台灣慢食會

1. Letter from Carlo

Dear Friend,

It is with great anticipation that the Slow Food community awaits this year's editions of Terra Madre and Salone del Gusto. For the second time, after the exciting edition of 2004, the two events will be held concurrently in Turin. This underlines the fact that we are approaching what is essentially one major event, again bringing together those who work to create, support and preserve food systems capable of providing food that is good and pleasurable to eat, ecologically clean and socially equitable for both producers and co-producers.
For those travelling to Turin from all over the world – among them, Presidia producers, food communities, cooks, university professors and researchers, Salone exhibitors, conference–goers, Taste Workshop instructors, Slow Food members, food lovers and the merely curious – these goals are common to all. For those of you who will be making the journey here, I look forward to welcoming you. And prepare yourselves, because the experience will be unforgettable and will shine a light on developments for the future.
　

2. Terra Madre Update

Convivium Contributions to Terra Madre Delegates
We would like to recognize the following convivia for their invaluable contributions which have made it possible for many Terra Madre participants (particularly those from developing countries) to come to Turin and take part in Terra Madre:

Norra Bohuslän (Sweden)	West Cork (Ireland)	Saltire-Ayrshire (UK)
East Cork (Ireland)	Tipperary (Ireland)	Amsterdam (Netherlands)
Fingal Howth (Ireland)	Brisbane (Australia)	Sud Est et Principauté de Monaco (Monaco)
San Francisco (USA)	Monaco di Bavaria (Germany)	Ulm (Germany)
Miyagi (Japan)	Nara (Japan)	Oslo (Norway)
De Garraf (Spain)	West Gothenburg (Sweden)	Zürcher Oberland (Switzerland)
Devon (UK)	Somerset (UK)	Oxon (UK)
Chicago (USA)	Hawaii (USA)	Marin Petaluma (USA)
Napa Valley (USA)	Portland (USA)	Russian River (USA)
San Diego (USA)	Valley of the Moon (USA)	Yolo (USA)
Dorset (UK)	Gold Coast (Australia)	Lungau (Austria)

Italian Convivia

　

Bologna	Lago d'Iseo	Campi Flegrei
Bergamasco	Morene del Garda	Reggio Emilia
Scandicci	Friuli (Regional Coordinators)	Godo
Val Nervia and Otto Luoghi	Oglio and Franciacorta	City of Torino
Baronia di Vico	Cremonese	Verona and Villafranca
Civitavecchia	Monteregio	Valtellina
Terra d'Otranto	Bra	Cinisello Balsamo
Milano	Monza-Brianza	Piemonte (Regional Coordinators)
Vigevano and Lomellina	Casperia Sabina	Lombardia (Regional Coordinators)
Siracusa	Terracina	Siena
Torinese Nord Est	Merano	Vercelli
Artusiana	Province di Treviso and Belluno	Conegliano
Riviera del Brenta	Vicentino	Padova
Castelfranco	Vittorio Veneto	Val Leogra
Verona	Veneto (Regional Coordinators)	Slow Food Piemonte
Pistoia	Viterbo della Tuscia	City of Torino and Colline Alfieri
Trieste	Sanremo	Pugliese
Valsesia	Alsassio, Albenga, and Finale	Frascati
Forlì	Artusiana	Pinerolese
Romagna (Regional Coordinators)	Cirlè Valli Lanzo	Valdemone
Cesena	Costa degli Etruschi	Ravenna

Food Communities – Convivia Meeting

A meeting will be held during Terra Madre to bring together food communities who have opened a convivium in the two years since the first 2004 edition. Other convivium leaders who are coming to Turin over the days of Salone and Terra Madre are also invited to participate. The meeting will take place on October 29 at 14.00 in Sala F.

Watch for updates and news on the Terra Madre website, www.terramadre2006.org, and the Salone del Gusto website, www.salonedelgusto.com, from October 26 to 31.
　

3. UNISG News

Students return from international stage
Second-year students returned to Bra from their first stages outside Europe during the last weekend of September, exhausted but exhilarated from their intense two-week experiences in Australia, India, Japan or the United States and ready to start the new academic year which will be their last here in Pollenzo.
Despite the difficulties in organizing a field trip on the other side of the world, thanks to the invaluable support of all the people involved, the stage on South Australia's food culture was a great success.
Meanwhile in India the group had the logistic and educational support of Vandana Shiva and Navdanya, who organized their visit to an organic village and to farmers and food producers in Uttaranchal. These experiences provide an excellent complement to the students' participation in Terra Madre, where they will again meet some of the communities they visited.
In Japan one of the highlights of the trip was the tour of the enormous Tsukiji fish market in Tokyo, followed by sushi classes with the company Sushi Iwa. They also visited the Radish Boya farm in the mountains and followed the journey of the vegetables to the packaging and distribution center in the city. Again, the organizational assistance of Slow Food Japan, in and around Sendai, proved essential to the success of the stage.
In California, the students travelled to San Francisco, Sonoma, Sausalito, Napa, Davis and Fresno, and studied numerous local specialty foods. Slow Food members provided invaluable assistance in helping organize the stage and suggested visits to the convivia in Napa Valley and Russian River. The students particularly enjoyed the tours of farmers' markets, the visit to the Edible Schoolyard project in Berkeley and the tour of San Francisco's Chinatown.

