The Executive Leadership Foundation Awards North Carolina Central University $350,000 for Summer Youth Business & Entrepreneurship Academy

North Carolina Central University will soon be able to help close the achievement gap of black middle and high school students, with assistance from a new grant.

The Executive Leadership Foundation (“ELF”) awarded North Carolina Central University (NCCU) a grant of $350,000 during its annual Recognition Gala on Thursday, October 24, 2013. The grant was provided under ELF’s Community Impact Initiative, a national program aimed at closing the achievement gap among black middle and high school students. Previous grantees include INROADS, LEAD and A Better Chance.  Dr. Debra Saunders-White, NCCU chancellor, accepted the award which will support the university’s Summer Youth Business & Entrepreneurship Academy.

“Through our Community Impact Initiative, we are making a strategic investment in the next generation of business leaders, providing more than $1 million in just three years to deserving grantees,” said Ronald C. Parker, president and CEO of The Executive Leadership Council and Foundation.  “We are pleased to expand our impact and reach by providing this grant to North Carolina Central University’s Summer Youth Business & Entrepreneurship Academy.”

The NCCU School of Business and ELF are aligned around the goal of preparing students for career success and global leadership. Under the Summer Youth Business & Entrepreneurship Academy, high school sophomores and juniors take part in a two-week, non-residential business and entrepreneurship immersion program.  Students participate in lectures, corporate visits, and a case competition, where they work in teams to prepare a business plan. A panel of judges from the business community evaluates the plan and awards a prize to the winning team.

“This generous gift from The Executive Leadership Foundation will enable NCCU to invest in training for the next generation of business leaders, entrepreneurs and scholars,” said Dr. Debra Saunders-White, NCCU chancellor. “We are thankful to the ELF for supporting our efforts to build a pipeline of skilled individuals for the workforce in North Carolina and our nation.”

The partnership with ELF will allow the NCCU Summer Youth Business & Entrepreneurship Academy to expand its outreach to include more students and provide additional services at no cost to the student.   The program began in 2012 with 16and is expected to grow to 60 students in 2014 and double its enrollment in both 2015 and 2016.

Learn more about Durham educational institutions online.

NC Craft Brewers Guild Hires Metzger

Today, the North Carolina Craft Brewers Guild announced that they have hired a new executive director, Margo Knight Metzger.  "This great news for us in Durham," said Sam Poley, Director of Public Relations and Communications for the Durham Convention & Visitors Bureau (DCVB), the organization charged with marketing Durham as a place to visit, live, do business.  "Margo has been such an asset to us in her current post, and now we're excited to be helping her and the Guild in any way we can to cement the idea that Durham is a great destinations for beer lovers," he added.

Durham is home to All About Beer magazine, and the original World Beer Festival held annually in October.

Metzger brings ten years of experience to the role, including government affairs, tourism promotion and alcohol beverage industry insight. She will lead the guild’s efforts to advance the interests of the state’s craft breweries and to promote North Carolina craft beer.

Craft beer is an undeniable trend in Durham, and across NC, too.  With three operating breweries, and more on the way, the beer scene in Durham was part in parcel of it earning the title Tastiest Town in the South.

“We are thrilled to bring Margo on board,” said Sean Lilly Wilson, president of the North Carolina Craft Brewers Guild and the Chief Executive Optimist of Durham's Fullsteam Brewery. “While we had an impressive slate of highly-qualified candidates, Margo’s extensive experience in government relations, tourism, and the alcohol industry made her the perfect fit. Even better, she’s passionate about craft beer and loves her native North Carolina.”

Metzger attended the NC School of Science and Math in Durham, an experience that left her with a strong appreciation for Durham. She leaves her position as public relations director for the North Carolina Division of Tourism, Film and Sports Development, part of the North Carolina Department of Commerce. She previously served as Executive Director of the North Carolina Wine & Grape Council. Prior to that, Metzger led marketing for a beer and wine wholesaler in the Triad region of North Carolina. She graduated from the University of North Carolina at Chapel Hill with a B.A. in Journalism and Mass Communication.

Learn more about Durham's beer scene online.

This Week at the Durham Farmers' Market

This summer, in the span of one week, two of Durham Farmers' Market's farmers passed away. First, Gary Murray of Sunset Farm and a week later, Steve Mobley of Meadow Lane Farm (and the Durham Farmers' Market president) followed. I spoke of both men in the newsletter, but it was hard to sum up the impact of their work and their lives while sorting through my own sadness.

