Senator Deb Reynolds, chair of the Milk Producers Emergency Relief Fund (MPERF) Board, invites legislators, farmers, conservationists and consumers to a public informational forum on the Keep Local Farms initiative. The forum will be held in Representatives Hall of the State House in Concord on Tuesday, December 8 at 10:00 am. Keep Local Farms is a new voluntary program that is a joint effort of New England dairy farmers and the six New England state departments of agriculture, with the goals of stabilizing New England’s dairy farms and ensuring residents of a continuing supply of fresh, locally produced milk and dairy products. The December 8^th forum will explain how the program works.

The forum is for anyone interested in New Hampshire’s milk supply and where it comes from, and where it will come from in the future. It is also for all those interested in maintaining the dairy farms that provide additional benefits of the scenic working landscape and rural character to New Hampshire communities, protect ground and surface water supplies, wildlife habitat and open lands enjoyed by outdoors enthusiasts of all kinds.

While the MPERF Board has determined that the state’s dairy industry is in need of assistance due to the depression of farm milk prices throughout 2009, (where farmers have been paid half of their costs to produce milk), the state’s revenue and budget shortfalls have left the fund established by the legislature in 2006 unfunded. The MPERF board is hosting this public forum on the Keep Local Farms initiative to raise awareness of the situation caused by the unprecedented, low milk market prices, and of this new opportunity to compensate farmers more fairly for what they produce and contribute to their communities and region.

The Keep Local Farms program connects consumers with dairy farmers through education and direct support. This is an opportunity for consumers who are interested in purchasing local foods to support local dairy farmers, their community and the local economy. For more information or to contribute, go to the website: www.keeplocalfarms.org

New Hampshire Farm Museum Presents Thanksgiving on the Farm - Saturday, November 21st 10am to 3 pm
Take a horse drawn ride through the farm fields to Grandmother’s farmhouse for a taste of a Victorian Thanksgiving on the farm.   Hear the stories of Thanksgivings past from costumed guides on a special tour of the historic Jones farmhouse.  Meet the farm animals and our heritage Naragansett Turkeys, the first American turkeys.  Explore the barns filled with agricultural implements and try the big yellow barn hunt.  Enjoy hot cider and pumpkin pie in the farmhouse kitchen and warm up by the campfire with roast chestnuts and popcorn. Museum Country Store will be open for Holiday shopping.  $10. adult/ $5 child.

Nov. 22^nd NH Farm Museum Annual NH Wine & Cheese Tasting, Sunday 4-6 pm at the Plummer Homestead

Join us for a great evening of wine and cheese made in our state. Learn about New Hampshire wines, taste some delicious cheese from New Hampshire Farms and meet the cheesemakers from Via Lactea Farm in Brookfield. Cheese will be available for purchase or place an order for the holidays. You can also bid on some great silent auction items for holiday giving. Space limited please reserve ~ call 652-7840 $10. per person

From our friends at Seacoast Eat Local comes the following request. We hope you can take part!

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The Portsmouth Farmers’ Market is open through November 7 and the Kennebunk Market will be open through November 14, and indoor winter farmers’ markets are coming soon!

Seacoast Eat Local has organized a total of 11 winter farmers’ markets for the 2009-10 season, ensuring you can buy local food from your farmers all winter long. The first market is just three weeks away, on November 21 at the Wentworth Greenhouses in Rollinsford from 10am-2pm.

We’re looking for volunteers!

Volunteers play an important role during our winter farmers’ markets. From helping unload and carry foods, to making sure the customers coming in know about the next markets and have answers to their questions, to clean up, volunteers make sure the markets are the best possible for farmers and customers.

Some of the volunteer roles include:

In addition to these jobs, we’re also looking for a volunteer who might want to take on a larger, organizing role. We’d like to set up a simple area for families to take a break and relax with their kids and we’re looking for someone who has a vision for what that might look like, to be implemented with volunteer support.

If you would like to volunteer, please contact Erin Ehlers at erin@yogaonthehillkittery.com. Mention the date(s) that you are available, and preferred volunteer role if you have one.

Market dates/locations: (All markets are Saturdays with hours of 10am-2pm)

November 21 - Wentworth Greenhouses, 141 Rollins Rd, Rollinsford, NH
December 5 - Wentworth Greenhouses
December 12 - Exeter High School, 1 Blue Hawk Drive, Exeter, NH
December 19 - Wentworth Greenhouses
January 9 - Exeter
January 23 - Wentworth Greenhouses
February 13 - Exeter
February 27 - Wentworth Greenhouses
March 13 - Exeter
March 27 - Wentworth Greenhouses
April 10 - Exeter

No matter your availability to volunteer, we hope to see you at the markets!

