Amanda Perey of Charlottetown’s HomeGrown Cosmetiks’ line features only all natural, organic, fair-trade ingredients packaged in reusable containers. Her booth at is between Clay Impressions Pottery and Culloden Hills Artisans. Check out this nice article about her in the Guardian:
CBC Archive - Halloween at a rural school in 1954
PUMPKIN CARVING CONTEST RULES
1. HAVE FUN !!!!
2. DROP OFF CARVED PUMKINS BETWEEN 9AM AND 10AM October 25th AT
THE CHARLOTTETOWN FARMERS’ MARKET. TABLES WILL BE SET
OUTDOORS (WEATHER PERMITTING). SHOULD IT BE RAINING, PUMKINS
SHOULD BE DROPPED OFF AT OUR VENDOR “THE DR. INN “ TABLE (PAUL
3. ENSURE YOU FILLED OUT THE ENRTY FORM INDICATING CONTACT INFO
AND CATEGORY AND AGE GROUP YOU BELONG IN
4. JUDGING WILL TAKE PLACE AT 10:30 AM
5. PUMPKIN MUST STAND UPRIGHT WITHOUT ANY PROPS
6. PUMPKINS SHOULD NOT BE PAINTED / DECORATED- CARVED ONLY
7. PARTICIPANTS CAN USE COMMERCIALLY AVAILABLE STENCILS
8. THE OWNER’S NAME, AGE, CATEGORY, PHONE NUMBER MUST BE
ATTACHED SECURELY TO THE BACK OF THE PUMPKIN ON A INDEX CARD OR
PIECE OF PAPER.
9. CARVED PUMKINS SHOULD HAVE THE BOTTOM OF THE PUMKIN REMOVED
SO THE PUMPKIN CAN BE SET ON TOP OF AN LED LIGHT THE MARKET WILL
PROVIDE (SO CUT THE BOTTOM OR PART OF THE BOTTOM OFF WHEN
CLEANING OUT THE PUMPKIN)
10. HAVE MORE FUN!!!!!
HAPPY HALLOWEEN FROM ALL OF US AT THE MARKET
Bring your already carved pumpkin to compete for great prizes!
Categories for Most Creative & Scariest
ENTRY FORM Name:__________________________
Category MOST CREATIVE SCARIEST (circle one)
Division 5-8 9-13 14-18 18+ (circle one)
Bring this entry form and your carved pumpkin to the contest by 10:00 am on October 25
We've given our site a new look. Still more to add - new vendors and vendor pictures...
Now that we have warm weather and we are open Wednesdays, we have many more artisans and vegetable vendors set up outside!
The global food system is growing more fragile. Changing climate and volatile weather patterns threaten global food production and the livelihood of small scale farmers around the globe. And current weather patterns could reduce food production globally by two percent each decade for the rest of this century, according to The Chicago Council on Global Affairs.
The increase in food prices in 2008, excessive heat and drought resulting in wildfires in Russia in 2010, and most recently the worst drought in more than 100 years in California, all are warning signs that farmers and farmers’ groups, global food producers, industry leaders, researchers, and scientists must address the planet’s food security in the face of weather volatility and climate change.
Fortunately, innovations in fields, farms, kitchens, among businesses, and in laboratories and boardrooms already exist. Family farmers around the globe have begun addressing the climate-food nexus through growing less water intensive crops, drip irrigation, permaculture practices, no till agriculture, and much more.
These and other solutions will be the focus of The Chicago Council’s 2014 Global Food Security Symposium, “Advancing Global Food Security in the Face of Weather Volatility and Climate Change.” This all-day event will address:
● The climate-food nexus and what it means for food security, conflict, economic growth, and the environment.
● The most effective approaches to making food systems more resilient to extreme weather and a changing climate.
● Opportunities to better manage risks to agriculture and food production associated with weather and climate change.
● The water-agriculture nexus and promising approaches to successfully managing water stresses related to food production.
Global leaders will convene to chart a course for how the U.S. government—in partnership with business, civil society, and international organizations—can advance global food security. The Symposium will include the following speakers: Catherine Bertini, Senior Fellow, Global Agriculture Development Initiative, The Chicago Council on Global Affairs; Lester R. Brown, President, Earth Policy Institute; Howard W. Buffett, Trustee, Howard G. Buffett Foundation; Dan Glickman, Former Secretary, US Department of Agriculture (Co-chair); Rajiv Shah, Administrator, US Agency for International Development; and many more! Food Tank President, Danielle Nierenberg is honored to be participating in the Symposium among these experts! See the full schedule of speakers here.
