Friday, July 29, 2005

Goat Lady Dairy wins 1st Place for raw milk Gouda

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

Wednesday, July 27, 2005

Montessori Produce Market Today 10 am to noon!

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!

Tuesday, July 26, 2005

Biofuels Presentation

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 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

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

These gardens are worth a visit. Here is the link to the photo album:

Monday, July 25, 2005

Recipes galore

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 (Substitute @ for AT when you email.)

Students Flock to Campus Organic Farms

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

Students flock to campus organic farms

Miranda Roberts

Chinese Vermicelli

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

Monday, July 18, 2005

Farmers' Appreciation Day 2005

Slow Food Enthusiast,

I am very excited about the upcoming 4th Annual Farmers Appreciation Day to be held Saturday September 10, 2005 at the Greensboro Farmers' Curb Market. Although most of us celebrate farmers appreciation day everyday, this day has been set aside to let our local farmers know how much we appreciate all that they do for us, our families, our community and the world.

As in the past our farmers will enjoy a breakfast of locally produced food that includes Neese's Country Sausage, grits from the Old Mill of Guilford, fresh baked biscuits from Simple Kneads Bakery, and country ham from Phillips Brothers Country Ham. Alex Amorosa from Cheesecake's By Alex has agreed to prepare the breakfast this year that will include other menu items such as sausage gravy, red-eye gravy, and fried potatoes. And no breakfast would be complete without a good cup of coffee donated by Carolina Coffee & Tea. Later in the day our farmers can grab a quick lunch of homemade pimento cheese sandwiches made by David Wright of Real Catering. And though this is a celebration of our farmers we don't plan on keeping all of this good food a secret. Market patrons will also be able to enjoy the festivities. Farmers Appreciation Day will be held out on the lawn where everyone can have breakfast, listen to live music, and talk with local organizations that support our farmers, healthy eathing, and a heathy community.

I am also excited that the Slow Food Piedmont Triad convivium will be present for Farmers Appreciation Day. There as been a lot of great energy since the convivium was started and Farmers Appreciation Day will be a fabulous avenue to share with others our common goal.

We could use your help in other areas as well. If you are or know of local musicians of the folk and bluegrass genre that would like to donate their talents that day we would greatly appreciate their participation. Musicians may sell their cd's or tapes and will also receive a complimentary breakfast.

Other areas of participation as well as contact information are located on the EpiCourier website.

I hope that you'll mark your calendar and bring your friends to the 4th Annual Famers' Appreciation Day!

See you at the market!
Donna Myers

Saturday, July 16, 2005

A Fast Slow Lunch

It was a very warm muggy morning at the Greensboro Farmers' Curb Market. Fortunately the July weather also brings us delicious vegetables and fruits that require little or no cooking!

My husband and I prepared the following lunch, all from local farmers and food artisans, organic when possible.

  • Blue cheese/leek tart (from Nora Glanz)
  • Corn on the cob (from unknown farmer at GFCM)
  • Sliced tomatoes (from farmer who parks a produce truck at UNCG on the honor system)
  • Boursin cheese (from Goat Lady Dairy)
  • French bread (from Simple Kneads)
  • Shredded basil (from my garden)

    We warmed up the tart for a few minutes in the oven and boiled the corn. That took care of all the cooking.

    We spread the soft goat cheese on bread slices, sprinkled them with shredded basil and topped them with sliced tomatoes. I also tried a little goat cheese and basil on the corn. Yum!

    This lunch might have been fast and easy to prepare, but we savored it slo-o-owly.

    See, you don't have to sweat for slow food! But the farmers do, so please remember their hard work the next time that you're at the market.
  • Friday, July 15, 2005

    High Country Farm & Garden Tour

    From the CFSA mailing list:

    High Country Farm & Garden Tour

    July 23 & 24th 1 – 5 PM

    Whether you are coming from out of town for a blissful retreat to the High Country or a native of the area celebrating summer with your local farmers, the High Country Farm and Garden Tour is the event for you! Visit 9 farms on July 23rd and 24th and see apple orchards, an apiary, 20 different varieties of garlic, and so much more! You’ll get great ideas for your own gardens and your kids will thoroughly enjoy seeing barnyard animals roaming happily on pastures! It’s an event that no one should miss!

