I’m pleased to share encouraging news on the sustainable seafood front. As a Seafood Watch Advocate I will regularly provide you with these updates and encourage you to support retailers who are committed to selling only sustainable seafood.

A Special Message from the Seafood Watch Team
We want to clarify our earlier message about the exciting collaboration with Whole Foods Market in its new, progressive Wild-Caught Seafood Ranking System.

Whole Foods Market is working both with Monterey Bay Aquarium and the Blue Ocean Institute-an equally esteemed partner-as it rolls out the seafood ranking program in its stores this year. This program is part of a continuous effort by Whole Foods Market toward having fully sustainable seafood for its customers nationwide.

As the first American retailer to partner with the Marine Stewardship Council in 1999, Whole Foods Market is working to identify its wild-caught seafood by having its stores identify seafood using color-coded rating systems developed by Blue Ocean Institute or by the Monterey Bay Aquarium. These ratings will help customers make more informed decisions about their seafood purchases.

We encourage shoppers to thank Whole Foods Market for giving both Blue Ocean Institute and the Monterey Bay Aquarium this opportunity to help provide the transparency and information on seafood sustainability that consumers have asked retailers to provide.
Sincerely,

Edward Cassano
Senior Director
Seafood Watch

Analiese Paik, Founder of the Fairfield Green Food Guide,

Presented A Local and Sustainable Valentine’s Day Celebration

On News Ch. 8’s Good Morning CT

with Chris Velardi at 7:45 am on Sunday, February 7, 2010

Click Here to View Video Clip on wtnh.com and Comment

A trip to the Indoor Winter Farmers’ Market at the Fairfield Theater Company provides everything you need to prepare a special Valentine’s Day meal. Open Saturdays from 10-2 on Sanford Street, Fairfield.

• Organic greens and herbs from Two Guys from Woodbridge.
• Organic root vegetables from Starlight Gardens including celeriac, carrots, and potatoes.
• Cheese, milk and yogurt from the Ladies of Levita Road.
• Honey, maple syrup, bread, pies, meat and poultry from other vendors.

Local wines for a local meal.

1.       Hopkins Vineyard’s (Warren) fine sparkling wines made using the same methods and grapes (Chardonnay and Pinot Noir) that are used to make Champagne and are perfect to serve with Valentine’s Day dinner. Many of the wines from this 30-year-old winery on a 200+ year-old family farm have won multiple awards in both American and International competitions.  Visit the web site to order online or visit the winery for a tasting.

2. CT Valley Winery’s (New Hartford) Black Bear (a port-style wine) goes great with chocolate! Jason Ferraro and his father are the team that runs this CT winery that was voted Best Small Winery and won ten medals in the 2009 Big E Northeast Gold Wine Competition.Visit the winery for a weekend tasting or  reserve a seat now for a special Valentine’s Day dinner with wine pairings at the winery!

A Few Favorites from the 21 Bar Tasting of Organic and Fair Trade Chocolates

Equal Exchange Organic & Fairly Traded Very Dark Chocolate, 71% and 80% cacao, , USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar.

Kallari Single Source Organic Cacao Nacional, 70%, 75% and 85% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadorian Amazon and they are the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate. Made primarily from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity.

Newman’s Own Organics Signature Series Dark Chocolate, 54% cacao, USDA Organic, Certified Organic by Oregon Tilth (OTCO), Rainforest Alliance Certified. The new Signature Series line of Chocolate Bars is formulated with fine Certified Organic chocolate made from cocoa beans grown on Rainforest Alliance Certified^TM farms.

365 Organic Swiss Dark Chocolate, 52% cacao, USDA Certified Organic, Fair Trade Certified, Whole Trade Guarantee. This is Whole Foods Market’s Everyday Value brand of chocolate that’s made in Switzerland using beans from the Dominican Republic.

Note: The Whole Trade Guarantee^TM label identifies companies with a commitment to ethical trade, the environment and quality products in accordance with Whole Foods Market standards. The Whole Planet Foundation receives 1% of the retail sales of Whole Trade Guarantee^TM products, helping to further its mission of ending poverty in the developing world.

The Fair Trade Certified^TM label guarantees consumers that strict economic, social and environmental criteria were met in the production and trade of an agricultural product. Fair Trade principles include fair prices, fair labor conditions, direct trade, sustainable agricultural practices to preserve human health and fragile ecosystems, democratic organizations and community development using Fair Trade premiums.

Please visit www.fairfieldgreenfoodguide.com to read the complete article about our 21 bar sustainable chocolate tasting and article about a local and sustainable Valentine’s Day Dinner.

Kallari, Divine, Chocolove and Whole Foods Market Sustainable Chocolates

Endangered Species, Theo, Equal Exchange and Dagoba sustainable chocolate barsIt took a while to figure out how to organize these bars for a tasting, but I decided to divide them up by percent cacao, from lowest to highest, just as a wine tasting would be arranged from lightest to fullest bodied. 21 bars were divided into 4 flights of 5-6 bars each (a list follows). These would have to be small pieces if we were to make it through all 21. Luckily I had recently bumped into Marcy, one of the tasting panelists who had actually done a "real" chocolate tasting before, and she sent me to allchocolate.com for advice about organizing the chocolate tasting. I was relieved to learn that a 1/4 inch x 1/4 inch piece would suffice for a tasting.

Very small pieces of each chocolate were labeled for identification after the blind tasting.

If someone had told me there were more than 20 different companies that made premium, organic and fair trade chocolate bars, I might have doubted the veracity of that statement. But there I was at Whole Foods Market Westport, in chocolate heaven, scrutinizing the sustainable labeling on beautifully wrapped bars of Dagoba, Equal Exchange, Newman’s Own Organic, Kallari, Divine and 15 more chocolate companies, each just begging to be chosen for the sustainable chocolate tasting I was holding with the help of CT Bites. I couldn’t choose; they all had to come home. It was only fair.

I found All Chocolate’s advice about setting up a tasting indispensable and used it to write a guide to lead the 12 panelists through the blind tasting. Yes, it was really blind, and we tasted, smelled, wrote, cleansed our palates with room temp water, tasted some more, compared notes, voted for our favorites, and had a lot of fun. We obviously had no idea which bars we were tasting, but by the time we got to the fourth flight, we had gotten so good at evaluating what was in our mouth that some of us were able to identify the single origin chocolates. Others were suffering from palate fatigue, including one panelist who reported being cured of her chocolate addiction. So I ordered a short break with some Fairfield Bread Company bread and room temperature water to cleanse our palates. That was the cure.