Many of these participants are working to create resilience in the food system, spreading awareness, and creating solutions to advance global food security. Judith D. Schwartz, journalist and author of Cows Save the Planet and Other Improbable Ways of Restoring Soil to Heal the Earth, has taken a look at how our ability to turn crises--climate change, desertification, droughts, floods, wildfires--into opportunities depends on how we treat our soil. And Buffett is working on improving the condition of Africa’s depleted soils and farm income. “Africa needs a ‘brown revolution’ to improve soil quality and increase agricultural productivity,” said Howard G. Buffett, president of the Howard G. Buffett Foundation.
“With 80 million more mouths to feed each year and with increasing demand for grain-intensive livestock products, the rise in temperature only adds to the stress. If we continue with business as usual on the climate front, it is only a matter of time before what we [saw] in Russia becomes commonplace,” said Brown.
The Symposium will be held in Washington D.C. on May 22nd and listeners can follow along via live stream. The Chicago Council will be presenting a new report on global food security to kick off the day and Nierenberg will be participating in a discussion about “Climate-Smart Food Security” starting at 10:45am EST. Food Tank will be live posting and tweeting using #GlobalAg. We hope you can join us!
Food Tank has hand-picked 18 books for our 2014 summer reading list that educate, inspire, and inform us—and make us look forward to cooking, eating, and sharing what we’ve learned.
They highlight sustainable agriculture and farming practices around the world and they give us ideas about how to eat healthier, safer, and more fairly produce food.
From Ava Chin’s Eating Wildly, a journey into urban foraging, to The Arcadia Mobile Market Seasonal Cookbook, which incorporates inexpensive staple foods with locally-grown and seasonal produce to create healthy and nutritious meals, they are all interesting, intriguing, and definitely worth a read this summer.
These books and reports teach us where our food comes from, how farming can both influence and mitigate climate change, and what we need to do to change our eating habits so that we can have can have a hand in alleviating hunger, obesity, and poverty in our communities and across the globe.
Here are Food Tank’s 18 summer “must reads” for your tablet or bookshelf:
Agri-culture: Reconnecting People, Land and Nature
by Jules Pretty
This book takes an in-depth look at the issues enveloped in the agriculture and food systems. Pretty emphasizes changing behaviors and reforming policies in order for an agricultural revolution to take place. He draws on stories of successful agricultural transformation in both developing and industrialized countries, calling on the next agricultural revolution.
Cooperative Farming: Frameworks for Farming Together
by Faith Gilbert
Gilbert designed this 54-page guidebook through interviews with 42 start-up and established collaborative farm projects across North America. She gathered input from 18 professionals and advisors, and 50 publications in cooperative development, farm business, finance, land access and more. This book highlights processes that make collaborations effective and function in order to provide mutual satisfaction and benefits.
Don't Cook the Planet: Deliciously Saving the Planet One Meal at a Time
by Emily Abrams
An 18 year old activist from Massachusetts, Abrams new cookbook features 70 recipes shared by celebrity and all-star chefs including, actor, producer and eco-activist Chevy Chase, MasterChef judge and acclaimed chef, Graham Elliot, and Stephanie Izard, Top Chef Star and executive chef at Girl & the Goat. This cookbook offers recipes and tips on how to minimize your carbon footprint. Abrams hope to impact her generation through this cookbook featuring positive food choices.
by Ava Chin
Follow Chin in this touching and informative memoir as she forages for food in New York City. Chin is an “urban forager” on the quest for eating better, eating healthier, and more sustainably, regardless of location. She takes the reader on an emotional journey- finding solace in parks and backyards where she connects with rare and delicious edible plants. Her experiences in nature enliven taste buds and stir emotions.
Fields of Hope and Power
by Frances Moore Lappe and Anna Lappe
Fields of Hope and Power is a chapter from the upcoming Navdanya book on agroecological movements, living democracy, and the limits of genetically modified organisms (GMOs) and industrial agriculture. This chapter takes an in-depth look at food scarcity and how agriculture and climate affect this issue. The Lappes investigate how the farmers at Navdanya have contributed to setting up the largest direct marketing fair trade organic network in India.
Foods for Health: Choose and Use the Very Best Foods for Your Family and Our Planet
by Barton Seaver and P.K Newby
Seaver and Newby have created a science-based guide to healthy eating for the whole family which features tips, food pairings, and sample menus. The authors take the reader on a culinary tour of 148 foods which have high nutritional value and the least environmental impact. This book teaches readers how to prepare healthy food and meals while making the best choice for their body and the planet.
