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The World Celebrates Local Food During Terra Madre Day

The World Celebrates Local Food During Terra Madre Day


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Tuesday, Dec. 10, will be a celebration of local food, all around the world. On this day, the international Slow Food network will celebrate fair, local food for the fifth year in a row. During this "Terra Madre Day" events will be arranged in countries from Italy to Tanzania to promote sustainable and alternative food systems to their communities and local decision-makers.

Last year, in 2012, almost 160,000 people in 130 countries across five continents participated in Terra Madre Day events across the globe, according to a press release. Events included everything from organized meetings and debates to picnics and film screenings to farm visits. Key organizers of the activities are people from the Slow Food network, Terra Madre food communities, chefs, academics, youth, school garden projects, and Presidia and Ark of Taste producers, although anyone is welcome to participate or organize an activity. The events can take place anywhere — from big cities to rural small towns, from farms to restaurants, and even in people’s homes.

Here are a few of this year’s planned events around the world:

New Orleans, U.S. — Slow Wine and Ark of Taste Food Truck: Slow Food New Orleans organizes an event that will feature Italian wines from Slow Food’s "Slow Wine" guide as well as the Fat Falafel Food Truck, recently named by Zagat as one of the top 10 must-taste food trucks in the U.S. To mark Terra Madre day, the food truck will prepare a dish featuring an Ark product.

Santiago de Querétaro, Mexico — 2a Reunión de Decrecimiento: The El Bajío-Querétaro Convivium and the Asociación de Rescate de Tradiciones Gastronómicas organize a conference program about how to defend the environment. A two-day program will show producers, chefs, academics, and students how to celebrate biodiversity by learning and creating a revolution of ideas.

Mulfingen, Germany — Traditional Dishes From the Hohenlohe Region: This event takes place in a school where two traditional wintry dishes made of local ingredients from the Hohenlohe region will be served during a convivial lunch among teachers and students.

Turda, Romania — Cultural Attachment to Our Childhood Recipes: Slow Food Cluj Transilvania organizes this event to honour traditional recipes and remember childhood dishes such as biscuiţi şpriţaţi. During the event, a survey about cultural attachment to food will be carried out to strengthen understanding of this relationship.

Shkoder, Albania — Celebrating Forest Products From the Balkan Countries: This event includes a food exhibition and degustation focused on distinct forest and pasture products, and varieties from the Balkan region (Macedonia, Kosovo, Montenegro, Croatia, Bosnia, Republika Srpska, and different regions of Albania).

Seoul, South Korea — Celebrating Kimchi Diversity: Organized by Slow Food Youth Network in Korea, Slow Food Seoul will host the event "Kimchi Diversity." Participants will be invited to share and exchange kimchi recipes to revive interest in this traditional dish and increase awareness of the diversity of recipes and local variations that still exist, especially in view of increasingly hectic lifestyles that are putting this dish at risk of being forgotten and substituted by industrial kimchi.

Dar es Salaam Region, Tanzania — Eat Local - Improve Nutrition: Five communities involved in the Slow Food "Thousand Gardens in Africa" project will prepare local foods, mainly with products from their own vegetable gardens. As part of the event, three primary schools involved in the project will harvest produce from their gardens to discuss food values and cook and eat with their teachers. The Ark of Taste will also be the theme of various farmers markets. In addition, the participants will nominate different yams and Kimanshigha indigenous vegetables for the Ark of Taste catalogue.

Broome, Australia — Pindan Walnut Feast Day: Babagarra Aboriginal Incorporated organizes a Pindan Walnut Feast to celebrate Terra Madre Day. The organization will host an evening meal to celebrate the importance of Aboriginal women in securing food sovereignty, and their role in caring for their families and environment whilst continuing their age-old traditions of harvesting wild food plants such as the Pindan Walnut. The walnut was recently added to the Ark of Taste.

Mérida, Venezuela — 2do Eco Festival de la Papa Nativa: From Dec. 10 to 14, the second Eco Festival dedicated to the native potato will take place to promote the reintegration of autochthonous potato varieties into the daily diet of the Venezuelan people. Through moments of education and tasting, the event aims to illustrate the important role of preserving and reviving native varieties for gaining and securing food sovereignty, and bringing healthy and culturally important food back to the tables of Venezuelans.