The Daboga Conacado, a 73% cacao single origin chocolate bar from the Dominican Republic, was intense with espresso and exotic fruit notes. It was easy to identify as a single origin chocolate because of its unique and complex flavor profile. It's one of my favorites from the tasting.

At the conclusion of each flight, we reviewed the bars by inviting panelists to call out the tastes and aromas they had scribbled on their tasting sheets: fruity, milky, smooth, creamy, chalky, bitter, spicy, coffee, caramel, burnt caramel, butterscotch, toffee, velvety, floral, tannic, sour, orange, raisin, vanilla, balanced, acidic, intense chocolate/cacao, red wine, tangy, hemp, cedar, earthy, popcorn, buttery, tobacco, burnt black coffee, espresso. Maybe some of these seem a bit strange, but we’re not talking bulk bean bars here, these are premium bars made from rare (less than 10% of cacao production worldwide) flavor beans, some of which were single varietal or single origin, or both.

Kallari single source Rainforest Alliance Certified organic chocolate is grown, harvested and made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadorian Amazon primarily from the rare Cacao Nacional varietal. 100% of sales go to sustaining their communities and protecting their fragile rainforest ecosystem.

We were genuinely surprised as brands were revealed and it was especially interesting to see how different our taste perceptions and preferences are. A true revelation was how unique and complex the flavor profiles of the single origin and single varietal bars were. Single origin bars come from a single cacao cooperative in a country like Madagascar, Ecuador, the Dominican Republic, Peru, Panama, Ghana and Venezuela. Unique and intensively flavored, these bars varied widely in their flavor profiles and a few may be too exotic or intense for consumers used to mass market chocolates made from bulk beans from Africa, Brazil and Indonesia. Premium chocolates are made from the rarer, more difficult to grow noble or “flavor” varietals including Cacao Nacional, Criollo, Trinitario, Venezolano, & Blonde Cacao. When you think of these bars, don’t just think organic and fair trade, think biodiversity and preservation of species. One of the outstanding bars we tasted is made primarily from a rare single varietal  from the Ecuadorian Amazon called Cacao Nacional. It turns out that we have Slow Food to thank for giving this varietal a much needed sustainability boost in 2004 when they selected it for their prestigious Presidium Award (footnoted below). According to Slow Food, “Nacional Cacao is a descendant of the cacao trees first developed and cultivated by the Mayans in South America. It is an exceptionally flavorful and delicate cacao type, found only in Ecuador hence its patriotic name.”

All four flights were ready to go when the panelists arrived, helping the tasting to run quickly and smoothly.

In nearly every flight each of the bars received at least 2 votes for best in flight. That means there were no clear winners. But for what it’s worth, I asked for a show of hands to vote for the favorite bar in each flight and overall. Our results are listed below, but I recommend you hold your own tasting as a Valentine’s Day celebration! I recommend a dedicated single origin/single varietal tasting since they are so unique.

The panelists took the job seriously!

Note: The Whole Trade Guarantee^TM label identifies companies with a commitment to ethical trade, the environment and quality products according to Whole Foods Market standards. The Whole Planet Foundation receives 1% of the retail sales of Whole Trade Guarantee^TM products, helping to further its mission of ending poverty in the developing world.

The panelists were reminded to clean their palates with room temperature water between each tasting and take a rest between flights. We suffered from palate fatigue anyway and were thankful for the bread.

The Fair Trade Certified^TM label guarantees consumers that strict economic, social and environmental criteria were met in the production and trade of an agricultural product. Fair Trade Certification is currently available in the U.S. for coffee, tea and herbs, cocoa and chocolate, fresh fruit, flowers, sugar, rice, and vanilla. TransFair USA licenses companies to display the Fair Trade Certified label on products that meet strict international Fair Trade standards.

Green and Black’s announced on January 28, 2010 that it will move to using 100% Fair Trade cocoa in all its products in all markets. Green and Black’s chocolate bars are widely available at retail so consumers now have easy access to a delicious and sustainable chocolate.

Favorite Bar in Each Flight (received the most votes of 12 cast for each flight)

Flight #1         52%-65% cacao

1C: Lake Champlain Chocolates Organic Dark Chocolate, 55% cacao, USDA Organic, Certified Organic by Quality Assurance International. Made in Burlington,Vermont in their factories.

Flight #2         70% cacao only

2B: Green & Black’s Organic Dark Chocolate, 70% cacao, USDA Organic, Certified Organic by California Certified Organic Farmers (CCOF). Green & Black’s announced on January 28, 2010 that it will convert its entire range of chocolate, worldwide, to use only Fair Trade Certified ingredients. This bar is made using organic Trinitario cocoa beans sourced from the Dominican Republic, a flavor variety of cocoa bean that makes up only about 2 percent of the world’s crop yet is more complex in flavor than ubiquitous, ordinary bulk beans. This chocolate contains enough sugar to balance the inherent bitterness of the cocoa. “Cocoa is amongst the most highly sprayed food crops in the world. At Green & Black’s, we choose to grow and make our chocolate organically to bring out the signature intensity and flavor in our cocoa beans. We ensure that every one of our ingredients is grown using natural, sustainable farming methods with no pesticides. This allows the true cocoa flavors to shine through and our chocolate to taste the way it was meant to - deep, fruity and full.”

Flight #3         71%-77% cacao

3A: Equal Exchange Organic & Fairly Traded Very Dark Chocolate, 71% cacao, , USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. Our organic fairly-traded gourmet chocolate bars are a rich and delicious treat that supports small-scale farmers and their families. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar. This is a top seller at on their retail web store - a delicious and rich dark chocolate experience. Vegan and gluten-free.

Flight #4         80%-91% cacao

4C: Kallari Single Source Organic Cacao Nacional, 85% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon and they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box . 100% of the proceeds go back to the farmers so they can lead a good life and preserve the Napo region, home to “some of the most species-rich forests in the world”, according to the World Wildlife Fund. Made primarily from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity and the Nacional Cacao Presidium was established to improve the quality of the production. Later that year, the community presented their first chocolate bars at the international Terra Madre meeting, marking the beginning of a more profitable enterprise.”

