Dining from the outside-in

Do you remember drive-in movie theaters?

The lure of going out on Saturday night, paying one price and seeing up to three movies? The snack bar called to you with words like “popcorn”, “hot dog”, ”french fries”, and “candy” didn’t it? You’d turn your radio to a frequency or put the speaker inside the car window for the surround sound effect.

Well, have you ever heard of an Eat-In?

According to the Web site, Eat-Ins.org was launched after 250 students and young farmers, cooks, artisans and activists gathered for an Eat-In in San Francisco’s Dolores Park during the inaugural Slow Food Nation.

Do you know of any local Eat-Ins? Would you like to start one?

Let us know. Post a comment here or a link.

If you would like more information or would like Eat-Ins.org to post an announcement for or summary of your Eat-In, please write gordon [at] slowfoodnation.org.

~Nicolette Miller-Ka

Have you seen it?

Young people are the future. Personally, I am only 27 years old and I still feel like I am part of the future of America…the world, even. The decisions I make now will affect my future children and their children, too.

That being said, young adults in the college-age and young adult brackets have much come-uppance as of late. Baby boomers are impressed and intrigued by us. We intrigue ourselves.

The Greenhorns is a documentary film that debuted last year. It explores the lives of America’s young farming community—its spirit, practices, and needs. As the nation experiences a groundswell of interest in sustainable lifestyles, we see the promising beginnings of an agricultural revival. Young farmers’ efforts feed us safe food, conserve valuable land, and reconstitute communities split apart by strip malls. It is the filmmakers’s hope that by broadcasting the stories and voices of these young farmers, we can inspire another generation of optimistic agrarians.

According to Kerry Trueman, “…with dwindling resources, global food shortages, climate change, and the triple threats of peak oil, peak soil, and peak water nipping at our heedless heels, industrial agriculture is becoming a “luxury” we can’t afford…”

~Nicolette Miller-Ka

Close the COOL Loophole

CLOSE THE COOL LOOPHOLE
Comments due by September 30, 2008

   The 2002 and the 2008 Farm Bills require retailers to disclose the country of origin of beef, lamb, pork, chicken, wild and farm raised fish and shellfish,  perishable fruits and vegetables, peanuts and other commodities on their labels.  USDA has issued an interim final rule implementing Country of Origin Labeling (COOL), available here: http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5070926. The rule will become effective on September 30, 2008 which is also the deadline for comments.

     COOL is an important tool for consumers. It allows consumers to choose U.S. produced meats, produce and nuts.  The COOL rule, however, provides a vast loophole.  It specifically exempts covered commodities found in “processed” food items. The processing loophole is available for foods that have been cooked or marinated or cured or simply when they have been combined with other covered commodities. Excluded, for example, are roasted peanuts, marinated pork loin, salad mixes, fresh fruit cups, dried fruits and
vegetables, smoked or cured ham and bacon.

     This exemption excludes a significant portion of the foods consumers bring home from their grocery stores on a daily basis and it compromises a consumer’s right to know the origin of the foods
they are buying and consuming.

Tell USDA to close the COOL loophole.

There are several ways to submit your comment:

*         You can submit your comment directly from the Food and
Water Watch website:
http://action.foodandwaterwatch.org/campaign.jsp?campaign_KEY=25598,  or

*         You can submit your comment directly to USDA at their
website: http://www.regulations.gov/search/index.jsp
(Check the box: “Select to find documents accepting comments or
submissions” and search for “country of origin labeling”, or

*         You can fax your comment to USDA at (202)354-4693, or

*         You can mail your comment to the address below.

Comments should be addressed to:

Country of Origin Labeling Program
Room 2607-S
Agricultural Marketing Service, USDA
Stop 024
1400 Independence Ave. SW
Washington, DC 20250-0254

(Received via the Slow Food DC listserv, a highly informative source of food news!)

~Laurie O’Neill

Slow Food In The News

North Carolina is making Slow News as well as Slow Food shine in the media this month.

Featured in the October issue of Bon Appetit magazine, the Durham-Chapel Hill area has been recognized as America’s Foodiest Small Town. The article begins with Alice and Stuart White of Bluebird Meadows, a sustainable farm in Hurdle Mills, NC. It travels down a short, but familiar road to focus on other local farmers, favorite restaurants, and the reality of widespread sustainability.

It makes this self-proclaimed foodie excited and happy to see our state in the limelight. Is it possible to “make a way for ducklings” and make the other triangular shaped region of the state excited and fired up about sustainable food and its practices?

