FarmWorks Flavours 2014 – October 26 – Alderney landing

FarmWorks Flavours 2014

Small Plates and Sweet Treats – 30 TASTE SENSATIONS $30

Alderney Landing Market on Sunday October 26th from 4 pm to 7 pm.

WONDERFUL FOODS AND BEVERAGES PROVIDED BY BUSINESSES SUPPORTED BY FARMWORKS!

Participants and Menu Items from FarmWorks Flavours last year:

Pie r Squared:Harvest Cream Soup with Fresh Basil Quark, Roasted Red Pepper Pesto and Chorizo Sausage Pizza, both Gluten Free

Big Spruce Brewery & Eatery:Cereal Killer Oatmeal Stout, Kitchen Party Pale Ale, Bitter Get’er India Black IPA

Kingsville Farm: Black Boar Sausages

Haven Coffeebar:Chocolate Espresso Brownies, Cape Breton Blueberry Scones, Wheat-Free Double Chocolate Cookies

Stewart’s Organic Farm:Apple Fizzle – Fresh Cider Lightly Carbonated for an Extra Zip

Oakview Farm:Cortland and Golden Delicious Apples

Meadowbrook Meat Market:Pork  

Flying Apron Cookery:Roast Pig with Flying Apron Sweet and Spicy Barbeque Sauce with Julien’s Bakery Rolls

Meander River FarmandGarrison Brewing: 3 Fields Harvest Beer, Tall Ships Beer

Valley Flaxflour:Gluten Free Waffle with Oakview Apple Slivers Poached in Maple Cream

Charcuterie Ratinaud French Cuisine:Country Pâté, Coppa, Saucisson Sec, Duck Prosciutto, Chutney, Pickles

Wandering Shepherd Cheese:  Lauchie’s Tomme, Salmon River Blue, Caora Caise

Rocky Top Farm:Slow Roasted Lamb with Mint Sauce, Quiche Lorraine with Bacon and Onions, Beef Kebobs with Homemade Blue Cheese Sauce

Helen B’s Preserves:Nova Scotia in a Jar! Family Inspired Jams, Jellies, Pickles, Relish, Chutney & Preserves

Local Source Market & Catering:  Fall Vegetable Ratatouille Stuffed Crêpes with Ran Cher Chêvre, Sun Gold Tomato & Basil Reduction 

Vincent Food Dressings:Potato Salad made with Garlico and Burger Bomb Food Dressings

Gold Island Bakery:100% Rye Bread with Our Honey and Cultured Butter, Kamut Loaf with Seared Pear and Wandering Shepherd Blue Cheese

Good Lake Farm:Highland Beef

Field Guide Restaurant:Smoked Mackerel Deviled Eggs   

Other Participants:

Just Us Coffee Roasters: Coffee and Tea

East Coast Organic Milk:  Milk

Terra Beata Farms:Blueberry, Cherry, Cranberry Juice and Winter Salad

The Wooden Monkey:Chocolate Silken Tofu Pie

Noggins Corner Market: Sampling Noggins Foods

Information Booths: Fenol Farms, Farmers’ Markets of Nova Scotia, Clean Nova Scotia, ACORN, QEII Common Roots Garden, Select Nova Scotia

Rural Redefined: Post-Georgetown Conference 2013 Insight by Linda Best

lindabestatgeorgetown

The time is ripe to re-energize the entrepreneurial spirit that historically characterized Atlantic Canadians.

From the successes of early settlers to the accomplishments of individuals today, from entrepreneurs in small communities to urban farmers, from engaged kids to senior volunteers, there are multitudes of examples of Atlantic spirit. Maybe it’s the ocean around us, maybe the food we grow, the distances that make us self-reliant but neighborly, the friend and family connections: these and many other elements inspire engagement and innovation and enterprise.

Perhaps some of us have lost sight of our abilities, perhaps we’ve become a bit too dependent on external solutions, but we all know lots of people whose knowledge, foresight and determination has created solutions that have worked locally and globally. We know how to “get ‘er done”.

FarmWorks is one of those solutions. Investment of local money in farmers and food producers is providing the conditions for enterprising food entrepreneurs to increase production, ensuring sustainability and the availability of increasing amounts of good food for citizens.
Georgetown reminded everyone that the spirit needs nurturing and each of us is in the right place at the right time to do that. Let’s emulate Pam Mood, Mayor of Yarmouth, who asked for and got “All Hands on Deck”.

Linda Best at Georgetown Conference 2013

Video streaming by Ustream

You can watch all the George Town Conference 2013 talks here:

http://www.ustream.tv/recorded/39544430

Charcuterie Ratinaud French Cuisine

Charcuterie Ratinaud French Cuisine is wowing customers with cured meats, cheeses and pâtés, prepared dishes and cheeses, conserves and other accompaniments. Frederic Tandy was born in France and grew up eating his grandparent’s paté de campagne or country paté. Now he makes his own patés and other charcuterie, including sausages and more. Frederic’s food is inspired by the seasons and what’s available locally. Twice monthly, sold out Ratinaud Kitchen Table Dinners provide people with the opportunity to watch the preparation and enjoy an authentic French meal. Guests see more of the shop and kitchen and interact with the Chef in a way that’s not possible in most restaurants.

