October 1, 2009 by Sara Zoe.

New Roots Farm has a few 1/2 pigs available for sale:

At New Roots Farm, our Heritage Breed Pigs are raised on grass and pasture.  We use a rotational grazing system where the animals are moved into new paddocks with fresh grass and forage several times a week. Our pigs are very happy! You will be too after you try some of our succulent pastured pork.

Download their .pdf for complete information on ordering (including very helpful pictures on what 1/2 pig is going to look like!), and contact Jeff  (email: Farmers@newrootsfarm.com) for availability.

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October 1, 2009 by Sara Zoe.

 The Enfield Shaker Museum, once the home of the Enfield Shakers, known for their exceptional culinary herbs, meals, and agricultural products, is hosting an all-day culinary history symposium on Saturday, October 24 entitled, “Food for Thought: A Study of the Past Through Food,” with nationally known keynote speaker presentations. Panel discussions with local experts will follow each speaker. The day ends with a local wine, cider, and cheese reception and a New Hampshire Growers dinner featuring the Hanover-Lebanon Co-op Food Stores Chef Jason Dacier.  Guests have the option of staying overnight in the original 1841 Great Stone Dwelling.       Keynote speakers include Sandra Oliver, of Islesboro, Maine editor of “Food History News” and the author of “Saltwater Foodways: New Englanders and Their Food at Sea.” The title of her talk will be “Every Dish Has a Past: Doing a Recipe’s Genealogy.”

Oliver will also lead a panel discussion with several specialists who will talk about researching culinary history through oral histories, diaries, correspondence, farm implements, geography and culinary herbs.

Anne Mendelson of New York City will speak on “Back to the Future with Small Scale Dairy Farming.” Mendelson is the author of the recently published “Milk, the Surprising Story of Milk Through the Ages” and “Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking.” 

John Porter, co-author of “The History and Economics of the New Hampshire Dairy Industry,”  co-author of “Preserving Old Barns: Preventing the Loss of a Valuable Resource,” and University of New Hampshire, Cooperative Extension Professor Emeritus and dairy specialist will lead a panel discussion on the history and research in the development of local cheeses, fluid milk, and other dairy products.

Program includes a box lunch, tours of the Enfield Shaker Museum, and visits with farmers, vendors, and speakers and a  Cheese and Wine Reception, featuring local cheeses and wines, ciders from 5:00 – 6:30 p.m.

A New Hampshire Growers’  Dinner prepared by Chef Jason Dacier of the Co-op Food Stores, Lebanon and Hanover will follow at 6:30 p.m. in the original 1841 Great Stone  Dwelling dining room.
The fee for the day of $75 includes all activities and meals except the dinner.  Fee for the  dinner is $40 for symposium participants, $45 for Museum Members, and $50 for all others.

Overnight stay is $85-$125 for single and double occupancy, and includes a deluxe continental breakfast.

For complete schedule www.shakermuseum.org. For more information, contact Helen Brody, Program Chair, at Helen@newhampshirefarms.net (603) 727-9251. For rooms and reservations contact Enfield Shaker Museum, (603) 632-4346.  

Mary Boswell, Executive Director

Enfield Shaker Museum, 447 NH Route 4A, Enfield, NH 03748

(603) 632-4346; maryboswell@shakermuseum.org; www.shakermuseum.org

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