Food Culture in New Hampshire’s Seacoast

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Food Culture in New Hampshire’s Seacoast

On Wednesday February 19, 2014 Chef Evan Hennessey of Stages in Dover, and Evan Mallett of the Black Trumpet Bistro in Portsmouth were both chosen as nominees for Best Chef in the Northeast by the James Beard Foundation.  Stephen Wood of Farnum Hill Cider in Lebanon also snagged a nomination for Outstanding Wine, Spirits, or Beer Professional.  The James Beard awards are given to the best chefs, restaurateurs, authors of cookbooks, food journalists, and other members of America’s food culture in North America. The 2014 Awards will be announced in early May.

The James Beard Foundation is focused on the many facets of the food culture in the United States. The events and programs hosted by the foundation are geared toward those interested in learning, expressing their passion, and entertaining others centered around food. James Beard, the founder, had a large role in America’s early and continued food revolution.

Considering America’s food culture, which has changed over time, it is important to note the practices that are at currently at the forefront of the food revolution. The slow food movement, which focuses on sustainable food practices, works to promote local, fresh, environmentally conscious, and fair food practices, services, and dishes. Local slow food organizations such as Slow Food Seacoast and Slow Food UNH encourage sustainability in food practices.

Regional support for conscious, local, and fair food practices are also promoted by many restaurants, greenhouses, educational programs, and other organizations in the region. Seventh Settlement and One Love Brewery, a new microbrewery and restaurant in Dover participate in such practices. In choosing to work closely with local farmers, the founders of Seventh Settlement hope to bring the local food movement to the Dover Community. The Seacoast Eat Local organization also works to encourage sustainability and promotes the slow food movement through their Winter Farmer’s Markets and other sustainable efforts. Young’s Restaurant in Durham has taken steps to improve energy efficiency, waste reduction, and support the local food economy. Popper’s at the Mill encourages the slow food movement as well describing themselves as “a full-service restaurant and bar committed to using locally grown produce, local farm raised livestock, and seafood from area fishermen.” That also explain their efforts in the following manner, ” We are helping to support the community by encouraging sustainable farming practices, and providing delicious, old world style cuisine in an inviting atmosphere.” Other restaurants that encourage such practices can be viewed on the Seacoast Eat Local website.

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This post was written using the following websites: 

http://www.jamesbeard.org/

http://www.fosters.com/apps/pbcs.dll/article?AID=/20140222/GJNEWS_01/140229696/-1/fosnews1405

Image source:

http://tinyurl.com/qjuxccp