The focus of Terra Madre Day for 2013 is saving endangered foods, as many factors, including the industrialization of agriculture and increasingly hectic lifestyles, are putting many traditional foods in danger. Slow Food works to select and document as many of these products as possible by adding them to the Ark of Taste catalogue. "The Ark" was created to draw attention to the risk of extinction that select products and foods face, and invite people to take action to protect them. Terra Madre Day will give an opportunity to describe and nominate new products, and to promote already existing foods and products in "the Ark." To find out more about events during Terra Madre Day, visit the event website.


Together in Solidarity: We Stand as One Movement

“Until a few weeks ago, the bogeyman of the European economy was the tariffs the US government applied to some food products of the old continent, but today the expansion of the coronavirus has completely reshuffled the global papers. To make the economic scenarios gloomy is no longer an aggressive protectionist measure, on the contrary we are faced with an unprecedented situation that opens equally unprecedented scenarios. Stationary tourism, the limited mobility of citizens at all latitudes, closed schools and emergency hospitals are conditions that we have never seen all together and that at the moment no one is able to circumscribe over time. Not to mention the very object of the emergency, a virus that, although at the moment it still seems to be under control, continues to spread and has now touched all Italian regions and the vast majority of European, Asian and North American countries,” said Carlo Petrini.

Here at Slow Food, we are continuing to work on the projects and programs we’ve been carrying forward for 30 years, all while adhering to the latest government decree, washing our hands often, avoiding close contact, and being cautious when coughing and sneezing. We will continue to go ahead with our work to promote a good, clean and fair food system, strengthening our network and supporting each other during this difficult time. Our mission to promote the work of communities around the world will continue to drive our goals, whether we work from the offices of our headquarters in Bra, from our homes, and everywhere else we’re present around the world.

(Photo by Tullio M. Puglia/Getty Images for Slow Food Terra Madre)

“So here is the time of solidarity and no longer of competition, it’s time to find strength to emerge not with the desperation of all against all but with a renewed solidarity of momentum and with the reconstruction of a sense of community that for too much time we neglected … A season full of obstacles and unknowns awaits us, but we can play the game with awareness and determination: solidarity, community and cooperation are the keys to start again. “

Our movement is not defined by physical location so much as by the people whose hearts are fully committed to fighting for equality and food sovereignty for all. We will use this situation to reinforce our human connections, rather than creating panic.

This is the time for solidarity, not competition. It’s the time to rediscover our collective strength, so that we may come through the other side of this difficult period with a reinforced sense of community that we the world has neglected in recent decades.

TURIN, ITALY – SEPTEMBER 23: Atmosphere during the Terra Madre Parade during Terra Madre Festival by Slow Food on September 23, 2016 in Turin, Italy. (Photo by Tullio M. Puglia/Getty Images for Slow Food Terra Madre)


Women Who Feed the Planet

In every region of the world, women play a fundamental role in feeding families and communities, but often struggle to access the same resources and opportunities as men. Women in agriculture—challenges and opportunities for change—was a key topic during Terra Madre Giovani – We Feed the Planet, the Slow Food Youth Network’s four-day event held in Milan alongside Expo.

“The issue of women in agriculture is a complex one, as it has multiple dimensions,” said Dennis Aviles from Oxfam, co-organizer of the conference. “The world is changing and women face changing situations: migration, conflict, climate change, economic crises…”

“FAO says that women give an important contribution to agriculture, making up around 43% of the labor force, but this figure varies depending on geographical area, type of crop, even the women’s age,” said Aviles. “It’s often quoted that women produce 60-80% of food in developing worlds, though we don’t know this for sure as it’s difficult to measure their labor and separate it from all their other activities.“

Though women’s contribution varies across geographical regions, Aviles, who is Oxfam’s Sustainable Agriculture and Gender Advisor, maintained that there is one factor common to women on all continents: they consistently have less access to resources and opportunities than their male counterparts. She spoke about a gender gap in access to land, capital, technology, services, labor and education. In addition, they work longer hours and earn less than men. “Even though we know that in an agricultural context, closing this gap would increase production by 20-30%, these inequalities persist.”

The debate also focused on the so-called ‘invisible’ issues affecting women in agriculture, such as violence and social norms. For example, in many areas it is normal for girls to drop out of school and marry early. “There is also issues of gender discrimination in feeding, where boys are given more food than girls.”