    Make a vacation out of it if you are coming from out of town. There are so many peaceful places to stay and fabulous restaurants where you can dine, just check out or for ideas! If you have never been to the High Country, you don’t know what you are missing!

    Volunteer! By volunteering at one farm on either Saturday or Sunday of the tour, you can take the tour the other day for free! Volunteers are needed to help greet visitors and collect money at each farm – what a great way to get to know a local farmer too! Just contact Siri McDonald for more details and to get signed up: 828-265-3278 or sirimcdonald @ yahoo. com.

    This is your last chance to enjoy a farm tour this year:

    WHEN: Saturday and Sunday, July 23 & 24, 1 – 5 PM

    WHERE: 9 Farms in beautiful Watauga County - Just pick up a map at a Boone area store or the Watauga Extension Office (828)264-3061, download one from the CFSA website:, or call (919) 542-2402 and we’ll mail you one! Then you can choose which farm you’ll visit first and plan your weekend!

    COST: $5 per car per farm - OR $20 per car for all 9 farms – buy an admission button at the first farm you visit - OR $15 in advance – buy your button from the Watauga County Farmers Market the next two Saturdays to receive a $5 discount to take the whole tour!

    • Visit 9 Watauga County farms!
    • Breathe the fresh High Country air!
    • Celebrate summer’s bounty of fruits, vegetables and honey!
    • Support your local and organic farmers!
    • Support the Carolina Farm Stewardship Association!

    See Things Made

    Charlie and I have realized we have several YEARS of programming ideas based on “See Things Made” i.e. demonstrations of local food production. A beginning list includes: molasses (we can go to HartRich Farm, a farm north of Winston – Salem that makes Molasses with horses!), apple butter (our family makes apple butter every fall outside over the fire in a big copper kettle), cider making, vegetable canning (tomatoes, etc.), fruit canning (peaches, etc.) winemaking, hoophouse vegetable growing, grass fed meats (beef, pork, poultry, etc.)

    We need to figure out a way we can take our “show” on the road to farms that do not have the public facilities like we have here at Goat Lady Dairy. Perhaps we could go out in a bus (solving the parking problem and saving fossil fuels and having a fellowship time on the ride out to the farm), taking our pot-luck with us, maybe even a tent we could set up at each farm, or more simply take blankets for a pot-luck picnic. This allows the farmer to focus only on the demonstration. We realized after Sunday that a much easier way to do the potluck would be to have everyone bring their own plates, cutlery, cups etc. and then take it home to wash. This solves the dishwashing problem without creating massive paper waste for the landfill!

    If we do something like this, we could have a photographer document the demo to add to our “See Things Made” section on the website. We have already planned to turn our cheesemaking slideshow into a stand alone presentation with captions. It IS amazing what can be done with digital cameras and photo software! I’m sure offering this on the web-site would generate lots of interest in future farm visits for demonstrations. To me this is among the best Slow Food activities we can offer because we bring ‘eaters” out to the farmers and make it easy for the farmer to share their craft and philosophy. This is the kind of interaction which inspires slow food loving urban folks to really care about their local farms!

    Goat Lady Dairy

    The Splendid Table

    The link below is a GREAT resource for food. It is for THE SPLENDID TABLE, a public radio show that comes on 91.5 FM WUNC at noon on Sundays (or check your local station schedule) On the home page you can sign up for the “Weeknight Kitchen” and Lynn send you a FREE recipe each week based on great SLOW ingredients but designed for weekday use when you don’t have a lot of time to cook!

    Goat Lady Dairy

    Wednesday, July 13, 2005

    Potluck at Goat Lady Dairy- Recipe Request

    Hello all. The potluck food was so good! Thanks Goat Lady Dairy for hosting and Steve for giving such a great presentation.

    The variety of foods was wonderful, and I'd love to be able to recreate some of dishes. Anyone willing to share the recipe for the dish they brought? And maybe a couple of notes about any key SlowFood ingredients?

    Here's ours: We brought fresh picked blueberries from Honey Sweet Farm in Reidsville, and hot sausage from Phillips Brothers in Asheboro (purchased from Donna Myers of EpiCourier at her booth at the farm market).

    Thanks much!

