On a sunny yet crisp winter’s day at Audubon Greenwich last Saturday, over 100 guests gathered to attend a screening of the documentary food film FRESH.  This film is the perfect excuse to invite members of the local-sustainable food movement to serve on the guest panel and share their passions with the public. A complete list of all the panelists and exhibitors appears below, along with a photo gallery from the event.

Thoughtful audience questions during the panel discussion clearly demonstrate an ongoing need for continued dialog on this topic. Please read “How to Eat FRESH this Winter” to learn ways you can join or increase your participation in the local-sustainable food movement.  Please sign up for the e-newsletter and follow me on Facebook and Twitter so we can stay connected.

I’m delighted to have received very positive emails from a number of guests, one of whom posted a fantastic review of the event on his blog. He’s become a fan of the Fairfield Green Food Guide and Audubon Greenwich and is looking forward to more events like FRESH. As a reminder, Jeff Cordulack at Audubon has planned  two more screenings that are worth the trip: ‘A Chemical Reaction’ on Sunday, March 28 from 3:30-5 pm and ‘Tapped’: A Movie About Bottled Water on Friday, April 23 from 7-9 pm.

Remember Russ Kremer? He’s the hog farmer from FRESH who’s also the poster boy for how sick superbugs passed from animals to humans can make us. Well an excellent op-ed piece in Sunday’s NYT by Nicholas Kristof opens our eyes to the disturbing fact that “70 percent of antibiotics are used to feed healthy livestock, with 14 percent more used to treat sick livestock. Only about 16 percent are used to treat humans and their pets, the study found.” Russ was lucky they could save him with a new generation antibiotic, but the article suggests that increasingly, we might not be so lucky. And so, the FRESH story continues.

Panelists:

Moderator: Analiese Paik, Founder of the Fairfield Green Food Guide

Dan Levinson, Co-founder and Chairman of Westport Green Village Initiative (GVI)

Dan is Founder and Chairman of Westport Green Village Initiative(GVI); and Founder/Chairman of Main Street Resources

www.westportgvi.org;  www.mainstreetresources.com

Deb Marsden, Founder, CT Farm Fresh Express

Deb Marsden is the founder of CT Farm Fresh Express, a farm-to-consumer company that sells exclusively CT grown and made food. Deb has been featured in article in the New York Times, the Faith Middleton Show on NPR, and NBC 30 News. www.ctffe.com

Amy Kalafa, co-producer school lunch documentary 2 Angry Moms, and a better school food advocate

Rachel Khanna, an organic chef and Certified Health Counselor

Melina Brown, a chicken expert and founder of the Southern CT/Westchester Backyard Poultry Meetup

Exhibitors:

Analiese Paik, Founder, Fairfield Green Food Guide, LLC

Analiese is a local-sustainable food advocate who helps consumers source local and sustainable food via her web site, blog, live events and regular guest appearances on News Ch. 8’s Good Morning CT Weekend. www.fairfieldgreenfoodguide.com

Deb Marsden, Founder, CT Farm Fresh Express

Deb Marsden is the founder of CT Farm Fresh Express, a farm-to-consumer company that sells exclusively CT grown and made food. Consumers place their custom order online once-a-week home delivery that Friday. Deb has been featured in article in the New York Times, the Faith Middleton Show on NPR, and NBC 30 News. www.ctffe.com

Amy Kalafa, a better school food advocate and co-producer of the school lunch documentary, 2 Angry Moms

Rachel Khanna, an organic chef and Certified Health Counselor

Melina Brown, a chicken expert and founder of the Southern CT/Westchester Backyard Poultry Meetup

Nick Mancini, Master Gardener, Founder Organic Gardening Simplfied

Nick is a Certified Master Gardener from the Cooperative Extension System of the University of Connecticut, and past head Master Gardener of Vegetables, Brambles and Fruit Frees at Bartlett Arboretum in Stamford, CT. He is a lecturer, educator and consultant that specializes in vegetables, brambles and espaliered fruit trees. Nick is a member of CT NOFA. www.organicgardeningsimplified.com

Fairfield Bread Company - a new artisan bakery making the bread served at the event, The Flaxette. Michael Mordecai can be reached via http://fairfieldbread.blogspot.com/

Artscape Organic Care LLC - Owner Mike Pappa is a CT NOFA Certified organic landcare specialist serving Fairfield County.

I’m so grateful for the support and generosity of Audubon Greenwich.  Special thanks go to Deb Marsden of CT Farm Fresh Express for arranging the cheese donations from the followingfarmers listed below and to Fairfield Bread Company for donating their “Flaxette” loaf to the event and Glenville Wines for the organic wines they donated to accompany the cheese tasting.

