moxie................life, liberty and the pursuit of

on july 9th tnef2fp representatives (the carosi family) converged on lisbon falls to celebrate the oldest continually carbonated beverage in the country- MOXIE..... dubbed the 'official soft drink' of maine, the festival will feature a moxie chuggin' contest, a moxie recipe contest, a 5k road race and a huge fireworks display.............. this is the 27th annual moxie fest..... the carosi family will be proud guests of THE NEW ENGLAND MOXIE CONGRESS, a loose-knit band of moxie zealots who promote moxie's continued availability and its distinctively different taste..... (these guys fricken rock......!) our day began with us having to get all of the heritage hog meats smoked for our weekend barbecue....... heather lynn got up extra early to get the berkshire pig's ass, ribs and maine raised barnyard chicken breasts in the smoker and loaded with organic applewood to start the 6-8 hour smokin' process....... we got the meats out of the smoker at 3:45 and headed to lisbon falls 56.8 miles away..... having to be at the festival by 6pm to volunteer we stopped at THE MOXIE MUSEUM...... this mecca of all things moxie is ran by curator frank anicetti- the godfather of moxie............ off to the fest......... tucked away in a mcdonald's parking lot mainer's came together to celebrate their inherited soda-pop of choice..... (MOXIE)..... even though moxie has not been made and or bottled in new england for years the devotion to the beverage is deep-rooted....... the day was sweltering and yet breezy by maine standards, we searched over the crowd for a sip of cold refreshing contentment, nothing...... we began to yearn for a taste of the beverage elixir that we are here celebrating, but for hours we could not get our sweaty hands on a drop.......... then- there it was, the trademark orange, a can dripping with condensation and perspiration at a damn hot dog cart across the street............. heather lynn headed out to retrieve us a steamed natural casing frankfurter from shield's and a fricken can of that nose-stinging elixir with historic links to America's carbonated beverage; past, present and future........ remembering that we must consume these commodities in-order to protect their place in gastronomic history........ the hot dog could have been left at the three-wheel cart....... I can't wait to fill zanders bottle with this old-fashioned 'beverage moxie nerve food'........... can you imagine a 1yr olds reaction to a bottle full of moxie........ needless to say I wouldn't put anything that is not certified organic in my sons growing little body..... instead we indulged in our first moxie of the day..... wow, wow, woah............. having tasted moxie for over 25 years now I can't say that I have enjoyed one as much as july ninth, the year 2o1o....... the first can left me beggin' for more, the complex mix of tropical gentian root, wintergreen and carbonation with a root beer-esce flavor profile make this elixir very distinct and the consumer twisted at the reminiscent flavor of historic new england........ the hot dog sucked, by the way....... tnef2fp would like to thank- rosie bradley, director of all things moxie . debra wagner, moxie press core photog . pastor jonathan jones, volunteer coordinator and laurel dutton, moxie booth manager......... ........drink moxie new england........

cooper spring......

