Get Involved! Make Applesauce for Dover School Students

Saturday, October 2, join the Dover school food service team as we cook up a giant batch of homemade applesauce for our students' lunches in celebration of Dover's Apple Harvest Day. We'll be using apples donated by area farms and retailers to cook up a favorite fall treat that will be served to students across the district, incorporating fresh, local produce into our school lunches. Students, alumni, and community members are invited to help as we peel, core, and cook our way through cases of fresh apples. Join us starting at 9:00am in the Dover High School cafeteria and check out all the Alumni Homecoming events taking place at the school. For more information, or if you would like to donate apples to this event, please contact Matt Benham at (603) 455-3303 or jmbenham@yahoo.com. We look forward to seeing you there!

Flavor, Quality, & American Menus

The Culinary Institute of America—through its Napa Valley, California Greystone campus—and the UC Davis College of Agricultural and Environmental Sciences are taking on the enormous task of uniting leaders in agriculture, food processing and the culinary arts around a common mission that values scientific and technical excellence on the one hand and artistic and aesthetic accomplishment on the other at its invitation only Flavor, Quality,& American Menus Leadership Retreat.  http://www.ciaprochef.com/strategic/pdf/fqam.pdf

This year Dan Winans was asked to share his insights as a chef and Culinary Institute of America grad working at UNH in the EcoGastronomy program   The leadership retreat was held September 8-11, 2010, at Culinary Institute of America Graystone located in St. Helena, California. Dan had the opportunity to present “Creating Regional Food Systems: The Convergence of Sustainable Agriculture and Volume Foodservice Operations” to 35 of our nation’s most
influential chefs and food service industry leaders joined by leaders in U.S agriculture, food processing and manufacturing, wine and distribution—as well as key media, representing both trade and consumer sectors. 

Dan and Amy also visited the Center For Land-Based Learning - http://www.landbasedlearning.org/ /putah.php, the Wolfskill Experimental Orchards and their National Clonal Germplasm Repository in Winters,CA - http://ucanr.org/sites/wolfskill2/The_land_and_Orchards/?email=yes

View more luscious, mouth watering picures on our EcoGastronomy Dual Major Facebook page.

UNH Community Eat-In

University of Gastronomic Sciences

A community potluck, in essence, the eat-in, is an opportunity for all members of the local community to gather for a homemade meal. After attending a similar event at Italy's University of Gastronomic Sciences, three UNH students decided to bring the 'eat-in' home to New Hampshire. The three students, all seniors, were so struck by the community spirit and camaraderie of that first Italian eat-in, which drew nearly 300 attendees, that they were immediately inspired to organize a similar event on the UNH campus.

The first annual Seacoast Community Eat-In will take place on Sunday, September 12 at 5:30 pm outside, behind Demeritt Hall, just off Main St. in Durham, offering an opportunity for community members to gather with their neighbors for good conversation and favorite meals at a single long table.

Event organizer Michael Longeri explains that food has a universal appeal and can play a vital role in bringing communities together. "The eat-in is important because the idea of a bunch of people sitting down and enjoying dinner together is something that is becoming increasingly scarce. We all need to take a breath and enjoy each other, whether it is learning something about someone new, or learning more about a friend."

This event is free and any and all members of the greater Seacoast community and beyond are encouraged to attend. Attendees are asked to bring a favorite dish to share. Additionally, the event organizers encourage all attendees to bring their own plates, bowls, and silverware, in an effort to eliminate waste from this event. Please visit http://www.unhslowfood.com/ for more information, or contact Matt Benham at (603) 455-3303.

Our Green Zebra

Perched over the twisting vine, my hands reach for a behemoth heirloom
tomato. I feel the plump juiciness, still warm from the summer heat—
it’s all undeniably big. There is nothing like a summer tomato, really.

Our luscious friend, despite our love, has a mysteriously sexy and dark
 presence. A member of the solanaceae family derived from the Latin
Solanum or nightshade plant, it was once thought that a bite could kill.
Now we know better and gorge when the plants offer up their bounty.
No need to act prim—the proper way is to let the juice run down your arms dripping on your legs. It’s a refreshing act.

Tomatoes run the gamut of sizes, petite and perky to billowing; colors, deep velvety rouge, pinkish, limey-green, sunny yellows and oranges. Quirky shapes and names like Green Zebra, Earliana and Oxheart.

Like tomatoes, the sustainable food movement is a mix of people around the world looking for answers. The movement is challenged by big business, multi-million dollar marketing campaigns, diet schemes, lack of education or misguided souls. And it appears that socioeconomic status has little to do with people’s food choices.

Our EcoGastronomy students, again like tomatoes, have a similar coveted and well faceted presence. The dual major draws a diverse crowd who want to see change, who want to eat real food, who want to take part in something bigger—and they will.

Bruised tomatoes will not be catapulted at our opponents. Together we’ll make sauce and eat at the same table.

Amy Winans
Lecturer Hospitality Management and EcoGastronomy