Music, food, fun and FARM! Explore Taproot Farm, celebrate its vibrant staff and enjoy a day connecting to food......
Join us at TapRoot Farms on August 18th for the fifth anniversary year of the Jamaican Jerk Pork Roast
From 12-2:30pm
Visit beautiful Taproot Farms for a tour of the Bishop/Oulton property Chef Michael Howell will prepare various delicious bites for a feast from the Farm. Farm hands Steve and Richard prepare the Jerk pork and Jerk chicken pit-barbecue style the way that they and generations of Jamaicans have done so in the past.
Menu: Jamaican jerk pork and chicken, curry goat, red beans and rice, fresh corn, farm fresh salads, and creative fare from Chef Howell incl dessert
non-alcoholic beverages included
Tickets: $57.50 (incl HST)
Youth 8-16: $28.75
Kids under 8: FREE
From 12-2:30pm
Visit beautiful Taproot Farms for a tour of the Bishop/Oulton property Chef Michael Howell will prepare various delicious bites for a feast from the Farm. Farm hands Steve and Richard prepare the Jerk pork and Jerk chicken pit-barbecue style the way that they and generations of Jamaicans have done so in the past.
Menu: Jamaican jerk pork and chicken, curry goat, red beans and rice, fresh corn, farm fresh salads, and creative fare from Chef Howell incl dessert
non-alcoholic beverages included
Tickets: $57.50 (incl HST)
Youth 8-16: $28.75
Kids under 8: FREE
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JOSH OULTON & PATRICIA BISHOP
Tucked in the heartland of the Annapolis Valley's farming belt, TapRoot Farms merges deeply-held family farming traditions with the most established organic heritage in Nova Scotia. Josh has always known he wanted to be a farmer. He comes from a long line of farmers--his grandparents introduced the Charolais beef cow from France to Nova Scotia in the 1900s. While he worked as a dairy herdsman for years, he knew he wanted to grow vegetables. So, in the spring of 2004, he purchased a vegetable farm in Lower Canard, Nova Scotia. Patricia also comes from a farming family--her New England Planter ancestors settled the Valley in the mid-1700s. In 2007, Patricia purchased the first 23 acres of organic land in Port Williams that, combined with Josh's farm in 2011, would become TapRoot Farms. These lands gave Patricia and Josh an opportunity to fulfill their dream of growing delicious, healthy food not only for their family but for others to enjoy.
Since purchasing the organic farm in 2007, Patricia and Josh have been steadily increasing the number of acres in transition to organic and today, TapRoot Farms is 70% organic or in transition to organic, with the goal of becoming fully organic by 2020.
Josh and Patricia instill the virtues of environmental responsibility in their three children--Izaak, Lily, and Frank--while involving them in all aspects of the farming operation. The family grows delicious veggies and fruit, raise free-range hens for eggs, and pastured animals for meat.
Tucked in the heartland of the Annapolis Valley's farming belt, TapRoot Farms merges deeply-held family farming traditions with the most established organic heritage in Nova Scotia. Josh has always known he wanted to be a farmer. He comes from a long line of farmers--his grandparents introduced the Charolais beef cow from France to Nova Scotia in the 1900s. While he worked as a dairy herdsman for years, he knew he wanted to grow vegetables. So, in the spring of 2004, he purchased a vegetable farm in Lower Canard, Nova Scotia. Patricia also comes from a farming family--her New England Planter ancestors settled the Valley in the mid-1700s. In 2007, Patricia purchased the first 23 acres of organic land in Port Williams that, combined with Josh's farm in 2011, would become TapRoot Farms. These lands gave Patricia and Josh an opportunity to fulfill their dream of growing delicious, healthy food not only for their family but for others to enjoy.
Since purchasing the organic farm in 2007, Patricia and Josh have been steadily increasing the number of acres in transition to organic and today, TapRoot Farms is 70% organic or in transition to organic, with the goal of becoming fully organic by 2020.
Josh and Patricia instill the virtues of environmental responsibility in their three children--Izaak, Lily, and Frank--while involving them in all aspects of the farming operation. The family grows delicious veggies and fruit, raise free-range hens for eggs, and pastured animals for meat.
MICHAEL HOWELL
25+ years of being a chef around the world have seen Michael hold positions in Toronto, Boston, New York, Detroit, Chicago and The Bahamas before returning home to Nova Scotia in 2002. Chef Howell is the Executive Director of Devour! The Food Film Festival and the former owner and chef of one one Nova Scotia's most renowned restaurants, Tempest (which operated from 2003-2013). Michael is the Consulting Executive Chef at the Green Turtle Club in Abaco, Bahamas. He is on the board of Slow Food Nova Scotia and is deeply committed to the food movement and encouraging all of us to eat better food grown closer to home by people who care. He also leads culinary and cultural tours of Italy twice a year through his tour company Tempestuous Culinary.
www.devourfest.com www.tempestuous.ca
25+ years of being a chef around the world have seen Michael hold positions in Toronto, Boston, New York, Detroit, Chicago and The Bahamas before returning home to Nova Scotia in 2002. Chef Howell is the Executive Director of Devour! The Food Film Festival and the former owner and chef of one one Nova Scotia's most renowned restaurants, Tempest (which operated from 2003-2013). Michael is the Consulting Executive Chef at the Green Turtle Club in Abaco, Bahamas. He is on the board of Slow Food Nova Scotia and is deeply committed to the food movement and encouraging all of us to eat better food grown closer to home by people who care. He also leads culinary and cultural tours of Italy twice a year through his tour company Tempestuous Culinary.
www.devourfest.com www.tempestuous.ca