before our visit to this 'most talked about' maine mountain spring we swung by to visit '......THE SOURCE.....' at the poland spring complex in a heavily guarded outpost a short ways into the forest....... thee source of bottled water conglomerate poland springs....... the inn and grounds showed signs of an era gone by............ this historic majesty has seen many a US president and visitors alike........ rocking chairs on the grandiose porch and crisp green lawns are sure to invoke relaxation...... one can easily see this property in its prime........ (nice place) no time to relax, leaving this resort built on plastic bottle dollars we are off to maine's land of indigenous gems and mountain spring water we can drink without the '92 million plastic bottles a year guilt' attached to our eco-friendly beliefs..... we arrived at cooper spring...... the spring was family-owned and then given to the town of buckfield on the premise that everyone would be able to have access to it. it's kept up nicely and is in good shape...... the spring is part of the oxford county soil & water conservation district...... fred and estella pearson-cooper settled about 100ft north of the spring in 1881............ a small parking area is available right in front of the spring and some flat stones have been set up so that you can access the spring easier. the spring itself has been redirected using PVC pipes. (i know some people may not be into that, so i'm mentioning it.) the water is wonderfully cold and sweet! great quality! this spring is between the two most powerful and gem rich mines in the world. the mt. mica mine has produced abundant gem tourmaline of every color. the bennet quarry on the other side of the spring produced a 52lb morganite crystal (pink emerald). the water that comes through this spring probably has a high lithium content and is programmed by some of the most profound gemstones on earth. this is super pure energized water. it flows through the mountains or crystal mines (think about this), it's amazing! if you stored it in copper it would be called a battery. at sunset the place looks magic. here is the mineral list for the area: albite evansite manganocolumbite rhodochrosite . almandine fluorapatite mccrilisite romanechite . amblygonite - meta-autunite roscherite . arsenopyrite goethite metatorbernite rutile . autunite goyazite microcline schorl . beraunite graphite microlite scorodite . bertrandite halloysite mitridatite siderite . beryl heterosite montmorillonite sphalerite . biotite hisingerite moraesite spodumene . brazilianite hureaulite muscovite stewartite . brookite hydroxylapatite natromontebrasite (discredited) strunzite . calcite jahnsite-(camnmn) opal- hyalite tantalite . carbonate-fluorapatite kaolinite palermoite tapiolite . cassiterite kosnarite petalite torbernite . cleavelandite laueite phosphuranylite triphylite . cookeite lepidolite pollucite uranininite . crandallite lithiophilite purpurite zircon . elbaite loellingite pyrite . eosphorite manganite quartz. these rocks would scare distilled water back into stream. get to the intersection of 117 and n. whitman school road. drive to the end on n. whitman school road and turn left onto paris hill road. the spring is down on your right (maybe five or so minutes after you've turned onto paris hill. this water is incredibly cold and so damn clean... we watched many locals fill up their containers while we sat and ate salumi and and 1000 day old how-da (gouda)... this water was well worth the two hour drive... crystal, crystal clear and super clean.....

the ubiquitous maine lobster roll.........!

Maine isn't called Vacationland for nothing................ Tourist, foreigners and family vacationers have been flocking to Maine's 3,500 miles of coastline to enjoy numerous weathered cedar-shingle shacks, awning covered take-out windows, and freestanding seasonal restaurants where the menu revolves around one single ingredient................LOBSTER..........for nearly as long as the waves have been crashing on the rocky shores. After all, it takes a hearty amount of comfort food to get Mainer's through those endless winter months when the temperature can regularly dip below zero for days at a time........ My family has been coming to Maine since shortly after we landed in this country back in the early 50's from Northern Italy...... The most obvious payoff when in Maine comes in a red shell with two claws. Served steamed, broiled, stuffed, country fried, or mixed with a touch of Hellman's mayonnaise and piled high in a top-loading classic New England hot dog roll, the lobster is king........ you'll find it on menus up and down the coast in it's quintessential shack on rickety wharfs teetering over the sea below. Suffice it to say that the best place to find a great lobster roll is in Maine, hands down... and you don't have to try very hard, along the coast at least, you will find lobster rolls everywhere- even at Subway and McDonald's. Saying who serves the best is nearly as dangerous as playing in Whitey Bulger's South Boston traffic......... But here are a few lobster roll contendah's...... The Sea Basket in Wiscasett, Fat Boy Drive In in Brunswick, The Clam Shack in Kennebunkport, Maine Diner in Wells, Harraseekett Lunch & Lobster in Freeport and Nunan's Lobster Hut in Cape Porpoise.... DISCLAIMER: as you read this transmission, please keep in mind that this is only OUR opinion.... That may help explain why I may not like a roll that you may thoroughly swear by like a blood oath to the Patriarca Family.......... (RIP Raymond Sr.) For one thing, I like a simple roll without much dressing or garnish- nothing but bite sized chunks of cool, refreshing lobster meat, maybe with a tiny bit of Hellman's Mayonnaise and freshly squeezed organic lemon juice. A single leaf of delicate lettuce is acceptable, but I'd rather not find any celery, crunchy lettuce such as Iceberg, or anything else for that matter in the salad... The bun should be a top-split New England classic grilled on both sides in butter. I like a fully-packed roll, but not so damn full that I have to eat it with a fork first. After all a lobster roll is a sandwich, and I want to pick it up like a sandwich and eat it. I like to get a mix of perfectly grilled buttery roll and sweet succulent local lobster in every goddamn briny bite.............! 90% of the nation's lobster comes from Vacationland, but the HOMARUS AMERICANUS, or Maine Lobster, wasn't always popular. Before the 1800's, only the poor, orphans, and servants consumed lobster. There was even a law forbidding Maine State Prisons from serving lobster to inmates more than once a week, since it was considered cruel and unusual punishment..... Turn of the century 'rusticators' who summered in Maine, like John D. Rockefeller, helped transform the lobster from lowly bottom feeding crustacean to a seasonal delicacy....... Entrepreneurial lobster pound owners lit fires and set up crude outdoor kitchens, selling impromptu boiled lobster picnics to the moneyed elite sailing the Atlantic Coast... The lobster shack was born.....! Support a long-standing Maine made New England tradition, support your local lobstermen, fishermen and native clam-digger......... remember- do not purchase your mud bugs (lobsters) from anywhere but Maine Waters..... this means do not purchase your lobsters from Canada................!!! Having purchased bugs from multiple sources and locations up and down Maine's craggy coast, we find sweet, succulent, hard-shell and soft-shell alike............................. Maine is the place to over-indulge in an American tradition-HOMARUS AMERICANUS on a butter grilled roll with a dab of mayo...... Some Lobster company's worthy of their salt: small point lobster company, arundel lobster company, muscongus bay lobster company and kennebunkport lobster company....

