West Windsor Community Winter Farmers Market for Slow Food Central New Jersey 2015

Organized by the West Windsor Community Farmers Market for

Slow Food Central New Jersey

In collaboration with the organizers of the West Windsor Community Farmers Market, Slow Food Central New Jersey is proud to announce its tenth season of indoor winter markets.  The first market kicks off on Saturday, December 13 at D&R Greenway LandTrust in Princeton.  Specifically, the December market will feature holiday food gifts, natural soaps and fiber products for your entire gift giving needs. Enjoy the season’s best local foods.

SFwintermarket2015

Market dates:

December 13
January 10
February 14
March 14
Time: 10am-2pm

Location: D&R Greenway Land Trust’s Johnson Education Center One Preservation Place

Off Rosedale Rd Princeton, NJ

drgreenway.org

Join us for a wide array of locally grown and produced foods including cheese, wine, mushrooms, grass-fed meats, pastured eggs, breads and baked goods, jams, sauces, honey, hard to find local winter produce and much more. Live music.  Join us for this popular event as we connect local farmers, food artisans and clean, fair and good food fans.

$3 suggested donation to benefit the Central New Jersey chapter of Slow Food. Parking is free.

Slow Food USA is working to change the food system through a network of volunteer chapters all over the country. The Central Jersey chapter holds education and awareness events such as potlucks, off-season farmers markets, trainings and workshops.  These farmers markets spread awareness and allow folks to enjoy locally grown and healthful foods while helping to support local farms and food artisans throughout the winter months.

Visit www.slowfoodcentralnj.org or westwindsorfarmersmarket.org for a full list of farms and vendors or call 609-933-4452 for more information.

 

After mother’s death, Franklin Twp. woman finds comfort as Thanksgiving turkey farmer | NJ.com

Jessica Isbrecht carried her bathroom scale into a farm field adjacent to the Negri-Nepote turkey+Green+Duchess+Farm.jpgNative Grassland Preserve in Franklin Township and weighed herself on Election Day. She then rounded up the 51 heritage breed turkeys she raised at Green Duchess Farm this season, picked them up individually and weighed herself with them in her arms.

Ultimately, she lifted over 700 pounds.

Although Isbrecht is a third generation farmer, 2014 was her first season at her own farm. She left her family farm in Warren County in 2000, received a B.S. in Biology from University of Delaware and worked as an environmental consultant. Her mother succumbed to a battle with a rare form of lymphoma in 2013. Reeling from the loss and the knowledge this type of blood cancer is hereditary, Isbrecht realized life is short and chose to return to the farming lifestyle she loves.

“ Isn’t it sad how a tragic loss or some tragic event has to happen to make you look at your life and decide that you want to be happy? “ she asked.

Her own happiness has remarkably grown and taken flight with these turkeys. Thinking back over the season she realized, “Being around these animals has been so much fun for me and such a joy which I didn’t expect. I loved spending time with them and watching them.”

“I chose to raise them to try to educate people about the importance of our food system and where our meat is coming from and how it is raised. A lot of people are not as aware as I think they would be,” she said thoughtfully.

Isbrecht settled on raising theBourbon Red turkey, a heritage breed that came close to being extinct after the broad breasted white turkey become the most consumed breed in North America. The Bourbon Red is known for having excellent flavor and foraging capabilities.

Before deciding to raise the breed, though, she had never actually tasted it. She got her chance in September, when she was forced to harvest an injured turkey earlier than expected.

“The turkey that I ate tasted excellent. It is rich flavored. The white meat is closer in proportion to the dark meat. The breasts are not large and round like the grocery store turkeys,” she said.

Isbrecht credits their unique diet for their flavor, adding: “They really have a terroir like in wine.”

At the beginning of the season, Isbrecht admits to being a bit of a mother hen. She checked on them incessantly. Turkey chicks, or poults, need more care during the brooding process than chickens, which she also raises.

Green Duchess Farm is taking orders for turkeys at its website. Choose a fresh small turkey, 7-9 lbs, $80; medium turkey – 10-15 lbs, $120;
large turkey, 16-20 lb, $155. The thirty pounder, extra large turkeys that she struggled to weigh on the scale are sold out.

Read full article: After mother’s death, Franklin Twp. woman finds comfort as Thanksgiving turkey farmer | NJ.com.