Our neighbors to the west and eastern coastal region have caught the eye of Slow Food USA. Two articles about guest workers in the Asheville area and shrimp from our coast are important enough to turn an eye to this way.

Are we on our best behavior? Do we have refreshments available for our criticizers guests? As we invite the world to view our efforts to promote good clean, fair food, what are we doing in the Piedmont?

Slow Food really means Go Food, in my mind. It means go out and be active to see what you’re eating and how it gets to your table. It means being knowledgeable.

What are you doing at home, work, or school to this effect? Let us know. We want to hear from you, too.

~Nicolette Miller-Ka

A Taste of Slow Food Nation

Photos are from the “Come to the Table” dinner at the Civic Center Plaza in San Francisco on Thursday, August 28.

~ Laurie O’Neill

Slow Times September 2008

Slow Food Piedmont Triad News
 
Come enjoy some local food and meet the current Slow Food Board members and find out more about what is coming up this year. We will have a Sept 14 Social Event at Sweet Basil’s in Greensboro from 6 – 8 pm. Ticket prices include an assortment of local appetizers and one complimentary glass of wine. (A cash bar will be set up for additional beverages of choice.) This is a Slow Food Piedmont Triad sponsored event with proceeds going to SFPT.

Current Slow Food members who RSVP to info@slowfoodpiedmont.org by Sept 11, the price of admission is $20.

For nonmembers who RSVP to info@slowfoodpiedmont.org by Sept 11, the price of admission is $25

And for member or nonmembers who walk-in that evening, the price will be $35. RSVP confirmations and tickets will be purchased at the door of the event.
 
Laurie O’Neill and Deb Bettini will have reports and photos from Slow Food Nation in San Francisco, and we’ll discuss the upcoming structure changes passed by the Slow Food National Congress and how they will affect our convivium, uh, chapter.
 
Please email info@slowfoodpiedmont.org with suggestions for our board’s agenda and nominations, including yourself, for board positions. (Let us know what you are interested in.) The board meeting will take place before the social.
 
We hope to see many of you there!
 
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Saturday, September 13, 2008
Sixth Annual FARM FEST at Rising Meadow Farm
10am-4pm
Between Liberty and Climax, NC
See www.risingmeadow.com for details and directions
Admission- $5 – age two and older. NO PETS PLEASE!
A celebration of local fiber and food. Bring your lawn chairs or blankets and plan to have a great time! Many fiber animals, local food and fiber vendors, and great music on a beautiful farm.
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Sweet Basil’s is hosting An Evening of Slow Food Dinner with their chef, Tad Engstrom, on the evening of September 22, from 6:30 – 8:30 pm. in association with UNCG’s CALL program.  Reservations and tickets can be purchased through the UNCG Division of Continual Learning before Sept 15. Tickets are $55 per person. This is not a SFPT event, but we encourage anyone interested in learning more about Slow Food to attend.
 
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There’s a movement among some Winston-Salem area folks called Guerilla Dining.   See the blog for more info and links: 

SUPPLEMENT BLOG <http://supplementws.blogspot.com/>
 
_____________________________________________________

 
The following is a request from a UNCG student:
 
To Whom It May Concern:
My name is Courtney Atkins and I am the Vice President of Nutrition Club at UNCG. I am looking for fellow food and nutrition professionals in the community to come in and speak to our club about career opportunities related to foods or nutrition. We would love to hear from individuals or organizations in the local area, dietitians, chefs or anyone working in healthcare related to wellness, exercise or nutrition. We would appreciate not being solicited to by sales organizations, we are more interested in career professionals sharing their personal stories about how you got where you are today. We just want to know what options are available for us and how to get there. Our meetings are every Wednesday from 1-2 pm and we can provide free parking near the Stone building where you would be speaking. If you are interested in educating the members of UNCG’s Nutrition Club, please contact me at cmatkin2@uncg.edu or on my cell 919-274-4632.
 
Thank you for your consideration,
Courtney Atkins

~Laurie O’Neill

Slow Times Fall 2007

Slow Food Piedmont Triad News
Fall 2007

Announcements

Informal Book Discussion Group

Slow Food members Stephanie Reck and Laura Frazier are reading the new book by Nina Planck, Real Food: What to Eat and Why. A book discussion over coffee is being organized for late October. Stay tuned! An email announcement will be made about the meeting place and date.