'......it is apparent to serious shellfish eaters that in the great evolutionary scheme of things, crustaceans developed shells to protect them from knives and forks.......................' -author- calvin trillin

Del's Frozen Lemonade......circa. 1948

If you are not from Rhode Island it may be hard for you to understand Autocrat Coffee Syrup, Sfogliatelle, Narragansett Ale, Clam Cakes, Haven Brothers, The Hill, Buddy Cianci, Joe Onions, Baby Shacks, The Saint, Cabinets, Raymond Patriarca (jr too), Constantino's Venda Ravioli, Cassertas Pizza, Modox (not Moxie), The Awful Awful and most of all Del's Lemonade.......

Shouldn't there be a location on The Hill for christ sakes...

Fahgeddaboudit.......Slurpin' this cool refreshing sour mixture of frozen lemonade, sugar and real lemon pieces sends you into a Tony Soprano like rant about how good Arti Bucco's hand-made Potato Gnocchi truly are............................! if you have never experienced Del's Lemonade, you must do so............. the history of Del's is deep rooted in RI history, purveying frozen lemonade since 1948.......... making several pilgrimages back to Providence to over indulge in killer Italian pastries and dough based foods, I always find myself on Atwell's Ave. staring over at the Piazza Depasquale to see the majority of the residents of 'The Hill' scurrying to kiss the hand of a 350lb. gray haired old Italian man with a tight fitting Armani suit, a sparkling diamond filled Rolex Presidential and two HUGE goons posted at each shoulder, guarding over every move the man makes........ this means that I am on 'The Hill'.............. where I was born, where I come back to time and again.............. having lived and worked on 'The Hill' for several years one never gets bored of this mob run sector of the city......... I am forever grateful I was born in Providence, even though we lived on a sprawling farm in Smithfield to live off of the land like true Italo-American immigrants.................... down on the farm........................ very similar to Great-Grandfather DeLucia who made the first Del's Lemonade in 1840, Naples Italy. During the winter he carried snow into nearby caves and insulated it with straw. When summer arrived and the world famous local Amalfi lemons were ripe and at the peak of their perfection, he would mix their juice with just the right amount of sugar and snow. Thus making the first Del's Lemonade that he would sell at the local Farmer's Market. Fruit ices are very popular in Europe, yet none is more loved than the concoctions made from fresh Amalfi lemon juice...... Grandfather Franco Delucia brought his fathers recipe to America at the turn of the century. Angelo Delucia, his son, began work on a machine to produce the frozen lemonade, and the method of making it a consistently excellent product. In 1948 Del's Frozen Lemonade acquired its name and the sole product sold at a little stand in Cranston, RI. Soon, Angelo designed the first mobile units in order to sell Del's Frozen Lemonade anywhere in the little state of RI.

