When asked what I experienced at Terra Madre, for me, the most relevant underlying drive behind what Carlo Petrini is supporting is an awareness of social injustice/justice in the food industry. From the very small to the very large, from the way soil is treated, to the product itself: it is all about people.

In truth, what impressed me most at Terra Madre was the lack of ego, of the selflessness and the giving, the compassion, the inclusive and equal treatment of all. That we as chefs or speakers were simply a part of it all, that support, respect, and attention were given to those who had small establishments or production in parts of the world I had not even heard of was so beautiful.

I bought all of my managers gifts from the open market. My most memorable moment was purchasing a bracelet made by a Masai woman. My wrist is very small and the ones she had for sale were too large. The group of other women with her had her take off the one on her arm to sell to me.

It took 30 minutes with a safety pin to remove the string and then 30 minutes longer for her to tie it on my wrist.

While she was working on me I was leaning on her and we all giggled because of course we could not talk to each other but there was this sense of knowing it was right to pass that bracelet from her to me.

The next day, we bumped into one another at the front of the building and at first she did not recognize me...and then I showed her the bracelet on my arm. She dropped what she was carrying and we hugged and giggled and hugged more.

I wore the bracelet when I returned home and told the story to many.

So, after 30 years of working on my own beliefs and having been on welfare 33 years ago as a single mother, not knowing how I would ever take care of myself....to a place of daily gratitude and compassion—this was rekindled in the midst of what you all did.

Thank you for treating every person with equal dignity.

For not making the wealthy more worthy or special, giving us all an equally delicious meal or a place to sleep.

For creating a remarkably well run event for thousands of people.
Thank you for including me and I hope I get invited back again.

Jesse Cool
jesse@cooleatz.com
US cooks’ delegation