  

Over the past several weeks, journalist Elizabeth Shestak has taken the time to learn more about both of these dedicated farmers and has written about them for the Life Stories column in the News and Observer. This morning, I encourage you to take a moment to read about these two incredibly hard working farmers and the positive work that they did to improve their land, small scale agriculture in NC, and the community.

   

To honor Steve's life, his wife, Martha, has set up the Steve Mobley Small Farmer Scholarship Fund. Contributions can be made c/o Marie Boyette, BB&T, P.O. Box 464, Louisburg, NC 27549.

TOMORROW AT MARKET

New this week: Persimmons! Both Asian Persimmons and Native Persimmons will be available. The Native Persimmons will be available for a shorter amount of time, the Asian varieties will be available through late November. Also, new this week - a limited quantity or Brussels Sprouts!

The first frost is predicted to happen TONIGHT and may have already happened further out in the country side! So, this may be the last week of tender summer vegetables such as eggplants, green beans, zucchini, field tomatoes, corn, melons, and peppers. Following the frost, we always have inventive farmers that grow small quantities of these in heated or unheated greenhouses. So, stock up before they disappear!

Finally, for the next few weeks at the Market's Info Table, we'll have the remainder of the free packets of pectin and salsa spices that we received with the Discover You Can grant from Ball Brand Jars this summer.  We'll have them available until they run out so, come by and stock up for next years preserving projects!  

See you at the Market, 

Erin Kauffman

Market Manager

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Upcoming Events Saturday October 26th, 10:00-12:00 - Beer Brewing DemoThe folks from Bull City Homebrew will be on hand demonstrating how to brew seasonal beers. They will be brewing Pumpkin Ale using Market pumpkins. They will answer your questions and you can even stir the pot! Saturday November 23rd, 10am - Chef in the Market! Amy Tornquist & Matt Lardie from Watts Grocery will be cooking and sampling some Thanksgiving-y dishes! Mark your calendars!! TUESDAY NOVEMBER 26th - Pre-Thanksgiving Market, 2-5pm! Stock up with your local needs for your holiday meal. Also, Fickle Creek Farm is now taking orders for Thanksgiving Turkeys.

Fresh this Week.... FRUITS: Persimmons - Native & Asian Varietues, Scuppernong & Muscadine Grapes, Raspberries, Asian Pears VEGETABLES: BRUSSELS SPROUTS, CARROTS, FENNEL, DAIKON RADISH, WATERMELON RADISH,  Acorn Squash, Arugula, Beets, Bitter Gourd, Broccoli, Bok Choi, Butterbeans, Butternut Squash, Cauliflower, Chinese Cabbage, Cherry Tomatoes, Collards, Cucumbers, Delicata Squash, Edamame, Fresh & Dried Herbs (Basil, Catnip, Dill, Mint, Rosemary, Oregano, Thyme, Sorrel, Parsley, Roselle), Eggplant, Frisee, Galangal, Green Beans, Green Onions, Garlic, Ginger, Gourds, Jerusalem Artichokes, Kale, Kohlrabil, Lambs Quarter, Lettuce, Malabar Spinach, Mizuna, Mustard Greens, Okra, Onions, October Beans, Peppers, Potatoes, Pea Shoots, Pumpkins, Purple Hull Peas, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Swiss Chard, Sweet Potatoes, Tomatillos, Tomatoes, Turmeric, Turnips, Zucchini, and more MEATS AND EGGS:  Rabbit, Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit Duck Eggs & Chicken Eggs CHEESES:Fresh and aged COW and GOAT milk cheeses. PLANTS: Bedding, House, and Flower Plants. FLOWERS: Tuberose, Celosia, Gomphrena, Dahlia, Zinnia, Mixed BouquetsSPECIALTY ITEMS: RAW HONEY, creamed Honey, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, WoolCRAFTS: Pottery, Jewelry, Handmade Baskets, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more... Produce availability depends on weather conditions

This Week at the South Durham Farmers' Market

This Week at the Market

• Education by Master Gardeners
• In Season: Radishes, Kale, Potatoes, Green Beans, Garlic, Broccoli, Lettuce and more

We Got the Beets
My parents’ childhood experience of beets had been limited to those sold pickled in a can, so like many children of baby boomers, I grew up without ever trying the beetroot.  I was told that they were too mushy, and the same went for brussel sprouts and broccoli. (I suppose they were served one too many overcooked vegetable casseroles in the 1950s.) Then I went away to school in DC, and I tried roasted beets in garlic sauce at a family-style Greek restaurant. Delicious!