The Third Plate by Dan Barber

Have you read “The Third Plate” Yet? Dan Barber is a chef that has really been paying attention on how to source and cook ethically grown really good tasting food. 

The Third Plate
“The Third Plate is grounded in the history of American cuisine over the last two centuries. Traditionally, we have dined on the “first plate,” a classic meal centered on a large cut of meat with few vegetables. Thankfully, that’s become largely passé. The farm-to-table movement has championed the “second plate,” where the meat is from free-range animals and the vegetables are locally sourced. It’s better-tasting, and better for the planet, but the second plate’s architecture is identical to that of the first. It, too, is damaging—disrupting the ecological balances of the planet, causing soil depletion and nutrient loss—and in the end it isn’t a sustainable way to farm or eat.

The solution, explains Barber, lies in the “third plate”: an integrated system of vegetable, grain, and livestock production that is fully supported—in fact, dictated—by what we choose to cook for dinner. The third plate is where good farming and good food intersect.

-The Third Plate.

PEFF Special Event “FED UP” Tonight at 7:30 in Princeton

At the Garden Theater

PEFF Special Event: "FED UP"

DATE/TIME:

Oct 2 2014 - 7:30pm - 9:00pm

LOCATION:

The Garden Theatre, 160 Nassau Street

Upending conventional wisdom on weight gain and loss, this hard-hitting documentary exposes a dirty secret of the American food industry – far more of us get sick from what we eat than anyone has previously realized. Filmmaker Stephanie Soechtig and TV journalist Katie Couric uncover why American children will now live shorter lives than their parents.

A discussion facilitated by NOFA NJ Executive Director Camille Miller will follow the screening.

Tickets: $8 General; $6 Members and Students. Please purchase online at www.thegardentheatre.com or at the theater box office.

Presented in association with the Princeton Environmental Film Festival, The Garden Theatre, NOFA-NJ and The Terra Momo Restaurant Group.

Before and after the screening, Mediterra Restaurant, 29 Hulfish Street, will offer a special three-course prix fixe menu reflecting the spirit of the film. Call 609-252-9680 to reserve. For details visit www.terramomo.com

NOFA-NJ Fall Harvest Dinner

Join us in celebrating the season with all local food, wines, beer, desserts, drinks from the great Garden State!

Harvest Dinner 2014 Invitation

Harvest Dinner 2014

The Evening will include:

  • Cocktail hour
  • Wines and craft beers
  • Farm-to-Table tastings from over a dozen of New Jersey’s finest restaurants
  • Dessert room of pastries, ice cream and coffee
  • Music and dancing
  • Silent Auction

For more information and to register visit NOFA-NJ

via Fall Harvest Dinner.

Jersey Fresh|Pick Your Own Fruits & Vegetables

The growing season is not over yet! Here are some resources from the Jersey Fresh website to help you find fresh local produce. The key is to buy a lot of what is in season and preserve or store it so that it lasts through the winter. Some of what is still in season includes peppers, cabbage, cauliflower, broccoli, collards, pumpkin & winter squash, beets, lettuce and apples.

Let’s continue to support our local farmers!

Pick Your Own Fruits & Vegetables
 

Call Ahead To Avoid Disappointment

Slow Food USA: A Future for Food that May be Hard to Digest

By Carlo Petrini, Founder and President of Slow Food

What would you say to your neighbor if he and the other residents of your housing complex informed you (with your only notice the demolition crew in front of your house) that he and the others have decided to raze the building and there is nothing you can do about it? This might seem an odd question, yet it might be useful to ask oneself: Can democracy justify an individual’s ability to make decisions for others, without the interested parties’ participation in the discussion?

The governments of modern countries are the delegates of the world’s housing complex. What happens if they make a decision that doesn’t resonate with the majority of the citizens they represent, or if it jeopardizes freedom of choice for oneself and one’s children? Those decisions, then, should not only be able to be freely discussed, but should, at the very least, be allowed to be made public.

This is what terrifies me about the imminent ratification of the transatlantic trade agreement TTIP (one of those common cryptic acronyms- Transatlantic Trade and Investment Partnership). If passed, our everyday food system, which already lends itself to drastic and surreptitious change, will continue to become even more disconnected from the purview of the people.

