Clockwise from top left: Frenchintern Amandine Clement spent9 weeks with Valerie (Davies)Jarvis’ family making goatcheese at Heart Song Farm,producer of premium farmsteadgoat cheese.Sauteed Scallops with Peas andRhubarb-Radish Relish preparedby Jody Adams.Photo: how2heroesValerie (Davies) Jarvis’ youngdaughter Moriah cuddles a babygoat.Culinary students at the SeacoastSchool of Technology attendeda meat cutting demonstration atDole & Bailey Inc.Photo: Edible White Mountain.Dame Jody Adams cooks atthe how2heroes LunchtimeCooking Series, CambridgeCenter Farmers’ Market. Photo:how2heroesOpposite page (L -R): JasonBacon, Director of Photography,how2heroes; Jody Adams,Chef/Owner, Rialto Restaurant;Lynne Viera, President & CEO,how2heroes and Tess Gittleman,how2heroes internAn exotic dragon fruit fromBoston’s Chinatown was the toursouvenir of one student from theSeacoast School of TechnologyCulinary Arts program.Dame Karen Cook of CidervilleFarm.18 L e s D a m e s d ’ E s c o f f i e r I n t e r n a t i o n a l
High SchoolCulinary Programhosted by NEChapter <strong>Dames</strong>Northeast Chapter DameDenise Landis, a staunchsupporter of the SeacoastSchool of Technology, hasguided culinary students onlocal culinary enrichmenttours for the last severalyears. Now she includesa visit to Dame-ownedDole & Bailey Inc., a fooddistribution company inWoburn, Massachusettsfor students to learnabout artisan farming andsustainably raised meat.NE Chapter <strong>Dames</strong>Collaborate in theFarmers’ Marketand on VideoIn December, studentswere shown storage,refrigeration, and freezerfacilities, and were givena demonstration of meatcutting. The highlight was alively discussion about howgrowers, suppliers, and chefscan be environmentallyand ethically responsiblewhile producing top-qualityproducts. The tour washosted by D&B ownerNancy Matheson-Burnsand assisted by ChapterPresident Laura Sapienza-Grabski.Northeast ChapterDame Lynne Viera,founder of how2heroes,an online videocooking websitebased in Cambridge,Massachusetts takesher how-to’s to alive audience at theCambridge CenterFarmers’ Market inKendall Square everyWednesday. Chefswho have dazzledthe crowd with theirseasonal dishes includeDame Jody Adams ofRialto, Steve Johnsonof Rendezvous, andJeff Tenner of LegalSeafoods. To see thevideo of Jody makingSautéed Scallops withPeas & Rhubarb-RadishRelish at the market,visit http://how2heroes.com/blog/<strong>2010</strong>/06/24/jody-adams-showshow2-improvise-withseasonal-ingredients.You can also downloadher recipe.Green Tables: Catalyst forthe Northeast ChapterLDEI’s newly formed NortheastChapter, established in October 2009,was created to draw in members ofthe farming and food-producingcommunity who might not otherwiseconnect with city-based chapters. Thechapter was established just in timeto be included in the 2009 annualmeeting and conference.Formed by three past-presidents ofthe Boston Chapter with much experienceunder their belts, NE PresidentLaura Sapienza-Grabski, BostonPast-Presidents Nancy MathesonBurns and Kimberly McElfreshventured out in a fresh expression of<strong>Les</strong> <strong>Dames</strong> for the Northeast.We are grateful to our <strong>International</strong>Mother, LDEI, for opening our borders– and membership categories!-- to include women farmers andgrowers, artisan food producers andfood activists. Many of our new NEmembers were invited to join us becauseof LDEI’s forward thinking. Whenour international organization beganto shift focus to include a sustainableagriculture, aquaculture, farm totable, etc., interest in <strong>Les</strong> <strong>Dames</strong> wasrenewed. The Green Tables Initiativewas launched in 2005 to further thelinkages between urban and rural farmsand gardens to school, restaurant andkitchen tables in LDEI chapter communitiesthroughout our internationalorganization. This has been the catalystfor this particular chapter but we are, ofcourse, primarily a food and hospitalityorganization, and we love that as well.We are the most excited about the newideas and inspiration that the newestmembers have brought. We wantedto do something different – reallydifferent! We are amped up aboutbeautiful, fresh, healthful food andthe women who grow it, prepare it,distribute it, write about it, fight forit and teach others about it.The Northeast Chapter has fortymembers, including vintners, farmers,activists, dietitians, chocolatiers, writersand culinary school teachers. Somemembers are making educationalvideos about local meats and produce,others are working to improve childhoodnutrition, and still others areopening up their farms and businessesfor educational tours of their facilities.These wonderful women were thrilledto be invited into the first <strong>Les</strong> <strong>Dames</strong>chapter whose focus is farm to table.We, like all LDEI chapters, will bededicated to education and scholarshipbut who knows where that might takeus. As new member Valerie Jarvissaid at one of our meetings, “I have10 children to care for and 90 goats tomilk twice daily – I have limited timebut want to do something worthwhilewith the time that I do have.”Because of the regional nature of ournew chapter – we plan things in variouslocations and if it is close, interests youand makes sense with your life – thenwe hope members will attend. In November,Karen Cook hosted a chapterdinner at her home at Cider Hill Farm,a 145-acre farm in Amesbury, Mass; inJuly, Denise Mallet hosted a dinner ather Black Trumpet Bistro in Portsmouth,New Hampshire, introducing GreenTables co-chair Hilary Baum to NEChapter members.Mostly we see members networkingtogether, on their own. For instance,Valerie connecting with spice expertVictoria Taylor, owner of VictoriaGourmet, to create spice mixes forgoat cheese or Lynne Viera fromhow2heroes filming food demonstrationswith Jody Adams, James BeardAward winning chef-owner of Rialto.f a l l Q u a r t e r l y 2 0 1 0 19
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