Connecticut cheeses served during the FRESH reception/exhibition:

Cato Corner Farm, Colchester (all cow’s milk)

Hooligan

Brigid’s Abbey

Aged Dutch Farmstead

Beltane Farm, Lebanon (all goat’s milk)

Feta

Dill chevre

Chive chevre

Sankow’s Beaver Brook Farm, Lyme

Pleasant Cow (cow’s milk)

Sun (cow’s milk)

Pleasant Valley (sheep’s milk)

M&K Dairy, Lebanon (all cow’s milk)

Black Pepper Queso Fresco

Chive Queso Fresco

Meadowstone Farm, Brooklyn (cow’s milk)

Cheddar

All these cheeses are available for online ordering and home delivery from CT Farm Fresh Express. See you at the movies!

It’s that time of year again! The Best of  Fairfield County Readers’ Poll is open for your vote through March 10. This is a great opportunity to show your support for the restaurants,  stores, and services that provide you with great, green food. There’s even a category where you can vote for your favorite local blog (Media/Education) and I would certainly appreciate your vote. Please spread the word. Vote now and remember to vote in at least 20 categories for your vote to count.

The 12th annual Garden Expo will be held at Fairfield Ludlowe High School in Fairfield, Connecticut on March 20-21, 2010. The celebrated show features over 70 home and garden related exhibitors selected by invitation only for their superior interest, quality, and appeal.  The Garden Expo appeals to the gardener and the non-gardener alike.  The variety of our exhibitors’ wares includes art, crafts and products for the home and garden. There’s something for everyone: the old, the young, and the young at heart.

The Garden Expo is presented annually by the Garden Expo Committee for the benefit of River-Lab, a program of the Mill River Wetland Committee, a unique hands-on program of environmental study.

Rumor has it the SUPER NEW mobile, wood-fired brick oven is coming to cook up some farm-fresh lunch for hungry visitors. I’m putting in my order now for whole wheat pizza with winter spinach and goat cheese! We can find him in the parking lot next to the kettle corn truck.

Admission:

Adult $6
Children $4
Sr. Citizen $5

Location:

Fairfield Ludlowe High School CONVENIENT LOCATION!
785 Unquowa Road
Fairfield, CT 06824
Free Parking
Map with directions
Launch Yahoo! Maps

Drawing:

There will be a drawing for a door prize each day. Last year’s door prizes were valued at $250 each.
Garden Expo Photos

The Mill River Wetland Committe, Inc. (MRWC) is an award winning non-profit organization founded in 1967 to strengthen environmental education through the study of the river basin system. Funds raised from THE GARDEN EXPO are used toward the operating budget of the organization and to fund curriculum development projects.

For more information, please contact us at 203-913-0172 or gardenexpoct@aol.com .

by Neil Gluckin

Neil Gluckin is a writer, communications consultant and local food advocate who lives in Wilton, CT. He explores the links between food, self and community in his blog at forageprimeval.com.

photos courtesy of Stephanie Webster, Founder/Editor CTBites

After firing up the generator that runs the vacuum pump, Mark Harran watches intently as liquid begins to flow through plastic tubing connected to a sleek spout protruding from the trunk of a tree. We are a long way from wooden buckets, tanks of sap on horse-drawn sleds and rustic smoke-filled sugar houses, but Harran is aiming at the same result: maple syrup, the addictive nectar that Americans have been distilling from the sap of the sugar maple since the legendary Chief Wokis first struck a tree with his tomahawk and made it weep sweet tears.

A 30-year veteran of the food industry, Harran, now retired, has returned to his roots. He grew up on a farm in upstate New York that hung buckets from 5,700 taps, and he lives on one now, in Litchfeld, where he does the same thing albeit on a smaller scale. In addition to being a private farmer, he also serves as President of the Maple Syrup Producers Association of Connecticut. In both roles, Harran is a zealous advocate of sustainable forest management and a promoter of modern production techniques.

But the issue that really engages this modern local food artisan goes considerably beyond a love of trees and technology. You’ll see it for yourself next time you buy maple syrup. Where does the stuff sold in your store come from? Vermont is sure to be represented, Canada without doubt, and possibly New York, Massachusetts or Pennsylvania. And how much syrup from Connecticut? Unless you’re at a farmers market, you’re not likely to find any.