The treaty is proclaimed an extraordinary economic growth opportunity, one which would foster economic growth and magically make both Europe and the US richer. I say magically, because Nobel Prize winner in Economics Joseph Stiglitz wrote openly that the theory that if the upper class becomes even richer the entire society benefits is simply a lie. The free trade agreements, from NAFTA on, have not actually lead to an increase in a quality of life for small producers and those at an economic disadvantage, but have only multiplied the earnings of the richest speculators.

read more Slow Food USA: A Future for Food that May be Hard to Digest.

Love Sustainable Ag? Work at WoodsEdge Wools–they’re hiring!

WoodsEdge Wools Farm is looking for personable, responsible, outgoing, hard-working, reliable individuals who enjoy being outdoors, interacting with people and love farming!

WoodsEdge_2014 Hiring

Applicants must appreciate local food, sustainable agriculture and enjoy working with people and interacting with customers at farmers markets. They must also be enthused about our local farm products made from our alpaca and llama fiber, honey from our beehives and the farm to table movement which includes our farm raised yak meat.

Current Available Employment Opportunities Include:
Part-time, Seasonal and Year-Round Jobs.

Farmers’ Market Help Needed:
Sales Associates at Markets
Market Van Loaders
Market Van Inventory Control

Other Farm Jobs:
Fencing and Grounds Maintenance

Download an employment application: WoodsEdge is Hiring!

Indigenous diets can help fight modern illnesses, say health experts | Global development | theguardian.com

MDG : An Okiufa boy in Papua New Guinea

Unprecedented levels of chronic non-communicable diseases are prompting calls to revert to the diets of our ancestors to regain lost nutrients.
It is believed that such a shift would help to improve society’s relationship with the Earth and restore human and environmental health.
“The rise of the industrial model of agriculture has contributed greatly to people being disconnected from the food on their plates,” says Sarah Somian, a France-based nutritionist.
Many traditional and non-processed foods consumed by rural communities, such as millet and caribou, are nutrient-dense and offer healthy fatty acids, micronutrients and cleansing properties widely lacking in diets popular in high- and middle-income countries, say experts.

Indigenous diets worldwide – from forest foods such as roots and tubers in regions of eastern India to coldwater fish, caribou and seals in northern Canada – are varied, suited to local environments, and can counter malnutrition and disease.
“For many tribal and indigenous peoples, their food systems are complex, self-sufficient and deliver a very broad-based, nutritionally diverse diet,” says Jo Woodman, a senior researcher and campaigner at Survival International, a UK-based indigenous advocacy organisation.
But the disruption of traditional lifestyles due to environmental degradation, and the introduction of processed foods, refined fats and oils, and simple carbohydrates, contributes to worsening health in indigenous populations, and a decline in the production of nutrient-rich foodstuffs that could benefit all communities.
“Traditional food systems need to be documented so that policymakers know what is at stake by ruining an ecosystem, not only for the indigenous peoples living there, but for everyone,” Harriet Kuhnlein, founding director of the Centre of Indigenous Peoples’ Nutrition and Environment at McGill University, Canada.
Since the early 1960s, economic growth, urbanisation and a global population increase to more than 7 billion have multiplied the consumption of animal-sourced foods – including meat, eggs and dairy products – which comprised 13% of the energy in the world’s diet in 2013, according to the International Livestock Research Institute (ILRI) in Nairobi, Kenya. Farm-raised livestock consumes up to a third of the world’s grains, the institute notes.
Agricultural expansion, some of it to cultivate more grains, accounts for 80% of the world’s deforestation, says the UN Environmental Programme.
With the global population expected to rise to some 9 billion by 2050, 50% more food must be produced to feed these people, depending on whether there is a healthy ecosystem. “When environments are destroyed or contaminated, this affects the food they can provide,” Kuhnlein says.
Indigenous food systems – gathering and preparing food to maximise the nutrients an environment can provide – range from nomadic hunter-gatherers such as the Aché in eastern Paraguay, the Massai pastoralists in northern Kenya, and herding and fishing groups including the Inuit in northern Canada, to the Saami of Scandinavia and the millet-farming Kondh agriculturalists in eastern India.

read more:  Indigenous diets can help fight modern illnesses, say health experts | Global development | theguardian.com.