台灣慢食會

As you will notice, this edition of the Leader Update has undergone some small changes. We have endeavored to find ways to make it more interesting for you and to provide a space in which each of you can report on the news and events of your region. So, please write to us! We’d love to hear from you.

In a year of big changes, and with the International Congress approaching, it is very important that we hear your opinions and about the projects and activities which you are undertaking and also that we give these maximum visibility, using all of the communication tools we have at our disposal.

Thank you for all your suggestions thus far, as these have a direct impact on what we deliver. For instance, comments from convivium leaders led us to introduce a section entirely dedicated to education in the Leader Update, an area of ever increasing importance for our organization.

The future of Slow Food depends to a great extent on education, as it is only through education that we can raise the public’s awareness that local consumption is the key to maintaining or re-establishing networks for local, sustainable food production.

>From the new ground being broken by school projects around the world to projects still in experimental stages in hospitals and prisons, educational projects are developing rapidly. All of us can contribute with ideas and contacts, as the challenge is to assist “learning communities” around the world: producers, co-producers, teachers, children, doctors, cooks and politicians united in pursuing educational projects that focus on improving our food and quality of life by developing awareness of the origins and the characteristics of what we eat.
　

2. Focus on Convivia

New Convivia

First Convivium in the Congo
The Congo’s first convivium was launched on February 27 this year, with a celebration featuring favorite local dish sombo, prepared from manioc leaves, and karibu, a traditional pineapple beverage. Leocadie Mukamuhigirwa is the leader of the new Kiwanja – R.D. Congo Convivium.

Suzdal-Niva Convivium, Russia
The city of Suzdal lies northeast of Moscow and is one of the oldest in the country. Suzdal, enclosed by the Kamenka River, is very well known for its produce. This very unique convivium was founded by a group of farmers and scientists after they had participated in Terra Madre and has already grown to include journalists, restaurateurs and local authorities. In particular, farmers and scholars from the Vladimir Institute for Agricultural Research, founded in 1991, are working together on a project to protect cereal varieties, local goose breeds and traditional agricultural methods.

Puebla and the Congress
It’s official! The Puebla Convivium was launched at the end of February, in the city where the Slow Food International Congress will be held in November. The opening of the convivium was celebrated with a Mexican lunch, in which a delegation from Slow Food’s international office where able to participate while in the region making preparations for the Congress.
Also at the launch, demonstrating their support for Slow Food in Mexico, was the Mexican Ambassador to Panama, the Italian consul in Puebla, the Secretary of Rural and Economic Development and Mexican Culture and representatives from the Mexico City Convivium.

Other new convivia:
Indonesia - Jakarta
China - Macau
Australia - East Gippsland, Victoria
Australia - Fleurieu Peninsula, South Australia.

Convivium activities

Friuli on tour in Asia
Slow Food Friuli is participating in two important dinners in Asia this month. At the first, organized with Slow Food Singapore to take place on April 21, chef Christopher Millar, of Poppi restaurant, will be overseeing the kitchen and wines will be provided by SuperWhites, with 12 winemakers from the Friuli region of Italy. The second dinner, organized with support from the Italian Embassy in Vietnam, will be held at the Sofitel Hotel in Hanoi. During the afternoon each winemaker will have the opportunity to present three of their SuperWhite wines, as part of a large guided tasting.

Brisbane: food, chat and video
If you can’t go to the producer, the producer will come to you! Given the difficulty of taking large groups of people to visit some types of food production facilities, Slow Food Brisbane decided to invite producers to a series of evenings which they call “Club Nights”. These informal evenings often involve workshops or demonstrations, but when a producer is unable to give a practical demonstration of their activities, the process is shown via video with a live commentary from the producer. Well done Brisbane!

3. Terra Madre

Is there an aspect of Terra Madre which you would like to know more about or that is unclear to you? Please send us any questions you may have and we will be happy to respond - communication@slowfood.com.

From Torino to Ghana!
What have Terra Madre delegates been up to since returning to their respective homelands? The 14 breeders, plantain growers, produce growers, salt and cassava producers who represented their Ghanaian communities in Turin last year came together again this January at Chokomey with other members of the Development Action Association, a farmers’ organization which principally represents women.
The theme of this meeting demonstrated the same spirit displayed during discussions at Terra Madre 2006, focusing on food sovereignty in good quantity and quality, at fair prices and following local traditions and practices that are environmentally sustainable. Terra Madre is truly global in its relevance and our objectives are shared by many locally based organizations with very active memberships such as this group.