Favorite Bars Overall (received at least one of 12 votes cast)

1A. 365 Organic Swiss Dark Chocolate, 52% cacao, Fair Trade Certified, Whole Trade Guarantee. This is Whole Foods Market’s Everyday Value brand of chocolate that’s made in Switzerland using beans from the Dominican Republic. The Whole Trade Guarantee symbolizes a commitment to Ethical Trade, the Environment and Quality Products. Whole Trade Guarantee products must meet Whole Foods Market’s high Quality Standards, provide more money to producers, ensure better wages and working conditions for workers and utilize sound environmental practices. February is Fair Trade Month at Whole Foods Markets across the country and 1% of sales from products carrying their Whole Trade Guarantee are donated to the Whole Planet Foundation. The mission of this foundation is to create economic partnerships with the poor in those developing-world communities that supply their stores with products.Through innovative assistance for entrepreneurship - including direct micro-credit loans and tangible support for other community projects - the Whole Planet Foundation seeks to create prosperity in emerging economies.

1B. Newman’s Own Organics Signature Series Dark Chocolate, 54% cacao, USDA Organic, Certified Organic by Oregon Tilth (OTCO), Rainforest Alliance Certified. Newman’s Own Organics was established as a division of Newman’s Own in 1993, and became a separate company in late 2001. The Newman’s Own Foundation has given over $250 million to thousands of charities worldwide since 1982. The new Signature Series line of Chocolate Bars is formulated with fine Certified Organic chocolate made from cocoa beans grown on Rainforest Alliance Certified^TM farms.

1C. Lake Champlain Chocolates Organic Dark Chocolate, 55% cacao, USDA Organic, Certified Organic by Quality Assurance International. Made in Burlington, Vermont in their factories.

3A. Equal Exchange Organic & Fairly Traded Very Dark Chocolate, 71% cacao, , USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. Our organic fairly-traded gourmet chocolate bars are a rich and delicious treat that supports small-scale farmers and their families. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar. The top seller at their retail web store - a delicious and rich dark chocolate experience. Vegan and gluten-free. 3.5oz per bar.

4A. Equal Exchange Organic & Fairly Traded Extra Dark Chocolate (Single Origin) Panama, 80% cacao, USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. Our organic fairly-traded gourmet chocolate bars are a rich and delicious treat that supports small-scale farmers and their families. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar. This 80% cacao content bar is Equal Exchange’s darkest yet. Unlike many high cacao content bars that are dominated by a bitter or sour note, this bar is perfectly balanced in a way that allows the true chocolate flavor of the Panamanian beans to shine. Vegan and gluten-free.

4C. Kallari Single Source Organic Cacao Nacional (rare single varietal), 85% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon and they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box .100% of the proceeds go back to the farmers so they can lead a good life and preserve the Napo region, home to “some of the most species-rich forests in the world”, according to the World Wildlife Fund. Made from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity and the Nacional Cacao Presidium was established to improve the quality of the production. Later that year, the community presented their first chocolate bars at the international Terra Madre meeting, marking the beginning of a more profitable enterprise.”

A Complete List and Description of the 21 Sustainable Chocolate Bars Tasted

Flights are ordered from lowest to highest percent cacao with descriptions of each bar from the company’s web site.

Flight#1          52%-65% cacao

A. 365 Organic Swiss Dark Chocolate, 52% cacao, Fair Trade Certified, Whole Trade Guarantee. This is Whole Foods Market’s Everyday Value brand of chocolate that’s made in Switzerland using beans from the Dominican Republic. The Whole Trade Guarantee symbolizes a commitment to Ethical Trade, the Environment and Quality Products. Whole Trade Guarantee products must meet Whole Foods Market’s high Quality Standards, provide more money to producers, ensure better wages and working conditions for workers and utilize sound environmental practices. February is Fair Trade Month at Whole Foods Markets across the country and 1% of sales from products carrying their Whole Trade Guarantee are donated to the Whole Planet Foundation. The mission of this foundation is to create economic partnerships with the poor in those developing-world communities that supply their stores with products.Through innovative assistance for entrepreneurship - including direct micro-credit loans and tangible support for other community projects - the Whole Planet Foundation seeks to create prosperity in emerging economies.

B. Newman’s Own Organics Signature Series Dark Chocolate, 54% cacao, USDA Organic, Certified Organic by Oregon Tilth (OTCO), Rainforest Alliance Certified. Newman’s Own Organics was established as a division of Newman’s Own in 1993, and became a separate company in late 2001. The Newman’s Own Foundation has given over $250 million to thousands of charities worldwide since 1982. The new Signature Series line of Chocolate Bars is formulated with fine Certified Organic chocolate made from cocoa beans grown on Rainforest Alliance Certified^TM farms.

C. Lake Champlain Chocolates Organic Dark Chocolate, 55% cacao, USDA Organic, Certified Organic by Quality Assurance International. Made in Burlington, Vermont in their factories.

D. Dagoba Organic Chocolate, Dark, 59% cacao, USDA Organic. Dagoba is dedicated to pursuing Full Circle Sustainability with high standards in Quality, Ecology, Equity and Community. Chocolate bars are made in small batches from cacao sustainably sourced from Latin America, South America and Madagascar in their Ashland, Oregon facility.

E. Chocolove Organic Belgian Dark Chocolate, 61% cacao, USDA Organic. Make in Boulder, CO from Belgian chocolate made with Caribbean beans. “On a Caribbean Island, organic farming has stimulated the cocoa trees to produce cocoa beans that are full of character. The big fruity flavor, acidity, and bitterness of the beans are artfully crafted into a balanced full-bodied premium chocolate as only the Belgians know how to do. Upon eating, the extra cocoa butter softly gives way to tangy, bittersweet cocoa flavor.”