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Events

Tuesday, October 23, 2007
Tuesday Gardening Series: “Slow Food – Break the Fast!”
Reynolda Gardens Greenhouse, Wake Forest University
100 Reynolda Village, Winston-Salem, NC
12:30-1:30 p.m.
Free admission

Jim Toole will speak about Slow Food at the education wing of the greenhouse at Reynolda Gardens, a preserve of woodlands, fields, wetlands and formal gardens originally part of the Reynolda estate. Learn more about how you can make a difference – one delicious mouthful at a time! For directions and more information about Reynolda Gardens, please visit www.reynoldagardens.org.

Saturday, October 27, 2007
Workday and Potluck at Bettini Farm
2830 Lees Chapel Road, Greensboro
Begins at 10 am, lunch begins around 12:30
Please RSVP to Laurie at lponeill@slowfoodpiedmont.org by Oct. 24.
www.bettinifarm.com

Come out to the Bettini Farm on the skirts of Greensboro and participate in planting a sustainable muscadine grape vineyard. Help is needed in constructing the trellises (holes will be pre-dug!) and planting the vines that the Bettinis are now rooting from heirloom stock found on their family farm. Information will be provided on the process, and Deb and Randy will be happy to show you around the other parts of their farm. The persimmons may be ripe!

Not able or willing to get your hands in the dirt? Bring food to the potluck lunch, kick back, watch the trains, and socialize with other Slow Food Piedmont Triad members at the farmstand!

Please bring work gloves, a shovel or rake if you plan to participate in the work, and a lawn chair and a dish of slow food and a beverage for the potluck. The Bettinis will provide cutlery, plates, cups, ice and tea.

Agenda:

10:00a: Meet at Bettini Farm, 2830 Lee’s Chapel Road. Park in the driveway, additional parking is at the roadside produce stand.

10:15a: Welcome and intro to Bettini Farm – We will go over logistics, and what we are going to be doing.

10:30a: Overview of the softwood cuttings and layering method of rooting Muscadine plants. A handout of the rooting steps to prepare for next Spring’s planting will provided.

11:00a: Walk over to the vineyard site, discuss row placement, soil preparation, then break into teams and begin installation of posts and trellis system into the pre-dug holes.

12:30p – until: Lunch will be served at the produce stand, which will give us an opportunity for questions and answers, or just be railfans and watch the trains go by.

Sunday, October 28, 2007
Fall Open House at Goat Lady Dairy
3515 Jess Hackett Rd., Climax NC
1 to 5 pm
Free Admission – no pets please!
336-824-2163 www.goatladydairy.com

• goats, chickens, pigs, cows
• organic gardens, dairy barn, cheese-room
• award winning cheese
• local potter & woodcarver
• art exhibit
• local, pasture raised chicken, pork, beef, lamb, goat & ostrich for sale

Come out for a family afternoon on the farm. Get up close and personal with our goats, chickens, pigs and cows. Tour the organic gardens, dairy barn and cheese-room. Learn about sustainable agriculture. Taste our handmade, award winning cheeses (and buy some to take home!) Make a pot with local potter, Odell Routh. Watch our local woodcarver, Chris Corbett. Enjoy a special art exhibit of farm and animal paintings by the Piedmont Outdoor Painting Society. SPECIAL EVENT: Our local chapter of SLOW FOOD is sponsoring several local farmers who will bring their clean and humanely raised meats for sale. They will be on hand to tell how they produce local chicken, pork, beef, lamb, goat and ostrich. We will have samples for you to taste the flavor difference in local, clean raised meats. We look forward to your visit! For directions visit www.goatladydairy.com

See you on Oct. 28th – RAIN (we hope!) OR SHINE.

Friday, November 2, 2007
RAFT Picnic – Saving Authentic American Foods
The Inn at Celebrity Dairy
144 Celebrity Dairy Way, Siler City, NC
Space limited. $50 per person. Advance tickets required.

This event is the fourth of the five national RAFT picnics sponsored this year by The Renewing America’s Food Traditions Project. RAFT is a coalition of seven of the most prominent non-profit food, agriculture, conservation, and educational organizations dedicated to rescuing America’s diverse foods and food traditions. These organizations include: American Livestock Breeds Conservancy, Center for Sustainable Environments at Northern Arizona University, Chefs Collaborative, Cultural Conservancy, Native Seed/SEARCH, Seed Savers Exchange, and Slow Food USA. The coalition was formalized between January and March of 2004 to support a synergy between these partners and local, tribal, or regional groups of producers in their on-going work of safeguarding and revitalizing authentically American foods.