Producers sow the seeds for a better food future in Cameroon
Following the 2006 world meeting, 12 participants from northernmost Cameroon were able to come together again with the support of the NGO ACRA to take stock of their experience in Turin and plan future activities, including the creation of a convivium in their region.
Some of the important ideas they gained out of their Terra Madre experience:
- the development of local economies rather than relying on industrial production.
- the necessity for producers to work together rather than pushing forward individually and to also collaborate with cooks.
- The urgency of protecting biodiversity: too many trees that could offer medicinal benefits are cut down instead of being planted
- The possibility of mechanizing agricultural work

Cooks from around the world unite with us!
March 7-8 in Caracas, Venezuela, found the first International Congress of Gastronomy, which called for a multi-disciplinary approach to gastronomy. For many South Americans, such as academic and gastronomy expert Victor Moreno, the congress provided an excellent occasion to recount personal experiences from Salone del Gusto and Terra Madre and to involve colleagues in the Slow Food project of developing a hospitality industry which is closely linked to small, local farmers and food producers.
　

4. Events

March of the Chefs
In the USA, March has seen a month-long celebration that took place at restaurants across the nation with a series of dinners organized by 45 chefs. All delegates to the last Terra Madre, the chefs showed unanimous support during the meeting for the most ambitious American event in Slow Food’s history: Slow Food Nation, a festival to promote and reinvigorate America’s diverse food traditions. The dinners have been raising funds for this event which will take place in San Francisco from May 1-4, 2008. The cooking featured local, traditional products, and the evenings provided an opportunity for chefs to share their personal Terra Madre experience with local communities.
http://www.slowfoodusa.org/events/march_of_the_chefs.html

Forum on Early Pinot Noir
Germany’s first forum on early Pinot Noir was held on March 24 at the Kloster Marienthal winery in Bad Neuenahr.
http://www.slowfood.de/slow_food_vor_ort/bonn/termine/070324_fruehburgunder_forum/(In German).
Early Pinot Noir is an Ark product.
For more information on the forum, email bonn@slowfood.de.

Slow Food Belgium targets “under 35s”
The old proverb, “the future is in the hands of the youth” must be inspiring the Belgian convivia, which are continuing to grow in number and are always full of ideas. The three Flemish convivia and three Walloon convivia (Silly, Vlaanderen, Liège, Dijle, Leie, Belgique Sud), organized a national launch of the Slow Food movement which took place during “Les Rencontres des Nouveaux Mondes”, an event which brought together 300 young people from all around the country in Namur for three days in late March. This year the event focused on the question, “What will our food be like in 20 years?” The Belgian convivia collaborated with the Center for Etopia Research to present a response to the diverse under-35 audience, elaborating on the Slow Food proposal of developing production systems which favor good, clean and fair food.

Montpellier: a weekend of traditional tastes and winemakers
Slow Food France’s third edition of "Salon du Goût et des Saveurs dâ??Ã?Ã´Origine", will be held in Montpellier April 13-16, with a wonderful gastronomic fair focusing on traditional foods, biodiversity and small producers.
www.auxoriginesdugout.com
"Vignerons d’Europe" is being held April 14-15, also in Montpellier. This new and ambitious Slow Food project will bring together 1,000 winegrowers from all over Europe for a meeting made vital by the urgent challenges imposed by an increasingly globalized market. Please send any suggestions of winemakers who may like to participate in the event to:vigneron@slowfood.it
www.vigneronsdeurope.com

Slow Food in Japan
If you’re a lover of Japanese cuisine or interested in exploring a wide range of national delicacies, then Yokohama Fair will be a treat for you. The fair is being held for the second time April 28-29 and will feature a wide selection of artisan and organic produce from all around Japan, as well as representation of Japanese convivia, Japanese Ark products and selection of Italian and international Presidia products. It will also include discussions and educational activities for children.

Beer, beer, beer!
Beer enthusiasts or those who would like to get better acquainted with brew culture and quality beer, shouldn’t miss Slow Bier, April 27-29 at Helmbrechts Münchberg.
www.slowbier.de

Exploring Northern Flavors
What better way to get to know a city than through its central organic produce market and by visiting restaurants which only offer regional specialties? To promote Latvian food culture and their lovely city, the Riga Convivium has organized “Nordic Taste – Festival of New Latvian Cuisine” to be held from April 30 to May 6.
　

5. Slow Education

In Tokyo one conscientious consumer will be worth two
The Italian Cultural Institute of Tokyo will host the first presentation outside of Italy of Slow Food Italy’s Master of Food, one of their pivotal educational projects.
The project includes a brief introduction to each of the Japanese regions and a series of specialized courses on various aspects of Japanese culinary culture, aiming to increase the curiosity and awareness of consumers who are on the path to becoming co-producers, with a desire to learn more about the origins, production methods and principles of quality foods in order to be able to make conscious choices.
The presentation will begin with the example of Huehuetenango coffee to demonstrate to journalists and Slow Food Japan members how the courses are carried out in practice.

6. Biodiversity Projects

European trio join forces in the name of Biodiversity
The Slow Food Foundation for Biodiversity, Fairtrade Italy and the NGO CEFA (European Committee for Education and Agriculture), with support from the EU, are jointly undertaking a three-year project to increase public awareness of sustainable development and the problems facing developing nations. Among future commitments, the group will develop a permanent exhibition focusing on protecting biodiversity, sustainable agriculture and promoting and certifying fair-trade products. The first activities and information sessions will occur during Slow Fish 2007.

