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2007 -
International Slow Food NEWS |
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1. International Council Meeting
It was a memorable experience for me to attend what was only my
second International Council meeting at Pollenzo on June 17-18.
Discussion ranged from Terra Madre and Salone del Gusto to the
Foundation for Biodiversity, taste education and all the other
facets of our movement. We debated some important issues for our
future, including setting up a committee to propose a revised
International Statute to be presented at the Congress next year.
Three things stand out in my mind about the weekend:
First, we were given detailed financial accounts of Slow Food for
2005. Accounts can be very boring for many people, yet when well
presented and transparent as these were, they enable us to
understand much better the way the organisation works, and to
understand why "things are the way they are"! The combination of
transparency and good presentation is a very welcome development
that should help transform decision making.
Second, a most valuable part of Saturday morning was spent listening
to councillors from each nation describe their country's
achievements and problems. Many helpful suggestions were made, often
informally outside the meeting. For example, it was great to know
that other countries really wanted to help the development of the
UK's nearly-new national association: our new office is due to open
in November.
Third, each time I have been to an international Slow Food meeting,
I have been very impressed with the fact that all the councillors I
meet are so committed to giving their time to Slow Food; and that
all the staff in Bra are hard-working and passionate about our
movement. And that the voice of the 'ordinary' member is indeed
listened to. These three things convince me that Slow Food's message
will continue to grow in intensity and influence.
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2. Terra Madre Update
White Boot Brigade in New York City
On June 20, the White Boot Brigade, a group of Louisiana wild shrimp
harvesters united in the fight for their traditional livelihood,
paid a visit to New York City, joining up with Slow Food NYC at the
Institute of Culinary Education for a demonstration on cooking Gulf
shrimp, followed by a feast and a screening of the video "Gulf
Fishers in the Aftermath of Katrina". Proceeds from the event went
to fund Gulf shrimpers' travel to Turin in October for Terra Madre,
where Peter and Clara Geraci will represent this food community.
Tanzanian Delegation
The atmosphere was one of celebration and solidarity when the women
from UMANGU discussed who to send to this year's Terra Madre in
Turin. This cooperative, which cultivates fruits, vegetables and
poultry in northern Tanzania, ultimately decided that their
representatives should be one young mother, two older members and
the cooperative's cook. Joining the DAKIKA food community, present
at Terra Madre 2004, this will be the UMANGU delegates first time at
Terra Madre and for some, the first time out of their village.
Once again, we ask that you please use every occasion to raise money
to help cover travel expenses of delegates from developing
countries, for which transportation to and from Italy is both
difficult and costly.
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3. News from the Slow Food Foundation for Biodiversity
WWF Award for the Foundation
The Slow Food Foundation for Biodiversity was honored with the
Special Golden Panda, now in its fifth edition, for cultural figures
in the defense of biodiversity at a ceremony held May 22 at the
Italian WWF national headquarters in Rome.
The award is presented every year on International Biodiversity Day,
promoted by the UNEP (United Nation's Environment Programme), to
entities and organizations working to protect biodiversity in Italy.
Visiting Producers in Malaysia and Guatemala
In May, Federica Tomatis, Presidia and Terra Madre coordinator for
Asia, traveled to Malaysia with Slow Food Foundation President Piero
Sardo and Alberto Peroli, photographer and a Foundation technical
partner, to check on the development of the
Bario Rice Presidium and to evaluate the newly established
Rimbas Black Pepper Presidium. Gien Kheng Teo, coordinator of
the Bario Rice Presidium, described the presidium's efforts to raise
the product's profile, in spite of the variety's low productivity.
Gien's husband, Mulok Saban, acted as intermediary for the
delegation's first encounter with the community leader and presidium
producers that will be participating in Terra Madre and the Salone
del Gusto. The Slow Food representatives then visited Jannie Wee,
who will be representing the Malaysian cooks at Terra Madre.