Ratinaud
Tom Crilley and Frederic Tandy receiving FarmWorks cheque from Joe MacEachern

Helen B’s Preserves

Helen B’s Preserves is a family operated business that has established and maintained a reputable label in Nova Scotia’s Farm Market culture for nearly two decades. Helen and David Bishop of Truro, Nova Scotia started crafting up these jars of joy in their very own kitchen over 15 years ago, with the heartfelt sentiment “From Our Kitchen to Yours,” ensuring consumers quality, homemade products for you and your family. Expanding from Truro, to the Annapolis Valley, South Shore and now Halifax, these delectable products are made with Nova Scotian ingredients. We’re happy to put tradition back on the table.  Thanks to all of the Helen B’s fans for continuing to support us over the years!

 

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Amin Tran – Independent Director

Amin Tran – Independent Director

Amin was born in Ottawa, raised on the west coast, had his own business in the Prairies and now calls Nova Scotia home, where he lives in the Annapolis valley with his wife and son. Ironically, Amin found his passion for coaching small business and food while working in the corporate world where he has held senior leadership postings for companies such as Wal-Mart, IKEA, Best Buy, and The Hudson’s Bay Company. He has experience n various aspects from merchandising to logistics, marketing to operations and at times was accountable for sales portfolios of up to $650M+ and teams up to 700 people. He feels that these responsibilities pale in comparison to the determination, perseverance and creativity required to run a small business where as an entrepreneur you must be multifaceted, you may be the first and last line of defence, the promoter and devil’s advocate, and extremely resourceful & creative to be successful. His own entrepreneurship journey took him into the cosmetic & beauty sector, automotive glass & rubber industry, and the construction & real estate market. He is passionate about changing the local food system and everywhere he looks he sees opportunity and abundance from the natural attraction to the economic environment.  He will bring his diverse life and work experiences to the FarmWorks board and looks forward to contributing his skills and experience to better our home.

“I’m honoured and excited to be working with an organization that has been instrumental in upstream efforts to improve Nova Scotia”

Leslie Brown – Director

MSVU L. BrownFull Professor, Department of Sociology & Anthropology, Mount Saint Vincent University, Halifax NS (1983-present). Ph.D., University of Minnesota, March, 1983, B.A. (Honours), University of New Brunswick, 1972. Over the past 15 years I have been involved in collaborative research, for the most part funded by SSHRC as part of their community-university partnership program of grants. Projects include: *Social Reporting in Co-operatives and Corporations (2013 – present) funded by Centre of Excellence in Accounting and Reporting for Co-operatives
*Measuring the Co-operative Difference (2010-2015). I am the co-lead for the Atlantic Cluster and also work on various projects within the team. One project involves Developing and implementing a Triple Bottom line Scorecard for use by retail food co-ops in the region; *Social Economy and Sustainability: Innovations in Bridging, Bonding and Capacity Building. (2005 – 2011) SSHRC-funded Social Economy Suite Grant (I was the Principal Investigator and Director of the Network); *Co-operative Membership and Globalization: Creating Social Cohesion Through Market Relations”, (2001-2005) a national team in which I was a principle investigator responsible for the research in Atlantic Canada.

Here are a very few examples of work since 2005: NS Conversation Group on the Social Economy 2010-2011- Worked as part of a committee brought together by Regional Planning and Development, NS Department of Economic and Rural Development, and Tourism. The committee’s report is titled- Social Enterprise in Nova Scotia: Concepts and Recommendations – What Government Needs to Know about Social Enterprise in Nova Scotia (2011). Voluntary Sector “Champion”, Mayoral Advisory Committee for an Economic Strategy for the HRM 2010 – 2011 (resulted from our Building Policy 4 the Social Economy symposium); Member, Advisory committee, Federation of community Organizations, 2009 – 2010 during designing, conducting and analyzing a Member Survey with others in that organization; Credit Union Central of Nova Scotia Working group on “Corporate social responsibility and credit unions in Nova Scotia”, 2006 – 2008; Co-operative Development Initiative Steering Committee, Government of Canada, 2003 – 2005, renewed for 2 year term, 2005-07, Co-Chair as of 2005. This committee is appointed by the Minister of Agriculture (or designate), to provide guidance and strategic direction, and to oversee implementation of the Co-operative Development Initiative Program.

 

Fifth Offer to date: $1,395,000 invested

Shares With Edible and Financial Benefits

$361,400 was invested by Shareholders the Fifth Offer for a total of $1,395,000 

The money previously invested is currently supporting 55 food-related businesses with more to come, and monthly repayments are being added to the capital available for loans. Money is loaned at 6% for one to five year terms and is having a positive effect on farm and food-related businesses. Applications are processed as described on the Lending Page.

If you are interested in learning about FarmWorks please contact: Linda Best (542-3442, 670-3660, lbest@ns.sympatico.ca)