Who is coming to Terre Madre?
Is there anywhere Terre Madre delegates, organisers, observers… you and me i guess… can find out a reasonably updated list of who is coming to the event in October??
I’m Tom, one of UNISG’s master students.
My internship project is to bring podcasting/radio broadcasting to Terre Madre, hopefully through this web site. I’m on a steep learning curve at the moment, hanging out near dodgy radio stations in the uk trying to absorb some technical skills. It might not be too long though until some of the UK producers coming along to TM will have an interview, which can be posted up here. If anybody knows of or is making audio material that looks at the TM world, please let me know so we can link it all together.
Its also probable that local radio stations… in the UK and beyond… would be interested in the journeys that their local men and women will be making. I’d like to start putting these people in touch, but need to know who and where the producers and chefs are. How do i find that information out?
This site has enormous capacity to be a resource for us all to prepare for the event, find out about who else will be there and start thinking about the diverse perspectives that will be brought to the discussions. Well done Slow Food for making the brave leap into the Web2 world!
I’d love to hear from anyone interested in podcasting/radio from the slow world. So please get in touch. My Blogsite GreenBean is actually listed in the links down there on the right.....
TT
UNISG student, 16:10:PM | Food Community | Comment (21)
Hi Tom
I can help you! I am co-ordinating the delegation of food communities and cooks from the UK. I’m in the process of finalising the lists and they should be available fairly soon. I am happy to provide any info for anyone who wants it.
There are 33 food communities this year, encompassing Scotland, England, Wales, and some of the islands such as Jersey and the Scilly Isles. Some of the communities particiated in 2004, but there are quite a few new ones this year, including Artisan Millers & Bakers; Apple & Cider Producers; Welsh Food Producers; Cumberland Sausage Association and UK Farmers Markets. All six UK Presidia are taking part, as are two food communities from the Ark of Taste: Manx Loaghtan lamb from the Isle of Man and Herdwick Sheep from Cumbria.
Slow Food UK is also delighted that 30 cooks are participating from all over the country, bringing with them a fantastic range of talents, skills and experience.
Finally, I think it would be great if some of the producers and cooks were willing to be interviewed. There are many amazing, inspirational stories out there and the world needs to hear about them.
Watch this space for more news!
Many thanks
Fiona
Fiona Richmond
Fiona Richmond, 12:33 PM - 11 August 06Slow Food UK Co-ordinator
Hello Tom and Fiona
I am coordinating the delegation of food communities and cooks from Brazil. We are around 60 food communities, including 7 Presidia (which are also attending Salone del Gusto) and 17
Roberta Marins de Sá, 08:21 PM - 14 August 06representatives of the Brazilian Ark. We will also bring along 13 Chefs and representatives of 7 universities. Our list will be complete soon.
I cannot wait to get to Terra Madre, as this is going to be my second time. In 2004 I worked as an volunteer assistant, and it was just the most amazing meeting I have ever been.
See you all soon!
Hi Tom,
Feel free to get in contact, you’ll see that I have just posted some information about some of the UK fishing related communities and what they hope to get out of Terre Madre. But hopefully you will be able to cover more than the UK!
Malcolm MacGarvin, 12:26 AM - 15 August 06Hello Tom
I’m the cook coming from Cumbria - the Lake District in the north west of England. I’m a professional cook not a chef! Is there a difference?
Annette Gibbons, 06:53 PM - 15 August 06Our local radio station BBC Radio Cumbria are keen for me to record a piece each day whilst at Terre Madre so Cumbrians should be well informed.
Hi Tom, I am a nutrition consultant and leader of the Aberdeenshire Convivium. Whilst there is plenty of wonderful information about the production and preparation and tasting of Slow Foods, I am interested in the effects of slow foods once they have been swallowed. I am a motivational speaker and present seminars to show the effects of eating fast foods v slow foods. Food scientists have developed and invented new “foods” which represent a triumph of technology, but our systems have been slow to catch up with this rapid progress in food science. We have a stone age digestive system which tries to cope with modern foods. My passion is to help promote the enjoyment of slow foods - which also have the added bonus of enhancing our social, psychological and physical health. I already present a seminar entitled “how to eat chocolate properly” but am looking forward to finding out more about chocolate production and also olive oil production at Terra Madre. I am keen to spend some time and/or work on an olive farm and see how “slow olive oil” is made by the traditional stone ground method. Many of the fabulous qualities of olive oil are lost with chemical extraction. Mechanically extracted and unfiltered oil does not look as pure and clear as the golden oil on supermarket shelves, but in terms of health it contains many of the bitter elements that are missing from a modern diet. I have done some radio work with the BBC and would be glad to help with presentation or commentary. I am also researching for my next book and collecting replies to questions such as “what does - being healthy - mean to you?”
“How have your food habits changed within the last 10 years?”
“If you were a food, what would you be - and why?”
Perhaps these could be included in the TM blog - I would love to receive as many comments as possible as the basis for my next book.
Dr Chris Fenn, 04:10 PM - 22 August 06Dear sir/madam
Jagannath Dhakal, 10:48 AM - 25 August 06I was submitted my nomination form accompany with our farmer Mr Tulsi Panday and Mr S.D. Dhakal fron Sikkim India, through Navdanya Delhi India, it is excepted or not, please give me information. Dear sir if it is excepted the all expencess to and fro from sikkim and all fooding and lodging expinditure will be mitout from your end. t
Hi.
‘Fraid I can’t tell you where the whole list is, but I can tell you that I’m coming as part of the American Chefs community, and I’m really looking forward to it.
What I’m looking for, and perhaps I’ll find it on this site after I dig some more, is a list of the workshops and activities.