    Tuesday, July 12, 2005

    Poughkeepsie Farm Project

    I just returned from a yearly sojourn up the coast and
    wanted to share with you a project in the Hudson

    Poughkeepsie NY is not a pretty town. Like many urban
    areas, it is in a constant state of decay and renewal.
    While Vassar College is certainly a lovely place, the
    surrounding neighborhood has gone through the usual
    flux of affluence and poverty. A five block walk in
    any direction repetitively demonstrates the 'two

    Last week my sister drove me through some grubby
    streets then hooked onto a narrow dirt and gravel
    drive into a stand of trees. Beyond a bend there were
    a couple of tiny buildings--and seven acres of
    thriving fields. Tucked between city streets, Vassar
    College, and office parks is the Poughkeepsie Farm
    Project. On land leased from that college, a group of
    people devoted toward a just and sustainable food
    system for the Mid-Hudson Valley have reawakened
    farmland not only for the use of members but to
    provide fresh and local produce for local soup
    kitchens and shelters and as an experiential learning
    arena for students and community members.

    My children headed for the strawberry fields where
    they turned over little leaves to find tiny sparkling
    sweet berries--nothing like the fat fruit we see in
    markets (the ones that emphasize the 'straw' not the
    berry). A local baker set up his goodies on a plank
    under the spreading canopy of a maple tree just before
    the distribution building, a cool cave of brick with
    barely room to walk through the crates and shelves
    stuffed with greens, garlic tops, zucchini, broccoli.
    They are still in the late spring season--salads,
    young and mature greens, peas, and the beginning of
    cucumbers and squashes. The ten pound weekly
    allotment is ample for my siter's family of four.

    A few steps out of the doorway brings you to the herb
    garden which is protected by chicken wire and a woven
    vine fence. Paths separate the different beds with
    bee balm brightening the entrance. The oregano was
    so pungent you could find it in the dark and the
    basil! In the center is a small gazebo-meditation area
    built by members.

    It was so beautiful that I cried.

    If you are in Upstate New York up until November, I
    encourage you to stop by. The people, of course, are
    wonderful and the project is inspiring.




    These Fruits Can Take the Heat

    Lane Brown sent an article to the list about grilling fruit:

    These fruits can take the heat

    By Mary Ellen Rae
    Los Angeles Times Staff Writer
    via the Baltimore Sun

    Sunday, July 10, 2005

    Pictorial- Pollinating Insects & Their Flowers

    Next time you swat at a flying insect, take a moment to think about this....Without beetles, bees and wasps much of the foods and flowers we know of (as well as the animals that eat them) would cease to exist. They are some of the most important contributors on our planet.

    Here are a few pics of these wonderful little creatures hard at work. You'll notice a few pests too! Look for the wood bee slicing open the nectary of the flowers without pollinating them and a few Japanese beetles munching away. These photos were taken at the Greensboro Arboretum and Bicentennial Gardens.

    Simply click on this link and then use the "Play" button or arrows to view the pictures.
    Pollinating Insects and Their Flowers


    Grow, Cook, Taste, and Live!: A Celebration of Local Food

    Grow, Cook, Taste, and Live!: A Celebration of Local Food

    The Slow Food Symposium is scheduled for Saturday, October 1,
    2005 at the beautiful O. Henry Hotel and Green Valley Grill, located at
    624 Green Valley Road in Greensboro, North Carolina.

    This festival will feature workshops for all people who love food,
    thought-provoking speakers, and discussion with friends of Slow Food.
    Whether you love to garden, cook, or simply enjoy great-tasting food
    and wine, there are workshops at the Symposium for your particular
    interests. Included is a delectable three-course "Slow" lunch
    featuring local foods and wines, where you'll meet and mingle with
    regional growers, food artisans, and other folks who share your passion
    for food produced deliciously, locally, and sustainably.

    Slow Food USA members receive a discount for the day-long event, which
    lasts from 8:30 am to 3:30 pm. If you register for the symposium
    before July 31, you'll receive an additional discount of $5.00 off your
    registration fee. The O. Henry Hotel is offering a special reduced rate
    for Symposium registrants who wish to stay overnight in this lovely

    Slow Food USA members: $85
    Non-Members: $110
    To join Slow Food USA, go to

    Please take a look at the schedule at
    . Then register by emailing or call 336-370-0966 x350. Don't forget to register
    by July 31 to receive your early-bird discount!

