CT NOFA’s Winter Conference Welcomes Families, Farmers and Foodies

March 3, 2012

8:30 am – 4:30 pm

Manchester Community College

Manchester, CT

The Northeast Organic Farming Association of Connecticut (CT NOFA) announces its 30^th Annual Winter Conference, an important day or learning and sharing for farmers, gardeners, locavores, homesteaders and anyone interested in sustainable living. The conference features workshops (listed in detail below), internationally-celebrated speakers, and the largest local-sustainable food potluck lunch you’ve ever seen. (Yes, attendees are expected to bring a dish to share. No stress; we’ll be posting recipes.)

The 2012 Winter Conference’s keynote speaker is Jeffrey Smith, noted author and speaker on genetically modified organisms (GMOs) and the leading consumer advocate promoting healthier, non-GMO choices. He is the author of Seeds of Deception and Genetic Roulette, and will share insights on the real threats that GMOs pose to local food production as well as to consumers’ health.  A second workshop on GMOs will be hosted by Daniel Ravicher, legal counsel representing CT NOFA and 80 other plaintiffs against Monsanto to legally protect small farms and farmers.

In this video Jeffrey Smith succinctly (2 minutes!) explains why corporate science is wrong when they say GMOs are safe.

If you’re in the mood to be entertained while learning more about GMOs, Rob Herring’s rap video is excellent!

All workshops are taught by Connecticut professionals bringing expertise from the farm, kitchen, government, or non-profit organization dedicated to sustainable living. Learn to grow fruit, garlic, honey, nuts, and mushrooms. Classes on pollination, nitrogen management and soil microbiology are among those that will provide more technical instruction. Sustainable home-life classes include seminars on root cellars, food storage, cooking, household products as well as well as how to make healthy choices in cosmetics. For activists and community organizers, the conference offers workshops in climate change, starting food co-ops, and establishing winter farmers’ markets.

The Winter Conference is a celebration of local foods and farms.  In keeping with this theme, attendees are asked to bring a favorite food dish for the potluck feast.  Local, organic vendors including Sweet Sage Bakery of Madison, CT and Bean & Leaf of New London, will be selling delicious, sustainable treats.  Children are welcome to spend time in the Family Play ‘n’ Chill room.

The CT NOFA 30^th Annual Winter Conference will be held at Manchester Community College, on Great Path Rd in Manchester, CT, on March 3 from 8:30 a.m. to 4:30 p.m. Registration is $50 for NOFA members, $60 for non-members ($35 for students or seniors).  This is a bargain considering the value your receive- a keynote address plus multiple workshops that would easily cost $25 each elsewhere. There is a $5 discount for early registration (before  February 18^th) and an additional $10 discount for those interested in volunteering.  For more information and registration online, visit  http://ctnofa.org/events/CAOC/2012/2012_Winter_Conference.html,  or call the office at 203-888-5146.

WORKSHOPS

Organic Seed vs. Monsanto: The Lawsuit Challenging Patents on Seed – Attorney Daniel Ravicher, NYC

Certified Organic Nutrient Dense Small Fruit – Julie Rawson & Jack Kitteredge,  Many Hands Organic Farm, MA

Wild Bees and Pollination – Dr. Kim Stoner of CT Ag Experiment Station

Root Cellars & Food Storage – Chris Chaisson, Whole Farm Services, VT

Public Act 490 - Joan Nichols, CT Farm Bureau

Nitrogen Management on Farms – Tom Morris, UConn Plant Scientist

Science and Principles of Soil Microbiology – Joe Maggazi, Green Earth Agriculture

Pasture Raised Laying Hens – Brianne Casadei, Exec. Director Terra Firma Farm

Better Choices in Rx, Cosmetics, Household Products – Valerie Cookson-Botto

Raising Garlic – Farmer Wayne Hansen, Wayne’s Organic Gardens

Honey Bees – Marina Marchese, Red Bee Honey

Growing Nuts in Connecticut – Dr. Sandra Anagnostakis, CT Agricultural Exp. Station

Mushroom Growing on a Small Scale – Carol Brzozowy & Jim Peppin, Maggie’s Farm

Biotech Threats to Organic Agriculture – Ed Stockman, Summit Farm

Animal Welfare Approved Certification – Brigid Sweeney, Animal Welfare Approved

The Dynamic History of the Connecticut Forest - Jeffrey Ward, CT Agricultural Exp. Station

Collards & Other Cold Weather Greens for Health & Flavor – Chef John Turenne, Farmer Wayne Hansen and Naturopathic Physician Leigh White

Winter Farmers’ Markets Are Hot! - Winter Caplanson, Coventry Regional Farmers’ Market

Worm Composting Simplified – Nick Mancini, Organic Gardening Simplified

Co-ops Build a Better World: Co-operatives and Food Security - Erbin Crowell, Neighboring Food Co-op Association

