Farm photo courtesy of Snow Creek Family Organics
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News, Views and Features

 

The Cooperative Extension Service in the News!

EXTENSION'S NEW FOCUS: Teaching local residents about where food comes from and encouraging them to support local growers.

It has begun the “10 Percent Campaign,” which supports a
cooperative initiative to build the state’s local food economy from farm to fork. “The more local the purchase, the better to keep the dollars rolling here in Guilford County,” Wickliffe says. “The only way to have local food is by keeping farms in business.”


A related article: The Cooperate Extension establishes deep roots in Guilford about its history!

Published in Greensboro New & Record, Dec. 10, 2010
(Details... pdf)

 

Updates/News from the Chapter Leader,
Margaret Norfleet Neff, September 22, 2010

 

The 36-Hour Dinner Party
Article by By MICHAEL POLLAN in the New York Times, October 6, 2010

"HERE'S THE CONCEIT: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again. The main ingredients: one whole goat from the McCormack Ranch in Rio Vista, Calif.; several crates of seasonal produce (and a case of olive oil) from Hudson Ranch in Napa; a basket of morels and porcini gathered near Mount Shasta; an assortment of spices from Boulettes Larder in San Francisco; and a couple of cases of wine from Kermit Lynch in Berkeley. The setting: a shady backyard in Napa (but picture suburban subdivision, not vineyard estate), where a big country table stretches out beneath the canopy of a mulberry tree. The cast: three accomplished Bay Area chefs (Mike and Jenny Emanuel — whose kitchen and backyard we've commandeered for the weekend — and Melissa Fernandez), one gifted baker (Chad Robertson), one jack of all culinary trades (Anthony Tassinello) and two amateurs (me and my 17-year-old son, Isaac) ..."
(Full story...)

 

The Center for Environmental Farming Systems (CEFS) launched a new statewide effort to build North Carolina's local food economy.

The 10% Campaign encourages consumers to spend 10 percent of their existing food dollars on foods produced in North Carolina. The campaign will create jobs, boost the viability of North Carolina farms and fisheries and promote healthy communities statewide. To join the 10% Campaign, register online and pledge to spend 10 percent of your food budget on foods produced/grown locally.

 

Meatless Monday Campaign
A 2008 Carnegie Mellon study showed that eating no meat or dairy products one day per week achieves more greenhouse gas reduction than eating a week's worth of locally sourced food. We hope that folks will consider this, and perhaps Greensboro can become one of many communities around the globe promoting Meatless Mondays, see http://www.meatlessmonday.com

 

 

Films on Food and Thinking about What We're Eating
Locavore: Local Diet, Healthy Planet
A documentary on the local food movement.
No blood, guts or gore…just the real facts in real environments with real stories from real people…

Food, Inc.
"In Food, Inc. , filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA."

(Film Review from London Times...)

What's On Your Plate
A documentary about kids and food politics
FRESH
New thinking about how we are eating
The Greenhorns
A documentary film about young farmers
This flm is a film in the making - well worth following
THE GARDEN 
The fourteen-acre community garden at 41st and Alameda in South Central Los Angeles is the largest of its kind in the United States. Started as a form of healing after the devastating L.A. riots in 1992, the South Central Farmers have since created a miracle in one of the country's most blighted neighborhoods. Growing their own food. Feeding their families. Creating a community. But now, bulldozers are poised to level their 14-acre oasis...
PRESSURE COOKER
Three seniors at Philadelphia's Frankford High School find an unlikely champion in the kitchen of Wilma Stephenson. A legend in the school system, Mrs. Stephenson's hilariously blunt boot-camp method of teaching Culinary Arts is validated by years of scholarship success. Against the backdrop of the row homes of working-class Philadelphia, she has helped countless students reach the top culinary schools in the country. And under her fierce direction, the usual distractions of high school are swept aside as Erica, Dudley and Fatoumata prepare to achieve beyond what anyone else expects from them...

 

Strawberry Fields Forever: Ken Vanhoy's quest for pesticide-free strawberries
May 12, 2010
Written by Katie Arcieri, a Winston-Salem freelance writer. www.katiearcieri.com

Kneeling in the strawberry patch he planted last September, Ken Vanhoy holds in his hand a year's worth of tireless labor.

Between the farmer's fingers is a brilliant red strawberry grown at his family's sprawling 40-acre Rail Fence Farm in Belews Creek.

This berry is the outcome of a carefully orchestrated experiment: growing
strawberries without harmful pesticides that have been blamed in part for the
deterioration of the nation's food chain.

Vanhoy's success has not gone unnoticed. Nearly a year after he planted 2,250 strawberry plants, Vanhoy sold his first harvest of the season in less than an hour last week at the Krankies Farmers Market in Winston-Salem. ...

(Full story...)

Durham's Food Scene Featured in NYTimes
Durham, a Tobacco Town, Turns to Local Food
By JULIA MOSKIN
Durham, N.C.
April 21, 2010

The story features the enormous changes in the last 10 or so years and those who made it happen! (Full story...)

 

Neal's Deli in Carrboro
Featured in the New York Times article "Can the Jewish Deli Be Reformed?"
April 13, 2010
http://www.nytimes.com/2010/04/14/dining/14deli.html?8dpc

"...places like the three-month-old Mile End in Brooklyn; Caplansky's in Toronto; Kenny & Zuke's in Portland, Ore.; and Neal's Deli in Carrboro, N.C., have responded to the low standard of most deli food — huge sandwiches of indifferent meat, watery chicken soup and menus thick with shtick — by moving toward delicious handmade food with good ingredients served with respect for past and present.."

Neal's Deli
100 East Main Street
Carrboro, NC 27510-2389
(919) 967-2185
http://www.nealsdeli.com/

Review: http://raleighdurham.about.com/od/diningandnightlife/gr/neals-deli.htm

 

The Summer issue of UNCG's alumni magazine features several articles on gardening and slow food. They include:
  • Where does your garden grow? Nurturing a love for produce fresh from the earth (with Charlie Headington)
  • Cultivating culture: More than food flourishes on Touger Vang's farm
Greensboro New and Record, August 2, 2009

“It's just a waste to grow all this grass when you can grow food,” said Wright, a graphic artist living with his wife, Gratia , in northeast Greensboro.

- GoGreenTriad
- Following a Bull's-Eye Diet
- Visit the community garden in Aycock

Urban Farming, a Bit Closer to the Sun

"A survey by Green Roofs for Healthy Cities, which represents companies that create green roofs, found the number of projects its members had worked on in the United States grew by more than 35 percent last year. In total, the green roofs installed last year cover 6 million to 10 million square feet, the group said."


   

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Last modified on: March 9, 2011