Andrea Ferrandi, coordinator of Central American presidia, Piero
Sardo and PausaCafe coordinator Marco Ferrero visited the
Huehuetenango Highland Coffee Presidium in Guatemala from May
6-17. At a meeting in San Pedro Necta at the Aasasapne cooperative,
all 140 producers confirmed the project's success. In 2004-2005,
around 26 tons of Huehuetenango Highland coffee were imported and
processed, a value of $86,433 (US), about 75% of which went directly
to the producers. In Italy, the coffee was sold at an average price
of 13.5 ��/kg with a final total of ��279,450. The presidium is
constructing a coffee roasting company and a distribution center in
Guatemala with the goal of obtaining product certification from
independent institutions. Further goals include a coffee eco-museum
and a degree course in coffee production at the Rafael Landivar
University in Huehuetenango to train local experts. As the Slow Food
coordinator for Guatemala, Manrique Lopez Castello will lead
activities involving this presidium and the
Ixcan Cardamom Presidium, as well as coordinate Guatemala's
participation in Terra Madre. |
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4. UNISG News
On June 14, Alessandro Baricco concluded his writing course on food
and wine, "Recounting food". The following Friday, June 16, a round
table was held in Colorno entitled "Food Quality" that featured
Alessandro Stanziani (National Center of Scientific Research in
Paris), Claudio Peri (University of Milan) and Sebastiano Porretta
(Experimental Laboratory for the Food Conservation Industry in
Parma). These three scholars addressed the theme through history,
food technology and product development.
The Master program in Gastronomic Sciences and Quality Products is
accepting applications until July 31 for non-Italian students and
until August 31 for Italian students. Students may apply for
scholarships between ��5,000 and ��19,000.
The stage program of the University is running smoothly. Students in
their second year are on stage this month, learning about typical
products and food heritage in Scotland, France, Germany and Hungary.
The second-year students of the Master of Gastronomy Sciences and
Quality Products program will travel in Piemonte from July 18 - 25
to study wine, rice, beef and cheese. |
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5. Focus on Convivia
Small-scale Fishing in Spain
On July 17, the Catalan convivium of Garraf is hosting a dinner
dedicated to pescado sin precio, less popular fish often
thrown back into the ocean because they are not commercially valued.
This event aims to increase support of small-scale fishing on the
coasts using traditional methods with a gourmet evening of mackerel
and sardines. The goal is to stabilize collaboration with the
fishermen of Villanova and to promote the consumption of these fish.
Summer School in France
Slow Food France and the Bizi-Ona Convivium are sponsoring a two-day
meeting for all members in the Basque country of France, at St. Jean
de Luz on July 8 and 9. Hosted at the Université d'été, members will
exchange and reflect on themes central to the movement, including
biodiversity, GMOs, seeds, distribution and health regulations.
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6. Major Events & Projects
UK Fundraising Dinners
Slow Food UK was given a tremendous boost earlier this year when
almost 20 convivia held a series of fundraising dinners along the
theme of 'A World of Presidia and Food Communities'. Sponsored by
Grana Padano PDO cheese, top Italian winemakers and the
international office, leaders rose gallantly to the challenge of
cooking up feasts to showcase products from the UK Ark of Taste,
British and international presidia, the Terra Madre food communities
and local and regional artisanal foods.
Over £12,000 raised for Slow Food UK, which will go towards the
national office (opening in Ludlow, Shropshire, this November) and
its biodiversity projects. An additional £1,500 was also raised for
Terra Madre participants from developing countries to help pay for
their travel to the October event. |
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8. Slow Food in the International Press
-'The
quick brain behind slow food', by Peter Popham, The Independent,
UK, June 17, 2006
Slow Food's beginnings, Carlo Petrini's background and the current
goals of the movement
-"Slow
Foodies welcome heritage breed to Napa", by Louisa Huftstader,
The Napa Valley Register, USA, July 4, 2006
California's inaugural pair of Red Wattle heritage breed pigs
are special guests at a dinner held by Napa Valley Convivium to
celebrate the introduction of the breed to the region. |
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9. ItalCook for Slow Food Members
The Istituto Superiore di Gastronomia di Jesi, known as ItalCook and
founded by Slow Food Italy and the Commune of Jesi, is reserving 5
places for Slow Food members in their three-week long chef training
course in Italian and English held August 28-September 17. The
course will be discounted by 10 % for members. The program focuses
on traditional Italian cuisine -- handmade pastas, meats and
cheeses, wine and olive oil tastings, desserts, and products of the
Slow Food Presidia -- through work in the kitchen and visits to
producers. |
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