Slow Food International Celebrates the Sixth Edition of Terra Madre Day on its 25th Birthday on December 10
Terra Madre Day is even celebrated in the International Space Station this year
On December 10, 2014, the international Slow Food network celebrates the rich heritage of food diversity from around the world in a series of events including meetings and debates, picnics and dinners, film screenings, farm visits and much more. Held every year since 2009 on Slow Food’s birthday, the day is an important opportunity for all those who believe in the Slow Food philosophy to promote a sustainable alternative food system to their communities and local decision makers. The global movement invites everyone to join in to celebrate local culinary traditions, as well as to educate members of every community on the importance of preserving local food products and sustainable, fair and local alternatives to the industrialized model of our current global food system.
Importantly, this year’s edition coincides with the 25th anniversary of the foundation of the international Slow Food movement, which gives many local Slow Food groups an additional reason to celebrate the day. Slow Food convivia, Terra Madre food communities, chefs, academics, youths, producers and Slow Food enthusiasts are all key organizers of Terra Madre Day, which once again sees people participate in all continents.This year, there will also someone taking part in the event from space: Italian astronaut Samantha Cristoforetti has taken the Terra Madre Day flag and several Slow Food Presidia legumes on her 6 month trip into space to ensure she will be able to connect to her home through local products.
Click here to view all registered events across the world for 2014.
Below is a short description of a few highlights of this year’s planned events:
Slow Food Mildura celebrates Terra Madre Day with a twilight cruise along the Murray River. Young chefs from leading Mildura restaurants are being challenged to create dishes for a menu with produce from local farmers using regional and indigenous ingredients. The iconic Australian river fish, the Murray Cod will feature on the menu coinciding with Slow Food Mildura’s recent nomination of the endangered species to the Ark of Taste. Slow Food Mildura aims to preserve the tradition of eating the mighty Murray Cod by applauding restaurants, which have the fish grace their menus and by introducing chefs to producers.
People from the Magura food community and the convivium members are participating in this event, which includes a demonstration followed by a discussion about the effects of chemical agriculture on nature, agricultural diversity and human health. Alternative initiatives worldwide, local practices and prospects for local food will be presented. The event also involves a cooking competition, recognizing sustainable practitioners who maintain local food diversity. The event is a cross-generational meeting involving elderly people who can share their experiences, as well as young farmers who will share their initiatives for protecting farmers’ rights and more. The event concludes with a performance on how to resist GM seeds, junk food and climate change effects.
The convivium Slow Food i Skåne nordost celebrates this year´s Terra Madre Day by showing some short films related to food and agriculture at an organic food shop, accompanied by locally produced organic sweets and fair trade coffee. Locally produced vegetables and sausages can be bought directly from farmers.
The event will be held at the WASU farm in the municipality of Mukono to demonstrate how locally grown varieties of vegetables, fruits, cereals, spices and vines contribute to increased security and the generation of income. The event will also show how to create and manage family and school gardens. The purpose is to raise awareness about the value of indigenous foods for a healthy population, as well as enhance the biodiversity of plants and animals in the area.
Local hook and line caught albacore tuna is a regional delicacy. Sharing all the tasks and the finished product, community members cut, pack and pressure-cook the fish in glass jars. A weekend-long process, participants learn about pressure canning, seafood and local fisheries.
An amazing and very entrepreneurial student at UCI, Stella Liu, is trying to get support for a business opportunity called OneSeed that could help lots of people start growing their own food. Here is her description of this.
Nowadays, ingredient lists have become more cryptic than ever. Take a look at any food label and you won’t recognize any of the terms. Dextrin? Niacin? Riboflavin? We have all became disconnected with our food. What if we could change this? At Start Up Weekend Orange County 2014, a team of strangers came together for the first time and after 54 hours, they won the competition by coming up with the idea for One Seed! One Seed stems from a vision of a world where everyone with a window sill, balcony, or backyard can reconnect with their food through gardening. We accomplish this by providing a subscription based all-in-one gardening kit that is delivered to your doorstep with three already sprouted plants. For every growth cycle, we will send you a box with soil and seeds that are all ready to grow. On our website, our gardeners can view recipes to cook their food and gardening informational videos.
We are now advancing to the global level and we need your votes! You can vote once every single day! Voting takes just seconds
The polls opened on Thanksgiving and will keep going until Dec 3rd.
Give thanks and celebrate the harvest! Experience a hands-on cooking class for adults, starting in the garden and ending with a meal.
Our Farm to Fork adult series of cooking classes emphasizes the journey real food takes from seed to plate—beginning with an exploration of the orchard, vegetable, and herb gardens, and ending with the preparation of a meal.
This month, we celebrate the holidays and give thanks to the garden! Join us and learn skills, tools & techniques for preparing healthy Thanksgiving side dishes using fresh herbs and vegetables from the garden.
“When I think about Thanksgiving, one thing that is important to me is giving thanks to and honoring the land that provides the foods in our local southern region. I like to include the ingredients from our southwest regional landscape to create beautiful delicious dishes for the Thanksgiving table.” – Chef Linda Elbert
We will be making:
Roasted Brussels Sprouts with Pomegranates and Vanilla Macadamia Nut Butter
Honey and Chipotle Roasted Sweet Potato Wedges
Instructor: Linda Elbert of Mindful Cuisine/The Basement Table