How You Can Easily Grow Fresh Greens All Winter - David Zemelsky, Starlight Gardens

Climate Change In Connecticut: What Can We Expect and Do – Jennifer Pagach, CT Department of Energy and Environmental Protection

Raising Dairy Goats and Making Cheese - Paul Trubey, Beltane Farm

Soil Management Techniques – Bryan O’Hara, Tobacco Road Farm

Food as Medicine – Dr. Leigh White, Natural Family Health, LLC

Transition Movement Workshops:

• First:  Transition Success Stories – Tina Clarke & Terry Halwes
• Second: Permaculture and Transition – Cynthia Rabinowitz & Joan Spear
• Third:  Transition: Lighting the Fire for Action – Coleen Spurlock

Lead in Soils – Concerns and Corrections – Dawn Pettinelli, UConn Soil Nutrient Analysis Laboratory

Edible School Gardens – Dan Levinson, Green Village Initiative (GVI)

and more to come…

VENDORS & EXHIBITORS

Interested in being a vendor or promoting your organization at our event?  Last year’s conference attracted over 400 passionate organic-minded individuals, and at least the same number are expected this year.   Email CT NOFA for details, print and mail this form, or call 203-888-5146.

Confirmed exhibitors:

Animal Welfare Approved - Alexandria, VA
Barefoot Books - East Granby, CT
Green Earth Agriculture – North Branford, CT
Healthy Cleaning Solutions- Tolland, CT
Land for Good – Keene, NH
Lancaster Ag Products – Ronks, PA
Natureworks – Northford, CT
Progressive Asset Management – Wellesley, MA
Sunlight Solar Energy – Milford, CT
Sweet Sage Bakery – Rockfall, CT
USDA-Natural Resources Conservation Service – Tolland, CT
USDA-New England Agricultural Statistics – Concord, NH

FAMILY PLAY AREA

Music, storytime, children’s workshop, hanging out. CT NOFA provide pillows, books, and comfy places for kids to just shlump down and read!

POTLUCK

Chef John Turenne of Sustainable Food Systems and an impressive staff of kitchen volunteers will once again be on hand to pull it all together, making sure hot dishes are hot and salads are dressed.

Please bring a dish to share with everyone—it need not be local food or even organic—do what you can. Email info@fairfieldgreenfoodguide.com if you need help with a recipe or ingredients or just have a questions. Thanks! Put a label on the bottom of the container and claim it at the end of the conference. Please bring a plate and utensils as this event is committed to avoiding waste.

RAFFLE

CT NOFA is accepting raffle donations. Gently used treasures, duplicate garden tools, gift baskets, unused gift certificates or gift certificates for your business (=great advertizing!) are all welcome. CT NOFA Board member Janet Heller will be coordinating this year. Call the office at 203-888-5146 or email.

Where is the local-sustainable food movement heading? What trends can we expect to see in our locale and beyond in the coming year? We asked our blog contributors and a few of our friends to weigh in and the results are as diverse as the bounty our local lands and waters provide.

“I see more people than ever growing at least some portion of what they eat in home and community gardens and more home cooks preparing food from local sources (and consummate growth in demand for cooking classes).” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The organic food category will continue to see double digit growth and higher prices will become evident as we compete for precious land and natural resources. I see strong growth in large landowners leasing a portion of their estates to young farmers (think Speckled Rooster in Westport) to increase local production and provide young farmers with the experience they need without requiring them to buy their own farms.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“There is a groundswell of interest in heritage and heirloom foods (a boon to biodiversity), including cheese made from milk from rare Devon cows (heritage milk cheese), heirloom fruits and vegetables, and meat and poultry from rare cow, sheep, pig, turkey and chicken breeds.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“The high-end specialty food category will continue to see strong growth and new product introductions as consumers slow down and begin to taste and appreciate the unique flavors and sense of place (terroir) reflected in single origin, single varietal chocolates, teas, coffees, olive oils and honeys.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“New and exciting craft beers and micro-distilled spirits will continue to experience huge successes as consumers show preferences for  traditional beverages with interesting back stories. Once-lost crops – like beer hops now being grown by farmers in New York state – will usher in a new era of restoring lost local brewing and distilling traditions.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Artisan foods, including cheeses, charcuterie, jams, jellies and specialty sauces, will continue to replace industrial choices in the homes of discerning consumers willing to pay more for higher quality, handmade products which showcase the finest local and organic ingredients.” Analiese Paik, founder/editor, Fairfield Green Food Guide

“Pop-up food. Seasonal foods made in small batches. Now you see them, now you don’t. When they’re gone, they’re gone.” Lloyd Allen, The Double L Market, Westport. http://www.doublelmarket.com/

