Movie Night at ManoRun Farm

"Do It Slow" Banchetto Launches Slow Food Canada's National Meeting 2009

The "Do It Slow" Banchetto was hosted by Slow Food Toronto. It was a spectacular affair, with Chef Jamie Kennedy leading 25 of the city's best chefs in the creation of the banquet. Delicious regional wines were paired with the evening's incredible seasonal dishes.

The lighting at the Banchetto made picture taking a challenge, so these photos begin on Saturday May 2, with our workshop day. The views from my 23rd floor corner room at The Metropolitan Hotel were spectacular. Our meeting was held at the brand new "Chef's House" dining room and teaching facility at George Brown College.

All photos are by *karen b except pics

of Jamie Kennedy and Rosewood Estate Winery

Anise Docherty (r) of Slow Food Halton-Peel and Legal Advisor to Slow Food Canada

breaks it down.

Signor Carlo Petrini, Founder of the Slow Food Movement inspires the troops,

well- translated by the lovely Lilia Smelkova.

Rebecca LeHeup-Bucknell of Slow Food Prince Edward County with Daniel Speck

of Henry of Pelham Family Estate Winery.

Front and centre is Arlene Stein of Slow Food Toronto, in the background: Sinclair Philip of Sooke Harbour House (B.C.) and Canadian Councillor to International Slow Food Board, Mary from Slow Food Thunder Bay, Derek from the Lailey Vineyards winery.

Mara Jernigan, acting President of Slow Food Canada, on the left.

The bubbly we sipped that afternoon was named in honour of Speck's ancestor, Catharine Smith.

We were also fortunate enough to visit Rosewood Estate Winery, where we were led through

a delicious tasting of three kinds of mead by Sommelier Karen LaVigne (not pictured).

Johane Germain from Quebec is snap-happy as we visit the delightful "Taste of Niagara" food boutique. We were met by the owner, some of the food vendors, and Lynn Ogryzlo, author of the sensational and award-winning Niagara Cooks.

Food and Climate Change -- with Dr. Wayne Roberts of the Toronto Food Policy Council

Our food supply has become one that places convenience before taste, cosmetic appeal over nutrient value, and worst of all profits before people.

Awareness of the impact of climate change on our current unsustainable global food system is growing, while the cheap resources and economic conditions that have supported it are abruptly shifting. Our food security isn't something that we can take for granted anymore.

Can our individual food choices and habits make a difference -- and a siginficant one -- before climate change reaches that certain 'critical' point and becomes permanent climate disorder?

Add your voice to the growing global, national and community-wide conversations about the future of our food. Opening remarks by Zsuszsi Fodor of OPIRG PEAS, presented by *karen b.

Sponsored by: Slow Food Hamilton, Hamilton Eat Local, The Sky Dragon Community Development Cooperative, OPIRG McMaster, The Eklectic Kitchen, and RevWear.

The Incredible Miss Edna Lewis

A hero of regional cuisine, Miss Edna Lewis is the grande dame of Southern cooking, which forms just part of the basis of classic American soul food.

She passed away on February 23, 2006.

Fried Chicken and Sweet Potato Pie

-- The Story of Miss Edna Lewis

http://www.youtube.com/watch?v=cl6JVMoMN44

21:52

Gettin' My Share - A CSA Proves to be the Way

My bi-weekly surprise delivery of incredibly fresh, widely varied top-quality local-only organic vegetables -- it doesn't get much better than this!

What is a CSA? CSA stands for Community Supported Agriculture. Aside from picking the produce yourself, it's one of the most direct ways that you can support local farmers. In fact, according to some CSA models, members are required to put in some volunteer time! But CSAs can vary a great deal, so try to one that suits your needs best. Pricing, proximity, agricultural practices, delivery and payment terms are all reasons to choose one CSA over another. And once you start you could get hooked. It represents more than just a healthy, sustainable choice: in many ways, it helps to safeguard our community's short and long term food security.

It started a couple of months ago and I don't want it to ever stop. I've been purchasing home-delivered organic foods and it's one of the smartest decisions that I've ever made. A basic Winter CSA Share from Plan B Organic Farm costs only $25.00. To this I'm perfectly happy to add $5.25 for home delivery, customize to more root vegetables instead of white potatoes, and choose the local food only option at no additional cost. Some CSAs include local, organic produce from a group of growers, sometimes CSAs a grown by a single farm.

For a reasonable price, I have:

• the convenience of delivery


• incredibly fresh food


• better nutrition with less shipping (most of our food travels 2000km)


• and inspiration to experiment and regularly renkindle my love of cooking


• given tangible support to our local rural economy

My basket contains an ever-changing variety of local organic produce, featuring, but not limited to: apples, carrots, cabbage, broccoli, parsnips, sweet potatoes, russet potatoes, hydroponic lettuce, hydroponic herbs, pumpkin, red onions, sweet onions and squash.

There's a new baked goods option that I'm going to ask Plan B about this week.

Hamilton and Area CSA farms include:

Plan B Organic Farm: 1377 5th Concession WestRR2 Branchton ON N0B 1L0http://www.planborganicfarms.ca/, info@planborganicfarms.ca or call (905) 659-2572

ManoRun Organic Farm: 782 Hwy #52 RR#2 Lynden ON L0R 1T0 http://www.manorun.com/ (905) 304-8048 manorun@hwcn.org

Simpler Thyme Organic Farm: 1749 Hwy #6 RR#2, Hamilton L8N 2Z7
905-659-1576 simpler_thyme@hotmail.com