The American Livestock Breeds Conservancy (ALBC) will host its 30-year Anniversary Conference Reception on Friday, November 2nd, 2007 at The Inn at Celebrity Dairy. This year ALBC will also be celebrating their role as a partner in Renewing America’s Food Traditions (RAFT) by featuring rare breed meat, fruits, and vegetables from ALBC’s Conservation Priority List and the RAFT “Red List.” This will be a rare opportunity to sample endangered foods unique to the North American continent while celebrating ALBC’s 30 years of conservation of livestock and poultry breeds.

Come feast on an aromatic Armenian stew prepared with Tennessee Fainting goat, topped with organic tomatoes and nestled in a bed of Carolina Gold Rice. Sample Buckeye and Java chicken prepared in a lovely cream sauce that compliments their hearty and satisfying flavor. Enjoy warm apple crisp made from Stayman apples topped off with Celebrity Dairy’s own famous goat milk ice-cream—and much, much, more!

The American Livestock Breeds Conservancy, founded in 1977 and headquartered in Pittsboro, North Carolina, is dedicated to conservation and promotion of endangered breeds of livestock and poultry. ALBC monitors breed populations of eleven traditional agricultural species in the US, identifies endangered breeds, documents breed performance, and promotes their use. The preeminent source for information on genetic conservation of livestock and poultry in the US, ALBC has long recognized that sustainable agriculture is the ideal habitat for many of breeds that are regionally adapted and selected for self-sufficiency.

As with any great feast, space is limited. All tickets are advanced sale. Tickets are $50 each, and can be purchased through the ALBC website at http://albc-usa.org/conference2007/RAFTpicnic2007.html, or by phone at (919) 542-5704.

More information about the conference can be found at http://albc-usa.org/conference2007/conf2007.html

More information about RAFT can be found at Slow Food USA.

Directions and more information about Celebrity Dairy can be found at www.celebritydairy.com/inn/inn_directions.htm.

Friday-Sunday, November 9-11, 2007
22nd Annual CFSA Sustainable Agriculture Conference
Durham, NC

Registration and more details at www.carolinafarmstewards.org. Keynote speakers: Friday night, Alex Hitt of Peregrine Farm. Saturday night: Michael Ableman. Workshops, farm tours, meals, and socializing.

Events on September 8

There’s one big day on our calendar for September, and it’s coming up on Saturday!  There will be a breakfast to raise funds for the Greensboro Farmers’ Curb Market at their annual Farmer’s Appreciation Day on Saturday, and Slow Food will have a table there.  After that, you can head out to Rising Meadow Farm for their fifth annual Farm Fest!  This event will be especially interesting for the knitters, crocheters, and weavers among you, but they will also have great music and local food!  Please check out the details below.

October and early November will be huge months for Slow Food and related organizations, so get ready for some big Slow Food fun next month!  Curious?  A few of these events are listed on the events page now, and more will be added in the next few days.  Please send me any food-related event announcements (non-commercial) to send to the list and put on our events web page.

Saturday, September 8, 2007
Farmer’s Appreciation Day
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
6 a.m. – noon

The Market celebrates its anniversary and salutes the local farmer. This event features live music, exhibitors, free food tastings, door prizes, and more! Slow Food Piedmont Triad will have an information table at this event.

Saturday, September 8, 2007
Farm Fest Five
Rising Meadow Farm, Randolph County
10 a.m.- 4 p.m.

A celebration of the Fiber Arts and “Good Living” featuring:

• Great Local Food – see description below!
• Fiber Animals
• Fiber Artists and other Fine Artisans
• Hands-On Demonstrations
• Sheep Dog Demonstrations
• Live Celtic Music- “Seamus Stout” from Fort Worth, Texas (www.seamusstout.com) including a couple of Pipers from the North Texas Caledonian Pipe Band

From Ann Fay: “We will have plenty of food to eat at Farm Fest as well as some things to buy and take home. On the menu will be two lamb offerings from Rising meadow Farm. Sliced leg of lamb and kefta (a Moroccan “burger”), both served in pita with homemade tzatziki sauce and homegrown tomatoes – hamburgers from TT Grassfed Beef, all beef hot dogs, and Middle Eastern fare from Zaytoon Restuarant in Greensboro. (hummus, spanokopita, felafel, Greek salad). For beverages there’ll be homemade apple cider (made right here by Windy Hill Orchards, Ararat, VA), homemade root beer (Three Waters Farm, Graham) and homemade lemonade by Girl Scout Troop #578, Grays Chapel. To top it all off there’ll be ice cream cones from Homeland Creamery and homemade coconut cake from “Sisters” (a couple of neighbors who bake wonderful goodies).