F. Theo Madagascar (Single Origin), 65% cacao, Whole Trade Guarantee. “This is a single-origin organic chocolate from the island nation of Madagascar. The dynamic fruit and wine notes in this dark chocolate reflect the unique and diverse environment of this exotic land.” “As the first and only organic and Fair Trade chocolate factory in the country, all of our ingredients are carefully screened to ensure they meet our standards for social and environmental responsibility. Theo’s standards and practices include: Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible. Partnering with our growers by ensuring they earn a living wage and have access to education for their families. Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process. Using green energy sources to power our factory. Using sustainable packaging and printing methods. Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.

Flight #2         70% cacao only

A. Theo Jane Goodall Organic Dark Chocolate, 70% cacao, Fair Trade Certified, USDA Organic, Whole Trade Guarantee. “As the first and only organic and Fair Trade chocolate factory in the country, all of our ingredients are carefully screened to ensure they meet our standards for social and environmental responsibility. Theo’s standards and practices include: Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible. Partnering with our growers by ensuring they earn a living wage and have access to education for their families. Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process. Using green energy sources to power our factory. Using sustainable packaging and printing methods. Educating about social and environmental accountability 7 days a week through public tours of our artisan factory. As a leader of the environmental movement for over 40 years and a United Nations Messenger of Peace, Jane Goodall has created her own “Good For All” seal to reflect her personal commitment to supporting high quality, ethically produced products from the developing world. Our two newest Theo chocolate bars carry Jane’s seal, essentially her seal of approval, and truly are “Good for All.” Proceeds from the sale of these chocolate bars will benefit cocoa farmers, promote conservation in the tropical rainforest and directly contribute to the Jane Goodall Institute’s efforts to save chimpanzees, develop community centered conservation efforts and direct youth education programs around the world.

B. Green & Black’s Organic Dark Chocolate, 70% cacao, USDA Organic, Certified Organic by California Certified Organic Farmers (CCOF). Green & Black’s announced on January 28, 2010 that it will convert its entire range of chocolate, worldwide, to use only Fair Trade Certified ingredients. This bar is made using organic Trinitario cocoa beans sourced from the Dominican Republic, a flavor variety of cocoa bean that makes up only about 2 percent of the world’s crop yet is more complex in flavor than ubiquitous, ordinary bulk beans. This chocolate contains enough sugar to balance the inherent bitterness of the cocoa. “Cocoa is amongst the most highly sprayed food crops in the world. At Green & Black’s, we choose to grow and make our chocolate organically to bring out the signature intensity and flavor in our cocoa beans. We ensure that every one of our ingredients is grown using natural, sustainable farming methods with no pesticides. This allows the true cocoa flavors to shine through and our chocolate to taste the way it was meant to - deep, fruity and full.”

C. Divine Dark chocolate, Ghana (Single Origin) 70% cacao, Fair Trade Certified, Whole Trade Guarantee. Divine Chocolate is today a leading Fair Trade UK brand and pioneer in the world of socially responsible enterprise that is partially owned by cocoa farmers in Ghana. Kuapa Kokoo, which means good cocoa growers, is a farmers’ cooperative which began trading its own cocoa and eventually set up a chocolate company of their own in order to return even more benefits to cocoa farmers. With investment from The Body Shop and Twin Trading, and support from Comic Relief and Christian Aid, Divine Chocolate was born. Its mission is to empower farmers in their efforts to gain a dignified livelihood, to increase women’s participation in all of Kuapa’s activities, and to develop environmentally friendly cultivation of cocoa. At present, there is no national program for organic certification of cocoa in Ghana.  In 2006, Divine Chocolate Inc. opened in Washington DC to bring fantastic Fair Trade chocolate to US consumers. The farmers of Kuapa Kokoo own one-third of Divine Chocolate in the US. Additional investment is provided by Divine Chocolate Ltd. in the UK, Lutheran World Relief, Oikocredit, and SERRV International.

D. Endangered Species Organic Smooth Dark Chocolate, 70% cacao, USDA Organic, Certified Vegan, Certified Organic by Oregon Tilth (OTCO), Whole Grade Guarantee. Endangered Species Chocolate (ESC) was founded in 1993 in effort to spread awareness and to make an impact on the growing number of plant and animal species that are disappearing from Earth. Since then the mission has grown to embrace a new definition of “endangered” - that all species, habitat and humanity are endangered on our planet, not just animals on a list. 10% of net profits of this Indianapolis, Indiana-based company are donated to help support species, habitat and humanity. Organic Smooth Dark Chocolate features the Karner Blue Butterfly on the outside of the 30% post-consumer FSC certified paper wrapper and the plight of this delicate creature on the inside. Made from ethically traded, shade-grown, organic-certified chocolate, Organic Smooth Dark Chocolate is also certified vegan, gluten-free and kosher. Since it is ethically traded, we ensure farmers humane working conditions and a fair price for their cacao.

E. Kallari Single Source Organic Cacao Nacional, 70% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon and they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box .100% of the proceeds go back to the farmers so they can lead a good life and preserve the Napo region, home to “some of the most species-rich forests in the world”, according to the World Wildlife Fund. Made primarily from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity and the Nacional Cacao Presidium was established to improve the quality of the production. Later that year, the community presented their first chocolate bars at the international Terra Madre meeting, marking the beginning of a more profitable enterprise.”

Flight #3         71%-77% cacao

A. Equal Exchange Organic & Fairly Traded Very Dark Chocolate, 71% cacao, , USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. Our organic fairly-traded gourmet chocolate bars are a rich and delicious treat that supports small-scale farmers and their families. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar. The top seller at our retail web store - a delicious and rich dark chocolate experience. Vegan and gluten-free. 3.5oz per bar.

B. Chocolove Organic Belgian Dark Chocolate, 73%, USDA Organic. Make in Boulder, CO from Belgian chocolate made with Caribbean beans. “On a Caribbean Island, organic farming has stimulated the cocoa trees to produce cocoa beans that are full of character. The big fruity flavor, acidity, and bitterness of the beans are artfully crafted into a balanced full-bodied premium chocolate as only the Belgians know how to do. Upon eating, the extra cocoa butter softly gives way to tangy, bittersweet cocoa flavor.”

C. Dagoba Organic Chocolate, Conacado (Single Origin) Dominican Republic Origin, 73% cacao, USDA Organic, Whole Trade Guarantee. Full of rich, deep and earthy flavors, this dark chocolate hails from the Conacado Fair Trade Cooperative in the Dominican Republic. Dagoba is dedicated to pursuing Full Circle Sustainability with high standards in Quality, Ecology, Equity and Community. Chocolate bars are made in small batches from cacao sustainably sourced from Latin America, South America and Madagascar in their Ashland, Oregon facility.

