Food Policy Council Planning meeting at Old Orchard Inn, Greenwich, January 17, 10 am - 3 pm
Date:January 17, 2009
Location:Old
Orchard Inn, Greenwich
Time:10am-
3:15pm
Register: lbest@ns.sympatico.ca
Goals:
Through
structured reflection and
participatory dialogue, participants will build a common understanding
of, and
shared commitment to the creation of a Food Policy Council in Nova
Scotia.
Facilitators,
Panellists, Speakers:
Bill Carr, Corrie Melanson, Janet
Rhymes, Dr. Edith Callaghan, Linda Best, Michelle Amero,
Dr. Patty
Williams, Richard Melvin,
Gary Morton
Objectives:
By the end of the day, participants will:
1)Have a
thorough understanding of what a Food Policy Council
is, and what it can accomplish
2)Map the
stakeholders of food security in NS
3)Reach a
consensus on strategic next steps, and general
structure of a FPC
4)Identify
their personal commitment to the next steps
The
planning meeting will:
5)Increase
public awareness of food security through media
coverage
Agenda
Time
10:00 - 11:00
Welcome and
introductions
11:00 - 11:15
What Came
Out of the Food Summit?
11:15 - 12:05
Setting the
Stage - Food for the Future - Panel Discussion
12:05 - 12:30
Mapping the
Food Landscape
12:30 –1:15
LUNCH
01:15- 01:45
Overview of
Food Policy Councils
01:45 - 03:00
Action
planning and Next Steps
03:00 - 3:15
Wrap up and
close
April Flavours Dinner
Old Orchard Inn, Greenwich, Wednesday, April 29th
Presented by the Farmers, Wine Makers, and Chefs of NS, The Arthur Irving Academy for the Environment at Acadia University and Chartwells, Gaspereau Wineyards, Friends of Agriculture in NS, Spirit Nova Scotia, Select Nova Scotia, Taste of Nova Scotia, Food Action Committee of the Ecology Action Centre, Kings County Federation of Agriculture, Nova Scotia Federation of Agriculture, Organic Council of Nova Scotia, and other Farm, Food, Dandelion Community Credit Cooperative
The food and wine of Nova Scotia prepared for you by local Chefs
What does a great local feast look, taste, and sound like in April in Nova Scotia? Artisanal cheeses, breads, and sausages, roasts and stews and root vegetables, local greenhouse produce, pickles and preserves of every description, fruit and other desserts, and of course, libations from our great local wineries. Learn about the challenges and rewards of farming in Nova Scotia and listen to wonderful music presented by local musicians while you savour incredible flavours.
Chefs:
Susan Carroll - Paddy & Rosie’s, Nalom Clark – Little Asian, Joe Gillis – Old Orchard Inn, Michael Howell – Tempest, Elke Huber – Harbourville Schnitzelhaus, Sean Laceby – Blomidon Inn, Margie Lamb – Meadowbrook Catering, Jason Lynch – LeCaveau, Mike McKinnon – Chartwells Acadia, Sanja Pahole – Pizzazz, Jeanita Rand – Foxhill Cheese, Steve Riley – Between The Bushes,Peter Welton – Port Pub & Bistro,Just Us Coffee Roasters Co-op
Beverages:
Gaspereau Vinyards, Grand Pre Wines, l'Acadie Vinyards,
Jost Vinyards, St. Famille Wines, Tideview Cider, Sea Level Brewery
Meadowbrook Apple Sausage with Maple Sweet and Sour Sauce
Honey Garlic & Chive Goat Cheese Sausage Balls
Omegapork -Meadowbrook farm,Apples -Triple B Orchards or Noggins Corner Farm, Apple Juice - Great Valley Juices, Granulated Maple Sugar - Acadian Maple Products, Apple Cider Vinegar – Boates, Maple Syrup - Maple and Ewe Farm, Honey - Nickerson's Apple Bee, Chive Goat Cheese – Ran-Cher Goat Cheese
Jason Lynch
LeCaveau Restaurant
Grand Pre
Elk Bresola with Valley Apple Slaw and Spelt Crisp
Elk - Oulton’sFarm, Apples – Noggins Corner,
Spelt – Speerville Mill
Jeanita Rand
FoxHill Cheese House
Port Williams
Savour Cheeses by FoxHill -Fenugreek Havarti, Jalapeno Gouda, Old Cheddar
FoxHill Cheese House
Sanja Pahole
Pizzazz Bistro
Kentville
Classic Spanish (Valencia) PAELLA made with local Mussels, Scallops, Shrimp (Digby), chicken (ACA), hot sausage (Chris Brothers) , vegetables (Foot’s Farm) and wine (Gaspereau)
Fish - (supplier?), Sausage - Chris Brothers, Chicken - ACA, Vegetables - Foot Family Farm
Susan Carroll
Paddy & Rosie’s
Wolfville
Mini beef burger with fenugreek cheese on sourdough bun
Elke's Jaeger Schnitzel mit Spaetzle (pork filet, breaded the German way, topped with cheese and mushrooms, sauce, egg noodles, and German mixed cabbage salad
Meadowbrook Pork, FoxHill Cheese, Valley Mushrooms,
Cabbage - local
Joe Gillis
Old Orchard Inn
Greenwich
Valley Harvest Bisque
Maple Roasted Root Vegetables
Vegetables – (to follow)
Sean Laceby
Blomidon Inn
Wolfville
Smoked chicken and spinach salad with mushrooms, red onions, cheese and poppyseed dressing
Spinach – local, Mushrooms – Valley Mushrooms
Guy et Marie
French Bakery
Kingston
Apple tarts, Lady finger (sugar cookies), Chouquettes (dough of puff cream with sugar), Sablés (butter cookies with chocolate and without chocolate), Baguettes
Apples – local, Flour – Speerville Mills
Michael Howell
Tempest Restaurant
Wolfville
Jonagold Apple strudel with licorice ice cream and vanilla crème Anglaise
Apples -Nova Scotia Fruit Growers Association
Jeanita Rand
FoxHill Cheese House
Port Williams
Velvety, luscious, and sweet! Tempt your taste buds with FoxHill Gelato drizzled with wonderful dessert wine.
Gelato – FoxHill Cheese House
Steve Riley
Between the Bushes
Sheffield Mills
Blueberry –Lemon Inspiration. Blending blueberries and lemon to invent a wonderfully flavourful cake, topped with a dollop of crème fraîche, a drizzle of mango and blueberry coulis and a dusting of mango crystals
Blueberries - Nova Agri
Sara Kilby
Just Us Coffee Roaster
Grand Pre
Fair Trade Locally Roasted Organic Coffee and Organic Tea
Just Us Coffee Roasters Co-op
Celebrating Local Food And Wine And The Producers And Chefs Who Bring It To Us
Food and Fuel
As oil supplies decrease, population pressures increase, and the climate changes, people are suffering from food shortages and rising food costs. What can we do? Nova Scotia Institute of Agrologists, Nova Scotia Agriculture College, February 9, 2009
PEAK OIL AND POPULATION PRESSURE
Pierre Cloutier, Software Developer
CLIMATE CHANGE AND AGRICULTURE
Dr. David Burton, Canada Research Chair in Climate Change, NSAC