Since then, I grate raw beets into salad, roast slices with olive oil and salt and have bowls of borscht throughout the winter.  And last year, I celebrated a friend’s birthday with beet cake! Not to mention, as I wrote in last Sunday’s Herald Sun, beet greens are full of flavor. (Originally, beets were actually grown more for their leaves than the root.) If you have yet to try the greens, beets are closely related to chard, and the greens have a similarly savory bitter taste.

The red beets we have at market don’t have as much sucrose as sugar beets, which are grown commercially for sugar production, but they still have more sugar than sweet potatoes, corn or watermelon. Beetroots are even sweet enough to be made into wine! But, the red jewel’s sweetness is no reason to hold back. This veggie’s got lots of soluble fiber, iron, folate, potassium and vitamin K.

Baby boomer or millennial, if you are still unsure about beets, now is the perfect time to give them a second chance. Beets love this cool weather, so we have lots of fresh, local beets available, and like Dwight Schrute, the beet farmers of the SDFM are dedicated to growing only the highest quality beetroot. Also, Two Chicks is bringing their crunchy pickled beets with caraway, which might just convert the beet doubters among us.

Durham Among First Government Municipalities in NC to Join "A Healthier NC" Campaign

Durham is getting quite bullish on health and fitness – and 28,000 residents completing 420,000 hours of activity, and losing 280,000 pounds are wanted to lead the charge to beat this challenge.

Elected officials will join Durham’s health advocates on Monday, October 14, during a 10:00 a.m. ceremony at the Durham County Human Service Building to launch “A Healthier Durham.”

The City of Durham and Durham County have partnered to become the first government entity in N.C. to join the parent “A Healthier NC” campaign, which launched in April of this year.

Obesity and chronic illness is no small problem in Durham County. According to Durham County’s 2012 State of the County Health Report, 59% of adults and near one-third of high school students are considered overweight or obese.

“A Healthier Durham” will play a significant role in helping to address these health disparities, which align with key objectives in strategic plan health goals for both the City of Durham and Durham County.

“Durham is honored to be the first city-county government partnership in N.C. to rise to the challenge,” said Public Health Director Gayle B. Harris. “Recently, the Robert Wood Johnson Foundation (RWJF) selected Durham as one of 12 finalists for the RWJF Roadmaps to Health Prize, which honors communities that are transforming health by bringing together a broad range of partners to improve health outcomes for residents. This is yet another example of just how committed Durham is to the health and well-being of its residents.”

The “A Healthier Durham” campaign and challenge provides free health journaling tools, access to a variety of Durham-specific health resources and educational materials, and will allow users to submit information about fitness opportunities in proximity to a user’s address at www.ahealthierdurham.com.

In addition to providing access to health resources, the “A Healthier Durham” website is designed to facilitate group participation locally and in the “A Healthier NC” challenge

“A Healthier Durham” is part of the larger “A Healthier NC” campaign, led by NC SPIN and supported by the following sponsors: N.C. Academy of Family Physicians, N.C. Medical Society, N.C. DHHS Office of Rural Health and Community Care, the AARP Decide.Create.Share campaign, and Blue Cross and Blue Shield of N.C.

Tom Campbell, creator and producer of NC SPIN, and sponsor of “A Healthier NC”, said, “A Healthier NC is about more than just weight loss—it’s about transforming lives. It's an appeal and call to action for all of us to be active participants in our own health. It's encouraging one another to make smarter choices about what we eat, how active we are, and how important it is to take care of ourselves, and the ones we love. We're thrilled that Durham leaders are using the A Healthier NC platform to encourage citizens to strive for improved health.”

The idea for the “A Healthier NC” initiative arose out of concern for the state’s low rankings in reports that measure health on the national and state level. In 2012, North Carolina was ranked thirty-third for health by the United Health Foundation’s America’s Health Rankings®. The Be Active North Carolina 2012 Report “Tipping the Scales” also highlights the extent and cost of poor health choices by North Carolinians.

