Cos’è Terra Madre?

I delegati di Terra Madre 2010 rispondono alla domanda “Cos’è Terra Madre?”
Lingua: italiano, inglese

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Gas, Csa and alternative distribution

Ci riuniamo in un piccolo gruppo in pausa pranzo per parlare e scambiarci conoscenze sui metodi di distribuzione alternativa che conosciamo: gruppi di acquisto solidale (GAS) e community supported agricolture (CSA). Scopriamo che il nostro Gas è quello che viene chiamato Buying Club nei paesi anglosassoni ed è più indirizzato ai consumatori: costoro possono ritirare settimanalmente la loro cassetta a un buon prezzo. Certamente anche il produttore ne giova in quanto i suoi prodotti vengono venduti al giusto prezzo a una rete di consumatori certi che gli garantisce una domanda fissa e stabile. La principale differenza che contraddistingue il Csa dal Gas è un anticipo monetario al produttore che va da sei mesi a un anno. In questo modo la retribuzione diventa per il produttore il modo per finanziare un intero anno di lavoro. In questo senso il Csa è incentrato su ottica dell’agricoltore, agricoltura supportata dalla comunità: la comunità si Read the rest of this entry »

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Terre, lingue e sapori

Hello! – Bonjour! – Hola!

Please answer the following to help us for a research on the world’s cultural richness – Pouvez-vous rèpondre aux questions ci-dessous pour nous aider à dessiner un tableau des richesses culturelles du monde? Puedes contestar a estas preguntas? Queremos sacar a la luz la riqueza cultural del mundo:

1) Which are the natural cures to treat the stomach-ache in your culture? – Comment on soigne le mal au ventre dans votre pays (remèdes naturels)? – Cuàles son los remedios naturales/caseros para curar el mal de estòmago en tu paìs?

2) Which are the methods you use to stop the hiccups in your culture? – Dans votre pays, quelles sont les techniques utilisèes pour arreter le hoquet? – En tu paìs, què tècnicas se utilizan para quitar el hipo?

3) What do you say at the beginning or at the end of your meal? And what does it mean literally? (Exm: in English they say: “Enjoy your meal”) – Est-ce qu’il existe une expression/un mot qu’on dit avant de Read the rest of this entry »

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Taste of YOUth

A terra madre tutti si incontrano per parlare del futuro del cibo. Ogni persona partecipa con le sue esperienze, il suo punto di vista e la sua storia.

Siamo qui per catturare, sguardi, volti, colori e sorrisi: raccontare chi c’era, cogliere il legame con la terra.

Canapa grezza tinta con colori naturali.

Aria, Acqua, Terra e fuoco

Due artisti hanno messo a disposizione la loro creativita’ , disegnando la vita, la terra

L’intreccio di colori , sguardi e figure vive della terra e’ il nostro punto di vista.


Our project is meant to capture the varying faces of many delegates, from around the globe, in a way that expresses who they are, where they come from and their relationship with the land via the four elements: air, fire, water and earth. We hope to illustrate that though different, a smile in Italy is just as colorful as one in India, Russia or Australia.

The four canopies, dyed with natural colors, were used as a template for two artists in order to capture their vision of the four elements, and act as not only a backgroud to the pictures but help to convey the overall meaning of the Youth Food Movement.

Nicola Robecchi, Riccardo Soncini, Nil Erdogan, Valeria Necchio, Cecilia Auxilia, Jesse Dart, Ariela Yomtovian, Sringernyuang Yada

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1st Eat-In at Terra Madre Photo

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Cooking with Clean Energy

In the Youth Food Movement’s conference Cooking with Clean Energy, the observers were taught how to build and use portable solar kitchens. In Costa Rica, the speaker’s native country, many people do not have kitchens and thousands die because their water is polluted. Heat is needed to clean the water and to make food, but creating energy in traditional ways is not particularly
environmentally friendly.
Here enters the solar kitchen. The kitchen is made from two boxes (of plastic, clay, or even cardboard, as was used today) with aluminum foil pasted on the surface (with environmentally safe glue of course). The smaller box is placed in the larger, and insulation of newspaper, wood scraps, or natural fibers is used in the four-centimeter space between the boxes to retain the heat. Inside the smaller box sits a metal tray of sorts that is painted black to transmit heat. On top of the boxes is a cover with a flap cut out and propped up at an angle, and the hole left by the flap is covered by plastic or glass, etc., and serves as a transparent window over the food or water. This kitchen is heated entirely by the sun, and one can adjust the flap to different positions throughout the day to best absorb the sunlight.
There are obvious benefits for the environment and for human health of using this solar kitchen. First of all, no oil or carbon is used, and no pollution is emitted into the air, or into the food or water for that matter. The kitchen requires no water, except the small amount to clean the tray if necessary. Whereas vegetables and especially beans are often cooked in water and lose many of
their nutrients, food in this oven is slow cooked at a steady temperature with sunlight alone and maintains these nutrients as well as pungent aromas and flavors. No fat is required, as the food does not stick to the tray, and the cooking never causes burns.
Less obvious but just as beneficial are the social aspects of solar ovens. Since one just needs sunlight and a bit of space, the oven can be transported easily for a portable meal. It requires very little setup or cleanup and can be used every day. Though time is necessary, one can leave something to heat over the course of the day and can spend that time tending a garden, being with
family, learning about medicinal plant life, and enjoying life, she said. As opposed to going out to collect wood or manure to fuel a fire, one is never required to leave their house if they do not want to. Of course food is not cooked quickly—it takes approximately three hours to cook beans— however, it is cooked with care and love, which is transmitted to those enjoying the final product,
and certainly fits the ideals of Slow Food.
But how hot does the “ oven” get? It can reach temperatures of 150 degrees Celsius, about five times room temperature, and can cook everything from rice to chicken to bread. In fact we sampled delicious cookies made with an indigenous mountain plant resembling anise that had been baked in a solar kitchen. One woman from El Salvador asked about tortillas, and this seemed to be
the one exception that required more heat than the solar oven could provide, though corn can still be toasted in it. The only problem the speaker had heard of in her community was simply caused by one woman facing her oven away from the sun, and thus easily resolved. The audience can also attest to the simplicity of its assembly, as we all made one in about ten minutes. In a similar program in Costa Rica that the speaker taught, the class spent the time it took to prepare the ovens to discuss environmental and social issues.
Besides Costa Rica, the solar oven is appearing all over Honduras, Nicaragua, Guatemala, and other parts of Central America, as well as in Africa, though with slightly different designs. The speaker knew of about 300 ovens in Costa Rica, which of course does not equate to many families yet, but the idea is spreading. Though more foreign to a Western audience, the technique was familiar to many Latinos in attendance, and speaks of very traditional methods with contemporary means. Cleaner, slower, more natural food…it’s something worth waiting for.

