Pawleys Island, South Carolina)
A Slow Food Convivium in Coastal SC[ Member listing ]
05 May · Thu 2011
Imagine if taking photos of farms were illegal — and the photographer was
subject to fines and possibly jail time. If Big Ag got its way, that's exactly
what would happen. Right now they're pushing legislators in Minnesota, Florida,
and Iowa to criminalize taking photos or videos of their facilities.
I guess industrial agriculture has something to hide. Maybe it's the way factory
farms mistreat workers, animals, and the environment.
The clock is ticking — Iowa's legislation could pass an important hurdle as soon
as next week. If we can raise a big enough stink, we can stop this state-based
legislation from spreading nationwide.
Sign our petition and stand up for transparency and the right to take pictures
of farms. »
But that's not all. We don't just want to stop Big Ag's attempt to restrict
consumers' right to know — we also want to use this as an opportunity to lift up
the good, clean and fair farmers who like consumers to come and see exactly how
their food is produced.
So join the farmarazzi! In the next few days we'll be calling on you for help.
Plan a visit to a nearby farm (or just step outside, farmers) because we'll be
holding a contest for the best farm photos, and sending a flipbook of the
winning photos to the legislators in question. Can't wait to get started? Share
your favorite farm photos by uploading and posting them on our Facebook wall
Slow Food USA
 Bittman, New York Times Op-Ed, 4/27/11
Posted by JP @ 11:55 AM EDT
19 Apr · Tue 2011
An article written by blogger and Slow Food Conway/MB member Tammy Curry.
What are Heirloom Vegetables?
What is an heirloom vegetable? Vegetables that have not been genetically
modified in a lab. Typically these are the varieties that were grown long before
commercial monocropping became the way. They are the basis for today's hybrids
and GMO strains. Most of these are grown organically and have been preserved
from year to year through open pollination and seed saving.
These are the vegetables that grandma and grandpa raised and canned every year.
There is a distinct difference in flavor. You may have noticed that over the
years cucumbers no longer have the same taste or even smell. Strawberries don't
have the same flavor. The list goes on. Overtime we have looked for produce that
grows faster, longer, and is resistant to this and that. As Americans we have
also come to expect uniformity in our food. By growing GMO vegetables farmers
can produce tomatoes, peppers, etc that all look exactly the same. The need for
this arose when fast food into being and automation was necessary to produce
Commercial monocropping, where by a farmer grows only one type of crop, came
into being when the demand for uniform foods were required. Monocropping causes
a depletion of nutrients in the soil, infestation by pests that in a just a few
generations become resistant to chemical pesticides, and a number of other
issues. This lead to genetically modifying seeds so that crop yields increased
and they would be resistant to chemicals applied to the land. On the business
end of things this makes quite a bit of sense, if you are looking at the bottom
financial line for a major agricultural producer.
For many organic growers and the consumer population a return to using naturally
or organically grown produce is also a return to old varieties, heirlooms. Think
of jewelry that has been handed down for generations and family keepsakes. It is
unique to find yellow, orange, or even purple tomatoes. Carrots were not
commonly orange when they were first cultivated but purple and yellow. Even
radishes came in multiple colors.
Heirloom seeds and plants are being cultivated on a larger scale now.
Preservation of this piece of human history is important to future generations.
With the advent of chemical agriculture an ever growing need for disease and
pest resistant varieties of produce has grown. Common sense would say that now
these "old fashioned" seeds and plants are more likely to be resistant
Check with older members of the community to see if they have been holding on to
some seeds, I am sure they would be happy to pass them along to a new
generation. Write down any special instructions they give you to go with the
seeds. Their information is going to be more accurate than any book or seed
packet for those varieties. Don't ask them what variety of tomato, pepper, or
cucumber, they probably don't know. Those seeds have been handed down for
There are now a number of places to purchase heirloom seed varieties.
Bgarden.com - Listing of companies http://bggarden.com
Heirloom Seeds http://www.heirloomseeds.com
Nichols Garden https://www.nicholsgardennursery.com/store
Victory Seeds http://www.victoryseeds.com/
Posted by JP @ 01:00 AM EDT
14 Apr · Thu 2011
2nd Slow Food Meeting (Myrtle Beach) @ Luigi's TrattoriaOur second Slow Food Conway/ Myrtle Beach meeting came to fruition with a turnout of 14 members/prospective members. It was held at Luigi's Italian Trattoria on 61st Ave N. in Myrtle Beach. [Read More]
Posted by JP @ 07:56 AM EDT
23 Mar · Wed 2011
This is a reminder for anyone wanting to attend our 2nd meeting of the Slow Food Conway/Myrtle Beach Convivium at Luigi's Italian Restaurant on Wed. 13th of this month at 6:30PM to please call or email Sharon to RSVP (if you haven't already). The restaurant is asking for a final number to set up tables for us by the 12th.
Hope to see you all there. Our June meeting will probably be held at Cradey's in Conway, SC. They have a new executive Chef (Chef Torin Postal) who has been there only about 2 to 3 weeks and is great. Sharon and I ate there last week and the meal was amazing. Torin is a very personable fellow and makes no bones about stopping by your table. He also shops local for his produce. That Cradey's ideal for a future meeting.
Sharon's email is email@example.com or call her cell at (843) 670-7964
JP Saleeby, MD
Posted by JP @ 04:07 AM EDT
19 Feb · Sat 2011
Our first meeting was a grand success. More than 20 people attended our inaugural meeting. Our guest speaker Mr. David White (the Chickenman) gave an informative talk on his experience with raising free-range chickens and how it affects the local economy and food industry.
Most guests brought food to share with the group, two free-range chickens were donated by David (Oaklyn Farms) and prepared by Sharon Saleeby. The concensus on the herb-roasted free-range chicken was two thumbs up.
Our next meeting will be held in Myrtle Beach and hopefully at one of the local restaurants. We look forward to meeting everyone again and will get down to the business of formalizing the group and taking nominations for officers.
Posted by JP @ 11:35 PM EST
25 Jan · Tue 2011
We are starting a new chapter of Slow Food, USA in Conway/Myrtle Beach area, SC. Slow Food is an organization promoting healthier, organic and locally grown foods. For more on Slow Foods visit www.slowfoodusa.org
We are hosting our FIRST Slow Food USA Horry County Chapter meeting on:
Feb. 17th, 2011 at 6:30PM.
Horry Co. Main Library branch
801 Main St Conway, SC.
Our featured speaker is local organic farmer David White "The Chickenman" from Oaklyn Plantation Free Range Chickens speaking to the gathering on the benefits of consuming free-range poultry both for health and the local economy. Dr. Melody Iles (ND) will discuss the benefits of organic produce & Dr. Saleeby (MD) will talk on the connection between greens and Vitamin K1. Membership in Slow Food USA is not necessary, however, we ask that attendants bring a locally prepared food to share with the group (pot-luck). Beverages and flatware will be provided.
801 Main Street, Downtown Conway (Horry County Library)
Sharon Saleeby (843) 670-7964 Call to RSVP
Posted by JP @ 09:31 AM EST