“As folks leave they can buy apples, jams and jellies from Windy Hill Orchard, honey and gourmet honey vinegar from Honeybee Harvest, Julian , grassfed beef from TT Grassfed Beef, Trinity and of course our Rising Meadow lamb.

“The whole idea about Farm Fest is that everything is homemade, handmade, homegrown, etc. The food goes right along with that!”

Directions at www.risingmeadow.com.

Wine, Cider & Mead Progressive Tasting Tour

Saturday-Sunday, August 25-26, 2007
Wine, Cider & Mead Progressive Tasting Tour
Foggy Ridge Cider, Blacksnake Meadery, Villa Appalaccia, Chateau Morisette and Amrhein Winery, Virginia

From Diane Flynt at Foggy Ridge Cider: “Each winery (or cidery and meadery!) serves an appetizer portion of food paired with a free tasting of selected wines, cider and mead. So for $20 you visit five great looking sites, taste First Fruit Cider, Bee Brew, Sangiovese, Vigonnier, a nice dry Riesling and many more wine, cider and mead selections. Plus you taste interesting food pairings including brick oven pizza, BBQ with three dipping sauces, Kabobs, etc. Some people make it a day trip and others stay at a local B & B and visit over two days. We had incredible customer response last time and almost ran out of food!”

For details, please visit www.blueridgewinetrail.com

Slow Times August 2007

Slow Food Piedmont Triad Events

Saturday, August 11, 2007
Slow Food Potluck and Heritage Cooking at Old Salem
Winston-Salem, NC
Cooking Classes begin at 10 a.m. (Reservation required)
Garden Tours 11 a.m. and 1:30 p.m.
Potluck 11:30 a.m. -1 p.m.
Single Brothers Workshop, Old Salem

Old Salem and Slow Food Piedmont Triad welcome you to spend a day exploring the rich food heritage of the Moravian settlers at the Single Brothers Workshop in Old Salem. Garden tours will be available at 11 a.m. and 1:30 p.m., and Slow Food will sponsor a splendid late-summer potluck from 11:30 – 1:00. Suggested donation to Slow Food for the potluck is $5 per person or $10 per family.

As an added feature, a limited number of Slow Food members will be able to spend a morning in the kitchen preparing a traditional recipe with heirloom ingredients to enjoy with lunch! Two cooking class sessions will be scheduled at 10-10:45 a.m. and 11:00-11:45 a.m.; cost for the class $10. You must reserve your space in the class. Call the Group Sales Office at 1-800-441-5305 to reserve your space in the kitchen!

Here is a link for directions: http://www.oldsalem.org/index.php?id=91.

Once at Old Salem, the best place to park is on the street around the square or along Main St. (near Main St. and Academy). The Single Brothers’ Workshop is the building directly behind the Single Brothers’ House (the timber-frame building facing Main St., at the corner of Main and Academy). The entrance is from a ramp on the south side of the building.

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Movie and Market Events

“Black Gold: Wake Up and Smell The Coffee”

Saturday, August 4, 2007
Movie – Black Gold: Wake Up and Smell the Coffee
The Green Bean
341 South Elm St., Greensboro, NC
8 p.m., free admission

If you missed the showings of this documentary about Fair Trade certification in the spring, here’s your chance to see it again. What’s the real cost of coffee? Multinational coffee companies now rule our shopping malls and supermarkets and dominate the industry worth over $80 billion, making coffee the most valuable trading commodity in the world after oil. But while we continue to pay for our lattes and cappuccinos, the price paid to coffee farmers remains so low that many have been forced to abandon their coffee fields. Follow one Ethiopian farmer’s journey as he travels the world in an attempt to find buyers willing to pay a fair price. For more information, contact Shawn Wozniak, A&T Aggies for Fair Trade, at woznia17@riseup.net.

Friday, August 10, 2007
Watermelon Day
Piedmont Triad Farmers’ Market
Off Interstate 40, Exit #208 at Sandy Ridge Road
11 a.m. – 1 p.m.