“We currently tap about one-tenth of one percent of all the sugar maples in the state,” Harran says, noting that the resulting annual yield of syrup and other maple sugar products is worth about $1 million. That places Connecticut in last place behind the 9 other states where maple syrup is made. “If Connecticut tapped the same percentage of its trees as Vermont does - 2.1% — the annual contribution to the state’s economy would exceed $20 million in ten years,” he calculates. For that matter, Harran adds, if all the U.S. States producing maple products raised their tapping percentage to Vermont’s level (the current nationwide average is .4%), the value produced would exceed $300 million and the U.S would eclipse Quebec, the current world leader.

No matter what the amount, the process of creating maple syrup from tree sap is a miracle of arboreal and human ingenuity. For most of the year, the sap of the sugar maple is an inedible mixture of water and various starches. But in February and March, in preparation for the growing season that lies ahead, enzymes in the tree convert starch to sugar. Taps and buckets (or vacuum tubing) at the ready, maple syrup makers everywhere pray the process will start early and continue as long as possible. “Typically the season begins on February 1 and continues for 6 to 8 weeks,” Harran explains, “although cold weather this year has delayed the start considerably. “My rule of thumb is that when the baseball season begins, the maple sugar season is over.”

Daylight is the main driver of the process. At this time of the year, as the days get longer and the temperature of the wood reaches 40 degrees, the starch-converting enzymes get busy. Cold nights and sunny days cause pressure inside the tree to rise, driving energy-rich sap - as much as 200 to 300 gallons per day — upwards to still-dormant buds. The same pressure that pushes the sap up also pushes it out of the tree through the maple syrup maker’s taps and spouts. In mid to late March, when the temperature of the wood reaches 45 degrees, the starch-converting enzymes stop functioning, and shouts of “play ball!” are soon heard across the land.

While the sap is running, it needs to be collected frequently; otherwise it will begin to ferment, just as milk might if left out too long. On the same day as he collects sap, Mark Harran boils it, evaporating the water away until the sugar content of the resulting liquid reaches 66% (or “66 brix” in the lingo of the trade). Sap collected in the cooler, early part of season tends to have sugar content as high as 4% and relatively little fermentation. This sap therefore requires less cooking, and consequently produces the paler and more delicately flavored “A” grades of syrup. Sap collected later in the season has lower sugar and will tend to ferment more because daytime temperatures are higher. More boiling is required to get this later-season sap to 66 brix, which in turn produces the darker, more strongly-flavored “B” grade. Early or late, as the sap cooks, its various constituent sugars interact and the resulting chemical reaction creates both the color and depth of flavor that are the characteristic hallmarks of maple syrup.

Harran’s approach to making maple syrup is a model of environmentally compatible technology. That means he employs techniques that produce more syrup without increasing energy use, carbon emissions or stress to either tree, forest or syrup maker. The newly developed vacuum-pumping system that he uses on 300 of his 500 trees, for instance, allows him to increase annual yields from 10 gallons of sap per tap to 40 or more.  In his sugarhouse, he saves energy by using the steam from his evaporator to pre-heat sap to 200 degrees as it flows into the boiling pan. The bottom line for these improvements is that Harran gets six times more syrup from the same amount of energy. He notes that there other techniques now being refined, such as using reverse osmosis to increase the brix of the sap before it gets to the evaporator, that further reduces the amount of cooking required. Considering that it takes about 40 gallons of sap to make one gallon of syrup - in other words, a whole lot of boiling — these gains in efficiency are significant.

To turn Connecticut maple syrup into a $20+ million a year revenue generator, in Harran’s view, calls for more than sophisticated production techniques. Protecting not only the state’s sugar maples for the long haul (a single tree will be productive for 300 years or more) but also its forests is an obvious and essential requirement. And so is a modern marketing system, one in which farmers collaborate in order to guarantee uninterrupted supply and efficient order fulfillment to large grocery chains and other sizeable buyers here and abroad.

Harran is optimistic about the prospects for a robust local food infrastructure in our state. “There’s a new generation of farmers coming of age in Connecticut,” he says, “who combine technological smarts with business acumen. They’re the reason that smaller specialty farms are showing signs of growth.” For all his enthusiasm for 21st century farming, Mark Harran, who describes himself as a  “maple worshipper,” is clearly in love with making syrup, as he has been all his life. Says he: “there’s nothing like a night in the sugar house, producing a few gallons an hour, making the real stuff. There’s just no greater satisfaction.” Well, there might be just one satisfaction sweeter than making maple syrup, and that would be eating it.

Got a craving for syrup?