D. Dagoba Organic New Moon Chocolate, 74% cacao, USDA Organic. Dagoba is dedicated to pursuing Full Circle Sustainability with high standards in Quality, Ecology, Equity and Community. Chocolate bars are made in small batches from cacao sustainably sourced from Latin America, South America and Madagascar in their Ashland, Oregon facility.

E. Kallari Single Source Organic Cacao Nacional, 75% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon and they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box .100% of the proceeds go back to the farmers so they can lead a good life and preserve the Napo region, home to “some of the most species-rich forests in the world”, according to the World Wildlife Fund. Made primarily from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity and the Nacional Cacao Presidium was established to improve the quality of the production. Later that year, the community presented their first chocolate bars at the international Terra Madre meeting, marking the beginning of a more profitable enterprise.”

Flight #4         80%-91% cacao

A. Equal Exchange Organic & Fairly Traded Extra Dark Chocolate (Single Origin) Panama, 80% cacao, USDA Organic, Fair Trade Certified, Certified Organic by Oregon Tilth (OTCO), Kosher Certified, Whole Trade Guarantee. Our organic fairly-traded gourmet chocolate bars are a rich and delicious treat that supports small-scale farmers and their families. The bars combine famous Swiss standards in chocolate making with cocoa from the farmer co-operatives CONACADO, in the Dominican Republic, COCABO, in Panama, and CACVRA, in Peru; fairly traded organic sugar from co-operatives in Paraguay and Costa Rica; and fairly traded vanilla from Madagascar. This 80% cacao content bar is Equal Exchange’s darkest yet. Unlike many high cacao content bars that are dominated by a bitter or sour note, this bar is perfectly balanced in a way that allows the true chocolate flavor of the Panamanian beans to shine. Vegan and gluten-free.

B. Theo Ghana (Single Origin), 84% cacao, Whole Trade Guarantee. “The Fair Trade Certified^TM cacao used in this single-origin dark chocolate bar is from the fertile growing region surrounding Kumasi, Ghana. The perfectly fermented and dried beans yield slightly floral notes over golden and round chocolate flavors. As the first and only organic and Fair Trade chocolate factory in the country, all of our ingredients are carefully screened to ensure they meet our standards for social and environmental responsibility. Theo’s standards and practices include: Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible. Partnering with our growers by ensuring they earn a living wage and have access to education for their families. Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process. Using green energy sources to power our factory. Using sustainable packaging and printing methods. Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.”

C. Kallari Single Source Organic Cacao Nacional, 85% cacao, USDA Organic, Rainforest Alliance Certified, Whole Trade Guarantee. This single source USDA organic chocolate made by a cooperative of 850 indigenous Kichwa farmers in the Ecuadoran Amazon and they are “the only farmers’ cooperative in the world that harvests, markets and enjoys all profits from its own line of organic chocolate” according to The Kallari Story printed inside the box . 100% of the proceeds go back to the farmers so they can lead a good life and preserve the Napo region, home to “some of the most species-rich forests in the world”, according to the World Wildlife Fund. Made primarily from a rare cacao varietal called Cacao Nacional that flourishes in this area and once faced extinction, these rare beans were singled out for protection by the Slow Food Foundation for Biodiversity and the Nacional Cacao Presidium was established to improve the quality of the production. Later that year, the community presented their first chocolate bars at the international Terra Madre meeting, marking the beginning of a more profitable enterprise.”

D. Dagoba Organic Eclipse Extra Strong Dark Chocolate, 87% cacao, USDA Organic. Barely sweetened cacao with a hint of coffee flavor. Dagoba is dedicated to pursuing Full Circle Sustainability with high standards in Quality, Ecology, Equity and Community.

E. Theo Venezuela (Single Origin), 91% cacao, Whole Trade Guarantee. “A blend of Venezuelan cacao from Barinas, Merida and Tachira. The delicate flavors of these remote western regions are highlighted in this very high cacao percentage dark chocolate.” This special bar is available for a limited time only and you may see it already replaced on the shelf with a Costa Rica Origin bar. “As the first and only organic and Fair Trade chocolate factory in the country, all of our ingredients are carefully screened to ensure they meet our standards for social and environmental responsibility. Theo’s standards and practices include: Using only pure ingredients that are grown sustainably. We source our ingredients locally whenever possible. Partnering with our growers by ensuring they earn a living wage and have access to education for their families. Honoring and respecting our employees and suppliers. This is possible due to the unique fact that we control every step of our own manufacturing process. Using green energy sources to power our factory. Using sustainable packaging and printing methods. Educating about social and environmental accountability 7 days a week through public tours of our artisan factory.”

About the Slow Food Presidia: (from the web site)

The Presidia began in Italy in 1999 as the working arm of the Ark of Taste. The Ark had catalogued hundreds of products at risk of disappearing, but with the Presidia, Slow Food decided to make a concrete contribution to the world of food production. Presidia are local projects that focus on a group of producers of a single product, developing production and marketing techniques to allow their work to be economically viable. The Presidia program is the tool that Slow Food uses to assist producers directly in the commercialization, protection and promotion of their products. The Slow Food Foundation for Biodiversity supports the development and promotion of the Presidia around the world. Created in 2003 with the assistance of the Tuscan Region, the Slow Food Foundation promotes a new agricultural system that respects local cultural identities, the earth’s resources, sustainable animal husbandry, and the health of individual consumers.

This event was made possible through the generosity of Whole Foods Market Westport. Special thanks go to Stephanie Webster, Founder/Editor of CTBites, and the guest panelists including chef/author Nicole Straight, food writer Elizabeth Keyser, mompreneur Alexandra Wells, Sarah Green, Deanna Foster, Fairfield Parent magazine writer Karen Demeter, and Marcy Shinbaum.