Kurt Friese, 11:59 PM - 25 August 06Hello all,
I am a recently graduated college student incredibly interested in the slow-food movement, having written my honors disertation in food politics among other things and I was wondering if anyone knows of any internship/job oportunities with either the conference or the Slowfood movement. I previously applied (with my family) as a food community (a sustainable coffee farm in Costa Rica) but we have not heard back from the TerraMadre organizers as of yet and are confused as to whether or not we are even going. I expect not as we have not heard back. Either way, I would really do anything to be able to go to the conference this year as the movement means so much to me and back in Costa Rica my family via our small farm is trying to further the sustainable agriculture movement in our community. It would be an invaluable experience and allow me to bring home innovative ideas and examples to further our cause.
Please let me know if any of you have any ideas as to how to attend the conference, or know of any way I can get ahold of Terramadre beyond email.
Thanks so much!
- Lily
Lily Jampol, 05:40 AM - 28 August 06Liliy and Jagannath: Terra Madre coordinators will be in touch with you both to respond to your messages.
The definitive list of those attending is still being finalized and should be ready in September. The list will not be published as such on the website or blog; all the communities will be listed on the TM website with contact information for community leaders and representatives. So if you want to find out more about the community or who among them is attending, that’s your best bet. Cooks will all be listed by name (which includues you, Kurt, I imagine) and location.
Kurt: the definitive list of workshops is being wrapped up as well and will be put up within a few days.
- Winnie
TM Blog Administrator, 10:09 AM - 29 August 06Dear Dr. Fenn,
Caryl Simpson, 09:14 PM - 29 August 06I am a trained olive oil taster and do seminars on olive oil. I recently did a seminar at Cornell University and have done radio etc. Only extra virgin olive oil has significant health properties and it cannot be chemically extracted or it would not be “extra virgin”. Filtering olive oil does not take away any of it’s healthful properties. Bitterness is one of the tree attributes of Xtra virgin oil.
Dr. Fenn,
Caryl Simpson, 09:24 PM - 29 August 06PS I would be garlic or olive oil. Can’t cook without them, and they’re healthy. I live in an area in CA known for having many microclimates and being one of the most diverse crop areas in the world. I am fotunate to have access to fresh produce all year long. My food habits have indeed changed. I never eat at fast food restaurants and avoid processed food as much as possible. I cook fresh, seasonal, and local every day.
Hi Caryl,
Ron Pardini, 07:59 PM - 30 August 06I’m with you on the garlic & olive oil. I’m a wanna be too! Are you planning to attend Terra Madre this year? I haven’t seen you or Tom in years. I’ll be representing Urban Village Farmers’ Markets from California. I’m wondering which other NorCal folks will be there. Ciao!
Hi Ron,
caryl Simpson, 08:59 PM - 30 August 06What a surprise. Increasingly small world. Regretfully, I’m not going this year. Didn’t even know about it until recently. I have a good friend in Torino and it would have been great to have killed two birds ......
Nice that you’re still in the Farmers’ market business. I go twice a week.
Well, Have fun and keep spreading the word.
Caryl
Dear Tom,
Good to meet up at the Bristol Slow Food market and talk about perry.
See you at Ludlow and Terra Madre.
Best from Tom
Tom Oliver, 03:43 PM - 06 September 06Hi Caryl, what a fabulous job you have! Do you have a programme of tastings and olive oil seminars? Are they all located in CA? It’s a shame you are not going to Terra Madre this year - I would love to meet you and see what a human version of garlic and olive oil looks like!! A few years ago I cycled across the USA from San Diego to St Augustine in Florida. I returned the following year to explore more of CA by bicycle. I was impressed by the attitude for fitness and health by most people.
Chris Fenn, 09:53 PM - 06 September 06Greetings Chris, Olive oil is more my avocation. I was originally trained and qualified through testing to serve on the certification panel. I do tastings, training and seminars when I am invited to do so… about once a month...for chefs, companies, private parties, etc. who are interested in expanding their culinary horizens. In real life I am in the garlic business and a restauranteur/consultant. I too regret that I won’t be attending Terra Madre. You must be in good shape; that’s quite a ride. Good for you! CA has a lot to see and is a great place to cycle. I hope you got to the Monterey Peninsula and the Big Sur coastline.
caryl Simpson, 11:43 PM - 06 September 06Best
Caryl Simpson
Hi Caryl, the world seems a small place at times, but not so that I can visit you easily and join one of your olive oil tastings. I shall add it to my wish list though. I didn’t manage to cycle to the big spur. I set off from San Diego and kept cycling Eastwards until I reached St Augustine in Northern Florida. I dipped my back tyre in the Pacific and front in the Atlantic. It was a fabulous trip but to cycle along the West coast of California would be good. Another for my wish list!
Chris Fenn, 05:38 PM - 02 October 06Best, Chris
Hi Tom,
Nick Howell, 05:41 PM - 12 October 06Well a group of us are coming from Cornwall again though this time the Salt Pilchard Presidium has expanded to incliude the whole community of Cornish pilchard and sardine catchers and processors. So we will be seeing how we can help any other fishing communities with salting, canning or freshing ideas as well as looking at new ways to present and cook Cornish sardines.
Regards
Nick Howell
Presidium co-ordinator
Cornish Pilchard and Sardine Presidium
hi tom,
lisa cheah, 11:03 AM - 24 October 06i am part of a group of producers and chefs coming from alberta, canada. included in our group are honey producers, farmers of seed, and animals, and chefs of all sorts. i love the diversity in our group, and am looking forward to meeting with like minded people.
lisa cheah
artisan baker
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