Label GMOs in NH!

by Shane Smith, Outreach Coordinator

Please lend your support to NH State House sponsors of House Bill (HB 660-FN), Maureen Mann and Ian Raymond.  This bill would require labeling of genetically modified (GMO) food and agricultural commodities in NH.  There is currently an on-line petition and you can also sign the petition in the Co-op foyer until Monday night, February 11. The on-line petition link is here

As many of you know there was a huge amount of public support for Prop 37, a bill in the California that narrowly missed passing in the general election last fall that would have made it mandatory to label foods containing GMOs.  The decision of whether or not you have the right to know what’s in your food can help be decided right here in NH. Check out last year's "Right to Know" video.

Winter Farmers' Market at Cole Garden

by Shane Smith, Outreach Coordinator

It’s been another great year to be at Cole Garden for the Concord Winter Farmers' Market.  There is nothing better than to arrive at a sunny, warm greenhouse in the community where one can obtain excellent local food, listen to great music, and run into friends on a cold winter's day.  2012-2013 has seen a growing trend in the formation of winter farmers markets in the state.  This is really exciting.  According to the NH State Agriculture website there are over 30 winter markets in NH this year and over 90 farmers markets during the normal growing season.

All of the food at the market is either grown and/or processed by local producers. Last week I was able to get carrots, spinach, onions, potatoes, pork sausage, cilantro chutney, coffee, eggs and a Panini sandwich to boot.  Those was just the items on my list-there is so much more to choose from! You can check out the Cole Garden Website to see a complete list of all vendors who will be at the market on a given week.  The Co-op is selling Mac n’ Cheese, Panini sandwiches and chili at Cole’s Garden every other week starting Jan. 5 through March 30. 

 

I look forward to working with Chef Mike each time the Co-op is at the Market vending. We serve macaroni and cheese using local cheese and cream, Panini sandwiches using homemade pesto from the Celery Stick kitchen, Brookford Farm cheddar cheese, and chicken using Smart Chicken-the same line we use in the meat case at the store.  That is, the birds are certified humanely raised and processed, as well as raised without animal byproducts, antibiotics, or hormones.

Although vending is a blast  at Coles its always a treat to take a beak and do my own shopping and connect with other vendors at the market.  We look forward to seeing you there.  Check out the Coles Garden website for more details about vending and music here

Mac n' Cheese Bake-Off

by Shane Smith, Outreach Coordinator

The Granite State Dairy Promotion and New Hampshire dairy farmers hosted New Hampshire’s third annual Macaroni & Cheese Bake-Off held Jan. 19 at the Courtyard Marriott in Concord. Over 800 people showed up to cast their vote and make the attempt to visit all of the 28 contestants. Contestants included restaurants and individuals who entered dishes in one of four categories: best traditional, most creative exotic, best restaurant/café or best New Hampshire made. Contestants entering the New Hampshire Made category must use 100 percent New Hampshire-made milk and cheese in their dish. The Co-op has participated in the Bake-Off since its inception. 

Chef Mike with his 2013 trophies

For the last two years the Co-op has taken first place in the best restaurant category with Chef C’s Mac n Cheese (Chef Mike Cook’s creation).  Chef John has likewise entered every year in the exotic category and last year won third place. Their dishes often appear on the hot bar on Fridays at the store.  Although Chef Mike’s dish was entered into the Best Restaurant competition it could easily have also been entered into the Local Dairy category as well.  Chef Mike uses raw cheddar cheese from Brookford Farm in Canterbury and cream and milk from Bartlett Farm in Concord.  Chef John likewise used local ingredients with the addition of Ol’ Catywumpous Ale from White Birch Brewery in Hooksett for his Beer Mac. More than half of New Hampshire’s working dairy farms send milk to Cabot cheese-which also goes into both Chef Mike’s and Chef John’s dishes. Entries in all categories were judged on texture, taste and overall cheesiness

Granite State Dairy Promotion is a Non Profit 501(c)5 organization funded by New Hampshire dairy farmers. The Mission of Granite State Dairy Promotion (GSDP) is to increase the sale and use of milk and other dairy products through promotional activities, nutrition education, and to enhance the image of the dairy industry in New Hampshire.

Below is the Chronicle Episode about the Mac n Cheese Bake Off.  Chef Mike's gives away a few trade secrets as well.

Twelve Bites and Fundraising for the SPCA

 by Shane Smith, Outreach Coordinator

We got the party started before the first course at the “Twelve Bites of Christmas” event on December 13.  The Concord Fire Department promptly responded to an alarm set off when some chicken in the Co-op oven got a little smoky.  Luckily, the Concord Chorale sang Christmas carols to all of our guests who had to wait out in the cold until the fire department cleared the building.  We were only delayed about ten minutes thanks to the quick work of the firefighters. The Chorale continued to serenade the guests near the wine tasting tables throughout the evening.  There were many wines to sample including imported wines and several local wineries such as Jewell Towne Vineyards, Labelle, Hermit Woods and Sap House Meadery. 

 

The Celery Stick’s Twelve Bites courses followed the “Twelve Days of Christmas” classic tune.  Every course had a theme based on the verses of the song.  For example, the olive stuffed bird peppers and Gouda cheese was the Calling Birds and spicy apple chutney with seared duck was the Swans a Swimming.  Of course the five gold rings were beer battered onion rings which was one of the biggest hits of the night. 

 

Perhaps the most exciting news of the evening was that we collectively raised $600 for the Concord-Merrimack SPCA through non-member admission fees and member donations.  The Concord-Merrimack SPCA is currently halfway to a $2 million fundraising goal needed to build a new facility in Concord to house homeless animals.

Green Concord Harvest Festival

by Shane Smith, Outreach Coordinator

It was a real pleasure to serve as the Co-op’s representative of Green Concord for the Green Concord Harvest Festival on September 8.  This celebration/fundraiser at Dimond Hill Farm in Concord included music, food, a guided herb walk, and beverages in one ticket price.  Together we raised $3,000 for the permanent conservation of the Triacca Project-a conservation project to preserve a valuable parcel of land adjacent to Dimond Hill Farm which includes wetlands, farmland and woods owned by the Triacca family.  

On the left:Board members from 5RCT on the Right: Some of our GC Members

Thank you to all of our generous sponsors and those of you who came out on that very stormy night to have fun and to ensure this land is protected for future generations. 

For more information on Fiver River Conservation Trust click  here

Co-op’s Event Benefits Concord Boys and Girls Club

 by Shane Smith, Outreach Coordinator

Co-op’s Event Benefits Concord Boys and Girls Club

This past month the Concord Food Cooperative initiated a program to partner with community non-profit organizations.   Beginning with our Oktoberfest  and continuing with future co-op events, members generally will attend without charge and a nominal fee is asked of non-members. One hundred percent of these proceeds, as well as donations made by Co-op members, are presented to a community organization.

On behalf of our members and visitors that attended our Oktoberfest event, we are pleased to present a check for $1,000  to the Concord Boys and Girls Club. Our next event will be the Holiday Tapas on November 8.  Again, there will be a charge of $10 for non-members and members attend for free (donations are encouraged).  The beneficiary for Tapas will be the Friends Program, another well deserving community non-profit in Concord.

Left to Right Paula, John and Chris from the CBGC, Shane, and Chef Mike

To register for Tapas Night at the Co-op please call the store at 225-6840 or email CSM@concordfoodcoop.coop

For more information on the Concord Boys and Girls Club click here

For more information on the Friends Program click here