednesday, April 21st from 5pm to 8:30ish the CCCC Student Farm will fire up the pizza oven and gather some great local spring vegetable dishes and serve it up to farmers with thanks and appreciation for doing what they do.
Local musicians will add to the festivities as we celebrate Earth Week and local farmers.
Please join us - an e-mail RSVP would help us greatly in planning our Pizza preparation.
Thanks! We look forward to seeing you soon!
Dig In - The down and dirty on community gardens
Saturday, April 17
9 am to 12:30 pm
Marbles Kids Museum, downtown Raleigh
FREE (admission to the museum separate)
Fresh food, fresh air, a refreshing lifestyle – no matter what you enjoy most about gardening, community gardens improve the quality of life of everyone who digs in. Learn how to start, maintain, manage and enjoy the wonderful benefits of building a sustainable garden in your neighborhood, workplace, school or place of worship.
Join Advocates for Health in Action at this free event, and break ground on an exciting initiative that’s growing across our nation and making its way to a community near you!
• Workshops
• Community garden experts
• Educational booths
• A guide to working gardens in Wake County
Space is limited for workshops, so reserve your spot today. Visit us on the web to register and to learn more about Dig In! www.advocatesforhealthinaction.org
Brought to you by Advocates for Health in Action, a group of diverse organizations and community members who are shaping the environment throughout Wake County so healthful eating and physician activity are the way of life.
Local Food Entrepreneurs’ Survey - Tell Us What You Think!
Two local entrepreneurs, Carla Norwood and Gabe Cummings, are interested in starting a triple bottom line pie company in Warrenton, NC (near Lake Gaston). They are planning on sourcing their ingredients locally and are interested in determining if there is demand in The Triangle. This survey is being conducted as part of the Growing Local, Buying Local: Opportunities in Warren County, NC project, a research study aimed at understanding the views of local stakeholders on the production, distribution, and consumption of local agricultural products in the Warren County area. We are seeking input from a wide variety of people, and your contribution would be very valuable to the project.
We have joined the 10% Campaign and hope you will too!
The 10% Campaign, sponsored by the Center for Environmental Farming Systems (CEFS) with the support of N.C. Cooperative Extension and funded by Golden LEAF Foundation is a statewide campaign to increase support for local food producers, businesses and communities. Doing so will create jobs, boost the viability of North Carolina farms and fisheries and promote healthy communities statewide.
Register at www.nc10percent.com and pledge to spend 10 percent of your existing dollars on foods produced/grown locally; or grow your own! You will help build North Carolina's local food economy while enjoying the greatness of North Carolina food.
Encourage your friends, family, co-workers and neighbors!
Make the Choice. Make a Difference. Make it Local.
Farmhand Foods seeks Product Development and Distribution Manager
Farmhand Foods is a start-up company operating within North Carolina’s dynamic local foods community. We are building a branded meat processing company that will deliver local, high quality beef and pork products to retail grocers and fine dining establishments. Our animals will be raised on pasture, without the use of antibiotics or hormones, by independent North Carolina farmers who are committed to humane practices and environmental stewardship. We will trace our meats back to the farm of origin, allowing consumers to know precisely where their food comes from and to make choices that support their local community. Farmhand Foods is supported by NC Choices, a Center for Environmental Farming Systems‘ initiative that promotes sustainable food systems through the advancement of local, pasture-based animal production, processing, and marketing. Funding in support of Farmhand Foods is provided by the NC Rural Center, the Tobacco Trust Fund Commission, and the W.K. Kellogg Foundation.
Position Description
The Product Development & Distribution Manager will be responsible for leading the development of Farmhand Foods’ value-added products, instituting quality control and traceability procedures throughout the supply chain, and overseeing distribution logistics and customer service. This is a one year, grant-funded, part-time position with the potential opportunity for future employment. The Product Development & Distribution Manager will report directly to Farmhand Foods Managing Member, Tina Prevatte.
Primary Responsibilities
The Product Development & Distribution Manager will work with the Farmhand Foods team to:
Develop and evaluate an initial line of value-added beef and pork products.
Control the quality of butchering & packaging at slaughter and co-packing facilities by providing constructive and ongoing feedback.
Solicit feedback on the quality of our products and service from retail and restaurant customers on a regular basis.
Utilize customer feedback to improve the quality of our products and operations.
Maintain a traceability and inventory management system that will allow us to reliably trace our meats back to their farm of origin.
Oversee and coordinate product distribution and storage logistics.
Minimum Qualifications
Experience creating value-added meat products.
Project and/or supply chain management skills.
5 -10 years experience in the restaurant industry, in retail sales of food, in development and distribution of food products, and/or similar fields, with leadership experience as a plus.
Strong communication and professional relationship management skills.
Commitment to excellent customer service.
Ability to both lead and carry out tasks.
Willingness to travel throughout North Carolina as needed.
Passion for supporting family farms and building a sustainable local food system.
Desire to be part of a dynamic social enterprise.
Desired Qualifications
Familiarity with the art and science of butchery.
Culinary experience.
A passion for ethical and sustainable meat products.
Exceptionally organized.
Already actively participating in a local food system.
Compensation
Part-time (25+ hours/week), contractual position does not include benefits. Highly competitive hourly rate commensurate with experience.
Application
To apply, please send a resume and cover letter to Tina Prevatte at by close of business Friday, June 25, 2010. Please include the position title as the subject of your email.