Maple syrup producers are normally happy to welcome visitors, explain the process and of course sell their products. This 2010 guide to Connecticut Sugarhouses [PDF] will help you locate one near you. There may also be other local maple sugar producers where you live running special programs. Ambler Farm in Wilton, CT, for instance, has a maple syrup open house from 12:30 to 1:30 this coming Saturday, March 6 (there’s more information on their website at www.amblerfarm.org), and a maple syrup sale on April 3. Winter Farmers’ Markets including Norwalk, Fairfield, Coventry, Litchfield and Wooster Square in New Haven sell local syrup. For a complete list of winter markets, visit this CT Department of Agriculture website at http://www.ct.gov/doag/cwp/view.asp?a=3260&q=449350.=

Editor’s Note: My family and I visited Warrup’s Farm in Redding last year to learn about maple sugaring and it was both fun and educational. Here’s a link to the story.

The CT Specialty Food Association (CSFA) held its ninth Product Awards Competition on Thursday, February 18, 2010, at the Aqua Turf in Plantsville. Two hundred thirty-seven specialty food items from Connecticut-based manufacturers were entered into 20 categories, with hopes of receiving the prestigious honor of CSFA Product Award Winner 2010. A complete list of Thursday’s winners appears below.

A panel of 30 judges consisting of local media personalities, food writers, and chefs from the CT Department of Agriculture’s Farm-to-Chef Program scored products on overall taste, originality, variety, and flavor. Each judge was assigned to specific categories, responsible for evaluating an average of approximately 30 different products.

Categories included beverages, confections, dairy, gift packs, gluten-free, pasta sauces, savory condiments, snack foods, and a dozen others. The wide array of products featured fine chocolates, ice cream sauces, pestos, pickles, hot teas and coffees, flavored seeds, breads, and much, much more.

“It is always amazing to see the diversity and quality of fine foods made by producers right here in Connecticut,” said Tricia Levesque, CSFA Director. “This competition showcases the best of the best in the state. Not only are these products perfect for everyday meals and parties, they also make wonderful gifts. Who wouldn’t be delighted to receive a package filled with such fabulous gourmet foods?”

“Purchasing products from Connecticut companies also fuels our local economy and helps create jobs here in our state, which is more important now than ever before,” Ms. Levesque continued. “It really is a win-win for everyone - consumers get the best quality foods available and Connecticut companies stay strong.”

Consumers looking for CT specialty food products can visit the Connecticut Food Association’s web site and ask for them at local markets and grocers. (Editor’s Note: I’ve added a partial list of retailers plus links to more for some of the winners.) The Connecticut Creative - A General Store in Hartford and Well Baskets in Newtown offer a selection of CT specialty foods an CT-themed gift baskets featuring numerous CT specialty food items and can ship baskets anywhere in the country.

CSFA is a subdivision of the CT Food Association and is a non-profit organization that represents small food businesses based in the state. The CT Department of Agriculture attends CSFA meetings and provides information to the organization as appropriate.

To learn more, visit www.ctfood.org or email ctfood@ctfood.org.

THE CT SPECIALTY FOOD ASSOCIATION

2010 PRODUCT AWARDS COMPETITION WINNERS

2010 PRODUCT OF THE YEAR

The Purple Pear by Tina, Willington, CT

Buttered Almond Cream

OUTSTANDING BARBECUE SAUCE

1st Place

Gourmet Conveniences, Ltd., Litchfield, CT

Sweet Sunshine Sauce - Sweet

2nd Place

RGN Sales, Inc., Coventry, CT

Rich’s Sweet Heat

3rd Place (The Pantry in Fairfield, Walter Stewart’s Market in New Canaan and Palmer’s Market in Darien & others carry this product)

The Gracious Gourmet, Bridgewater, CT

Sweet Tomato Grilling Sauce

OUTSTANDING BEVERAGE

1st Place

Willoughby’s Coffee & Tea, Branford, CT

Sumatra Mandheling French Roast Organic Coffee

2nd Place

Willoughby’s Coffee & Tea, Branford, CT

Super Keemun Hao Ya “A” Tea

3rd Place

Willoughby’s Coffee & Tea, Branford, CT

English Breakfast Tea

OUTSTANDING BREAD

1st Place

Michele’s Pies, Norwalk, CT (Walter Stewart’s Market in New Canaan & others carry this brand )

Zucchini Nut Bread

2nd Place

Wave Hill Breads (New England Bread Company, LLC), Wilton, CT (Available at The Pantry in Fairfield , Balducci’s, Whole Foods & more plus area farmers’ markets)

Three Grain Pain du Campagne - Country Bread

3rd Place

Wave Hill Breads (New England Bread Company, LLC), Wilton, CT

Three Grain Petit EPI

OUTSTANDING CONFECTION, BAKED FOOD, COOKIE OR CRACKER

1st Place

Michele’s Pies, Norwalk, CT (available at Walter Stewart’s Market, New Canaan & others)