By Elizabeth Keyser

Local Quail with Wild Raspberry Wine Sauce

When Analiese asked Michael and me to make a sustainable and local Valentine’s dinner to inspire the readers of the Fairfield Green Food Guide, I knew I wanted to use John Boy’s quail.  They’re plump, meaty and full of flavor.  John Ubaldo raises them on organic feed he grows himself on his farm in Cambridge, N.Y.  The quail pen is half in a field, half in the woods.  “They’re in their natural environment, ” he says, “They like to perch. They’re birds.”

He suggested I stuff his semi-boneless quail with sausage from his Berkshire pigs. Excellent idea.

THE MENU

• John Boy’s Farm’s quail, stuffed with Berkshire pork sausage, mushrooms, and thyme. Served with red wine-wild raspberry sauce.
• Herbed quinoa
• Flash-seared shredded cabbage with caramelized onions
• Raw beet and apple salad in apple-cider vinaigrette

Dessert:

• Mint tea with Red Bee’s Honey
• Chocolate almond torte with raspberry buttercream, black walnut syrup praline

THE TASTE

Stuffing the quail

The  stuffed quail was delicious, rich and meaty enough that one quail left us satisfied, especially when drizzled with savory-sweet pan sauce made with wine and the wild raspberry jelly sauce.  Michael and I made the jelly last summer from wild raspberries picked from the brambled edges of our property.  The organic quinoa was light and fluffy.  Organic raw beet  and apple salad added vibrant color to the plate, as well as juicy freshness and sweet acidity.  Cabbage, available at many of the winter farmers’ markets, is  a good accompaniment to game, and when it is sliced super thin and cooked fast with caramelized onions, it acquires a nutty flavor.

STUFFING

Basting the quail

I sautéed a  chopped onion till translucent, then added John Boy’s Berkshire pork sausage and sprinkled in some salt, pepper and dried thyme (grown in my garden).  While the sausage cooked, I soaked dried chanterelle mushrooms in warm water until they were soft, then finely  chopped their soft caps.  I strained the mushroom water to remove the grit, and then dunked some dried crusts of Michael’s organic flaxseed bread into the mushroom water to soften them. You may have read a previous post on this site about Michael’s bread,  “The Flaxette,” which he bakes daily at the Fairfield Bread Company.

Fresh seasoning for the quinoa

There was more sausage than we’d need for the stuffing, so Michael put some of it away (we made sausage rolls the next day). He added mushrooms, bread, and an egg to the seasoned sausage mixture, then spooned it into the birds’ cavity.

QUAIL

Quail need about 10 minutes of cooking.  After seasoning them with salt and pepper, Michael browned the birds breast side up in a little canola oil in a cast iron skillet. He spooned the pan fat and juices over the breasts, then put the pan of quail in a 450 oven for 5 minutes.  He removed the pan, put it over medium heat, added several cloves of garlic and a couple tablespoons of butter, until the garlic browned. He spooned the melted garlic-infused butter over the quails’ breasts for a minute or two, then put it back in oven 450 for 5 minutes.  He basted the quail, and broiled them for two minutes to brown the skin.

The romantically set Valentine's Day Dinner table

He removed the quail  from the pan to let them rest, added minced shallot, sautéed it till translucent, then deglazed the pan  with a half cup of red wine. He reduced it until the juices were a thick glaze, added salt and pepper, and  two tablespoons of homemade wild-raspberry jelly.  When the jelly melted into the sauce, Michael took the pan off the heat and swirled in a tablespoon of cold butter.  Salty, sweet, earthy and rich, this sauce was delectable.

QUINOA

Meanwhile, I made quinoa.  To the warm, cooked quinoa, I added minced scallion, zested  lime, chopped parsley, and crumbled dried mint leaves (grown in our garden). I drizzled it with lime vinaigrette.

BEET SALAD

This was inspired by The Blood, my favorite juice at Catch a Healthy Habit Cafe, a new raw food restaurant and juice bar in downtown Fairfield.  If they can make juice out of raw beets and apple, why couldn’t I make a salad?

I grated a big red, sweet and juicy organic apple. Its name escapes me, but if you are buying your apple at a farmers’ market, ask for the juiciest and sweetest apple. I used the skin as well. Then I peeled and grated two organic beets.

I tossed the salad with Bragg’s organic apple cider vinegar, a little olive oil and salt, pepper.

CABBAGE

A quick sear elevates the humble cabbage.  First, I sautéed a smashed garlic clove in olive oil, then I added julienned  onion, and slowly caramelized it over low heat .  I removed the garlic clove, then turned the heat high, threw in julienned cabbage and cooked it until just wilted.

STOCK and COMPOST

As I cooked, I had two containers in front of me, one for usable scraps - stems of parsley, thyme and dried mushroom  - for the stock bag we keep in the freezer. The other bowl was for the compost pile - onion and garlic skins, beet peels.

SUSTAINABLE ROMANCE

A woman wants to eat Valentine’s Day dinner in a romantic atmosphere.  And romance and sustainability are eminently compatible. I set the table with inherited things I love. There was Nana’s (my father’s grandmother) Victorian water glasses, Auntie Rie’s (my mother’s aunt) white linen table cloth and napkins, her pearl-handled Henckle knives, and silver candles sticks my mother bought at Elephants Trunk flea market.  Those objects connected me to a chain of women, no longer with us, who loved beautiful things, and beautiful moments.

Michael  and I sat down, raised our glasses, and toasted our good fortune in having cooked together for 11 years. We ate.  It was delicious!

Where to get the quail:

John Ubaldo also raises organic and pasture-raised chickens, ducks and Berkshire pigs on his farm in Cambridge, NY.  He makes great bacon and smoked meats. He sells his products at his farmers’ market in Pound Ridge, 9 Pheasant Rd. Saturdays from 11-4 p.m., but he comes to New Canaan every Wednesday morning to deliver to his customers. To order, send an email to  johnboysmarket@aol.com And look for his products to be available at The Farmer’s Table, a café and take-out place that will open by the end of March on Forest Street in New Canaan.

About the author and the cooks:

Elizabeth Keyser’s food pieces are published in Connecticut Magazine and The Fairfield County Weekly.  She has also been published in GQ, The New York Times, The New York Post, Edible Nutmeg, Yankee Brew News, and newspapers in Connecticut and Massachusetts.