Aviles talked about “time poverty”, showing statistics—which repeated around the globe—of a stark difference in the time that women dedicate to unpaid care work compared to men. “This is a very serious issue because women don’t have the time to take up the messages and good advice we give them,” she said. “It’s therefore not surprising that they don’t benefit from all the initiatives aimed at improving their situation.”

The audience heard the inspirational stories of two female producers. The contagiously passionate Sri Lankan rice producer Dilani Renuka Chandrarathne talked about how she transformed a small piece of land into an organic rice paddy. “The villagers didn’t think I could do it, now they have all become organic farmers too!” She was followed by a producer of tomato puree from Burkina Faso who talked about how with a group of women, she formed a cooperative in the context of a patriarchal society.

The breakout sessions offered a chance for delegates to discuss their ideas of how we can trigger a shift in paradigm. Participants talked about the importance of an inclusive discussion that involves both men and women, as well as the need for a grassroots approach, rather that focusing on a policy-only level. The need to respect the different social roles of men and women was also reiterated by a number of delegates, i.e. women are not men and shouldn’t try to be they need to be empowered in a different way.

“When women are powered, everyone is empowered,” said Zayaan Khan from Slow Food Youth Network South Africa, who chaired the conference. “Let’s show that power doesn’t have to be so concentrated.“

Moses Abukari from IFAD echoed this sentiment in the breakout group: “Once we invest in women, it will have a multiplying effect.”


Loving the Earth

Loving the Earth” is the main theme for Terra Madre Salone del Gusto 2016,” Serena Milano, General Secretary of the Slow Food Foundation for Biodiversity explains. “Looking after the environment and the planet we live on is the most important issue of our time, and an obligation for everyone who works with food. We want to rediscover the pleasure of taking care of the Earth, together with producers, teachers, chefs, academics, farmers, food communities and above all, everyday people and families. For this reason, we are organizing workshops, conferences, tasting sessions and educational courses.”

The international event, which will bring together the best of the world’s artisanal production in Turin, will have three main goals, inviting visitors to learn more about: how to be a farmer, how to be a co-producer and how to be a home-gardener.

How to be a farmer

The Slow Food Presidia, which involve communities of farmers, herders and fishers from around the world all working to sustain high-quality food production, set a positive example for everyone. To name but a few: Don Tea from South Korea, Taliouine Saffron from Morocco and Tailin Panela from Peru. Five thousand Terra Madre delegates from over 160 countries will share their experiences and advice with visitors. The market is the place to meet the producers who follow the principles and philosophy of Slow Food and where visitors can also receive practical advice on how to start farming for themselves!

How to be a co-producer

Eating is the first agricultural act so to go from being simple consumers to conscious co-producers it is essential to understand the production techniques involved in bringing food from the farm to the table. There will be interactive courses, conferences, Terra Madre Forums and Taste Workshops, all dedicated to Slow Food’s major campaigns: Slow Meat, which promotes responsible, sustainable meat consumption Slow Fish, which raises awareness of the richness and complexity of marine life and Slow Beans, which advocates the many nutritional properties of pulses (indeed, 2016 has been declared the International Year of Pulses by FAO). The crucial role of bees in protecting biodiversity will also be a focus, as well as the importance of sustainable agribusiness, such as collective purchasing groups and farmers’ markets.

How to be a home-gardener

To love the Earth, it’s important to get to know it first hand, and that means cultivating it. During Terra Madre Salone del Gusto, Slow Food Education will provide ideas and solutions for growing your own Slow vegetable garden. Workshops will be organized for schools and families to learn how to make compost, choose seasonal vegetables, and take care of seeds: in the ground, in pots, on balconies, in gardens, in the countryside and in cities.

Terra Madre Salone del Gusto—organized by Slow Food with the City of Turin and the Piedmont Regional Authority—has a completely new program this year. For the first time, the event will take place in and around some of Turin’s most iconic locations. The market will be held in Valentino Park, within which the Medieval Village will host educational events for adults and children, while the Terra Madre Forums will take place inside Valentino Castle. The conferences will be held at the Carignano Theater, the Taste Workshops at the Circolo dei Lettori and the Mole Antonelliana (the National Museum of Cinema). Beyond that, there will be some other events at the Egyptian Museum, Venaria Reale, Racconigi Castle and the Royal Palace of Turin.


