Connecting Food Systems and Ecosystems: A look at the benefits of biodiversity from farm to table March 31, 2008

On Monday, March 31, McIntosh Atlantic Culinary Academy and Chefs Collaborative will host a workshop for farmers, chefs, and interested parties of the New Hampshire Seacoast region. Chefs Collaborative works with chefs and the greater food community to foster a more sustainable food supply. Program Manager Leigh Belanger will give a presentation on the group’s work in helping to build partnerships between professional chefs and local food producers, followed by a panel discussion focusing on how chefs and farmers can both benefit from biodiversity efforts.

On the panel, organic farmer Eero Ruuttila of Nesenkeag Farm in Litchfield, New Hampshire will discuss how conservation practices strengthen the natural biodiversity on his farm. John Forti, historic landscape specialist at Strawbery Banke will speak to the importance of maintaining genetic and agricultural biodiversity, often in the form of regionally adapted heirloom crops. Heirlooms both strengthen agricultural biodiversity and appeal to chefs and consumers with their ability to tell stories about place-based food traditions. ACA alumnus Ben Hasty of The Dunaway restaurant and Chef Ted McCormick of Flag Hill Winery will talk about how chefs can support biodiversity efforts by forming partnerships with local farmers and by developing place-based, regionally adapted menus in their restaurants.

After lunch, John Forti will give a seed-saving demonstration while discussing the importance of preserving historic heirloom plant species. Following,
Dr. Charlie Burke of the New Hampshire Farm to Restaurant Connection will give a demonstration of its “Virtual Farmers Market.” Chefs Collaborative and Atlantic Culinary will then lead a round-table discussion of the challenges and benefits of local farmer-chef partnerships, and the Collaborative will share some of their upcoming projects and plans with the group.

A nominal $10 fee will cover the entire workshop, literature, buffet lunch served in the college’s L’Esprit restaurant and a Certificate of Attendance.

What: Chefs Collaborative Biodiversity Workshop

Where: McIntosh Atlantic Culinary Academy, 181 Silver Street, Dover, New
Hampshire (immediately off exit 8e of the Spaulding Turnpike.)

When: 9:30 am-2:30 pm, Monday, March 31.

To RSVP: Please contact Michael Graves at 603.750.1600 or email at
mgraves@mcintoshcollege.edu

Official Website: http://www.mcintoshcollege.edu