Sara Zoe Patterson, on behalf of Seacoast Eat Local
sarazoe@seacoasteatlocal.org
blog.seacoasteatlocal.org
www.seacoasteatlocal.org

Seacoast Eat Local welcomes donations in support of the winter farmers’ markets. Your donation supports the growth of these markets, enabling a more sustainable, self-reliant food system in our region. Donate online via PayPal, or contact us to send a donation by mail.

Author Mollie Katzen Joins University of New Hampshire

for a Simply Southern Experience

Hospitality Management students prepare to showcase fundamentals learned at the Whittemore School of Business and Economics through Gourmet Dinners

Durham, NH, October 25, 2009- Mollie Katzen, award winning author of the famed Moosewood Cookbook, embraces the work of University of New Hampshire (UNH) hospitality management students for Simply Southern, a Gourmet Dinner to be held November 20^th and 21^st, 2009. The theme reflects the regional distinction as well as the simple, warm pleasure of fine food and drink, hospitality and good company. Mollie’s newest book get cooking. will be available for sale and a book signing will take place during the cocktail hour from 6 to 7 o’clock in the evening.

Mollie Katzen’s visit to UNH combines the Gourmet Dinners, a campus lunch cooking session with University Dining and book signing. She is also a new member of the EcoGastronomy advisory board—the first dual major of its kind offered in the country.

The students enrolled in the Advanced Food and Beverage Management course embrace the challenge of creating a fine dining, nonprofit venture. The time-honored Gourmet Dinners, dating back twenty-five years or more, give students a glimpse of what is to come after graduation, as they take full responsibility for budgeting, service standards, marketing, sustainable practices and ethics surrounding a high-end event. And the students are expected to develop a theme and menu that will capture guest interest within a targeted demographic.

Six of approximately 20 students are chosen for executive leadership and the remaining become mid-level management. The preparatory experience smoothes the transition as students rise to upper management in hotels, inns, food establishments or other hospitality positions. The executive and management teams dedicate an immense amount of time, nearly 15 hours a week outside the classroom—often difficult for a full-time student.

Simply Southern, The Heart of Hospitality will feature six courses of southern-inspired dishes with local ingredients as available, while capturing the excitement surrounding Mollie Katzen’s visit to UNH.

The dinner will take place at Stillings, 20 Ballard Drive, Durham, NH, on November 20, beginning with a cocktail hour and book signing at 6 o’clock and dinner to follow. Tickets are $50 and can be purchased online at www.wsbe.unh.edu/gourmetdinner .

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The Department of Hospitality Management at UNH combines business fundamentals as well as classes geared toward the service industry sector. Hands-on education proves to be a strong and integral part of the experiential and academic curriculum.

10+ Marketing Strategies & Tips to Consider When Selling Farm Produce”  Workshop

Are you looking at potential farm markets for next season? Or  are you wondering how to juggle different markets in one season? To tackle these questions, the University of New Hampshire Cooperative Extension, Rockingham County,  has organized a day-long workshop “10+ Marketing Strategies & Tips to Consider When Selling Farm Produce” . Specialists, a panel of growers from New England and industry professionals will discuss different aspects and types of markets, branding, pricing, profitable crops as well as crop and revenue insurance.The workshop is scheduled for Monday, November 2, 2009 from 8:30 am till 3:30 pm at the Rockingham County Nursing Home Auditorium in Brentwood (William Sturtevant Way - off North Road) in New Hampshire.

Speakers are Richard Bonnano (Pleasant Valley Garden, Methhuen, MA), Josh Jennings (Meadow’s Mirth, Stratham, NH), John Moulton (Moulton Farm, Meredith, NH) and Bill & Anna Spiller (Spiller Farm U-Pick, Wells, Maine). Michelle Chambers from “Red Tomato” will talk about the importance of branding to engage and empower customers. Pricing farm products and cost of production will also be presented. Michael Sciabarrasi, Extension  Professor, Business Management Specialist

UNH Cooperative and David Tuttles from Tuttle Farm in Wells, Maine, will also be speakers. The Pros and Cons of Crop Insurance will also be discussed.

Who should attend: Anyone exploring new markets or adding new ones to their existing one such as selling at Open Air Farmers Markets, Winter Farmers Markets, Community Supported Agriculture, Pick-Your-Own,Restaurants, Supermarkets, Institutions, Farmstands..

Registration before October 26 is  $15 per person and includes lunch. Late registration is $20. This workshop has been made possible with the support  from the USDA Risk Management Agency (RMA).Download a flier with details from  http://www.extension.unh.edu/ or contact Deb Stevens at 679-5616.

On Saturday, November 7, 2009, from 9:00 a.m. to 5:00 p.m., the Seacoast Summit on Sustainability: Greening our Communities will be held at the Portsmouth Library, 175 Parrott Avenue, Portsmouth, NH.