Pear Cranberry with Walnut Crumb Pie

2nd Place

Willoughby’s Coffee & Tea, Branford, CT

Chocolate Covered Coffee Beans

3rd Place

Kathie’s Kitchen, LLC, Newtown, CT

Mucha Superseedz

OUTSTANDING DAIRY

1st Place

Cato Corner Farm, LLC, Colchester, CT (available at Walter Stewart’s Market, New Canaan; CT Farm Fresh Express, Village Market in Wilton and more)

Black Ledge Blue Cheese

2nd Place

Cato Corner Farm, LLC, Colchester, CT

Bridgid’s Abbey Cheese

3rd Place

Cato Corner Farm, LLC, Colchester, CT

Bloomsday Cheese

OUTSTANDING FROZEN FOOD

1st Place

Michele’s Pies, Norwalk, CT (available at Walter Stewart’s Market in New Canaan & others)

Australian Beef Pie

2nd Place

Michele’s Pies, Norwalk, CT

Quiche Lorraine

3rd Place

Michele’s Pies, Norwalk, CT

Chicken Pot Pie

OUTSTANDING GLUTEN FREE

1st Place

Gilbert’s Gourmet Goodies, Sandy Hook, CT (click here for a full list of retailers). Click here for a previous post about the company.

Apple Crumb Pie

2nd Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Medium Beet Horseradish

3rd Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Hot Beet Horseradish

OUTSTANDING GIFT PACK

1st Place

The Purple Pear by Tina, Willington, CT

Two & Four Box Dessert Topping Gift Pack

2nd Place

Sweet Maven’s, LLC, East Hartford, CT

Biscotti Jar (Valentine’s Day)

3rd Place (Available at Walter Stewart’s in New Canaan, Caraluzzi’s , A&J Farmstand in Westport and more)

Ola! Foods, LLC, Redding, CT

Ola! Granola Gift Jars

OUTSTANDING HERB, SEASONING OR SPICE BLEND

1st Place

Passage Foods, Collinsville, CT

Pad Thai

2nd Place (Available at Walter Stewart’s in New Canaan, Palmer’s, Whole Foods Markets & more)

El’s Kitchen, Inc., Weston, CT

Moroccan Lamb Spice Rub

3rd Place

Passage Foods, Collinsville, CT

Red Thai Curry

OUTSTANDING HORS D’OEUVRE

1st Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Hot Beet Horseradish

2nd Place

Artisan C.S.F., Colchester, CT

Lobster Lover’s Dip

3rd Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Medium Beet Horseradish

OUTSTANDING JAM, HONEY OR SWEET TOPPING

1st Place

The Purple Pear By Tina, Willington, CT

Buttered Almond Cream

2nd Place

Twin Pines Farm, Thomaston, CT

Raspberry Rhubarb Jam

3rd Place

Twin Pines Farm, Thomaston, CT

Raspberry Peach Jam

OUTSTANDING OIL, VINEGAR OR SALAD DRESSING

1st Place

Capa di Roma, East Hartford, CT

Aged Balsamic Vinegar

2nd Place

Stark Naked, Inc., Monroe, CT

Japanese Ginger Dressing

3rd Place

Ariston Specialties, LLC, New Britain, CT

Ariston Pomegranate Balsamic Vinegar

OUTSTANDING PACKAGING OR DESIGN

1st Place

May Cookie Company, Newington, CT

Hearty & Wholesome Oatmeal Cranberry Cookie Mix

Rich & Chewy Chocolate Chip Cookie Mix

Triple Chocolate Chip Oatmeal Cookie Mix

2nd Place

Bridgewater Chocolate, Brookfield, CT

Cherry Hearts

3rd Place

Cookie Wishes, LLC/Les Oliviers, LLC, Newtown, CT

Winton Farms Wildflower Honey

OUTSTANDING PASTA SAUCE

1st Place

Frank’s Marinara, Amston, CT

NY Style Sicilian Gravy

2nd Place

Frank’s Marinara, Amston, CT

Original Marinara Sauce

3rd Place

Chef Silvio’s of Wooster Street/New Med Foods, LLC, Guilford, CT

FraDiavolo Sauce

OUTSTANDING PASTA, RICE OR SOUP

1st Place

Boxed Goodes, LLC, Litchfield, CT

Sunny Dahl

2nd Place

Artisan C.S.F., Colchester, CT

Jambalaya Soup

3rd Place

Artisan C.S.F., Colchester, CT

Tortilla Soup

OUTSTANDING PICKLE, RELISH OR TAPENADE

1st Place (The Pantry in Fairfield, Walter Stewart’s Market in New Canaan and Palmer’s Market in Darien & others carry this product)

