We at Movable Beast Farm raise grass fed and finished beef here in the Hudson Valley. Our philosophy of pasture management and animal care is interesting but I find that most people who know us are more curioius about how the cows are and what they are doing at any particular time of the year. So...

The cows (and the steer and the calves) are always wonderful to behold but especially in the Spring when they are back out on pasture and happily grazing. A few weeks ago four one-year- olds decided they had enough of winter hay and baleage and were going to eat some grass that was tempting them in the neighbor's field on the other side of the fence. For three days in a row they managed to get there. Each time my husband Charles herded them back and walked the fenceline trying to find out how they were doing it but he finally gave up and, in order to keep them out of the neighbor's, he just let the whole herd out on one of our own paddocks before the grass was really strong enough. Of course they loved the new Spring shoots and were quite content after gorging themselves. He moved them along fairly quickly from paddock to paddock so as to stress the grass as little as possible.

One day he was late to move them and they had already eaten everything they could. As we arrived at the herd every head turned towards us and soon a loud mooing, begun by one, was taken up by many complaining about the delay. Many, but not all. There was one animal who was not concerned with our wherabouts or our ability to open the fence for him. He was very slowly and determinedly stepping between two of the plastic "Equine Lines" of the four strand fence. The lines looked tense enough but as he pressed his leg against one we saw it give and he just persevered first with one leg, then another, then his head and finally the 2 hind legs. Ah, to have had a video camera! No one would believe such a large animal could get through such a small opening in such a delicate manner.

So... that's how they are. Like the rest of us, enjoying the Spring and looking for the greenest grass.

We wanted to share this important message from our friends at the American Farmland Trust:

Fellow New Yorkers,

More than ever before, we need to tell our state leaders why they have to invest in New York’s farm and food system. Severe and disproportionate cuts to New York’s food, environment and agricultural programs have been proposed in Governor Paterson’s 2010-2011 State Budget.

Some proposed cuts eliminate programs that help farmers make a good living and give consumers access to local foods, such as the Farmers Market Grants program and the New York Farm Viability Institute. Other programs have been slashed. The Farmland Protection Program, the premier state program for protecting irreplaceable farmland from development, may be shut down for at least two years. Meanwhile, the Hunger Prevention and Nutrition Assistance Program, which helps provide nutritious food to food pantries, is being cut by $1 million.

These cuts are not inevitable! Current funding for farms and food represent far less than one percent of the state’s $130 billion budget. There are other solutions to our budget woes than slashing programs that invest in a farm and food system that strengthens the economy, feeds people and protects the environment.

Make a statement about your food priorities. Send a message to state leaders. Join the No Farms No Food Rally on March 15th at the State Capitol in Albany. Ask your local farmers market, community garden, coop or other organizations to sign on as a supporter of the No Farms, No Food agenda.

For more information and sign on materials, go to American Farmland Trust’s New York website at www.farmland.org/newyork, e-mail newyork@farmland.org or call (518) 581-0078.

Thank You!
Allen Wood 

Marketing Associate

American Farmland Trust 


The USDA just released its draft Environmental Impact Statement (EIS) on GE alfalfa and now is our chance to demand that the USDA protect organic food from GE contamination. In the EIS, the USDA claims that their is no evidence that consumers care about the GE contamination of organic alfalfa. But it's not just alfalfa that is at risk since alfalfa is fed to dairy cows and other livestock. Organic dairy and meat products that you eat could be affected, too.

The links below are sites that will facilitate the process of letting the USDA know that you care. They have letter templates and addresses for easy use. Please go to any one of these links to get the rest of the story, but most importantly, you need to act now. We only have until February 16 to get our comments in.