“The trend we’re seeing at the Milkbar is non-caffeinated, ‘natural’ beverages. Herbal tea (hot & cold) and juice consistently outsell coffee. Many customers come in saying, “I’m not doing caffeine anymore,” or “I quit coffee for health reasons.” Perhaps this is because we’ve become known for our sweet herbal tea blends, but 7 out of 10 people ask for tea over any other beverage, regardless of gender and time of day.” Jeena Choi, Babycat Milkbar and MamaCat’s Q Tea, Wilton http://www.mcqtea.com/Home.html

“Diners are jumping at the opportunity to eat at the source. Dinners at area farms have been so successful because we want to know our farmers, see the crops in the field, and enjoy flavors at their peak.  As these farm to table dinners, at the farms and in area restaurants, gain popularity, I believe we will see them offered more frequently.  Getting diners to the source of their food will encourage them to make shopping their farmers’ markets a weekly habit, too.” Liz Rueven, founder Kosher Like Me, www.kosherlikeme.com

Naked Wine. “This past year, I have noticed more wineries producing wines that have been made with less intervention on the part of the winemaker. Many are using grapes that have been grown more sustainably, or have been grown using organic and/or biodynamic methods. Less intervention usually means the wine produced is more reflective of its terroir. One of the most exciting non-intervention trends I have seen is an increase in winemakers using indigenous, or wild, yeasts as opposed to cultured yeasts. Wild yeast is naturally present on grape skins and in the air. Although many winemakers eschew their use due to difficulty predicting the taste of the end product, indigenous yeasts produce wine that is more reflective of its terroir.” Cheers! Renee B. Allen, founder, Wine Institute of New England http://wineinstituteofnewengland.com/

Stop and Taste the Honey…all the honeys. “We are clearly seeing a defined trend in the way customers choose their honey. They are consciously tasting and choosing single-origin honeys by their individual flavor profile preferences. They are also understanding that pure honey is an agricultural product with limited availability.” Marina Marchese, founder of Red Bee Honey, Weston, CT. http://www.redbee.com/

“I’ve seen a huge increase in DIY foods- from make your own bread and butter, to kits for making cheese and pickles at home- even brewing your own kombucha! Another trend is school gardens.  I’m hearing about more and more schools throughout Fairfield County that are putting in small gardens to help teach children where their food comes from.  Kids help plant, tend and harvest the produce, as part of their regular school day.  I love it!” Jennifer Spaide, founder/editor, Simplicious Magazine www.simpliciousmag.com

Consumers are Catching on about Sustainable Seafood “Consumer awareness of poor management of our fisheries is on the rise thanks to responsible educational campaigns from the Monterey Bay Aquarium and Whole Foods. Shoppers are beginning to understand whether or not the fish on their plates (or in the fish case) was sustainably harvested or was caught through poor management practices, and making more responsible choices.”  Betsy Keller, MS RD

What trends do you see? Please share them below, on our Facebook page, or submit them via email to info@fairfieldgreenfoodguide.com.

In Celebration of

Fairfield Green Food Guide & Slow Food Metro North Present:

Overcoming Obstacles to Improving School Food

With Nationally Recognized Experts Amy Kalafa and John Turenne

Join nationally recognized experts Amy Kalafa, author of Lunch Wars: How to Start a School Food Revolution and Win the Battle for Our Children’s Health, and John Turenne, Founder & President of Sustainable Food Systems, for a high impact workshop that teaches attendees successful approaches for overcoming common obstacles to making school meals more healthful and sustainable. This workshop is designed for all stakeholders in our children’s health and wellness.

“We really cannot rely on the federal government to fix school food; the government provides a baseline and it is up to each individual school district to determine the quality of each school’s food environment. This is a grassroots issue and there are any number of local solutions. The solutions are found when members of the school community start paying attention and taking action.” – Amy Kalafa

“As long as school food is provided limited funding, cost will always be a factor.  However, that doesn’t mean there aren’t simple ways to overcome inadequate  food.  We can start by step by step substituting real, whole and fresh ingredients for processed.” – John Turenne

Choose from Two Sessions:

Greenwich at Audubon Greenwich, 12:00 noon-1:00 pm. $10 admission includes a Slow Food Metro North $5 Challenge lunch catered by Concierge Foods of Bedford Hills. RSVP required.

Fairfield at Pequot Library, 7:00-8:00 pm. $10 admission includes light refreshments. RSVP required.

Both events will be followed by a Q&A session and book sale and signing.

To RSVP:

Greenwich only:

Tickets must be purchased online in advance so we can obtain an accurate lunch count. This is a working lunch. Vegetarian and vegan lunch options are available. Walk-ins cannot be guaranteed a seat or lunch. Click here to register and pay online by October 23.

Admission: $10 per person fee includes a  local farm-to-fork lunch which celebrates Slow Food Metro North’s $5 Challenge.

