Posts Tagged ‘Slow Food’

Slow Food: A Model for Sustainable & Healthy Living

Wednesday, October 10th, 2012

slow food banner art

ESTIA, The International EcoPeace Community’s 9th Annual Conference

October 26-27, 2012
Wells Conference Center, University of Maine

Increase your understanding of the value of local, in-season, and organic food that boosts Maine’s economy while protecting the environment.

  • Why Local and Sustainable Slow Food
  • Slow Food and its Health Benefits– From Farm to a Healthy Body
  • Slow Food and the Culture of the Table: a Viable Model for the US?
  • Incorporating the Slow Food Model into the Maine Economy
  • Success Stories from the Field
  • Old time string band music by the Park Street Pickers (Guitar, Banjo, Fiddle, Harmonica, Washtub Bass and Vocals)

Featuring Keynote Speaker: Roger Doiron
Roger Doiron is founder of Kitchen Gardeners International, a Maine-based nonprofit network of over 24,000 gardeners from 100 countries. His work has been featured in many places including the New York Times, the Washington Post, Organic Gardening magazine, Saveur, and the Christian Science Monitor. He is best known for having led the successful campaign for a kitchen garden at the White House, a feat that earned him Hearst Media’s “Heart of Green” award and recognition by the editors of Fast Company magazine as one of the “10 most inspiring people in sustainable food.”

Registration Deadline, October 15th

Conference Fee (includes food): $40 ($50 day of event); Students $25 ($30 day of event)

To register or for more information: contact Gregory Edwards, ESTIA Treasurer, 716 Union Street, Bangor, ME 04401 or e-mail estiamaine@gmail.com or visit www.estiamaine.org.

Co-Sponsors for ESTIA/UMaine Conference:

Fulbright Association, Maine Chapter | Wild Blueberry Association of North America | University of Maine: Office of the Vice President for Finance and Administration; College of Natural Sciences, Forestry and Agriculture; Auxilary Services; Cooperative Extension; Department of Food Science & Human Nutrition; Honors College; Margaret Chase Smith Policy Center; Senator George J. Mitchell Center/Sustainability Solutions Initiative; Peace and Reconciliation Studies Program; Department of Plants, Soils and Environmental Sciences