Thoughts on Terra Madre and Salone del Gusto 2012, Beyond Prop 37

I had the great privilege of attending Slow Food’s Terra Madre and Salone del Gusto, held in Torino from Oct.25-29, 2012. For those who are not familiar with the organization and the world-wide convention that is held in that magnificent city bi-annually, please click here- Terra Madre

For me, going to Torino is going home, as that is the city where I was born, in an apartment that is literally steps away from Porta Palazzo, the largest open-air market in all of Europe (my brother owns that apartment now!)

It’s no coincidence then that I grew up enjoying the best and freshest food available on a daily basis, usually prepared by my grandmother who was from Puglia and my mother, a great cook who has also adopted some Piedmontese culinary traditions along the way. Add to this mix my father’s Neapolitan origins and it’s no surprise then, that following a long career in the airline field, I would devote my attention and efforts to creating food & wine travel experiences.

Growing up with wholesome food had an immense impact on me, even as my family eventually moved to the US, where 46 years ago genuine Italian food products and ingredients were not readily available. In spite of that, our culinary traditions continued consistently throughout the years, traditions that I honored later in my life as I raised my own children.

Artichoke Stand at Porta Palazzo

Alas, this culinary tradition is not something that everyone has had the fortune to rely upon and as a result, particularly in the US, many people are left to make choices based on what’s being “advertised” as “healthy” and “wholesome”, leading many consumers to buy foods of dubious provenance and nutritional value.

Going back to Terra Madre, indeed food provenance, pedigree and clarity about our food supply, were the main focus of many conferences and workshops, during which the issue of “seeds”, particularly those that are genetically modified, took center stage and were the topics that I focused on during TM.

Now I am not a scientist and not a particularly militant person, but this issue has truly raised my antennas to what I see as a developing and disturbing trend toward obfuscating the truth about the food that is being packaged and sold to unsuspecting consumers the world over. Yes it’s our own individual responsibility to make sure we are informed and selective consumers, but how are we to do that if the FDA, the multinationals and their lobbyists are hell-bent in hiding the truth?

During TM, it was incredibly heartening to see the amount of efforts and devotion that local, small, artisanal and in many instances very young producers, who with the support of Slow Food have managed to bring back and keep alive ancient, sustainable farming practices and in the process, bring back to life ancient seeds that would have become extinct had it not for their collective efforts.

It would be impossible and not within my scope to report on every conference that dealt with this subject, and to be sure, I don’t feel that I have the right credentials to express in a clear and concise way the scientific research that so many gifted and eloquent speakers shared with the audience however, below are some of the key points that we should all ponder and make our own determination about as to where our own efforts and opinions should lead each one of us.

Iranian Radija Razavi Speaking at Terra Madre Against GMOs

Indeed, perhaps farming practices that utilize GMOs were probably essential in some extreme cases where, had it not been for increased yields, many people, particularly in third-world countries, would have faced starvation. On that basis, the efforts of the scientists and the investments of the multinationals in developing these “super seeds” were and probably will still be of immeasurable benefit. However, as each crisis is being conquered and the long-term, ill effects that these genetically altered seeds have been known to inflict have been determined-i.e. depleting the environment’s resources, lower protein and higher carbohydrates content thus promoting obesity and diabetes for example- the time has now come to reverse these practices, to regain food sovereignty and demand our right to know as consumers and human beings what we choose to put on our tables.

Words from Terra Madre 2012

“The new battle for life,” is how Marcello Buiatti of the University of Florence described the current situation, in which seeds are patented and soils “doped” with chemicals, causing the decline of biodiversity and complete dependency on a handful of multinationals. “Seed monopoly is the new colonialism,” said Ahmad Taheri from Iran. “There are very severe laws against doping in sport,” he added, “so how com there are none when it comes to the soil where our food grows?”

  • Freedom of seeds
  • Food sovereignty is a gift from the creator and Mother Earth
  • Everything is a spiritual being including seeds, the beginning of all life and not the invention of the multi-nationals
  • Seeds are life and cannot be sold or brought
  • We must control seeds, whoever controls seeds controls food & freedom
  • One must speak of seeds if speaking of food
  • Seeds are key to food sovereignty, health, ecology
  • Seeds are a loan from the past generations and must be passed on to future generation
  • Genetically modified sees are barren and cannot propagate
  • Life is a maze of connections, so if we change one link, we destroy the chain
  • Life in biosphere lives due to diversity
  • No plant diversity=no human diversity=death
  • Allow plants to go to seed to allow plants to adapt to their environment
  • Hybrid sees cannot be replanted thus do not acquire the ability to adapt to their local environment as indigenous seeds do and as a monoculture, could fall prey to diseases and be wiped out with no back up crop
  • Science is playing with life without knowing the consequences- to automate life is to kill it
  • 75% of seeds are controlled by 5 multinationals
  • There are laws against doping in sports i.e. Armstrong, but no laws against doping of seeds
  • Multinationals should be liable for doping of seeds and poisoning the environment
  • Laws in land (Italy) criminalize diversity by preventing the exchange of indigenous seeds amongst farmers.