    "The journey from a disposable society to a sustainable one begins with
    the first bite."

    Squash - It's What's for Dinner

    One of my favorite treats is yellow squash, sliced potato chip thin, dusted with flour and pan-fried so that they are crisp on the edges and sweet and tender in the middle. I only allow myself to do this once a year, as I've tried to get away from my childhood food tradition of frying vegetables.

    I'm taking one of my favorite dishes, Squash Casserole, to the Slow Food potluck this afternoon. I kept experimenting with different variations of this traditional Southern dish until I got the one that I liked the most. This is it:

    4 cups chopped yellow squash
    1/2 cup chopped Vidalia onion
    2 eggs, beaten
    1 cup milk
    1 T flour
    salt and pepper to taste
    2 dozen crumbled (Ritz-like) crackers, divided
    1 c grated extra sharp cheddar cheese, divided

    Cook the squash and onion together until tender, drain, and cool. Preheat the oven to 350. Mix all the ingredients together except butter, half the crackers and half the cheese. Put in a lightly buttered casserole dish. Sprinkle the other half of the cracker crumbs and cheese on top and dot with butter. Cook for 40 minutes.

    Notes: You can substitute other cooked vegetables in this dish. I added some corn scraped off a leftover cob from dinner last night. I've also added carrots and broccoli in past versions.

  • Zephyr squash - Dark Hollow Farm and my garden (plants from Dark Hollow also!)

  • Vidalia onion and flour - Deep Roots Market

  • Eggs and cheese - The Molners at Greensboro Farmer's Curb Market

  • Milk and butter - Homeland Creamery

  • Crackers - Tree of Life Classic Golden, from Earth Fare

  • Corn - "Candy" corn from W & S Peterson Family Farm at Greensboro Farmer's Curb Market
  • Tuesday, July 05, 2005

    We Really Are What We Eat

    I just received a good article called "We Really Are What We Eat" from the Slow Food DC mailing list. You can find the whole thing at Common Dreams News Center.
    Here's an excerpt from the article by Neal Peirce published in the Seattle Times yesterday.

    I discovered the best analysis by Paul Hawken of the Natural Capital Institute, at the Urban Land Institute's World Cities Forum in London last month:

    "Food-supply chains are getting longer, more dependent on packaging, refrigeration and energy. Small farmers lose out to distant agribusiness and sell their land for suburban development. More agricultural inputs are used in agribusiness than on smaller farms, creating runoffs that destroy rivers, waterways, fisheries and rural jobs."

    What I find is that most people are simply unaware of these food supply issues.

    Monday, July 04, 2005

    July 10 - Potluck and Cheese-Making at Goat Lady Dairy

    Remember, Sunday, July 10, Potluck and Cheese-Making Demo at the Goat Lady Dairy. Demo at 2pm. Potluck at 3pm, followed by a discussion about Slow Food. Please bring your friends. If you haven't seen the dairy, you'll be so impressed by the beauty and efficiency of a well run family farm and business. $5 donation request.

    You can get directions at

    Saturday, July 02, 2005

    Today at the Greensboro Farmers' Curb Market

    Today is Berry Day at the Greensboro Farmers' Curb Market, which means that Cheesecakes by Alex is preparing blueberry pancakes for 600 lucky people!

    I did some grocery shopping to supplement the groceries I bought at Deep Roots Market earlier this week.
    Here's what I bought:

    • Organic free-range chicken wings from W&S Peterson Family Farms

    • A small coconut tart and a small spinach tart from a woman on the first aisle from the back - darn it, what is her name? Somebody help me out, here. Norah Glantz? Anyway, they are a regular treat for us on Saturday mornings.

    • Yukon Gold potatoes from Weatherhand Farm.

    • Shiitake mushrooms from Dark Hollow Farm.

    • Jalapeno pear relish from Doc Lee.

    • Dreamsicle soap from Mimi's Soaps.

    • Two basil plants, since my basil is growing too slowly to suit me.

    It's great to know where your food is grown and produced. Putting a face with the food is what makes Slow Food so exciting for me!