Michael Mordecai is a bread baker at Fairfield Bread Company.  He developed The Flaxette, featuring organic flax, which  is sold at:

Adam’s Bakery - 525 Tunxis Hill Cut-Off, Fairfield, CT

The Pantry - 1580 Post Road in Downtown Fairfield

Spic & Span Market - 329 Pequot Ave., Southport Center - Southport, CT

Garelick & Herbs - 1799 Post Road, Westport, CT

Harborview Market  - 218 Harborview Ave., Black Rock, Bridgeport, CT

Food, Inc., if you haven’t seen it yet, is a must see documentary food film. I admit that parts of it are hard to watch, but that’s the point. It’s meant to leave you thinking very differently about what you eat and where it comes from. The film just received an Oscar Nomination! Don’t be left out of the conversation, head to Fairfield Woods Branch Library on February 10 at 7 pm to enjoy a free screening with refreshments provided by Catch a Healthy Habit Cafe, Fairfield’s newest organic cafe. Click here to register online for the film event.

Read about Food, Inc. from a previous post on this site.

There are numerous advantages to planting gardens in raised beds. Sal Gibertie, owner of Gilbertie’s Herb Gardens in Westport and one of the most knowledgeable gardeners anywhere, will enumerate them and provide expert how-to advice on Tuesday, February 9th from 7pm-9pm at Ambler Farm in Wilton. Sal will also bring copies of his new book, Small Space High Yield Gardening, to sell and sign.

Ages: Adults

Fee: $5 per person, FREE for members

Registration: Walk-ins welcome. Advance registration click here.

A youngUnquowa camper harvesting a root vegetable with Patti Popp's at her farm in Easton

Want to give your child a taste of sustainable education? The Unquowa School’s Summer Farm Camp is open to children in grades Pre-K through 6^th and “offers the fun of traditional camp while teaching the principles of sustainable food systems and land stewardship” according to Head of School Sharon Lauer. You can download a brochure from their web site.

All but the smallest campers take daily trips up to Sport Hill Farm for a true hands-on organic farming experience and receive daily cooking lessons from Chef Peter. On Fridays, Chef Peter works with the campers to prepare a healthy, well-balanced meal from the foods they’ve harvested throughout the week.

Has your child attended this camp? Mine did and are looking forward to returning this year to work with Patti on her farm and cook with Peter.

Stoneledge Farm Certified Organic CSA has drop/pick up locations in Stamford, Wilton/Norwalk and Southport. As of today there are a few CSA shares available in each location.

The shares from this 90 acre, NOFA-NY certified organic farm located in South Cairo, New York are varied and generous. I particularly liked all the herbs last summer because I learned to use more of them in my cooking. I didn’t expect to love summer savory, but I do. If you don’t pick your own fruit during the summer, I suggest signing up for a fruit share too. The plums, cherries and other tree fruit were gorgeous and I saw varieties that were new to me.

Stamford pick up is at Zion Lutheran Church, 132 Glenbrook Road on Wednesdays, from 4:30 to 6:30 pm. Visit the site for a brochure describing the program or just keep reading below. 

Wilton/Norwalk pick up is at 345 Belden Hill Road on Wednesdays, from 4:15 - 6:30 pm.

Thanks to the dedication and passion for local, organic food of Sarah Bollman and Leann Weaver of Fairfield, a CSA location was added last year at Trinity Southport Church, 651 Pequot Avenue on Wednesdays, from 4:30-6:30 pm.

The cost is $490 for 24 weeks, June through November. That’s $20.42 a week for an abundance of fresh, local, organic produce! Fruit shares are available to vegetable share members for $225 and run for 20 weeks. Berries are grown at Stoneledge Farm and orchard fruit is grown by Stoneledge Farm’s neighbors, who take a light approach in protecting their crops.

Visit their web site to register online by credit card or check. Click here to sign up online. The farmer keeps members very involved, emailing about crop yields and what’s included in the current week’s share. Every week at least one or two herbs are included in the share. Any unclaimed shares will be donated to programs including Operation Hope and the Connecticut Food Bank. Members share recipes and the Fairfield Green Food Guide will post them too because I renewed my share!

Visit the web site to learn more, register for a share or join the waiting list.

Web Site: http://www.stoneledgefarmny.org/locations/

CT NOFA’s 28th Annual Winter Conference

Celebrate Local Organic Farming, Gardening, Landscaping and Sustainable Lifestyles

Co-sponsored with Manchester Community College’s Team Green

Saturday, March 6, 2010
Manchester Community College
Manchester, CT
8:30 am to 4:45 pm

Join us in celebration of local organic farming, gardening, landscaping and sustainable lifestyles. This event will feature 30 plus workshops, a vendor and exhibit area, keynote speech, delicious potluck lunch, children’s program, and a series of hands-on cooking demonstrations.

KEYNOTE~ REGISTRATION~ WORKSHOPS~ SPONSORS~VENDORS

Keynote

Featuring Michael Shuman, author of The Small Mart Revolution: How Local Businesses Are Beating the Global Competition. Author and entrepreneur, Mr. Schuman has written nearly one hundred articles for such periodicals as The New York Times, The Washington Post, The Nation, Weekly Standard, Foreign Policy, Parade, and The Chronicle of Philanthropy. His books and articles have explored people, practices, and policies in the fields of technology, national security, citizen diplomacy, municipal foreign policy, entrepreneurship, philanthropy, and business development. To view Michael’s blog, click here.

Michael co-authored a recent report, “Community Food Enterprise: Local Success in a Global Marketplace,” spotlighting 24 ventures around the world that are pioneering models for local food.

Registration

Volunteer for 2 hours and receive $10 off the registration price!

Children 12 and under are free.
Free daycare will be available for children ages 3 to 12 with preregistration only.

Online registration is now available. Details>

For a printer-friendly form to mail in, click here.

Workshops

PERMACULTURE DESIGN FOR PRODUCTIVE CONSERVATION:  GROW FOOD, REBUILD THE ENVIRONMENT - Keith Zaltzberg, Regenerative Design Group www.regenerativedesigngroup.com

GROWING CUT FLOWERS - Alan Gorkin, Growing sustainable cut flower crops for to increase market diversity.