Please see below useful links leading to more detailed information about the various conferences and speakers.

Also look out for my next blog post on clear and informative labeling and the defeat of Prop. 37 in California: Appalled by the defeat of Prop. 37 in California which was hoped would be the trend to be followed across the US, how can we as concerned and relatively informed consumers carry on with the task of making the FDA, multinationals, lobbyists and our political leaders such as they are, respond to what is a consumer’s right, to know what is contained in the products that we purchase?

That’s a Wrap: Overview of conferences and articles from Terra Madre/Salone del Gusto 2012


Media & Publications

The Swan Valley and Eastern Regions Slow Food Convivium will be holding the 2018 Annual General Meeting on Monday 26th February at Kato’s 3000 West Swan Road Caversham starting at 7 pm.
All members are encouraged to attend as well as anyone interested in becoming a member of Slow Food.
You will be able to find out about the exciting events planned for 2018 and if you feel you would like to contribute we are always looking for committee members or help organising and running our functions.
Look forward to seeing you there on Monday 26th February, 2018.

Local News

The latest food, farm and foraging news from the Swan Valley and Regional areas of Western Australia

National & International News

Keep up to date with what is making the Slow Food National and International headlines, current trends, current events and up to date information about what is happening on the world stage

Food can change the world

We can change the world through food. The 7th Slow Food International Congress closes in Chengdu, defining our path for the years to come.

Indigenous Social Entrepreneurship: Businesses putting the Earth first

Indigenous Terra Madre leaders met during Terra Madre Salone del Gusto 2016 to discuss, among other issues, the concept of Indigenous Social Entrepreneurship. The issue is new and Slow Food wanted to learn about it from our network members. Learning from the network and being able to adapt continuously to changing parameters is fundamental for a grassroots movement, after all. read more


One Thousand Products in Slow Food’s Ark of Taste


The Ark welcomes its thousandth passenger during Terra Madre Armenia:

Shalakh apricots from the slopes of Mount Ararat


Slow Food is celebrating an important milestone as the Ark of Taste welcomes its thousandth passenger. The Slow Food Foundation for Biodiversity officially included the Shalakh variety of apricot in the list of products to be saved during Terra Madre Armenia. The meeting was held on August 6th and brought 60 delegates to the Yerevan Agriculture University to discuss biodiversity, short distribution chains and taste education.

The choice of this product has a strong symbolic value. The apricot is grown on the slopes of Mount Ararat, where Noah’s Ark is said to have landed after the Flood. The peak of Mount Ararat, 5,165 meters above sea level, is in Turkish territory, but the Shalakh apricot grows in the Ararat Valley near Yerevan, in Armenia. Large, soft, sweet and juicy, the fruit can reach up to 100 grams in weight and is used to make jam (maraba). Each house usually has a few trees in the garden for domestic consumption, some as old as 70 years, but the international market has been invaded by more productive hybrids that carry the same name, and the authentic Shalakh apricot risks disappearing.

The Shalakh apricot is the thousandth product to be identified, described, catalogued and included in Slow Food’s international Ark of Taste project. The Ark has been working since 1996 to protect food products, livestock breeds and plant varieties at risk of disappearance, and the traditions and knowledge inextricably linked to these foods. Over the past 15 years, nominations have arrived from all over the world, from Bolivia to Australia, through the Slow Food network. The list of foods like honeys, cured meats and vegetable varieties has grown every year, products whose disappearance would endanger an entire economic, social and cultural heritage.