Time: 12:00 noon until 1:00, followed by a Q&A session, book sale and signing of Lunch Wars, and networking.

Important: Kindly arrive at 11:45 to register, pick up your lunch and beverage and be seated. This is a working lunch.

Location: Audubon Greenwich, 613 Riversville Road, Greenwich, CT. Please call event organizer Analiese Paik at 203.520.3451 with any questions.

Fairfield only:

Admission: $10 per person fee includes the workshop and light refreshments.Click here to register and pay online by October 23.

Time: 7:00 to 8:00 pm, followed by a Q&A session, book sale and signing of Lunch Wars, and networking.

Important: Kindly arrive at 6:45 to register and be seated.

Location: Pequot Library, 720 Pequot Avenue, Southport, CT. Please call event organizer Analiese Paik at 203.520.3451 with any questions.

This event is organized by Fairfield Green Food Guide, LLC and Slow Food Metro North and made possible through the generous support of Audubon Greenwich, Pequot Library and Concierge Foods.

About Our Guest Presenters:

Amy Kalafa

Amy Kalafa has produced award-winning films and television programs, and has written magazine articles related to health education for more than twenty-five years. The producer/director of the acclaimed documentary film Two Angry Moms: Fighting for the Health of America’s Children, she has been featured on Good Morning America, Rachael Ray, and Fox News Live, and in USA Today and The New York Times. Kalafa lives with her family in Weston, Connecticut. http://angrymoms.org/

LUNCH WARS: How to Start A School Food Revolution and Win the Battle for Our Children’s Health (Tarcher/Penguin, August 2011) not only exposes the scary, hidden truth behind school lunches, but also gives parents the tools to do something about it. After author Amy Kalafa produced and directed the acclaimed documentary, Two Angry Moms, she was flooded with questions from parents who saw the film and wanted to know how to rid their own children’s schools of unhealthy—and sometimes dangerous—food. LUNCH WARS is Kalafa’s definitive response and an all-inclusive guide to help parents stage their own cafeteria coup.

LUNCH WARS is an invaluable reference. From First Lady Michelle Obama and her Let’s Move! campaign against childhood obesity to the average parent who’s struggling to instill good habits in their children, every American family has a stake in the book’s message. The next—and most crucial—step is to learn what LUNCH WARS teaches and integrate it into every school in America, on every day of the year.

John Turenne

John Turenne, founder and President of Sustainable Food Systems, is a nationally recognized leader and innovator in sustainable food practices. In his role as Executive Chef at Yale University and in the creation of the Yale Sustainable Food Project, John recognized the impact of food service decision-making on the world around us. His consulting company is on the cutting edge in developing best-practices tailored to benefit both the planet and the bottom line for clients. Turenne led the behind-the-scenes team that made Jamie Oliver’s “Food Revolution” work in the Huntington, West Virginia school system.

John and his team at Sustainable Food Systems have worked with visionaries across the country who have had the desire to make positive changes to the way they do business. Sustainable Food Systems brings those ideas and desires to reality through careful assessment, planning, teaching and development.

Sustainable Food Systems’ client list includes The Culinary Institute of America; Yale University; Harvard Medical School; The East Harlem School; Jamie Oliver Ltd.; Cabell County, WV Public Schools;  St. Lukes Wood River Medical Center as well as multiple other public hospital and school systems.

John Turenne and Sustainable Food Systems were also instrumental in working with the Obama Administration in the development of the USDA’s Chefs Move to Schools initiative and continue to harvest national and international recognition. http://www.sustainablefoodsystems.com/

Resources:

Amy Kalafa: http://angrymoms.org/, http://www.tarcherbooks.net/?tag=lunch-wars

John Turenne: http://www.sustainablefoodsystems.com/

Fairfield Green Food Guide: http://fairfieldgreenfoodguide.com/

Slow Food Metro North: http://slowfoodmetronorth.org/

Food Day: http://foodday.org/

What is Food Day?

Aimed at promoting healthy, sustainable, affordable, and just food systems in America, Food Day is a national grassroots mobilization backed by some of the most prominent voices for energizing the food movement. On October 24, 2011, people will gather at events big and small and from coast to coast in homes, schools, colleges, churches, city halls, farmers’ markets, supermarkets, and elsewhere to raise awareness about food issues and advocate for change. Think of it as an Earth Day for food!

Spearheaded by the nonprofit Center for Science in the Public Interest, Food Day is organized around six main policy goals:

1. Reduce diet-related disease by promoting safe, healthy foods

2. Support sustainable farms and limit subsidies to big agribusiness

3. Expand access to food and alleviate hunger

4. Protect the environment and animals by reforming factory farms

5. Promote health by curbing junk-food marketing to kids

6. Support fair working conditions for food and farm workers

Who is partnering with Food Day?

