unforgetable and so hopeful to meet all of you!  Gunther Naynar, Austria

Delegates taking a break

Network area

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.

Water, Politics, War
Dwight Stanford, Master’s student, UNISG-Colorno
Where oil was one of the world’s primary source of conflict in the previous 20 years, it seems likely the new source will be water and it’s availability to all peoples.  Estimates from the UN predict 1/3 of the world’s population will suffer in the next 20 years from water shortages for both potable water and water for crop growth.
Presenters from five regions spoke of their battles and successes with water usage.

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For export reasons for industrial cheese makers, the regulation for making an rawmilk softcheese are very strong and makes it impossible to start with this kind of cheese

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Notre convivium a eie cree en Mai 2006 : nqus sommes une communaute de peche artisaale au Senegal regroupant des pecheurs des transformatrices et des mareyeuses :
Nqtre objectif :
_ Valoriser les produits de la peche artisanale
_Proteger les ressourses halieutiques pour une peche durable
-Echanger avec d’auitres communautes de nourriture et d autres conviviums dans le monde entier pour partager nos experiences

The Amazon Programme: Red Seed
--Interchange-education
--Seminary: Shared Sustainance
--Diffusion: Art and Native Medicines, the Culture of Cacao
--Construction: Home- School in the Countryside for children in Juruå in the Amazon
--Conservation: Protection of indigenous art

This project is based on cooperation Center-Peripheric, where our experience is moved to the state of Amazonas, supplying and facilitating the support received with the Asociaçao dos Moradores da Vila de Céu de Mapiå (AMVCM) and Juruå. Through this project we hope to establish a flux of interchange with the populations of Mapiå and Juruå (Brasil). Each one that comes from there will receive formation in a specific workshop so as to be able to manage in his land with the knowledge acquired.

On the other hand, professionales fromhere will go to Mapiå and Juruå to offer formation, either in the composition of workshops or in other subjects of common interest.

It was in 1980 when we arrived to the small village of Cellers, an almost abandoned site ina valley of the county of Lerida, and here in this dry land of oak and olive, of silence and quiet, our compromise was slowly forged within an action of improving, ourselves as well as our receiving-giving qualities, offering in this way our drop of water in the process that the earth is actually crossing.

We are like a small labortory that finds it,s definition at each step taken, in our community ife, work social protection, etc… This is how we meet and orient ourselves each day:
--researching/working to stabilize a “solidary capital” that would help the development of our project of cultural exchange.
--receiving students and people that perceive the need of a deep change in our daily deeds and doings.
--being a facilitating bridge of an “exchange” of art and knowledge between populations

We started with a house and a few workshops that have received hundreds of people and pretend to follow, affirming the research with better means that favour self’valuation and respect between parts.

Many people have passed through the Cacao Workshop, leaving thier donation and receiving from the cacao its medicine, that force of the insight, generous and prosperous.

With the objective to waken to a conscious compromise and with the eagerness to recover the vision of work bound with the earth, we have worked with various native medicines, integrating and combining to maintain our objectives clear and coherent with our social project, the revaluation of the new rural world and the adaptation of its people actually, as apprentices of ancestral knowledge of a life in balance with the environment and co-educators of its citizens. The capability to protect and share our work and action in this society so as to reach a world brotherhood, recover the trust and the will in front of the big challenges for a dignified survival inside the new paradigm, with respect for Moter Earth as our host. And in this way help create a more stable, spiritual, and sustainable social change.

The Association “Terra Per La Terra” (Earth for the Eart) hopes to help our living together her and learn from the native populations abroad, from their medicine, their customs.

please help support the grazing of animals by purchasing grassfed proteins.
please visit our website and also submit your comments by asking for and buying grassfed products.

I would like to see a whole load more restaurants, hotels, cafes and bed & breakfasts etc in the UK pledge to the local food on the plate philosophy.  It really is not difficult once the chefs/buyers put their minds to it.  As outlined by Nick Barclay in the UK meeting this morning, the whole idea becomes second nature and a way of life.  I’ve been practicing a complete local/in season food ideal since I started my “country house dinner, bed and breakfast” business (http://www.lowerbuckton.co.uk) and apart from being such a natural, obvious path to follow it also becomes a real marketing tool which works - which means a higher income and an added bonus to know that what you serve is sound.  Those who simply serve local stuff when the summer vegetables/fruit etc are abundant and as soon as Winter comes go back to their imported-1000s-miles-green-beans really need to have a few lessons on what to do with and how to cook all the British winter root vegetables and greens!  I find that the punters who come to stay and feed at Lower Buckton ARE interested in what they eat and that it’s what I write about the food on my website which attracts them.  Using locally sought bought and caught food in YOUR restaurant could increase your turnover BUT please don’t forget the PASSION.  The sourcing of food should be a pleasure not a bore - there are producers on YOUR doorstep just waiting for you.

somos productores de quesos de cabra en la provincia llamada Santiago del Estero al norte de la argentina, nuestra casa y la pequena planta donde elaboramos los quesos esta ubicada en la localidad de San Carlos, procesamos unos 200 litros diarios de lunes a viernes, los sabados es un dia en el que se realizan otras tareas, trabajan junto con nosotros 2 personas mas y una tercera nos ayuda ocasionalmente, originalmente produciamos nuestra propia leche de cabra con una majada de 70 madres, actualmente nos dedicamos a la elaboracion de los quesos y compramos la leche a unas 6 familias de pequenos productores de la zona,
en nuestra provincia hay 15000 familias campesinas (de 21.000 productores totales) de las cuales mas de 10.000 crian cabras, el destino principal de esta produccion son los cabritos que se venden en el mercado local
la propuesta es que las familias sigan produciendo cabritos y puedan vender y/o aprovechar en la casa la produccion de leche restante.

Abracadabra Quesos

(adapted from a November 27th Terra Madre 2006 presentation on “the power of co-producers�)

We took a long time getting ourselves into this food mess, and it’s going to take a long time getting out. Transformational change just ain’t gonna happen, no matter how many Terra Madres we put on, so it’s up to incremental change—long, slow, hard slogging—to make things right. Don’t get me wrong, though, without Terra Madre, and the other banner-raising, relationship-making, soul-inspiring events like it, the incremental change wouldn’t have a rallying cry to keep it going forward.

So what does this have to do with farmers’ markets and wikis? Oh, everything, I’d say.

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