The Gracious Gourmet, Bridgewater, CT

Artichoke Parmesan Tapenade

2nd Place

The Gracious Gourmet, Bridgewater, CT

Dilled Carrot Tomato Tapenade

3rd Place

The Gracious Gourmet, Bridgewater, CT

Roasted Vegetable Tapenade

OUTSTANDING PRODUCT LINE

1st Place

Boxed Goodes, LLC, Litchfield, CT

Herbs, Rice, Snacks & Soup

– TIE –

Twin Pines Farm, Thomaston, CT

Jams, Pickles, Relish & Vinegar

2nd Place

The Olive Oil Factory, LLC, Watertown, CT

Flavored Oils

3rd Place

Gourmet Conveniences, Ltd., Litchfield, CT

Sweet Sunshine Sauce

OUTSTANDING SALSA OR HOT SAUCE

1st Place

Mama Manju’s Salsa, Chester, CT

Fandango Mango Salsa

2nd Place

Fresh Trak Foods, LLC, East Granby, CT

Salsa Loca - Just Right

– TIE –

Giff’s Original, LLC, Cheshire, CT

Mango Spice Salsa

3rd Place

Gourmet Conveniences, Ltd., Litchfield, CT

Sweet Sunshine Sauce - Atomic

OUTSTANDING SAVORY CONDIMENT

1st Place (The Pantry in Fairfield, Walter Stewart’s Market in New Canaan and Palmer’s Market in Darien & others carry this product)

The Gracious Gourmet, Bridgewater, CT

Gingered Peach Apricot Spread

2nd Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Medium Beet Horseradish

3rd Place

Can’t Beet It, LLC, South Windsor, CT

Can’t Beet It - Hot Beet Horseradish

OUTSTANDING SNACK FOOD

1st Place

Aurora Products, Inc., Stratford, CT

Wizard’s Mix

2nd Place (Walter Stewart’s Market in New Canaan & others carry this brand)

Michele’s Pies, Norwalk, CT

Sweet & Spicy Pumpkin Seeds

3rd Place

Aurora Products, Inc., Stratford, CT

Spicy Pub Mix

CONNECTICUT GROWN - The Local Flavor

Visit us at www.CTGrown.gov

The documentary food film FRESH was shown to a packed house at Audubon Greenwich yesterday and nearly everyone attended the guest panel discussion! In honor of the movie and all the local heroes who make farm-fresh food available to consumers, I’ve created a list of ways you can easily eat fresh this winter. Enjoy the winter season and all the interesting and delicious local food it brings: Organic Adironack Blue potatoes, organic tatsoi, organic maitake mushrooms, sweet, wild Maine shrimp-what are your favorites?

1)      Shop at a winter farmers’ market and stock up for the week. Both Fairfield and Norwalk have indoor winter farmers’ markets that run on Saturdays from 10-2 and offer a wide variety of CT Grown produce, cheese, yogurt, eggs, meat, bread, and artisan made foods. Fairfield’s is held inside the Fairfield Theater Company on Sanford Street and Norwalk’s is held at 61-65 Wall St., near the Garden Cinemas.

2)      Buy CT Grown foods online for home delivery. Order online from CT Farm Fresh Express (CTFFE) by noon Tuesday for a Friday home delivery. You pick what and how much CT-grown food you want from their online store and they deliver it to your door. No minimums, no membership fees and no ongoing commitment. Leave a cooler with ice packs on your doorstep if you won’t be home to receive the delivery. New: Order your CSA from CTFFE for home delivery.

3)      Buy from local, family-owned specialty or independent grocers that make it a point to carry locally grown and produced food. Palmer’s Market in Darien, The Village Market of Wilton Fairfield Cheese Company and The Pantry in Fairfield, and Walter Stewart’s Market in New Canaan carry a selection of local fruits, vegetables, breads, cheeses, honey, and artisanal foods.

4)      Buy from national retailers that are committed to selling locally grown and other sustainably grown and harvested foods. Whole Foods Markets in Greenwich and Westport proudly feature produce from local farms, artisan products from local producers, and a wide range of organic and Fair Trade Certified foods like coffee, tea and chocolate.

5)      Dine at restaurants that source local and organic ingredients. Farm-to-Chef restaurants in the county include: The Boxcar Cantina in Greenwich uses local and sustainably grown food and is Fairfield County’s first restaurant to receive a Green Restaurant Certification from the Green Restaurant Association. Health in a Hurry and Catch a Healthy Habit Cafe in Fairfield, The Dressing Room and the newly minted Le Farm in Westport, Bloodroot in Bridgeport, Cobbs Mill Inn in Weston, David’s Catering and Napa & Co. in Stamford, and Woodway Country Club in Darien all cook with the seasons using fresh, local ingredients. Look for The Filling Station to open soon in New Canaan; it will feature grass-fed burgers, nitrate-free hot dogs, organic French fries and antibiotic and hormone-free milk shakes.