Like all things that SCREAM.................RHODE ISLANDAH, Del's will remain a part of my families history for decades to come..................! For today is my fathers birthday (july 5th) so we enjoyed a traditional RI Clam Bake and I managed to hit Del's three (3), three (3) times.............. each time enjoying a whole damn quart......... thats three (3) quarts.................. I love you Autocrat, but you can feel me........! three times in one day........

bond mountain spring, maine

our family (sebastian, heather and baby zander) frequently travels up west road toward ray schicoloni's cherry knoll farm (a great source of pastured local lamb) to reach the lush green forests and rolling hills of southern maine's tiny town of newfield to get our weekly drinking water...... our drinking water is still bubbling fresh from a hole in the earths surface....... lewis and clark- eat your damn hearts out.........! at 823 feet it is an easy hike up to the summit of bond mountain, home to this historic 'town' spring which is acclaimed by the Three Rivers Land Trust as one of the last clean 'roadside' springs in york county..... deep rooted in rich glacial soil, bond mountain was also a major ski area back in the late 50's and 60's until mechanical challenges forced the resort to be closed..... the summit of the mountain features the rocky remains of the Thomas Bond homestead (circa. 1820) and a small cemetery plot believed to contain the graves and remains of Thomas Bond, three of his wives and some of their children....... several of new england's leading paranormal research groups and society's have done extensive research in the area to study any paranormal activity around those buried there........ your best bet if trying to find this '.....old faithful....' of natural mountain springs is to program your GPS to 322 bond mountain road, newfield, maine; it will take you to TAPS (thurston and peters sugarhouse), travel several hundred feet past the sugarhouse and on your left hand side you will see the spring and the small wood platform to rest your jugs on while filling them........bond mountain spring is ruffly 8.5 miles from our humble place of abode, we make several trips a week for this clean, crisp and thoroughly refreshing local mountain spring water........ there is a hand-painted sign stating that there is the potential for the springs water to be high in bacteria certain times of the changing seasons and a phone number for 'drinkers' to call for information about the spring....... take a drive one day and discover bond mountain spring....... bring a couple of jugs and fill them to the rim with mountain freshness.......... this is where we pay tribute to those person or persons that are responsible for informing us about this reliable source of mountain spring water- ryan z & von nida

latitude: 43.62202 - longitude: -70.90117

pig's ass...............and pucker sauce..........!

savory, sweet, smoky and seductive.............

heritage hog barbecue

pork shoulder (boston butt) cooked smoky as a fireplace..... succulent as a hand-made buttermilk biscuit dipped in bacon fat, and tender enough to coerce apart with a spoon and your fat, grubby ass fingers- such is North Carolina Barbecue...................! as the name suggests, 'the chosen way' or as yankees and those north of the mason-dixon line may call it, 'the traditional way' to serve up the beast is to pull or chop it........ nose to tail......... that's where the thin vinegar based sauce comes into play.......... because a Kansas City sauce would be too damn thick and sticky to be fully absorbed by the slender shreds and chopped cubes of piglicious meat........