Food Systems Failure: The Global Food Crisis and the Future of Agriculture
by Christopher Rosin, Paul Stock, and Hugh Campbell
The authors provide a critical assessment of the global food system during heightened food crisis and feeding a growing population. This book explores contraindications in policy and practice that hinder solutions to the food crisis. Case studies expose neoliberal policies involved with the production end of the food system which provides insight to the current challenges for feeding the world. Rosin, Stock, and Campbell provide alternative strategies to create a more just and moral food system.
Full Planet, Empty Plates: The New Geopolitics of Food Scarcity
by Lester R. Brown
Brown exposes the planet’s volatile food system with eroding soils, rising temperatures, and countries competing for land and water resources. He writes, “food is the new oil.” Political up rise and food scarcity are concerning issues, which Brown addresses and presents solutions to.
Grabbing Power: The New Struggles for Land, Food and Democracy in Northern Honduras
by Tanya M. Kerssen
This book explores the history of agribusiness and land conflicts in Northern Honduras. In the Aguan Valley, Honduran peasants battle large palm oil producers and fight for democratization of land, food, and political power. Kerssen shows how peasants in crime and drug laden communities are leading a strong and inspiring movement, with no signs of backing down.
In the Garden: A Botanically Illustrated Gardening Book
by Sandra Lynn McPeake
Great for the coffee or kitchen table, this book includes basic growing information and detailed images of vegetable growth cycles from seedlings to the inside of veggies. McPeake provides gardening tips, supplies growers will need, and how to keep a gardening journal. Learn to share and grow with this illustrated guide.
Local: The New Face of Food and Farming in America
by Douglas Gayeton
A guide to more than 200 agriculture terms explained by experts in the field and complemented by stunning visuals, this book explores rebuilding local food movements. Gayeton traveled the U.S. taking photos and learning from today’s top sustainability practitioners to create this reference book.
Savor: Mindful Eating for Life
by Thich Nhat Hanh and Lilian Cheung
This book will make you stop and think about your eating habits and patterns. Buddhist monk, Hanh, and nutritional expert, Dr. Cheung discuss how to become more aware and mindful of our bodies, drawing special attention to how we eat. This book explores the physical, emotional, psychological, and environmental factors which control our weight.
Sustainable Diets and Biodiversity
by Barbara Burlingame and Sandro Dernini
This publication, by the U.N. Food and Agriculture Organization (FAO), investigates the link between sustainable diets and biodiversity. It addresses the relationship between agriculture, health, environment, and food industries- indicating the most sustainable diets have low environmental impacts. This text can be used as a reference for policy, research, and action.
Sustainable Revolution: Permaculture in Ecovillages, Urban Farms, and Communities Worldwide
by Juliana Birnbaum and Louis Fox
This book is a collection of profiles, interviews, and essays which feature 60 innovative community based projects around the globe in diverse climates. Birnbaum and Fox visited communities all around the world looking for ecological design systems. From urban gardeners to native seed-saving collectives to ecovillage developments the common thread that weaves these thriving communities together is permaculture systems.
The Arcadia Mobile Market Seasonal Cookbook
by JuJu Harris
This cookbook incorporates Women Infants and Children (WIC) staples along with seasonal produce to create easy and delicious recipes. Harris, Arcadia Culinary Educator and Mobile Market Outreach Coordinator, wanted to create healthy and nutritious recipes around WIC provisions. What started out as a simple compilation of recipes has turned into a successful business venture, Harris plans to offer a Spanish version later this year.
The Ecological Hoofprint: The Global Burden of Industrial Livestock
by Tony Weis
Weis discusses the “meatification” of human diets and the adverse impact it has on the earth and human health. Weis believes the conversion of grain and oilseed into meat is inefficient in a world striving to provide a basic diet to those chronically hungry. He explains why the growth and industrialization of livestock production is a central part of industrial capitalist agriculture.
The Third Plate: Field Notes on the Future of Food
by Dan Barber (Coming Soon!)
This book explores Barber’s vision for a new future of American eating. After a decade of research on farming communities throughout the world, Barber concludes America’s food needs a radical transformation to ensure the future of our health, food, and land. From his restaurant’s kitchen to farmers’ fields, Barber’s experiences lead him to propose a “third plate”- a new pattern of eating rooted in cooking with and celebrating the whole farm.
We the Eaters
by Ellen Gustafson (Coming Soon!)
Gustafson explores how eaters and consumers can transform the global food system by changing what is on their dinner plates. The book investigates the global industrial food system using the classic American dinner as a template and provides actionable solutions to start ripple effects of change. The book’s manifesto is: If we change dinner, we change the world
John MacDonald's booth has frozen berries and delicious pies!
Fresh baked fruit pies, Island grown wild blueberries, raspberries, cranberries, strawberries, blackberries.