Food Day’s advisory board is co-chaired by Sen. Tom Harkin of Iowa and Rep. Rosa DeLauro of Connecticut and includes such members as Michael Pollan, Alice Waters, Marion Nestle, David Kessler, and Professor Walter Willett. Partners include the American Dietetic Association, National Sustainable Agriculture Coalition, UNITE Here, Humane Society of the U.S., Sierra Club, and Slow Food USA. A full list of advisors and partner organizations can be found at www.FoodDay.org.

By Eileen Weber

They say hard work pays off. And for parent volunteers in Fairfield Public Schools, that old adage couldn’t be more true. Years of painstakingly coordinating a garden program as an outdoor classroom have culminated in a $5,000 grant funded by the Fairfield County Community Foundation. The grant, which was written and submitted by the 2009-2011 PTA Council Health, Safety & Fitness Committee chair Anne Tack-Eckel, provides enough gardening books for every grade level in the entire school district.

What makes this such a breakthrough is finally getting the recognition that a garden is a viable teaching tool. For years, parents have been wading through red tape and political strife all for the sake of one ideology: Eat what you grow.

“It’s time to wake up,” said Annelise McCay, who kick-started the garden initiative at Roger Sherman Elementary School in 2006. “It’s about awareness for these kids. They may not understand it now, but [working in the garden] is a lesson learned that will stay with them.”

McCay, coined the “Alice Waters” of Fairfield, went on to say that the garden initiative stemmed from so many parents who were appalled at what was being considered “lunch” in the cafeterias. It became clear that too many of our children were not making the connection between what we eat and how it grows.

“That was the motivation behind it—healthier eating,” said McCay. “When you’re feeding kids chicken fingers and French fries, you’re telling kids that’s what they should eat. Why does it have to be poorer quality food for a kids’ menu?”

Anne Tack-Eckel agreed with McCay. For her, it started when her youngest child was in Kindergarten. She visited the school often for lunch and was disgusted with what was offered. Since then, she has seen a huge change in the type of offerings that not only the school has provided but that kids are happily choosing to put on their plates. She feels strongly that the garden initiative was the catalyst for that change.

“The foods were highly processed, high in fat, with chemicals,” said Tack-Eckel. “But the changes in the school lunch have been miraculous. I think people don’t realize how important a kid’s lunch is. What they eat is important.”

She pointed out that the school year lasts 180 days. That’s half a year of a child’s life consisting of bad food. Today, almost every single school in the district has a garden that is being used within the curriculum. In some cases, the schools have implemented the garden produce in the cafeteria.

“Kids who participate are more likely to try fruits and vegetables,” said Michelle McCabe, chairperson of the PTA Council Fuel for Learning Partnership, an organization that advocates school lunch nutrition, “There’s a sense of ownership in growing something they can eat.”

But these kids don’t just pretend to be a farmer for a few minutes. They are making the important leap between what sprouts from the earth and what goes into their bodies. No, fresh tomatoes don’t come naturally wrapped in plastic. And a fresh tomato tastes better than one that was covered in pesticides, picked unripe, and shipped from several thousand miles away. A garden is more than just health and nutrition. It’s about math. It’s about science. It’s about art. It’s about relationships and how they can grow in a garden, too.

Rosemary Field, who launched the garden at Osborne Hill School with fellow parent Karen Bassett, said never underestimate the power of a seed. To her, it illustrates the circle of life.

“The teachers are excited to have the kids with their hands in the dirt,” she said. “It’s making a connection to where our food comes from. It’s an awakening.”

Osborne Hill planted their garden this past spring. While the plants flourished over the summer, the experience was not without its pitfalls. They started with a seed exchange. But the seeds didn’t work, so they had to reseed all the plants. Then, the pumpkins got infested with squash beetles. And if that wasn’t bad enough, the sunflowers grew so large and overshadowed the pumpkins to such an extent that they grew a fungus, wiping out what was left of the crop. But the sunflowers didn’t last either. Hurricane Irene whipped through and snapped them in half.

“It’s been a learning experience,” Field said.

Their trials and tribulations have not discouraged the garden committee at Osborne. They plan to grow their plants, which are in a narrow space on the left hand side of the building, vertically next season. They received a small grant to cover the cost of a butterfly garden, as well.

So how can the grant for gardening books improve an already thriving garden program? For Tack-Eckel, the more hands-on the garden experience is, the more effective the learning. For example, one of the books that every teacher will receive is a copy of Math in the Garden. Little ones can be taught counting while bigger kids can move on to concepts like area and perimeter. The books provide a fresh angle for teachers to approach the garden in ways they might not have considered.

“It’s an additional tool to help them teach and motivate students to learn,” she said. “We hope this is just the beginning. We’d love to see area schools create a coalition to share information.”