The campaign was also inspired by a 1940s era campaign called the “Good Health Plan”, which was initiated by N.C. Governor Mel Broughton to improve health services in the state.

Learn more about Durham online.

This Week at the Durham Farmers' Market

TOMORROW AT MARKET 
It is officially PUMPKIN time at the Durham Farmers' Market! Pumpkins of all shapes, sizes, colors and textures are abundant at the Market right now.

These pumpkins aren't just good for carving and decorating. Some varieties are really good for eating too. When looking at pumpkins, ask your farmer which ones they recommend for eating because flavors and textures differ from variety to variety. The pumpkin varieties that are best for eating tend to have a sweeter flavor and a smooth flesh. When cooked (and pureed), the flavor is absolutely phenomenal and works well in soups, stews, breads, cookies, and even pancakes. Cooked pumpkin freezes well so you don't have to worry about eating up a big pumpkin really quickly.

Speaking of pancakes, last night I made pumpkin pancakes for dinner (we are a big pancake eating family) and I found a great recipe on the internet for Pumpkin and Oatmeal Pancakes. If you love pancakes or pumpkins, I highly recommend this one. You'll need to make pumpkin puree for this, which couldn't be easier. For directions on making pumpkin puree from scratch check out this recipe HERE.

Another orange vegetable that is back is season is CARROTS! Last week, there were a couple of farmers that brought the first of their carrot harvest to Market. As summer vegetables continue to dwindle, remember both carrots and pumpkins will be around to enjoy almost all winter long!

Both carrots and pumpkins are high in Vitamin A and in general, both are really good for you. Growing up my parents always told my sister and I to eat our carrots because they would help us to see in the dark. I always thought that was a ploy to get us to eat more carrots, plus as a child, I was pretty excited about the idea of seeing in the dark. But, is wasn't just a clever ploy, there is truth in that story! Vitamin A IS good for maintaining eye health. Check out this article on DukeHealth.org about the connection between carrots and eye health.

Have a delicious, healthy week!

See you at the Market,
Erin Kauffman
Market Manager
Follow DFM on Facebook, Twitter and Instagram

Upcoming Events

Saturday October 19th, 8:00-12:00 - Bull City Coop Tour! Coop Tour and Master Gardener Egg-sperts will be back with information about raising backyard chickens. Also, Chef Wendy Woods from NOSH will be our special Chef in the Market tomorrow! She'll be demonstrating a yummy egg dish to celebrate the Coop Tour!

Saturday October 19th, 10-11am - Unveiling of Mt. Merrill in Durham Central Park. While the Farmers' Market is buzzing along, Durham Central Park, our landlord and partner, will be unveiling the first piece of the interactive play area on the east side of Foster Street near the Leaf! Check out what will be built this coming winter and spring! Read more about it on DurhamCentralPark.org

Saturday October 26th, 9:00-12:00 - Beer Brewing Demo
The folks from Bull City Homebrew will be on hand demonstrating how to brew seasonal beers. They will be brewing Pumpkin Ale using Market pumpkins. They will answer your questions and you can even stir the pot!

Mark your calendars!! TUESDAY NOVEMBER 26th - Pre-Thanksgiving Market, 2-5pm! Stock up with your local needs for your holiday meal. Also, Fickle Creek Farm is now taking orders for Thanksgiving Turkeys.

