Slow Food is delighted to join with Kittery Adult Education, Seacoast Eat Local, MACA, and many volunteers from the local food community to present:
The SOLE (Sustainable, Organic, Local, Ethical) Food Series!
Held at Traip Academy in Kittery but open to all, the six-part series promises to be a great “Food 101,” touching on all aspects of the food awareness movement as it’s happening locally. You may register for single sessions or for all of them! Sign up soon – space is filling up. You may register by mail to: Kittery Adult and Community Education, Kittery School DEpartment, 200 Rogers Road, Kittery, ME, 03904.Please make checks out to “Kittery School Department.” KAE is unable to confirm mail-ins; unless you receive a call, assume you are registered. More information and complete brochure at: http://www.kitteryschools.org
Note: Volunteers welcome! Would you like to speak on one of these panels or help with the program? Please reply and let us know what you’re interested in!
Session1 : The World of Slow Food
Wednesday, March 5, 6 PM
The opening night of the series will be hosted by a panel of members of Slow Food Seacoast. Michelle Moon, Rachel Forrest, Dick and Ursula Bondi, and others will talk about this food movement and its potential for enhancing individual lives. Slow Food sees food as a way of bringing communities together, honoring people who make, raise, and grow it, and joining together to celebrate it. Through discussions and tastings, learn about the new movement toward healthy and joyful attitudes toward food! Fee: $10, $12 nonresident
Session 2: Meat Farmer’s Forum
Monday, March 10, 6 PM
Do you have questions or concerns about where your meat comes from? Do you like the idea of a small, local farm instead of a meat-producing factory? Would you feel more confident about your meat if you knew the famers who produced it? Come meet Jon and Wendy Berry of Lasting Legacy Farm and Robert Gibson and Joseph Marquette of Yellow House Farm for a forum on two local meat producing farms. They will discuss the realities that face the loca farm and why they are indeed so drastically different from the major conglomerates that monopolize the meat market. A unique opportunity to learn about meat from local farms! Fee; $10, $12 nonresident
Session 3: Go Local!
Wednesday, March 12, 6 PM
Members of Seacoast Eat Local, a grassroots group connecting local farmers to consumers, will share their tips and tricks for finding sources of fresh, locally grown foods, getting to know farmers, coming up with creative ideas like mini co-ops, CSAs, and bartering, and more. Find out where to buy meats, dairy, produce, and prepared foods made by the Seacoast’s own farmers and artisans. Leave with local-food recipes and a copy of the Local Foods Resource Guide. Fee: $10, $12 nonresident, plus $3 materials fee
Session 4: From the Ground Up: Farming and Gardening Naturally & Organically
Wednesday, March 19, 6 PM
Organic CSA farmer Andy Gagnon of Andy’s Greens and other local growers discuss the organic movement. Understand some of the complicated factors involved in raising produce and learn why organic and local produce may cost more, but yield better quality. Taste a few samples and go home with resources on gardening organically, finding local organic food, and contacting regional and national organizations that help with organic growing. Fee: $10, 12 nonresident, plus $3 materials fee
Session 5: Cooking with Good Food
Wednesday, March 26, 6 PM
Chef-Instructor Brain Coffey of McIntosh Atlantic Culinary Academy will teach and demonstrate techniques for preparing and storing a variety of seasonal local foods. Master a few methods that will let you use seasonal ingredients to create new tastes year round, and make vibrant varied meals with fresh local foods. Fee: $10 resident, $12 nonresident, plus $7 materials fee
Session 6: What’s the Catch? Sustainable Seafood
Wednesday, April 2, 6 PM
Erika Zollett, UNH PhD student in marine environmental science, leads a discussion on understanding fisheries and choosing fish from healthy, sustainable populations. From farmed salmon to fresh flounder to imported tilapia to native Maine lobster, what should seafood lovers consider when making shopping choices? How can we support the local fishing industry while still caring for the oceans? Take home recipes and useful resources. Fees: Resident $10, nonresident $12, plus $3 materials fee.
Bonus Session 7: Potluck and Celebration!
Wednesday, May 7, 6 PM
Use what you’ve discovered to prepare a dish to share. Highlight the Seacoast’s rich and abundant food sources in a local, organic, homegrown, or seasonal dish while enjoying lively discussion about the worlds of taste, quality of life, and friendship that sharing good good creates. Fee: FREE (registration required!)