On the radio!
Tune in: beginning in February this year, Catalan radio station Canal Blau (100.5 FM) has produced a segment with the Del Garraf Convivium which is broadcast every fortnight. Small-scale producers get the chance to talk about their life and work and to promote the seasonal products available. Ferràn Rancho, cook and Slow Food member, is the program presenter...

Reporting back from Ethiopia
Paolo Bolzacchini, head of Presidia in English-speaking Africa, visited Ethiopia in January to investigate two projects that, as a result of this trip, are soon to become Presidia: the community of honey producers of Wonchi volcano and the white honey producers of the Tigrai. Read more about it and keep in touch with the development of these presidia on the Foundation website:
http://www.slowfoodfoundation.com/eng/leggi.lasso?cod=3E6E345B056bf27F26TuxR9DB168
　

7. UNISG: campus life

Internships
>From March 5 to 20, four groups of third-year UNISG students will travel across Europe and beyond for onsite exploration of the gastronomies and cultures of Kenya, Argentina, Switzerland, and Portugal.
The group in Kenya will start in Nairobi and visit the Nakuru National Park and various organic farms. Over the two weeks they will have a chance to learn more about development projects with a fundamental role in the local economy and products such as tropical fruit, tea and coffee.
In Argentina, study will focus on the areas around Buenos Aires and Mendoza. Following an introduction to the geography and history of the country, a number of days will be dedicated to the study of beef, one of the foods most closely identified with Argentina, along with the distinctive local roasting technique, el asado. Other foods and products covered will be olive oil, wine, fish and the typical sweets of Argentina, including the renowned dulce de leche (dairy-based caramel) and membrillo (quince).
While in Switzerland the students will participate in lessons on Ticino cookery and the history of agriculture in Ticino and Switzerland. They will focus on cured meat and cheese and the various steps involved in their processing: production, aging, and conservation. A day will also be dedicated to one of the best known Swiss foods: chocolate. A significant additional aspect of this trip will include a visit to Coop of Switzerland, a Slow Food partner, and the work being done there to market organic food products.
The Portugal stage will begin in Porto, where students will learn about its eponymous wine, including vinification, aging, and the different types of Port produced. The next phase of this stage will be in Aveiro, famed for its artisanal salt production and cod fisheries. There the students will visit the old cod-fishing vessels and a modern drying and freezing plant. They will also see the production of Broha de Milho, a regional type of corn bread that is one of the products in the Portuguese Ark of Taste.

Di Cotte e di Crude Conference
>From March 15 to 17, the University of Gastronomic Sciences, in collaboration with “Amedeo Avogadro” University of Eastern Piedmont, organized a conference entitled Di cotte e di crude: cibo culture, comunità (The Raw and the Cooked: Food, Culture and Community), which tackled the complex relationships between food, literature, linguistics, geography, tradition and regions. To download the program, go to:
http://www.unisg.it

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8. Communications

The word communication comes from the Latin “to communicate”, “to put in common” and signifies the sharing of information and knowledge. Exchange and dialogue, between us and between you is exactly what we wish to do, or at least facilitate and we rely on all of you for this to happen.

We would like to take the opportunity to remind you of Convivial Pursuits, a manual created to provide inspiration and ideas for convivium activities, made up of a collection of your own experiences.
This manual describes, through your voices, a wide variety of examples of convivium activities and events that are happening every day all around the world. The examples are classified by country as well as by type, making it simple to search and use this online guide.
The communications office will be adding new examples each month and within a year we hope to create a section on the website which makes these examples available to the general public, demonstrating your creativity, commitment and generosity. If you believe there are elements missing from the guide, or if you have other suggestions for its improvement, please let us know.
http://content.slowfood.it/upload/3E6E345B1900629CCAOpi369C0BC/files/i.html

In addition, two new event sites are now online, providing information on Slow Fish and Vignerons d’Europe in several languages.
www.slowfish.it/welcome_eng.lasso
www.vigneronsdeurope.com

Service Centre Announcement
Slow Food would like to thank Chiara Appendino for her work over the past months with the Slow Food Service Centre. Chiara will be leaving the office at the end of March, so please send all membership and service inquiries and requests to servicecentre@slowfood.com
　

9. Slow Food in the press

"Le hemos robado el alma a la comida", by Víctor-M. Amela, La Vanguardia, Spain, 7 March 2007 (in Spanish).
Interview with Carlo Petrini

“Gambero Rosso and Slow Food Editore Announce Celebration Of 20th Anniversary of "Italian Wines" Guide”, WebWire, United States, 13 March, 2007 (in English).
In San Francisco, the 20th edition of the guide to Italian wines is celebrated.

“Le Slow Food a du pain sur la planche”, by Katia Chapoutier, www.amabilia.com, Canada, 17 March 2007 (in French).
Interview with Carl Honoré, author of the book “In Praise of Slow”, translated into 28 languages.
　