The conference is being presented by Creating a Peaceful World by Sustaining our Future, a community group. All concerned citizens are invited to attend, become more informed about environmental issues of sustainability facing the seacoast community, learn how to take action, green our communities, and become prepared to sustain ourselves in the future, given the realities of climate change.

Dr. Tom Kelly, Director of Sustainability Programs at the University of New Hampshire, will be the opening speaker. Nine workshops will follow, in three tracks: Food, school nutrition, and sustainability, Town and state Activities and Planning, and Educating and Promoting Environmental Wisdom in Faith Communities. Panelists will include local sustainability leaders, in the towns of Barnstead, Dover, Durham, Epping, Exeter, Lee, Northwood, Barrington, Portsmouth, and Rochester.

The summit is sponsored by the Peace and Social Concerns Committee of the Dover Friends Meeting. Participating faith communities include: Interfaith Sustainability Team, Durham Community Church, Exeter Congregational Church, Dover Congregational Church, Durham Unitarian Universalist Fellowship, Unitarian Universalist South Church, and the Exeter Unitarian Universalist Church. A vegetarian meal will be served; workshops will be 75 to 90 minutes each, and there will be a short wrap-up session at 4:15 p.m. This Seacoast Summit is free to all.

Dr. Phyllis Killam-Abell, one of the founders and the coordinator of Creating a Peaceful World by Sustaining Our Future says, “Working toward sustainability is essential to preserve and respect the earth’s resources. Climate change, water shortages, poverty and diminishing supplies of oil and other commodities demand sustainable policies on the part of government and the private sector.” She describes “sustainability” as “the use of a resource in such a manner that it is not depleted or permanently damaged.”

Sponsors include the Peace and Social Concerns Committee of the Dover Friends Meeting, The Interfaith Sustainability Team, the Green Sanctuary Committee of the Durham Unitarian Universalist Fellowship, the Seacoast African American Cultural Center (SAACC), Seacoast Peace Response, the Seacoast NAACP.

For additional information, please contact Dr. Killiam-Abell, 603-580-1934, or Ms. Heidi Porter, 207-384-0048. For four years Creating A Peaceful World by Sustaining our Future weekly has offered speakers, films, readings and discussion on sustainability issues on Wednesday evenings, 7:00 p.m., at Friends Meeting House, 141 Central Ave., Dover.

Pie makers and pie eaters alike will not want to miss the New Hampshire Farm Museum’s fall fundraiser, The Great New Hampshire Pie Festival on Sunday October 4, noon to 4pm.

Professional pie bakers will be offering samples of their signature pies—festival goers will pick the People’s Choice awards! An amateur pie making contest will take place simultaneously; judges include John and Jennifer Forsyth, creators of americanpieways.com with prizes donated by King Arthur Flour and sponsors including Ray Beaudoin & Sons oil company in Rochester. The event will be held under tents, rain or shine.

Activities throughout the afternoon include a children’s pie eating contest, tours of the historic Jones Farm, hayrides, and popular farm animal tours.

Advance tickets to the festival are $10 ($12 at the door; $6 for children under 12) and are available at the Farm Museum Country Store or by calling 603-652-7840. For more information on entering the contests email at info@farmmuseum.org and put “pie contest guidelines” (indicate amateur or professional) in the subject line. (30)

The UNH Department of Hospitality Management presents first Gourmet Dinner fall semester 2009, to give students the opportunity to showcase fundamentals learned at the Whittemore School of Business and Economics

University of New Hampshire (UNH) students embrace the challenge of creating a fine dining event on a budget as a nonprofit venture. Every semester, Advanced Food and Beverage students in the Hospitality Management program organize two gourmet dinners that serve between 100 and 200 guests each night.

The experience gives students a glimpse of what is to come in their future after graduation, as they take full responsibility for budgeting, service standards, marketing, sustainable practices and ethics surrounding a high-end event. The exercise is a project that accompanies an intensive capstone lecture. And the students are expected to develop a theme and menu that will capture guest interest within the targeted demographic.

Introductory and intermediate hospitality freshman and sophomores work for the juniors and seniors as servers and beverage attendants. Back-of-the-house kitchen staff, from the hospitality basic culinary course, joins the mix for class credit.

“We’re finding team work to be the crucial ingredient to the success of the dinner. When working with a team of different skill levels, you face large challenges especially for an event of this caliber,” notes Executive Chef Kristin Jones.

The first dinner this semester, Season to Remember, a Gourmet Homecoming Celebration will feature six courses of harvest-inspired, local when available, dishes, while capturing the excitement surrounding Homecoming weekend at UNH.

The dinner will take place at Stillings, 20 Ballard Drive, Durham, NH, on October 9, beginning with cocktail hour at 6 o’clock and dinner to follow. Tickets are $50 and can be purchased online at www.wsbe.unh.edu/gourmet-dinners.