What many don’t realize is that an anonymous donor funded the grant that made this all possible. That donor felt strongly about kids making the link between gardens, healthy eating, and our environment. And, the link between them is now clicking with kids in every school.

But as McCabe explained, the school gardens will never be a finished project. They can always change and evolve with the curriculum. Ideas can be explored and tailor-made to fit an educational need. The first challenge was getting the gardens to exist. The grant was just one more step in a long, exhausting process.

“Perseverance pays off,” she said.

For more information about school lunch nutrition, visit Fuel for Learning Partnership on Facebook. To find out more about the philanthropic grant process, visit the Fairfield County Community Foundation web site.

Come to ECOFEST 2011 on Saturday, June 11th from 12-6pm at the Levitt Pavilion in Westport to be entertained and educated and inspired about living a more sustainable lifestyle.  The event is tailored to people of all ages showcasing live local music, over 40 ‘eco’ exhibitors and vendors, activities for the kids, and great local food.  So bring some sunscreen, a blanket to sit on, and a water bottle for some free drinks so you can enjoy a fun-filled afternoon listening to music with your community while learning about the amazing things being done in this area to promote sustainability and the environment.  Admission is FREE and the event is brought to you by Staples High School Club Green.

Celebration at Wilton High School Organic Garden – Friday, May 20^th @ 3:30pm

Wilton, Connecticut – May 13, 2011 – The date is official, Jim Hunter and Kate Eckenrode, the Wilton High School teachers spearheading the garden this year, are pleased to announce the anticipated celebration of the Wilton High School Organic Garden. “We are so pleased to have this opportunity to thank Millstone Farm for all its expertise and assistance in getting the plants in the ground this year and to honor the support of Betsy and Jesse Fink for making it all happen. Jim Hunter, who envisioned the garden along with Betsy Fink and was instrumental in pushing it through noted, “it’s been a collaborative effort to make this happen. It is a positive, long-lasting project for the Town of Wilton.”

Jim was an early proponent of having a school garden, and with early seed funding from The Betsy and Jesse Fink Foundation and student support he made this happen. Gathering funding was an early hurdle and the Fink’s also introduced the project to Newman’s Own Foundation that came through with critical funding. Millstone Farm worked with Jim to grow tomato plants for a fund drive this year and last year. The students worked tirelessly to make this happen and raised $1,600 in two afternoons at the Tomato Drive in 2010 and set up a tent with Millstone Farm at the Wilton Go Green Festival 2011 to raise funds to help with ongoing operating costs of the garden. Betsy Fink added “We believed deeply in this project and bringing a school garden to the Town of Wilton. This is a critical time for learning about food sources and building community-based activities. The benefits of the school garden will reach far beyond the halls of Wilton High School and bridge many local resources in the region to work together.”

Jim and Kate made this a true community effort with Millstone Farm lending expert advice; Snow’s Farm from Easton donated soil; and a local construction company, Tracy Castelli & Associates, donated time for construction prep. All of these groups understand the benefits of this addition to Wilton High School and the community as a whole.

First and foremost the organic garden will add depth and opportunity to the science curriculum, directly impacting all 9th grade biology students as well as environmental science courses, and courses in any subject that would like a short term project in the garden (such as Math, Art, Culinary etc…). In addition the Garden will:

•        Be a resource for Special Education year round.

•        Provide opportunities for high school students to work with students from the other schools.

•        Offer opportunities for departments within the school to develop curriculum together.

•        Provide chances for students to participate in independent studies.

•        Present opportunities to connect with community resources.

“This is a community project at the core,” said Jim Hunter. Besides connecting with Millstone Farm and other local farms and nature centers, the High School garden will intersect with Adult Education programs and garden clubs. Chartwells will be using a large percentage of the food in the high school cafeteria. More produce will be donated to different organizations in the community.  “What is extremely gratifying”, noted Betsy, “is that students, teachers and parents can use this garden to give back to the community in Wilton and surrounding towns.”

Everyone involved believes this is the beginning of a special program and place for the Wilton community.

New Haven schools Director of Food Services Chef Tim Cipriano is featured this week on the White House’s “Champions of Change” website in recognition of his successful effort to introduce healthy and locally produced food into city schools. Chef Tim is a participant in Chefs Move to Schools, an initiative of First Lady Michelle Obama’s Let’s Move Campaign.

Cipriano was one of a group of chefs and nutritionists honored by the White House for improving school lunches. He traveled to Washington D.C. last week to accept the award and discuss school lunches with policymakers. While there, he wrote the blog post and recorded the video that appears this week on the Champions of Change website www.whitehouse.gov/champions.

“This is great honor,” Cipriano said. “I’m proud to represent New Haven and talk about the improvements we have made in school food. School food can be good food, and we have achieved that here in New Haven. We have proven that students will eat healthy, locally produced food.”