Nr. 34 March '19

March, already! Spring is approaching sooner than expected, and the weather makes it perfect to spend more time outside and enjoy the sun. Make sure to check out the new section on Podcasts, and we hope you enjoy this month’s post. See you at the graduation party!
-Unisg table Team-

ALL ABOUT: FOOD AS THERAPY

Food can be theraupeutic in many ways.
Cooking our childhood favourite dish might help us cure our homesickness, eating a colourful salad can brighten up the dullest of days and chocolate is an ever popular cure-all. Foodastherapy.org is a website aiming at highlighting exactly this relationship between our emotions and our appetite. The idea is that eating well is about preparing the food that you feel like eating, a simple and still somewhat radical thought in todays‘ food landscape, where eating a salad is always virtuous and an innocent cookie “a guilty pleasure”.
You will find sections dedicated to the main categories: health, home, love, anxiety and boredom. Recipes are kept simple and unfussy and accompanied by nicely written side notes hopefully mirroring your state of mind. I suggest you go and have a look, I’m off to make a nice soup for dinner, hoping that it will be helping me to be able to focus on just one thing.

STUDENT LIFE: GRADUATION PARTY

It is said that every chef knows how to prepare an egg in at least a hundred ways. Every self-respecting gastronome wouldn’t fall much behind. Yet, it is worth mentioning that those amongst you familiar with the works of Mr F. Scott Fitzgerald may have the advantage. To catch up with them, why don’t you join us for this year’s Graduation Party. On the 8th of March, at 21.00, Movicentro will turn into Jay Gatsby’s mansion. In other words, jazz up your outfit and get ready to feel the spirit of the Roaring Twenties. Oh, and before we forget, you still have time to join the Instagram competition. Unlike with bootlegging, you don’t have to be a criminal mastermind to win substantial rewards.

UNISG ACTIVITIES

Student tables at Tavole Accademiche
Each year ten groups of students gather around a menu, inspired by their culture, country or even a class they are attending at UNISG, and serve a signature lunch at Tavole Accademiche. They work with the catering guys at Tavole and have several meetings with head chef Martín Vera, as well as other key members of the catering brigade to create a memorable experience. This year the groups working with Tavole are drawn from all the university including Trienniale, Magistrale and, as this photo shows, from the Masters in Food Culture, Communication & Marketing courses.

Keen cooks Philippe Kämpf (right) from Switzerland, Carlotta Panza from Liguria (centre) and Matthieu Lecuit (left) from France started at UNISG this January and can’t wait to get into their chef’s white jackets, put themselves behind the stoves and cook. Menus are being finalized right now and dates in which the various teams will be cooking will be available soon. Chef Martín tells us that some teams create a different, unique atmosphere in the dining hall with music or perhaps by displaying creative work around the canteen. The lunches are always enthusiastically looked forward to, giving students an opportunity to show off their creative skills and love for cooking and food.
Each month we’ll chat with a group of students to understand how they developed their menus, what inspired them and what they hope the diners will experience eating their food.

WINE CORNER


Merging cultures
A tale of food and wine pairing in Paris
What better way to know someone else by means of their food?
I have a tip: drink some wine while you're eating. In Paris, the worldwide symbol of fine dining, merging different cultures with food and wine pairing can be a surprising and delicious experience. Most importantly, it is the best way to understand each other. Read here.

BOOK & MOVIE CORNER

Super size me
by Morgan Spurlock

An in depth McDonald’s experience that will push you to reflect on consumers’ behaviors and choices. The movie shows what can be called “a fast of fast food life” as it is based on the demands and answers of the market. The documentary is based on an experiment whose object is the director himself, who spends 30 days eating only meals served at McDonald’s. After the movie came out in 2004, there has been an increasing interest in the fast-food industry from the audience. As a result, McDonald has began to show some concern on its consumers’ health, changing its menus and giving new different ranges of choices. The main outcome is what professionals have figured out analyzing the fast food diet: the body mass and the internal body setting can be affected by consumption of high fat and high sugar containing foods.
Is it a matter of calories or is there something more? Multinationals have a relevant role in the global market and local consumer choice: our daily preferences are directly shaped by the environment that surrounds us and this interesting movie will make you reflect on it.

Why are, to this day, the working conditions and the nutrient amount of the final food products, so poor?
Thanks to this lecture you may find the answers on the relationship between nutrition and industry, on the illegal employment of immigrants, on the link between meat packaging industries and cities’ gangland. The food quality is decreasing due to the several steps of the food production which impoverish the material.
"Eric Schlosser's book on the economy and strategies of the fast-food business should be read by anyone who likes to take their children to fast-food restaurants.” The daily telegraph, one of the most important daily newspaper in the UK, reflects what the reality is like: Nowadays the families get together in the fast food restaurants (not at home) and awareness is needed in order to educate the younger generations on food. The American case history reported is not the only reality: explore issues related to fast food marketing and its impact on societies’ culture thanks to the book’s critical point of view.