–Lindsy Gamble

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Asian Meeting

Asian Youth Meeting
Young people from Nepal, India, Thailand. Philippines exchanged their ideas and experiences with a group of international students during the Youth Food Movement Meeting of Asian Countries. Facilitated by Victoria Garcìa, a key-personality in Slow Food Asia and particularly in the Philippines, the meeting focused on the present and the future of small scale agriculture and food
education in this part of the world.

What emerged from the debate was the importance of food education for the young generations, and the need for projects that re-establish the connection between local knowledge, food production, biodiversity and rural area preservation. The first speaker, from Thailand, presented his project about sustainable and organic rice production involving more than 300 young people, stressing the importance of respecting and preserving the environment. A second speaker from Nepal followed up talking about his campaign to promote family farming and urban gardens in his area, aiming to teach organic and traditional farming methods that risk to be lost. His hope is to reach not only urban families and young generations, but also institutions, in order to get the support they need to enlarge the project to a wider area. The issue of food production and consumption in urban areas versus the exodus from the countryside was then discussed by Victoria, who explained how local food has lost its value and how much the cultural colonization by western countries has contributed to this process in the Philippines. The debate ended with a reflection on the power of media in instilling new needs and desires in children and on the need for a counterattack featuring local and sustainable products.

The key points seemed to be two: educating the young generations to value food, creating and reinforcing the network of young farmers exchanging ideas and supporting each others. Those are the only ways to preserve cultures and places from human and environmental depletion and to give to future generation a good, clean and fair globe.

– Valeria Necchio

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Latin America

The meeting of the Latin American delegates began with a typical mexican drink: mescal.
Hector, a producer of mescal, served everybody with a special type of it: mescal flavoured with vanilla.
Around 15 people – coming from Mexico, Ecuador, Colombia and Argentina – attended the meeting, among them producers of vegetables, fruits and mescal, cooks, food educators, nutritionists, slow food staff and students.
During the introduction round everybody could talk about what he is doing and what kind of problems he is facing.
Magda for example is working a lot with children. She and her six colleagues are building school gardens in Ecuador and are explaining to children and parents how important a healthy nutrition is for kids. A big obstacle to overcome are the school canteens which offer fast food and not vegetables cultivated in the fields nearby. Lacking of education parents often don’t believe how big consequences can be caused of unhealthy food – that is why the team of nutrition experts published photos on which diseases are shown which affect children with insufficient nutrition.
The aim will be to educate people how to use resources and cultivate healthy food. To engage children more for that, Magda is doing ‘plant cultivating contests’ with children where in the end every child wins something for his beautiful plant.
The delegates are all very active in promoting and educating people in Latin America to use their resources properly for a better lifestyle.
In the end the delegates agreed on sharing their email addresses to stay in contact and find solutions for their national and local problems.

–Katharina Zahn

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Rastafari Indigenous Village

Rastavillage secks to engage the visitors in a presentation that developes the relationship between the visitors and their mother the earth

Edward Wray

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Sowing Spirit: The Path to Living Slow

The Youth and the Future of Food Conference

As the theme of food and place takes hold at this year’s Terra Madre, it is important to recognize how this theme extends itself to the youth food movement. In the Conference addressing “Youth and the Future of food”, it was evident that young people need to be reconnected to their land. The Panel led discussion composed of a variety of speakers hailing from Ireland, Brazil, and France addressing the key issues facing our food supply particularly as it relates to youth. Food can become an agent for change if the right foundation is laid – namely in the form of education. If young people are able to obtain the requisite skills and knowledge, then they will not only possess the right foundation but they will be empowered – empowered to support and to sustain change while demanding a food supply that is good, clean, and fair.

From a Grandmother led Cookery School in Ireland to Gastronomical Oriented Business in Brazil, to Composting projects, and a French led local produce distribution, this conference was evident that change is a bottom up approach. It must be sowed like a seed reconnecting us to the Earth and to food’s natural origin. If we are to preserve and protect the biodiversity of our food supply, we must first enable younger generations to develop. Empowering them is the key to a sustainable future. No doubt, this conference and its myriad of speakers and listeners were evident of the increasing importance of this theme. For, it is one thing to communicate the creed of “good, clean, and fair,” but it is another to engage people in it. If we can engage younger generations, impart both the skills and knowledge concerning food and its infinite ability to transcend issues such as health, environment, food security, and the development of human rights, then we can expect a future where we can live slow.

-Molly Hannon

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