“Chef Tim more than deserves his award,” Superintendent of Schools Dr. Reginald Mayo said. “He has done remarkable work transforming our food programs. Students must eat right to learn, and Chef Tim is making that happen.”

Under Cipriano New Haven schools have eliminated chicken nuggets and other highly processed foods, replacing them with minimally processed food that is locally grown when available.

Champions of Change is part of President Obama’s “Winning the Future Initiative.” Each week, Champions of Change features Americans, businesses or organizations who embody the initiative’s “Innovate, Educate and Build” motto.

A beautiful new magazine called Sustainable Connecticut has launched. This  special preview in the April issue of Connecticut Cottages & Gardens magazine (CTC&G) profiles local leaders of the sustainable food movement who are inspiring all of us to change. They are creating a wonderful ripple effect that can be felt throughout the state, and beyond. Perhaps you know some of them or they have touched your lives, or maybe even the food you eat.

Video from WTNH’s Good Morning Connecticut show introducing Sustainable Connecticut magazine on Saturday April 2 with Analiese Paik, Founder & Editor of the Fairfield Green Food Guide, and WTNH’s Steve Villanueva.

Sustainable Farmer Sustainable Connecticut magazine begins on page 49 of CTC&G with a beautiful photo of Master Farmer Annie Farrell of Millstone Farm in Wilton with one of their heritage breed hens.  Annie Farrell, the subject of the magazine’s cover story, has spent her life establishing sustainable farms and sharing her knowledge with others as a consultant. Millstone Farm was founded by Betsy and Jesse Fink and they hired Farrell to help them build “a sustainable farm whose mission it is to build a healthy local food system that enhances the natural and social environment” according to the article.

Betsy is an environmentalist and philanthropist and runs the 75-acre farm which has a small CSA and supplies the highest quality fresh produce to top farm-to-table restaurants including the Dressing Room and Le Farm in Westport, Schoolhouse at Cannondale in Wilton, the Boathouse at Saugatuck, and the Barcelona restaurant group. Millstone Farm regularly hosts teachers, students and educational events at the farm where participants can learn directly from Master Farmer Annie Farrell. If you’re a beginning gardener, don’t miss Millstone’s Backyard Workshop on April 16.

Farm-to-Table Chefs & Whole Animal Butcher In the Locavore column “Staying Hungry”, I interviewed a few chefs who are leaders in the farm-to-table movement to share their latest news with readers. James Beard award-winning chef and sustainable food pioneer Michel Nischan presented at TEDxManhattan “Changing the Way We Eat” and was recently elected to Ashoka’s global fellowship of leading social entrepreneurs in more than 60 countries in recognition of his work at Wholesome Wave.

Bill Taibe, chef/owner of LeFarm restaurant in Westport and a James Beard Foundation award semifinalist for Best Chef: Northeast is finalizing his restaurant’s green certification process and is planning a second restaurant. Alex Gunuey caters farm-to-school meals at the Friends School in Wilton and started Bone A Part to provide discerning canines with gourmet, locavore dog food.

Fairfield County is welcoming two new sustainable food businesses – Mario Batali’s  Tarry Lodge Enoteca Pizzeria is due to open early summer in Westport and Ryan Fibiger, a graduate of Fleischer’s Grass-Fed and Organic Meats in Kingston, NY, will be opening a sustainable butcher shop specializing in whole animal (aka nose-to-tail) butchery soon in either Westport or Fairfield. Naturally chef Gunuey will be buying trimmings from Fibiger for his dog food, thereby ensuring that no part of the animal goes to waste.

In “Spring Lettuce” author and farmer Bill Duesing encourages us to plant some lettuce soon since it’s an excellent early spring crop that likes cool weather. Duesing is Executive Director of the Connecticut Chapter of the Northeast Organic Farming Association (CT NOFA) and recommends planting every 2-3 weeks so gardeners can enjoy lettuce through October. CT-NOFA is not just for farmers (I’m a member!) so please take a look at their upcoming workshops and events-one might be just right for you.

“The Great School Food Makeover” spotlights the success of The Unquowa School in Fairfield in making over their lunch menu to feature locally sourced foods from sustainable family farms. John Turenne, who helped create Yale’s sustainable dining program, left the university to found Sustainable Food Systems and took on the school as his first client. The Unquowa School has embraced Alice Waters’ edible schoolyard philosophy by not only putting in a school garden, but also by partnering with Sport Hill Farm in Easton to offer a summer farm camp that teach kids from early on where their food comes from and how to plant, cultivate and harvest it. Campers prepare a farm fresh lunch with school chef Peter Gorman on Fridays from food they picked that morning.

Pick up the magazine at the usual drop sites for CTC&G or visit the web site for a digital copy at sustainablethemagazine.com.