Food is Culture: a multimedia artwork will share stories and traditions behind European food heritage

In the frame of the project Food is Culture, Slow Food – together with Kinookus association (Croatia), Nova Iskra Creative Hub (Serbia), Transpond AB (Sweden), and Europa Nostra (the leading European heritage network) – will create a multimedia artwork dedicated to European food culture. This exhibition will travel to cultural venues around Europe to spread the stories and traditions that make up our food heritage. The official launch of the project will take place during Terra Madre Salone del Gusto in Turin, Italy. On 23 September at 18:30 a video-clip promoting the European Year of Cultural Heritage and the message connected to food heritage will be presented to the public at PAV – Experimental centre of contemporary art (Turin – Via Giordano Bruno, 31).

The Food is Culture project aims at making European citizens aware that food heritage is a way to express their belonging to Europe and to better understand the richness and uniqueness of its cultural diversity. Attention needs to be paid to safeguard and valorise our shared food heritage: this work has been implemented for years by Slow Food, by collecting the disappearing local food heritage of Europe and of the entire world within the global catalogue of the Ark of Taste, which will inspire the enrich the artwork. contents

The main activities of the project include a multimedia artwork, a call to action aimed at chefs and school students, the creation of a human library with migrant stories and a call to EU and national institutions to highlight the importance of putting the safeguard of the European gastronomic cultural heritage higher in their political agendas.

MULTIMEDIA ARTWORK

The multimedia artwork, which combines the contribution of some artists, will start its journey in the first months of 2019 and will be exhibited in cultural spaces in Sweden, Serbia, Croatia and Italy. The artwork will be brought to Brussels to raise awareness of EU policy makers about the importance and value of gastronomic heritage. In June 2020 a final version of the artwork featuring the best results of the project’s activities will be presented at the Migranti Film Festival of Pollenzo.

The intangible cultural heritage of food in Europe is an enormous yet underestimated resource it is largely used to promote tourism but hardly ever treated as a resource that can reinforce a sense of belonging to a common European space and social integration. The heritage represented by gastronomy is now fully recognised by UNESCO as representative of a cultural identity, and yet it’s in danger: industrial agriculture and the standardization of taste put at risk many foods and traditions. Awareness of traditional food origins and history, traditional processing and farming techniques, of religious rites and festivals is key to narrate our common European roots as well as the influences of centuries of migration.

The Food is Culture project is co-funded by the Creative Europe Programme of the European Union, with the contribution of the Fondazione Cassa di Risparmio di Cuneo.


Ciel Bleu IPA made by Brouwerij ‘t IJ

Three years ago, two-star restaurant Ciel Bleu launched its first IPA (India Pale Ale) in collaboration with the renowned Amsterdam brewery ‘Brouwerij ‘t IJ’. While the intention was a single collaboration, guests kept asking for a new beer.

The chefs Onno Kokmeijer and Arjan Speelman thus faced the challenge to brew a new gastronomical beer that would taste even better than the first IPA. After many sessions and trying all kinds of ingredients, they chose kaffir lime as the main element of the Ciel Bleu IPA 2.0 beer. This citrus fruit is also known as Djeroek Poeroet and is widely used in the Asian cuisine. The dry-hop with Waimea and Citra hops gives the beer a flowery, freshly bitter character.

Brouwerij ‘t IJ

The brewery of Brouwerij ‘t IJ has two locations, one in East Amsterdam, next to the Gooyer windmill. This is also where the brewery began and where the pub is located. The second brewery is located on the Zeeburgerpad. The pub is opened every day from 2 pm to 8 pm. All the beers are brewed in the traditional manner, without filtering or pasteurization.

Ideal food pairing and serving

In restaurant Ciel Bleu the beer is served in a wine glass at a temperature of 10 to 12 degrees Celcuis. Dishes with mostly fresh elements best match the Ciel Bleu IPA, such as citrus combined with sweet elements. Like any IPA beer, it tastes best within a couple of months after production. The beer is available at the Ciel Bleu restaurant and several specialty beer shops. Of course the beer is also available at ‘Brouwerij ‘t IJ’ itself, which is worth a visit as well!

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