MAKING FOOLPROOF COUNTRY WINE - Jack Kittredge, Many Hands Organic Farm.  www.mhof.net

BUILDING A CSA - Dina Brewster, The Hickories Farm www.thehickories.org

HOW WE GROW GARLIC AT WAYNE’S ORGANIC GARDEN - Wayne Hansen, Wayne’s Organic Garden www.waynesorganicgarden.com

FIRST LESSONS IN BEEKEEPING - C. Marina Marchese, Red Bee Apiary   www.redbee.com

THE AMATEUR ARTISAN BAKER - Jiff Martin, Serious & not-so-serious home bakers learn new techniques and share old favorites.  Taste tests & take home live starter.

WORM COMPOSTING - Nick Mancini,   www.OrganicGardeningSimplified.com

SEEDY BUSINESS:  THE HISTORY, POLITICS, & FUTURE OF SEEDS - Ken Greene,  Hudson Valley Seed Library  www.seedlibrary.org

RAW MILK AND FOOD RIGHTS - David E. Gumpert, www.davidgumpert.com

“LIKE A GOOD NEIGHBOR, YOUR AGRICULTURE COMMISION IS THERE” - John Weedon,  How to start a commission w/no money down.  What a Town Agriculture Commission can do to help farmers.  How to work effectively with a commission.

THREATS TO THE HEALTH OF HONEY BEES AND WILD BEES - Dr Kimberly Stoner, Vegetable Entomologist at the CT Agriculture Experiment Station, New Haven.  www.ct.gov/caes

FARM TAXES SHOULDN’T BE TAXING - Ron Capozzi, “Class will be limited to those who think they can spend their money wiser than the government.”

GETTING INTO RAW FOODS - Rawdawg Rory  www.rawdawgrory.com

RAISING DAIRY GOATS & MAKING CHEESE - Paul Trubey, Beltane Farm.  www.beltanefarm.com

NATURAL NIBBLES, AN INTRODUCTION TO WILD PLANT FORAGING - Bryan Connolly, Massachusetts State Botanist, PhD student - Native Plant Horticulture.

WEED ECOLOGY & ORGANIC WEED CONTROL - Robert Durgy, Farm Manager CT Agricultural Experiment Station, Griswold Research Center.

THE 10 LEAST WANTED: VEGETABLE INSECTS PESTS & WHAT TO DO ABOUT THEM - Robert Durgy, Farm Manager CT Agricultural Experiment Station, Griswold Research Center.

EXTENDING THE GROWING SEASON AND COLDWEATHER CROPS - Bettylou Sandy, Bettylou’s Gardening.  Learn tricks to extend the growing season at both ends. Harvest April thru November.

THE FUTURE OF COMMUNITY FOOD SECURITY - Michel Nischan, Wholesome Wave Foundation www.wholesomewave.org

HOOP TUNNELS,  LOW & HIGH - Bryan O’Hara, Tobacco Road Farm.  Use, construction, costs, and appropriate crops for the extended season production of vegetable crops.

BACKYARD BARNYARD - Peter & Judith Rothenberg, Northfordy Farm.  Sustainable farm animal husbandry.

GREENHOUSE/NURSERY ENERGY CONSERVATION - IDEAS THAT SAVE MONEY - John W. Bartok Jr. Extension Agricultural Engineer - Emeritus Univ of CT  Materials, tools, and techniques for reducing fuel  & electricity  use in small to medium size propagation & production structures.  Basics of wood, corn, waste oil, geothermal & solar systems.

REFORM OF THE “SUPPLY CHAIN”: INSTITUTIONAL FOOD SERVICE - Marydale DeBor, Plow to Plate/New Milford Hospital  www.plowtoplate.org

HILLS AND VALLEYS - RAISED BED GARDENING - James Roby, Roby’s Organic Farm.  Raised bed, ridge till and trench planting methods.  Managing walkways, mulching, and cultivation.

SO  YOU WANT TO START A  FARMERS MARKET? - Winter Caplanson    www.CoventryFarmersMarket.com Basics of starting a market; defining a niche for your farmers market, state requirements, location, management, vendor recruitment, rules/regulation & marketing.

EXPERT PANEL DISCUSSIONS:

BACK (AND FORTH) TO OUR ” ROOTS” - Dr. Lisa Gengo, PA, ND, CNS, Chef  John Turenne, President & Founder of Sustainable Food Systems  &  Farmer Wayne Hansen  discuss & demonstrate uses and nutritional benefits of familiar and the less-well known winter vegetables.

Additional details and workshops still to come.

Sponsors

Gold Level Sponsors - Stonyfield Fam and Whole Foods Market

Silver Level Sponsors - Farmer’s Cow and Global Environmental Services

Supporting Sponsors - Sunlight Solar Energy, Farm Credit East, New England Seed and Steven A. Rose Agency

Vendor - Exhibitors

If you’d like to reserve a space, please call the office at 203-888-5146.

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POTLUCK DETAILS

Please bring a dish to share with everyone-it need not be local food or even organic-do what you can. A family-sized serving is fine, along with the recipe or ingredient listing. Drinks are always welcome if you are unable to cook.

Our impressive staff of kitchen volunteers will be on hand to pull it all together for us and make sure hot dishes are hot and salads are dressed.

To help us conserve, please bring your own place setting, napkin, and utensils. Questions? Call 203-888-5146.

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The Farmer’s Cow is holding an Ice Cream Naming Contest for their 10 new flavors starting February 1 so start thinking of names! The Farmer’s Cow is a cooperative of six family-owned farms that supplies milk to retailers throughout Connecticut and parts of New York and Massachusetts. Combined, they milk 2,300 cows on nearly 7,000 acres of land. Their collaboration has been so successful that they’ve branched out into other products like eggs, half and half, heavy cream, and cider. Read more about the company in a previous article on this site.

Contest Rules:

You may enter up to 10 names, one per flavor, making sure that the names reflect something about farming and the benefits of local agriculture. Entries will be accepted online from 12:01 a.m. February 1, 2010. through midnight on February 14, 2010. Click here to enter the contest!

Their farmers and marketing team will review all the names submitted.
A winner will be drawn at random from all of the entries received.

One lucky entrant will receive a summer’s supply of ice cream from Memorial Day 2010 until Labor Day 2010. The winner will be announced at the end of February 2010. All names become property of The Farmer’s Cow. Click here to enter the contest!
Please direct any questions to farmers@thefarmerscow.com