Enjoy the hard work of our farmers by seeking out the bounty of Connecticut Grown this spring. Foods that are special to the season like Spring parsnips, early lettuces, and fresh goat’s milk cheeses are a treat.

Displayed on the Ch. 8 set are the following CT Grown foods purchased on closing day of the Westport Winter Farmers’ Market:

• Fresh Spring goat’s milk cheese (chevre) and yogurt from Beltane Farm
• Soft ripened goat’s milk cheese from Beltane Farm called Danse de la Lune
• Cow’s milk and yogurt from Ladies of Levita Road dairy farm
• Certified Organic kale, mesclun greens (mixed salad greens), and flowering tarragon from 2 Guys from Woodbridge farm
• Certified Organic Spring parsnips, carrots, heirloom tomato sauce and bread and butter pickles from Riverbank Farm
• Certified Organic mixed baby greens and spinach from Star Light Gardens farm
• Loin lamb chops and lamb Bolognese sauce from Sankow’s Beaver Brook Farm

Please come back and let us know how you like Sustainable Connecticut magazine and what spring foods you’re enjoying now. Planting a garden? Share your garden photos with us on Facebook.

The Fairfield Green Food Guide and Fairfield Organic Teaching Farm have teamed up to screen Nourish the film at libraries and other community and environmental organizations in Fairfield County. Hosted and narrated by Cameron Diaz, Nourish features interviews with best-selling author Michael Pollan, sustainable food advocate Anna Lappe, eco-chef Bryant Terry, pediatrician Dr. Nadine Burke, and organic farmer Nigel Walker. With beautiful visuals and inspiring stories, Nourish traces our relationship to food from a global perspective to personal action steps. Nourish the film was created by WorldLink, an Emmy Award-winning media group with twenty years’ experience in designing education and outreach programs, in order to deepen our national dialog about our food.

“Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.”
— Michael Pollan from Nourish the film

Click here to see a trailer.

On Wednesday, November 17, Wilton Library will host the Fairfield County premiere of Nourish the movie. Immediately after the 30-minute film screening, a special panel of influential members of the local sustainable food community will discuss their work and take audience questions during an hour-long, moderated panel discussion.

Guest Panelists:

• Master Farm Annie Farrell of Millstone Farm,
• Award-winning chef/owner of the Schoolhouse at Cannondale restaurant Tim LaBant,
• Biology and AP Environmental Science teacher and founder of the Wilton High School edible school garden Jim Hunter,
• Moderator: Analiese Paik, Founder & Editor, Fairfield Green Food Guide

Food, Wine & Networking:

Guests are welcome to stay to enjoy small bites from the Schoolhouse at Cannondale and organic wine while networking with the panelists, exhibitors and other guests.

This is a free, family-appropriate event, but registration is required. Please contact the Wilton Library at 203-762-3950 ext. 213 to register.

Wilton Library, 137 Old Ridgefield Road, Wilton, CT.

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YWCA Greenwich, Greenwich Library Peterson Business Program Series, and J.P. Morgan Private Bank present Women and the Sustainable Food Revolution: Transforming the Way We Eat on Thursday, October 14, 2010 from 6-8 pm at YWCA Greenwich.

A very special guest panel of notable women leaders in the sustainable food revolution will educate, inform and inspire you as they discuss what’s wrong with the way we eat and how their initiatives are helping to pave the way for change, plus share practical advice for eating more sustainably each and every day.

Please join Jayni Chase, Founder, Green Community Schools and the Center for Environmental Education; Annie Farrell, Farm Activist and Advisor, Millstone Farm; Betsy Fink, Owner of Millstone Farm and President of the Betsy and Jesse Fink Foundation; and Amy Kalafa, Documentary Filmmaker, Certified Health Counselor and Partner, Trainer’s Table as they discuss why the choices we make every day about the foods we eat matter.

Among topics to be discussed are how the way we we eat impacts human and environmental health and threatens biodiversity, how climate change is impacting agriculture, why food security is a matter of national security, how energy figures into the  food production equation, how food policies and food marketing influence food choices everywhere from school lunch to grocery store shelves, and why establishing Community Supported Agriculture programs and backyard, school, community and urban gardens are practical solutions to the problems we face.

Location: YWCA Greenwich, 259 East Putnam Avenue, Greenwich

Program Schedule:

6-6:45 Open reception with Local Food and Sustainable Wine

6:45-7:30 Moderated Panel Discussion

7:30-8:00 Open Discussion & Networking

This event is free and open to the general public, but seating is limited and registration is a required. You may register by calling Tiffany Metti at the YWCA Greenwich at 203-869-6501, ext. 106 or online at www.ywcagreenwich.org/sustainablefood.

Do you have a question for the guest panelists?

Please submit your questions in the comments section below or email them to info@fairfieldgreenfoodguide.com for consideration during the panel discussion. Audience questions will also be taken during the moderated panel discussion.