Fresh this Week....
FRUITS: Scuppernong & Muscadine Grapes, Raspberries, Asian Pears, Watermelon
VEGETABLES: CARROTS, FENNEL, DAIKON RADISH, WATERMELON RADISH,  Acorn Squash, Arugula, Beets, Bitter Gourd, Broccoli, Bok Choi, Butterbeans, Butternut Squash, Cauliflower, Chinese Cabbage, Cherry Tomatoes, Collards, Cucumbers, Delicata Squash, Edamame, Fresh & Dried Herbs (Basil, Catnip, Dill, Mint, Rosemary, Oregano, Thyme, Sorrel, Parsley, Roselle), Eggplant, Frisee, Galangal, Green Beans, Green Onions, Garlic, Ginger, Gourds, Jerusalem Artichokes, Kale, Kohlrabil, Lambs Quarter, Lettuce, Malabar Spinach, Mizuna, Mustard Greens, Okra, Onions, October Beans, Peppers, Potatoes, Pea Shoots, Pumpkins, Purple Hull Peas, Radishes, Salad Mix, Shiitake Mushrooms, Spaghetti Squash, Swiss Chard, Sweet Potatoes, Tomatillos, Tomatoes, Turmeric, Turnips, Zucchini, and more
MEATS AND EGGS:  Rabbit, Beef, Bison, Chicken, Duck, Goat/Chevon/Cabrito, Lamb, Pork, Veal, Rabbit, Duck Eggs & Chicken Eggs
CHEESES: Fresh and aged COW and GOAT milk cheeses.
PLANTS: Bedding, House, and Flower Plants.
FLOWERS: Tuberose, Celosia, Gomphrena, Dahlia, Zinnia, Mixed Bouquets
SPECIALTY ITEMS: RAW HONEY, creamed Honey, Flour, Cornmeal, Grits, Baked Goods including Pies, Breads, Cookies & Pastries, Fermented Foods, Beer, Wine, Jams, Jellies, Pickles, Preserves, Wool
CRAFTS: Pottery, Jewelry, Handmade Baskets, Woodwork, Photographs, Hand-dyed Clothing and other items, Handmade Clothing, Goats Milk Soaps, Body Butters, Lotions, Yarn, Roving, and much more...

Produce availability depends on weather conditions 

This Week at the South Durham Farmers' Market

This Week at the South Durham Farmers' Market

• Education: Backyard Chickens with Master Gardeners
• In Season: Squash, Cabbage, Sweet Potatoes, Carrots, Chard, Lettuce, Turnips, Rutabaga and more!

A Vendor's Story Turned Over
Since starting as the market manager in July, one of the many pleasures of my work has been getting to know our vendors at market. While each has a distinct story and journey that has brought them to the South Durham Farmers’ Market, I have also found that they all possess common core traits: a willingness to work extraordinarily hard, a commitment to quality food and the mettle to take on being their own boss, laborer, marketer, accountant and salesperson. This perfectly describes Aida Jeanan Risk of Aida’s Turnovers, who with her husband, Adam Armstrong, decided to start a new business based on an old family recipe.

Aida’s Turnovers are a product of her own unique mixed heritage growing up in Egypt with a British mother and an Egyptian father. Her turnovers bring together the traditional English handheld meat pie, or pasty, with the vegetables and spices of the Middle East. She carries on her mother’s lifelong habit of turning any and all ingredients into the fillings for turnovers, and she continues to follow exactly her mother’s recipe in order to recreate her flakey pastry crusts.

Although Jeanan has been making pastry since she was eight years old, it was not until last year, at the encouragement of their sons, that she and Adam considered becoming professional bakers. They have worked together on every aspect of the business: learning how to scale up production, source ingredients, package the turnovers, and obtain nutritional facts. Adam designed their logo, which includes a cameo image of Jeanan at seventeen, and he fastidiously upholds their quality standards. (I have several times been the happy recipient of their discounted ’oopsie’ turnovers, which are just as delicious as those that make the regular cut.)

Almost every Saturday after market, I make a lunch of warmed turnovers over lightly dressed greens, so I have had the opportunity to taste each of their savory flavors. I am partial to their zucchini and pea stuffed turnovers, but recently I have been in the mood for their ground turkey pasties, which are fragrantly seasoned with dill, nutmeg and cumin. Jeanan and Adam use quality organic ingredients as much as possible and source many of their ingredients from farmers at the SDFM, including leeks, scallions, zucchini and spinach.

At the moment, we can claim the honor of being the only location with Aida’s Turnovers, but I hope you will join me in spreading the word about their delicious and distinctive offerings. Also, look out for the mulled hot cider coming next weekend!

Bull City Coop Tour
Get ready for the third annual Bull City Coop Tour this Saturday, October 19th! Come to the market early to do your shopping, and then purchase a map for the self-guided tour from our Master Gardener volunteers.

The tour is organized by Bull City Chickens, an organization dedicated to providing education on maintaining backyard chickens in an urban environment. On Saturday, members of the group within Durham city limits will open their homes and backyards from 10am-3pm to share their knowledge and enthusiasm for our feathered friends.