6)      Buy some Connecticut wine directly from a winery or buy organic and biodynamic wines from a wine shop like Glenville Wine & Spirits in Greenwich and Harry’s Wines & Spirits in Southport. Some standouts from the Connecticut Wine Festival were Sharpe Hill Vineyard’s Ballet of Angels, the award-winning wines of Hopkins Vineyards, Miranda Vineyard’s Seyval Blanc and Woodridge White, Land of Nod’s Bianca, Taylor Brooke’s Traminette and Connecticut Valley Winery’s Chianti and port-style Black Bear.

7) Join a spring, summer or winter 2010 CSA (Community Supported Agriculture program).  Community Supported Agriculture (CSA) is a means for consumers to buy a share in a farm’s seasonal production directly from the farmer. Consumers benefit from buying local, farm fresh, high quality produce at an attractive price and farmers benefit from pre-selling the harvest. Click here for a complete Guide to Fairfield County 2010 CSAs.

Get a pocket guide or iphone app from Monterey Bay Aquarium’s Seafood Watch program to help you choose sustainable seafood. http://bit.ly/4pU24

Thursday, February 25 from 7-9pm at Ambler Farm, 257 Hurlbutt Street, Wilton

Snow Date: March 4th

Bring a friend or a group to share food, wine and conversation during this convivial evening at the Carriage Barn. This is the fifth year for what has become a very popular annual Ambler event. Enjoy delicious hors d’oeuvres made from local and organically grown ingredients, and sample a variety of organic wines. $35 members; $40 non-members

Our guests will enjoy an International Tasting Menu with fondue as the centerpiece:

* Crudités with Dijon Tarragon Mustard Dip
* Beet, Goat Cheese, and Arugula Salad with Shallot Vinaigrette
* Mediterranean Quinoa Salad with Kalamata Olives, Artichoke Hearts and Feta
* Three Cheese Winter Fondue with Potatoes, Wave Hill Bread, Steamed Broccoli, and Sausage
* Asparagus and Sharp Cheddar Cheese Frittata with Chives
* Chocolate-Beet Mini Cupcakes
* Lemon Squares

We are excited to learn more about organic food, wine and coffee from our expert presenters:

• Monica Brown, well-known local wine expert and proprietor of Cellar XV and no. 109 Cheese and Wine in Ridgefield
• Margaret Sapir from Wave Hill Breads in Wilton and
• Charles Ciaccio of Sun Coffee Roasters in Plainville

ENROLLMENT IS LIMITED
The only way to guarantee your spot is to REGISTER/PAY IN ADVANCE online.Click here to register.

Westport Green Village Initiative (GVI) and Westport Public Library Present a Film/Lecture Series Devoted to the Sustainable Food Movement:

Mark Your Calendar for 5 Tuesday Evening Sessions 

A Sense of Wonder, A film about Rachel Carson (Silent Spring), her love for the natural world and her fight to defend it will be the first in the series, on Tuesday, March 2^nd @ 7-9 pm in Westport Library’s McManus room.

Rachel Carson was a daring pioneer of the environmental movement in the 60’s. Despite the strong opposition against her, she worked to create the reversal of our nation’s attitude toward pesticides and the development of the EPA.

David Brown, Sc.D, Adjunct Professor of Ethics in the Environment at Fairfield University, will facilitate the post-film discussion. He will also talk about Rachel Carson’s life and her impact on our lives.  David is an Environment and Health Toxicologist and founding member of EHHI.  He has been a teacher at Yale, Maryland and Northeastern University and is now working on risk assessment of particulate matter on human health.

Upcoming films and lectures in this series include:

March 16 - Film:  FRESH. FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system. Each has witnessed the rapid transformation of our agriculture into an industrial model, and confronted the consequences: food contamination, environmental pollution, depletion of natural resources, and morbid obesity. Forging healthier, sustainable alternatives, they offer a practical vision for a future of our food and our planet.

March 23 - Lecture on Permaculture by Andrew Faust. Andrew Faust has been teaching permaculture design and related courses for 17 years, first in rural settings all over the East Coast and now in Brooklyn, where he is adapting his ideas to urban living through his Center for Bioregional Living.