Free samples of farm fresh North Carolina Watermelon for everyone.

Saturday, August 18, 2007
Watermelon Day
Greensboro Farmers’ Curb Market, corner of Yanceyville and Lindsay Sts., Greensboro
6 a.m. – noon

Enjoy free tastings of different types of melons. Everyone who comes to the Curb Market will have a chance to win a free watermelon.

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Recipes from the Market

Slow Food Piedmont Triad sponsored, and co-hosted with partner Deep Roots Market, two tasting booths at the Greensboro Farmers’ Curb Market this summer. On June 23, Chef Bryan Dahlstrom introduced many market customers to the creamy goodness of grits from the Old Mill of Guilford. Many expressed surprise at how delicious the grit cakes were, topped with ratatouille made with donations from farmers at the market. This was an easy and flexible way to use the summer bounty from your garden, your local farmers, and your CSA bags!

Chef Bryan’s Grit Cakes

Start by following the package direction for grits. (The Old Mill of Guilford grits instruction was 3 parts water (salted) and 1 part grits.)

When the grits are cooked, add 1 part cream and 1 part softened butter. Adjust seasoning to taste. (It’s important to salt your water because it’s absorbed in to the grain for a fuller flavor. The end adjustment takes in account whether you’re using salted or unsalted butter.)

Pour the grits into a pan that has been lined with plastic or parchment paper, then lightly oiled or buttered.

Chill in refrigerator until set, preferably over night. Cut into desired shapes with a cookie cutter or knife. Pan-fry in skillet or on griddle.

You can also bread the grit cakes with just flour or a breading of seasoned flour, egg wash, and breadcrumbs. When they’re breaded like this, the cake can also be deep-fried.

Note from Laurie: I tried this with cheese grits, adding extra-sharp cheddar cheese instead of the cream and butter. Served with ratatouille or leftover pasta sauce (I used marinara meat sauce with hamburger from Rocking F Farm), it is an interesting and easy change from pasta and rice.

Ratatouille, aka Vegetable Ragout

This is an approximate copy of the ratatouille/vegetable ragout that Chef Bryan and Laurie served at the market. This makes a large batch, so that you can freeze some for later.

4 Tbsp butter
2 small onions, diced (1 1/2 cups)
4 cloves garlic, minced
rosemary, minced fine, about 1-2 Tbsp.
several sprigs of lemon thyme
2 medium long eggplants, diced (or 4 cups)
2 medium zucchini, diced (2 cups)
2 medium yellow squash, diced (2 cups)
8-10 plum tomatoes (egg-sized), chopped
big handful of basil leaves, shredded (about 1/2-3/4 cup)
parsley, chopped (about 1/4-1/2 cup)
salt and black pepper

Melt butter in a large skillet or dutch oven. Add garlic, lemon thyme, and rosemary for a minute. Add onions for another few minutes. Add the following in this order and stir: eggplant, tomatoes (with any juices), zucchini and squash, then basil and parsley and seasonings. The vegetables might seem dry at first but they will give off juices.

Cook until all vegetables are tender. A nice extra was a garnish of cheese from the Goat Lady Dairy.

Smoothie Recipes with Deep Roots Market

Volunteers from Slow Food and Deep Roots Market co-hosted the tasting booth July 28, where we played with fruit and blenders for about three hours! Deep Roots Market is Greensboro’s only community-owned grocery, and they stock food items from many local farmers, as well as other organic and sustainably grown products.

The recipes from our handout are provided at our Slow Food blog: slowfoodpiedmont.wordpress.org.

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Volunteer Opportunities

Please let Laurie know if you can commit to helping with the following events:

• Greensboro Farmers’ Curb Market Farmer’s Appreciation Day, September 8
• Open House and Local Meat Day at Goat Lady Dairy, October 7

Slow Food Piedmont Triad often needs volunteers to help with staffing information tables and helping with events such as the Open House at Goat Lady Dairy. If you’re interested in becoming more involved with Slow Food Piedmont Triad events, please contact lponeill@slowfoodpiedmont.org and she’ll put your name in the pool of those willing to help out.

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More Events for 2007

We keep an updated list of events on our events page, but you can get the latest announcements delivered to you by email if you join our listserv. Our listserv is a free way that we can communicate with our members and other interested members of the community. It is secure and we don’t share your email with anyone! (We don’t like that, either.) You can join by emailing us at info@slowfoodpiedmont.org and entering “subscribe” on the subject line.