the Carolina's, (particularly the northwestern corner of North Carolina) occupy a very unique position in the realm of true top ranked-kick ass American Barbecue...... unlike the rest of the country, which enjoys catsup-based sauces, the preferred condiment in the foot hills of the great smoky mountains is a piquant mixture of organic apple cider vinegar, cracked black peppercorns, red pepper flakes, and sometimes with just a hint of pure cane blackstrap molasses and a touch of brown sugar to cut the acidity.... this makes perfect sense, seeing as the chosen commodity for real barbecue in these parts is the good 'ole heritage hog (berkshire, tamworth, duroc, red wattle, etc.)................. (we choose the berkshire hog for tnef2fp heritage hog barbecues) more precisely, we love a whole hog smoked in a pit until it is so damn smoky and tender you can easily rip a piece of meaty greatness from the poor bastards Divine offerings.................. this is barbecued hog heaven...............!

because you are consuming whole-hog or pork shoulder, you are dealing with succulent fattiness; the organic apple cider vinegar as the working base of Pucker Sauce will off-set the pig's thorough richness....... there is another reason vinegar based sauce is so well suited to a pig's ass....... Carolina style pig is usually served chopped or pulled, so you need a thin sauce that can saturate and soak into the tiny niblets of savory, sweet, smoky and seductive heritage hog meat........ bring the chopped pig's ass and pucker sauce together and you have some of the most delectable barbecue to ever grace a bun....... a toasted bun is standard....... generally between $5 - $7, this has to be the best damn road food ever......... but that's just my greedy thoughts workin' for my bbq addiction.........

as the founder of tnef2fp, I am trying to bring you a taste of what I learned while living and traveling through the American South.............. pugnacious pigness in all aspects............ a shout out to some killer BBQ- smutt's butt's in northern alabama : (john turpins) turpin's roadside barbecue in travelers rest, south carolina : green river barbecue, smack-dab on the goddamn north carolina/south carolina border in saluda : and mutt's barbecue in mauldin, south carolina.... these establishments and low-country barbecue joints and pit masters passed on to me some true barbecue ka-knowledge..........

on summer weekends you may smell the organic applewood burning in the foothills of Ossipee Mountain while we are slowly smoking berkshire pig's ass, baby back ribs and maine raised barnyard chicken........ join us for.........

savory, sweet, smoky and seductive...................heritage hog barbecue

BBQ's are Held @ 2o1o Host Farm-

raven hill orchard : 255 ossipee hill road : east waterboro, maine

Saturdays & Sundays 11am-3pm

visit- www.thenewenglandfarm2forkproject.com

a twenty mile meal..........'defining local'

'.....a twenty mile meal.....'

july 17th & 18th 6pm

reception...

smashed maine grown heirloom white beans on fried peasant bread with pickled cucumber and ham powder....

pastures, prairies, hills, fields, farms, and gardens...

'liquid salad' with a tall tomato and cold river vodka jell-o shot and a local goat cheese grilled cheese...

the freshest mess of field greens and foraged roughage tossed in a lemonade vinaigrette with native strawberries, rosemary's waltz, wildflower bee pollen and organic applewood smoked sunflower seeds...

pastured local spring lamb 'schnitzel' with a homemade organic pretzel crumb crust, sweet pea mashed taters, zucchini and red rooster sauce...

sugar therapy...
heather's 'home-made' baked farmers cheese with crushed local berries...

an elixir...

pink shandy cooler with citrus...

$45 per person (plus tax & gratuity)

cuisine by- chef sebastian carosi

please call tnef2fp field phone for reservations- 207.459.4271

event held @ 2010 Host Farm- raven hill orchard 255 ossipee hill road . east waterboro, me

**please visit http://www.thenewenglandfarm2forkproject.com/ for schedule of events

A Father's Day Grass-Fed Beef Dinner..........

...a local 'grass-fed' beef dinner...

father's day . june 20th . 6pm sharp

the evenings' grass-fed beginnings...

smoky grass-fed local beef tartare with 'cabernet-jello' on a silver spoon...

coca cola barbecued beef cheeks on benne seed rolls with farmstead local buttermilk slaw...

pastures, hills, prairies, mountains and fields...

air dried grass-fed local beef tenderloin with new england farmhouse blue cheese stuffed hearts of celery, rocket and our own applewood smoked sea salt...

liver and onions......................a rich grass-fed beef broth elixir of charred onions, caramelized offal and toasted grains with with a crouton of peppered local cheddar...

coffee rubbed grass-fed beef steak with raven hill orchard applewood smoked ricotta mashed taters, wilted spinach and candied garlic...

cast iron skillet seared local veal sweet breads with maine grown fingerling potato salad, orchard smoked onions and sebastian's double espresso barbecue sauce...

sugar therapy....

local strawberry 'panna cotta' with oak aged black vinegar macerated strawberries...