FoodandWaterWatch.org

CenterforFoodSafety.org

OrganicConsumers.org

Slow Food Hudson Valley collaborated with a new partner this year — Laura Pensiero creator of Gigi Hudson Valley. A company that supports local farmers and their products at Gigi Trattoria in Rhinebeck and in nearby Red Hook at Gigi Market and Café. Her team of chefs incorporated Lorenzo Capanetti's olive oil in every one of the courses served on the evening of January 22. Over 50 people filled the market/cafe space enjoying hors d'oeuvres,wines, a family style dinner and dessert. Lorenzo had an opportunity to share the art and science of olive growing/processing. Guests were invited to savor a tasting of his olive oil-pure and simple.

Laura is a most generous and gracious host each guest received a copy of her cookbook "Hudson Valley Mediterranean." Recipes for the Winter Vegetable Mash with Parmigiano Reggiano,Herb Spaetzle and Rosemary Wine Cake from the menu are included. The book highlights local farmers and offers additional information on seasonal variations,cost and nutritional values. A great read and celebration of the bounty of the Hudson Valley. She also lists under sustainable agriculture networks Slow Food and our very own chapter.

Happy Winter!

We have many delicious and educational events coming up, we hope you can join us!

Casa Caponetti Olive Oil Tasting Dinners

Slow Food Westchester and Slow Food Hudson Valley are pleased to offer a series of dinners inspired by Casa Caponetti Olive Oil. The olive oil produced by Lorenzo Caponetti is extra virgin and the highest quality. It is made from canino olives, a variety hard to find in the United States but abundant in the Tuscana region of Italy. While grassy, pungent and floral components are always present, the specific flavor profiles of the oil changes year to year, depending on the weather. Lorenzo Caponetti manages both the orchard and the extraction of the oil with focus on the highest, most healthful product possible. This oil is used as a finishing oil — drizzled over greens, for instance — rather than a cooking oil. Unlike wine, olive oil is best consumed as close to the harvest and extraction as possible.

Space is limited for each of these dinners so please make your reservations as early as possible.

The Farmer’s Dinner

and Casa Caponetti Olive Oil Tasting

Monday, January 18^th, 7 PM

Table Local Market

11 Babbitt Road, Bedford Hills

Join us for educational and tasting menu inspired by Ed Giobbi, an American Artist and award-winning Italian cookbook author.

$45 per person includes donation to Slow Food Westchester

$10 additional wine samplings by request

Call 914.241.0269 for reservations.

Slow Food Winter Dinner at Gigi Market

featuring Casa Caponetti Olive Oil

Friday, January 22nd, 6:30 PM

Gigi Market

227 Pitcher Lane, Red Hook, NY 12571

$65 per person includes donation to Slow Food Hudson Valley

All guests receive a signed copy of Hudson Valley Mediterranean

Call 914.388.7175 for reservations.

Slow Food Winter Dinner at the Global Palate

featuring Casa Caponetti Olive Oil

January 24^th, 6PM

Global Palate

1746 Route 9W West Park

Chef Jessica Winchell & Sous Chef Nicholas Liess have designed a seven-course feast around Casa Caponetti’s 2009 harvest.

$79 per person includes donation to Slow Food Hudson Valley

Call 845.384.6590 for reservations.

Wild Hive Soup Social

Friday, January 29th, 6:30 PM

Wild Hive Bakery & Café

2411 Salt Point Turnpike, Clinton Corners

Wild Hive is staying open late to create a casual, educational environment

Serving up several Warming Soups created from seasonal locally grown ingredients

All served up in a bottomless bowl

Sliding Scale Entry Fee includes endless bread and salad

For more information and reservations email wildhivefarmbakery@gmail.com or call 845 226 5863

A Tour of Lucky Chocolates

Saturday, February 6th, 12 PM

Lucky Chocolates

115 Partition Street, Saugerties

Meet Rae Stang, proprietor of Lucky Chocolates, and explore the world of handmade, luxurious, small batch chocolates made from organic and fair trade chocolate.

Free! Samples and tasting included.

To RSVP, call Dina Falconi at 845-687-8938 or email info@slowfoodhv.org