Gabon Delegate Noel Angoneva, President of sustainable agriculture organization Geder Gabon, in a meeting with Australian Delegates to discuss a joint project.
Graham, Iwi Puihi, Mitai and Sharon from the New Zealand delegation at lunch time.
Women from the Gabon delegation in a meeting
The Australian delegation
Terra Madre’s 1,000 cooks and chefs patiently wait to have their picture taken.
I am Martin from Slovakia.I came to Terra Madre like baker and cooker too.But I think my main mission is to leave a message here for all farmers they grow vegetable and cereals:connection to farmer Jan Slinsky was blocked by strange energy so he is not here.And he dont speak english.. but there is always somebody near him, who can translate your questions to him. Have a luck with meeting with this unbelievable person.
A little, but important invention from Slovakia that can defend us from using tractors, but hardwork too.
Soy Dennis Bejarano. Soy antropologa de Colombia. Mi trabajo esta concentrato de la produccion organica y el desarollo de los mercatos locales en via al fortalecimiento de la autonomia de las comunidades que trabajan desde diferentes formas de resistencia economica, politica, social, cultural y ambiental. En el Cauca, departamento de Colombia, hago parte de una organizacion de campesinos e indigenas que producen cafe organico y panela (producto a base de cana de azucar similar al azucar pero mas sana y nutritiva, con el cual se busca remplazar el uso del azucar), ademas de construir diversas formas de autonomia desde la salud - medicina tradicional, autoeducacion, aprovechamiento sostenible de los recursos naturales, economica propia, etc. En nuestro municipio trabajamos por lograr la automia para alcanzar una vida digna, justa, solidaria y respetuosa de la madre tierra.
In the meantime, I am studying both theories and practice. We students go into the mountains, where there are fields, to help the farmers there and show people how to do everything. The thing farmers do there is called Isombe; it is a kind of food from a tree that grows in Rwanda. They take the leaves from this tree and crush them, afterwards putting them on the fire, but before that people who have some money can go to the market and get salt, tomatoes, or meat to go with it. It’s my favorite food.
I visit people in the mountains; I’ve seen that Rwandans have a problem with technology. It’s difficult to show them how to plant more efficiently, because they very much prize their traditions. For example, we are trying to teach them to plant selectively, because we know that you can’t plant potatoes, beans and corn in the same field. But it is hard to convince them of this.
Though I am here for the conference, I don’t know very much about Slow Food, only that it is a community that does good things for agriculture. At lunch the other day, I sat with an Italian who taught me how to make spaghetti and macaroni.
I have some of my own fields where I grow beans and maize, but it is sometimes hard to find food, because my parents have passed away and I and both of my brothers are always in school. We have some uncles who try to help us find food.
Few farmers cultivate as close to “everything under the sunâ€? as does Bill Crepps - stone fruits, Asian vegetables, roots, brassicas, nuts, persimmons, greens, alliums, nightshades, figs, corn, and hard squash to name some of his crops. Bill’s farm embodies one of the most fundamental principles of sustainable agriculture: diversity. Everything Under the Sun Farm specializes in dried fruits and vegetables, and Bill is interested in connecting with other farmers attending Terra Madre who dry fruit and vegetables.
Bill is a delegate from the Ferry Plaza Farmers Market food community. The Ferry Plaza Farmers Market is operated by the nonprofit Center for Urban Education about Sustainable Agriculture and brings together over 80 farms, 30 artisans and purveyors, and thousands of shoppers every week at the historic Ferry Building in San Francisco. Farmers come from throughout California’s diverse growing regions to sell their fruits, vegetables, nuts, meats, cheeses, olive oil, and prepared foods to urban residents. Click here to view a slideshow of the market.
How do you do? I’m Tomoko Yoshida, a female farmer in Miura City, Kanagawa, Japan.
I and my family are engaged in farming every day and grow vegitables and fruits. Miura City is very famous for its production of vegitables, especially Dikon radish.
Do you know Daikon radish? Daikon radish belongs to the Brassicaceae family and originates from the area between Central Asia and Meiterrinean area including Italy.
The Daikon radish is charactered by its big root. In fact Daikon means big root in Japanese. Its root is mainly white, but some varieties are red or purple. Its root is eaten, but its leaves are often eaten, too. It was brought to Japan more than one thousand years ago via China after long long journey.
And since then many reginal varietie have been developed and spread throughout Japan.
The Daikon radish has been developed extraordinarily and become “The King of vegitables” in the light of production and
consumption in Japan, though the Daikon radish disappeared in many areas where once the Daikon radish was produced.
For example, in Italy the Daikon radish was stopped producing and eating since 15th century probably because of some religious reasons.
There are more than 110 regional varieties of the Daikon radish inJapan and each variety is deeply related to the reginal dietry culture. But now the Dikon radish becomes standardized to the F1 hybrid Aokubi (green neck) and almost all reginal varieties are face to disappear because of economical reasons.
In our area, we have one excellent variety, Miura Daikon. It is very good taste, especally suitable for boiled dishes and its shape is typical Daikon. But now production of Miura Daikon is decreasing rapidlly.
Diversity of the Daikon radish in Japan is the “Symbol of Diversty of Taste” and the “Symbol of the Gifted from other societies” in Japan , I think. So we Japanese must protect regional varities of the Daikon dish.
I grow Miura Daikon and also made the book about the history and the way of cooking.
The name of the book is “Miura Daikon Full Course”.
I would like to appeal the importance of protecting reginal varieties of the Diakon radish in Japan with other two communities releted to the Daikon radish from Japan.
At any rate I’m looking forward to seeing youï¼?
Em que região do Brasil está localizado? Em BrasÃlia, na região Centro-Oeste.
Qual sua expectativa sobre o Terra Madre 2006 esse encontro entre produtores, chefs e cientistas do mundo todo? R: Espero um diálogo verdadeiro, em que todos tenham oportunidade de apresentar sua realidade, num clima de respeito e compreensão.
Como você acha que pode contribuir para unir cada vez mais esses três pólos? R: Prestigiando os produtores de minha região, utilizando seus produtos nos pratos que elaboro.
Na sua opinião qual o maior problema do pequeno produtor? R: É respeitar seu curso de produção, pagando-lhe um preço justo.
We are the voices of Terra Madre. We believe in good, clean and fair food.
These are our stories, our pictures, our questions and answers, our problems, concerns, fears, failures and successes.
