MARCH 11
11AM: BIPOC-Only Networking Roundtable— REGISTER HERE As part of the 2021 NH Food System Statewide Gathering, the BIPOC-Only Networking Roundtable will be an opportunity to meet, share resources and knowledge, and amplify food system work happening in New Hampshire. 3PM: Welcome, Small Group Introductions, Overview of Gathering Agenda 3:30PM: Keynote Address by Laura Brown of Fox Point Oysters 4PM: Share Your Story Networking Sessions 15 MIN BREAK 5:15PM: Meet New Hampshire Makers tasting event 6:30PM: CLOSE |
MARCH 12
9AM: Welcome, LivePoll Question, Overview of Agenda
—ROUNDTABLES BEGIN--
Participants can choose to attend one roundtable per session
9:15AM
ROUNDTABLE #1: Improving Food Security and Local Food Access
ROUNDTABLE #2: Increasing Farmland Conservation and Access
15 MIN BREAK
10:30AM
ROUNDTABLE #3: Encouraging Eaters to Choose Local
ROUNDTABLE #4: Responding and Adapting to Climate Change & Improving Food System Reliability and Resilience
15 MIN BREAK
11:45AM
ROUNDTABLE #5: Supporting Local Farm, Fish, and Food Businesses
ROUNDTABLE #6: Promoting Racial Equity in Our Food System
—ROUNDTABLES END--
30 MIN BREAK
1:15PM Closing Notes & Call to Action by Evan Mallet of the Black Trumpet
2PM: CLOSE
9AM: Welcome, LivePoll Question, Overview of Agenda
—ROUNDTABLES BEGIN--
Participants can choose to attend one roundtable per session
9:15AM
ROUNDTABLE #1: Improving Food Security and Local Food Access
ROUNDTABLE #2: Increasing Farmland Conservation and Access
15 MIN BREAK
10:30AM
ROUNDTABLE #3: Encouraging Eaters to Choose Local
ROUNDTABLE #4: Responding and Adapting to Climate Change & Improving Food System Reliability and Resilience
15 MIN BREAK
11:45AM
ROUNDTABLE #5: Supporting Local Farm, Fish, and Food Businesses
ROUNDTABLE #6: Promoting Racial Equity in Our Food System
—ROUNDTABLES END--
30 MIN BREAK
1:15PM Closing Notes & Call to Action by Evan Mallet of the Black Trumpet
2PM: CLOSE
MEET NEW HAMPSHIRE MAKERSJoin us for a virtual tasting event during the 2021 NH Food System Statewide Gathering! Participants have the option to select and purchase a variety of tasting boxes from New Hampshire Makers via Genuine Local/Belknap Foodshed and attend the virtual tasting to meet the makers and learn more about the locally made products. Learn more about the makers, boxes, and event below!
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MEET OUR FEATURED SPEAKERS
Chef and restaurant owner Evan Mallett arrived in his mother’s hometown of Portsmouth, NH in 1998 after a brief career as a food writer led him to dine in the restaurant space he and his wife Denise now own. The Malletts opened Black Trumpet, their flagship “farm to table” restaurant, at 29 Ceres Street in March of 2007 with the intention of building a resilient community around local food sourcing. The property at 29 Ceres is a local historic landmark, having once housed a colonial-era ship’s chandlery and, more recently, the legendary restaurant Blue Strawberry, an early pioneer of New American cuisine.
In 2020, the James Beard Foundation bestowed a great honor to Black Trumpet, nominating it for the prestigious national Best Hospitality award. The foundation has also named Chef Evan a semi-finalist for Best Chef, Northeast six times. He is actively involved and has sat on the boards of Chef's Collaborative, Slow Food Seacoast, and the Heirloom Harvest Project, an initiative that brings together farmers, chefs, and educators to identify and restore a food system native to the greater New England Seacoast region. In 2016, Evan wrote an award-winning book published by Chelsea Green Publishing entitled Black Trumpet: A Chef’s Journey through Eight New England Seasons. In 2017, Evan partnered with farmer Josh Jennings to create Abundance, a company that produces and packages soups and sauces from surplus and/or ugly farm produce. He lives with his family in southern Maine. |
Born and raised in New Hampshire, Laura Brown, owner and operator of Fox Point Oysters, left home to pursue a life in the arts. After earning a Master’s degree in Fine Arts, Brown traveled the country, studying art and creating sculpture for gallery shows and commissions. For years, she immersed myself in the fast-paced, artist’s lifestyle, while falling in love with teaching. But as time passed, Brown missed the East Coast and her family and found herself looking for a healthier lifestyle.
Her sister, a marine biologist, brought up the idea of oyster farming and offered to help Brown start. It began with a small batch of oysters in 2011. Brown learned how to care for the oysters and how to work in with them in the bay, her first harvest ready to sell in 2015. She grew to love her new life; being outdoors, surrounded by the water and raising an organic, sustainable, and healthy food. Brown continually modifies her farming practices and oyster care to raise the healthiest and most delicious oysters possible, looking forward to the start of each season so she can get back in the water. |