$45 per person (plus tax and gratuity)

cuisine by- chef sebastian carosi

http://www.thenewenglandfarm2forkproject.com/

(.....know your farmer.....)

Held @ 2010 Host Farm- Raven Hill Orchard . 255 ossipee hill rd . east waterboro, me

*for reservations please call Host Farm- 207.247.4455

Question, comments or inquiries please call The New England Farm 2 Fork Project

field phone 207.459.4271

Heritage Hog BBQ's @ Raven Hill Orchard

Savory, Sweet, Smoky and Seductive.....! Heritage Hog Barbecues starts May 1st through August.... 2010 Host Farm- Raven Hill Orchard.....

Chef Sebastian Carosi founder of The New England Farm 2 Fork Project will be offering up some bodacious heritage hog barbecue... and 'no', this doesn't mean big hunks of meat over an open flame... This means slow and low organic applewood smoked 'hunks' of meat... smoked until succulent and sweet... coca cola barbecued barnyard chicken, chopped berkshire 'pigs ass' on a bulky roll, orchard apple cider soaked baby back ribs, espresso barbecued flank steak, our own homemade smoked onion sausage on a roll and american plains tatonka chili (buffalo) will all be featured on the menu....

Some weekends The New England Farm 2 Fork Project will offer up live New England grown entertainment by the good time string band, moms home cookin, the biker poet, victory swing band and more.......

Heritage Hog Barbecues are on Saturday and Sunday from 11am - 3pm (or until we run out of food...!)

2010 Host Farm- Raven Hill Orchard . 255 ossipee hill road . east waterboro, me 04030

give us a hollah... (207 247 4455)

SlowFood Night

SlowFood Night @
The Portland Museum of Art


Thursday, June 3rd, 2010 6:30-8:30 pm

Join Chef Sebastian Carosi founder of The New England Farm 2 Fork Project and SlowFood Portland at the Portland Museum of Art for an evening of beautiful art and bountiful edible commodities... Take a long, slow look at the exquisite still-life paintings in 'Objects of Wonder' (through June 6th), and savor some of the best Maine has to offer in locally grown food... The guest speaker is Nancy Harmon Jenkins, a nationally known food writer and historian who resides in Italy as well as the coast of Maine... She is an expert in sustainable agriculture and farm-to-market connections, and will speak about Maine's bounty... Enjoy the evening with friends and meet new 'local foodies' who share your interest in promoting Maine grown food. Proceeds from the evenings event will benefit culinary education programs at the Portland Museum of Art...

The New England Farm 2 Fork Project will be offering-

mini grass-fed local beef burgers on a homemade sesame seed bun with sebastian's smoky heirloom tomato catsup and farmstead local cheddar

harris farm- grass-fed beef

raven hill orchard- organic sesame seed buns

silvery moon creamery- r&r cheddar

tnef2fp- smoky heirloom tomato catsup

Inspired by Edward Weston's Pepper (circa 1930)

We smoked peppers, tomatoes and onions over organic local applewood to make catsup for the burgers.... We choose the burger to signify the McDonalds that inspired Carlo Petrini to create SlowFood several years ago.....

Join us to raise local food supply awareness....

Seven Congress Square Portland, ME 207.775.6148

The New England Farm 2 Fork Project would like to extend its deepest thanks to-

Don Lindgren- Rabelais Books

Leslie Oster- Aurora Provisions

Chef Bob Smith- SlowFood Portland

Steve Eveld- Raven Hill Orchard

(and everyone else in the kitchen....)