April 6 - Film:  The Real Dirt on Farmer John. The epic tale of a maverick Midwestern farmer. An outcast in his community, Farmer John bravely stands amidst a failing economy, vicious rumors, and violence. By melding the traditions of family farming with the power of art and free expression, this powerful story of transformation and renewal heralds a resurrection of farming in America.

April 13 - Panel Discussion on Creating a Local Foodshed. Panelists will discuss local food systems and efforts to create more sustainable ways of producing and consuming food.

For further information please contact Monique Bosch at moniqueb@optonline.net or 203-858-8829.

This event is sold out as of Feb. 24.

Please subscribe to this blog, sign up for the  e-newsletter or follow me on Twitter of FB to hear about future screenings.

Please join me for a very special  screening of the documentary food film FRESH on Saturday, February 27 from 2:00-4:30 pm at Audubon Greenwich. Immediately following the film, I will moderate a panel discussion with prominent members of the local/sustainable food movement. Please join us afterwards for complimentary organic wine and local cheese in the exhibition area. A special outdoor educational program for children 5 and up is being offered free of charge so the whole family can enjoy an afternoon at the beautiful venue.

ABOUT THE MOVIE: Local, organic and sustainable food movements are gaining ground across our country.  FRESH provides a vivid glimpse into our nation’s broken food system and celebrates the farmers, thinkers and business people across America who are re-inventing our food system and working for change. Come out and learn about the policies that are responsible for our current food system and see what we need to change so we can all access food that sustains our health, our farmers, and our planet.

ABOUT THE PANEL: The panelists will include: Amy Kalafa, co-producer of the ‘Two Angry Moms’ movie; Rachel Khanna, an organic chef and Certified Health Counselor; Dan Levinson, Founder and Chairman of Westport Green Village Initiative(GVI); Deb Marsden, founder of CT Farm Fresh Express; and Melina Brown (chicken expert and founder of the Southern CT/Westchester Backyard Poultry Meetup). Analiese Paik, a sustainable foods advocate and founder of the Fairfield Green Food Guide, will moderate the panel discussion.

The panel discussion, exhibitors, and an organic wine and Connecticut cheese reception will follow the movie. Space is very limited and tickets are available in advance only. Buy tickets for $7 online at www.brownpapertickets.com/event/91186. (If tickets/space remains, admission will be $15 at the door so please buy in advance.)

Doors open at 2:00 pm / Movie at 2:30 pm. Movie length: 72 min. (Snow date: Feb. 28th).

Co-sponsored by: Fairfield Green Food Guide and Greenwich Audubon

For more information, please visit: www.FRESHthemovie.com or the Audubon website

Event location: Audubon Greenwich, 613 Riversville Road, Greenwich, CT 06831 Questions? Call Jeff Cordulack at Audubon Greenwich: 203-869-5272 x239.

FOR PEOPLE WITH KIDS BUT WANT TO ATTEND THE FRESH EVENT, THIS KIDS PROGRAM WILL RUN DURING THE MOVIE:

Saturday, February 27

Be An Animal Tracks and Traces Detective

2:30-3:45 pm

Learn about the different tracks and traces left by our local animals and then join us for a short walk outside to search for animal signs. Ages 5 & up. RSVP required for this program. Sign up by calling the store at 203-869-5272 x221.

A MESSAGE FROM THE PRODUCERS OF “FRESH: The Movie”

FRESH is more than a movie, it’s a gateway to action. Our aim is to help grow FRESH food, ideas, and become active participants in an exciting, vibrant, and fast-growing movement.

When I write we, I don’t mean our small team (officially two of us, with lots of amazing helps from our interns and volunteers) but I mean YOU. All of you. FRESH is a grassroots efforts for a grassroots movement. It’s been tremendously exciting to see the movie catch on and spread like wild fire, being used all over the country as a platform to raise awareness and connecting people to the solutions available in their community.

Within a month of our launch, we’ve received over 20,000 visitors and hundreds of screenings have already been organized. We want to reach 1 million folks. Not just because that would totally feel nice to our ego (mine especially!), but because, we believe that FRESH can truly help get us to a tipping point, when sustainable food will no longer be just a niche market.

Please help us reach 1 million people (to start with that is.) Organize a home screening or a community screening. Get in touch with us, let us know what we can do more and better. We’re open!

Ana Joanes & The FRESH Team

About Audubon Connecticut/ Audubon Greenwich

Audubon Connecticut, the state organization of the National Audubon Society with more than 9,000 members statewide, works to protect birds, other wildlife and their habitats using education, science and conservation, and legislative advocacy for the benefit of humanity and the earth’s biological diversity. Through our network of nature centers, wildlife sanctuaries, and local, volunteer Chapters, we seek to connect people with nature and inspire the next generation of conservationists.