Visit the UNISG website for more information and other news.
　

4. Focus on Convivia

New Convivia
The new Tierra del Fuego Convivium was launched October 12, covering the Argentinean archipelago – home to the world's most southern city and now Slow Food's southernmost convivium. Martinelli Lucila Mariana, lucila@ushuaiaafuegolento.com.ar, is the convivium's inaugural leader.

Members of what will soon become the Kos Convivium recently welcomed to the Greek island 14 Slow Food members from the nearby convivium of Bodrum, on mainland Turkey. All gathered for a sumptuous lunch featuring the region's delicacies. The guests also visited the Hadziemmanouil and Triantafyllopoulou vineyards and wineries. The Bodrum Convivium will reciprocate by hosting members of Slow Food Kos in the spring of 2007; Bodrum Convivium leader Frank Marciano reports enthusiastically that they "expect to have a marvelous time showing the Greeks what we eat and love."

The Austrian Mostviertel convivium, taking its name from the apple and pear must typical to this region famous for its fruit orchards, was reformed on October 11. Johann Weiss is the new convivium leader JWeiss@steinschaler.at

Local Turnip Celebrated in Haut Languedoc
On November 11, the village of Haut Languedoc celebrates the beginning of the Pardailhan Black Turnip harvest, a Slow Food presidium product. For the third year, Terrasses du Haut Languedoc Convivium is among the festival's participants, joined by the Midi-Toulousain, Narbonne-L'Aude à la Bouche and Languedoc convivia. A recipe book will be presented during the event, the result of a collaboration between producers, cooks, the Hospitality Institute of Béziers, Slow Food France and the Haut Languedoc Regional Natural Park.

Araba-Alava Convivium Presents Seminar Series
The basque Araba-Alava Convivium in Spain has begun a series of weekly meetings aimed at spreading and increasing understanding of the Slow Food philosophy. Following a theoretical discussion, participants learn how to prepare dishes made with local, quality products which they can then taste.

100 Years of Merlot
The year 2006 is the centennial of the introduction of Merlot into the Swiss region of Ticino and on November 4 the Ticino Convivium will hold an evening dedicated to this wine, 'Merlot Ticino e il suo territorio', beginning with a screening of the film that has inspired much discussion among wine producers – Mondovino. A round table discussion will follow, with participants including Zülndel producers, winemaker Adriano Petralli, journalist von Ritter and Giacomo Mojoli, who previously tasted wines from the Ticino area for the Slow Food Guida dei Vini d'Italia. The evening will conclude with an aperitivo of various Merlots served with Ticinese meats and cheeses.
　

5. Major Events and Projects

Slow Food France General Meeting – Food and Culture Forum
The Slow Food France General Meeting will be held in Tours on November 26. Delegates are also invited to participate in the Food and Culture Forum, held over the two days preceding the meeting and organized by the Institut Européen d'Histoire et des Cultures (IEHCA) and Francois–Rabelais University. The theme of the forum is French kitchens, foreign kitchens: influences, exchanges and convergence and one of the seminars will be dedicated to Terra Madre and the 1,000 cooks who are attending the meeting this year. Participants at this seminar include, among others, Slow Food Italia President Roberto Burdese, and Slow Food France President Jean Lhéritier.

First Ark Product to Board German Railway
All 380 dining cars on the German Deutsche Bahn railway now offer Ostheimer Leberkaes, an Ark product from the Mainfranken-Hohenlohe Convivium. It is a type of terrine that is produced only in the little town of Ostheim in the extreme north of Bavaria. Slow Food Germany is working with the national railway restaurant department to possibly debut other Ark products.

Alice Waters in Stuttgart - Witzigmann Award for Dieter Kosslick
A conference about school food takes place in Stuttgart October 23 featuring keynote speaker Alice Waters (Slow Food International Vice President). The conference has been organized by the German Academy for Culinary Studies and the government of Baden-Wuerttemberg.
The winners of the Witzigmann Award will also be presented. The award for lifetime achievment will be given to Frédy Girardet, Féchy/Lausanne; the award for great culinary art to Thomas Keller, New York; and the award for media and sciences to Dieter Kosslick, Berlin, director of the International Film Festival Berlin, initiator of the Talent Campus "Hunger, Food and Taste" program and a partner of the Slowfood on Film festival. Kosslick, as well as Eckart Witzigmann, for whom the award is named, are Slow Food members. Carlo Petrini was the winner of the 2004 award for media and sciences.

6. Slowfood.com Relaunch

As you are aware, the new Slowfood.com is now live, providing an updated virtual face for Slow Food to the more than 10,000 site visitors we receive each day. We encourage you explore the site and to notify members and friends of your convivium.

Of particular interest on the new site:

- Login (with your member ID and email address) to the new Convivium Leader Area, reserved for convivium leaders only.

- Keep in touch with events happening locally and further afield with the Events page (update your local convivium events in the Leader Area).

- Use Sloweb to stay up-to-date on Sloweek news and features from around the world, Slow Talk articles from Carlo Petrini and others and daily Last Hour reports on interesting news items.
　

Please get in touch with your area coordinator if you have any questions or news and events to share.

Slowest regards,

Slow Food International Office
international@slowfood.com