Goat Lady Dairy wins 1st Place for raw milk Gouda

July 29, 2005

Slow Food Friends,

Thought you would enjoy celebrating some great news with us. Last week
my sister Ginnie (the Goat Lady) and our cheese-maker associate, Carrie
Bradds attended the American Cheese Society meeting in Louisville, KY.
A part of this annual event is a national cheese competition. This year
over 120 cheese-makers from all over N. America entered 749 cheeses. We
are thrilled to announce that Goat Lady Dairy won a 1st place in the
American Made: International Style category for our Goat Lady Gouda, a 3
month aged raw milk cheese we make in 6 to 8 lb wheels.

Hand made, traditional raw milk cheeses have become an important part of
the emerging local food revival across the country. We are proud to be
a part of this important change.

Take care,

Goat Lady Dairy


Montessori Produce Market Today 10 am to noon!

July 27, 2005

According to the News and Record this morning, Greensboro Montessori School is having their “fifth annual ‘Montessori Market’ today. Proceeds from the sale of produce grown in the school’s gardens will buy school supplies for underprivileged students in Guilford County. The sale will be from 10 am to noon at the school, which is on Horse Pen Creek Road in Greensboro.”

Edible Schoolyards in action!

Biofuels Presentation

July 26, 2005

A couple of weeks ago the Kathleen Clay Edwards Library branch hosted an informative lecture on the use of biofuel to power personal and professional vehicles.

One of the presenters, Andrew McMahan, has provided a copy of his discussion slides so that members unable to attend can review at their convenience. He did a great job putting them together and they are a quick study guide on the topic.

They are formatted into slides in a word document so won’t work well for the Slow Food web site, however, I would be happy to email them to anyone interested. Email me directly at lrchilds2002@yahoo.com if you’d like the file. No special software is needed to view, they open in any version of Word.

Master Gardeners Demonstration Site Photos

July 26, 2005

Master Gardeners Demonstration Site

Today I visited the Legacy Demonstration Gardens behind the Guilford County Cooperative Extension offices. They are located on Old Burlington Rd., near the intersection of East Bessemer. The gardens are beautiful and include many examples planting techniques. There is over an acre of plants, shrubs, trees and pathways.
The site even includes an apiary. Adjacent to the gardens is the Community Gardening Project which allows individuals to lease space for plantings. 10% of the plantings go to programs that help feed the hungry. The link to the web site featuring all cooperative extension programs is http://www.ces.ncsu.edu/guilford/garden/-mg.shtml

These gardens are worth a visit. Here is the link to the photo album: http://www.kodakgallery.com/Slideshow.jsp?mode=fromshare&Uc=13lvek2v.bndwu8ab&Uy=-um37xp&Ux=0

Recipes galore

July 25, 2005

Ben Hwang of Lux.Et.Umbra sent us a recipe database that he’s been working on, and he invites everyone to contribute to it. He’s got a few in there already that look pretty tasty. Ben says that the BBQ Meat Loaf is his favorite. It’s pretty cool – check it out!

Plus, Donna at Epicourier is always looking for recipes to add to her list. Click on Recipes at the right.

We’ll eventually add a recipe section to our blog and/or web site. It’s coming…probably around the same time we put up the Local Food Guide information. If you’d like to contribute a recipe that uses local, sustainably produced food, or relates to Slow Food in some way, please email Laurie at lponeillATslowfoodpiedmont.org. (Substitute @ for AT when you email.)

Students Flock to Campus Organic Farms

July 25, 2005

Great article about connecting universities with local farms:
Why not UNCG?!

Students flock to campus organic farms

Miranda Roberts

Chinese Vermicelli

July 25, 2005

Chinese Vermicelli

1/4 cup sesame oil

1/4 black soy sauce (must be black-it is much thicker than regular soy sauce)

2 Tablespoons sugar

2 Tablespoons hot chili oil

2 Tablespoons black vinegar

1 pound vermicelli (I used rice vermicelli for the pot luck)

1/2 cup toasted sasame seeds

1 cup green onions, thinly slices on the diagonal, for garnish

In a large bowl, whisk together sesame oil, soy sauce, sugar, chili oil, and vinegar.

Cook vermicelli in boiling water until barely tender. Drain, rinse with cold water, and drain again. With your hands, immediately toss the pasta with dressing, making sure pasta is completely and evenly coated. Add sesame seeds and continue folding the dressing through the pasta, literally “wiping” the bowl with the vermicelli. Remove to a shallow dish, top with green onions, and serve at room temperature.

For the pot luck, I topped with additional toasted sesame seeds and black caraway seeds.

You can use your imagination by adding some color to the border of the plate with carrots, grape tomatoes, parsley, etc.

This dish can be made up to two days in advance, but add the green onions only shortly before serving.

Beatrice Schall