Slow Food, founded in 1986, is an international organization whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Though a variety of initiatives it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity and protects traditional foods at risk of extinction. It now boasts over 100,000 members in 153 countries.

Slow Food Auckland, formerly Slow Food Waitakere, is registered as a charitable entity. Registration Number: CC38263, please click here to read our Rules and Regulations

Tuesday, July 29, 2008

This year the Salone del Gusto and Terra Madre are not only
parallel and interconnected. After growing closer over the
years and ultimately overlapping, they are now elements of
one major event. In 2006 the link was tightened, when they
were held at the same time at adjacent venues, the Lingotto
Fiere exhibition center and the Oval arena. This year the
third Terra Madre will be an integral part of the seventh
Salone del Gusto, philosophically and practically.
The two events are guided by the
same idea and the same conception
of ‘good, clean and fair’ food
and agrifood production, as
summed up by Carlo Petrini in his
book Slow Food Nation (Rizzoli
2007). Twenty years ago, Slow Food
started life as an ‘eno-gastronomic’
association and subsequently developed
into an ‘eco-gastronomic’ association,
concerned with the environment,
sustainable development and social justice
in agrifood production. It believes
that food should be:
good, in the sense that, whatever it is, it
should be tasty and wholesome, capable of
satisfying all five senses; clean, in the sense
that it should be healthy, produced without putting
a strain on the earth’s resources, ecosystems
and environments;
fair in the sense that it should respect social justice, meaning
decent wages and working conditions for everyone
involved in the supply chain, from production to distribution
to consumption.
In the course of its journey, Slow Food has understood that:
taste education is the best defense against poor quality,
adulteration and standardization; local cuisines, traditional
products and endangered vegetable species and animal
breeds need to be protected; a new model of agriculture,
less intensive and cleaner, founded on the experience and
traditional know-how of local communities has to be developed.
This is the only one capable of offering development
prospects even to the poorest regions of the planet.
The Salone del Gusto and Terra Madre bring all these ideas
Slow Food’s journey to the roots of food began with the
first experimental Salone del Gusto in 1996, which launched
the Ark of Taste project to catalogue agrifood biodiversity
in danger of extinction. In 1998, the Salone presented the
Producers’ Market for the first time (grasping, years in
advance, the now widely acknowledged need to shorten
the food supply chain), in 2000 it showcased the Italian
Presidia, projects to defend traditional food products, and
in 2002 it welcomed the International Presidia, proof of
Slow Food’s international expansion, while simultaneously
the city of Torino hosted the second Slow Food Award for
Biodiversity (which gave rise to the idea for Terra Madre).
The climax of all this work came in 2004 when the Salone
and Terra Madre were organized together as a sign of Slow
Food’s increasingly ethical and sustainable conception of
gastronomy and agriculture. Hence in 2006 the network of
small-scale producers was joined by 1,000 cooks, the repositories
of culinary science and technique, and 400 university
academics and delegates.
The 2008 event will be packed with novelties: the presentation
of the Earth Markets, where small-scale producers of
local food products display and sell their wares; the official
launch of the second phase of the Presidia project, whereby
producers will be assigned ‘good, clean and fair’ label;
above all, Salone del Gusto and Terra Madre will have low
environmental impact.
The project is part of the Torino World Design Capital 2008
program. Its aim is to progressively reduce the impact on
the environment of events through sustainable consumption
and management whereby outputs (waste) are converted
into inputs for other processes, hence acquiring fresh
economic value. A concrete attempt will be made to reduce
the environmental impact of every single activity at the two
events—use of recyclable prop materials, differentiated
waste disposal and recycling—and C02 emissions will not
simply be compensated for but actually cut.
The Salone del Gusto/Terra Madre is the first event of its
type to adopt this systemic approach. Next time round, in
2010, a set of ‘good, clean and fair’ guidelines will be drawn
up to which all exhibitors must adhere.

From Slow Food Press Office

Tuesday, July 8, 2008

Food Traditions

Maori New Year

Matariki is the Maori name for the group of stars also known as the Pleiades star cluster and its appearance in June low on the horizon shortly before dawn marks the traditional Maori New Year. The New Year is marked by the rise of Matariki and the next new moon.In Maori culture the sighting of the Seven Sisters also defines the coming season’s harvest (maramataka): the brighter the stars, the warmer the season would be, the earlier the planting and the more productive the crop. If hazy then the next winter would be cold and seeds would not be planted before October. In addition to defining the seasonal cycles, Matariki refers to the collecting and storing of food for the winter period (Matariki ahunga nui - Matariki provider of plentiful food). Matariki is an important occasion for families to gather, an opportunity to meet and share rituals, and enjoy celebrating together. Women sing and dance to greet the new cycle and prepare traditional dishes with freshly gathered produce. Forgotten by many Maori due to progressive adoption of western culture, traditional New Year celebrations have been revived in recent decades. Matariki is a time for reflecting on nature, a central concept in Maori culture: Maori believe they are Kaitiaki, guardians of the land and all natural resources, protecting and nurturing it to ensure its sustainability. Traditional agricultural practices – such as observing the phases of the moon, the stars, bird activity and the flowering period of the plants - are followed by the 800 producers united in the Maori Vegetable Growers food community. Following organic and traditional methods, they cultivate corn, potatoes, sweet potatoes (kumara, with some varieties deriving from the sweet potatoes brought by the first settlers from Polynesia a thousand years ago), and zucchini. The producers are also members of Te Waka Kai Ora - the body which certifies traditional organic Maori farming methods.

From Terra Madre Newsletter 06/08

Monday, July 7, 2008

Slow and Fishy


Slow and Fishy

Fish cooking demonstration and dinner with Dean Betts
at Cosi Café in Matakana.

California-born Dean Betts has been professionally involved
in sourcing and cooking the freshest fish available for more than 30 years.
Dean is also the owner of Cosi Café in Matakana, author of
Fish! Fish! Fish! Simply Delicious New Zealand Seafood (New Holland Publishers)
and The Fish Market Cookbook.

After the cooking demonstration
we will enjoy a selection of seafood antipasto and crostini
accompanied by a glass of wine,
and then sit down for a seafood lasagna dinner.

More drinks will be available for purchase from the bar.

Saturday 2 August 2008
Starting 4:00pm
At Cosi Cafe
Morris & James Pottery & Tileworks,
Morris Tongue Farm Road, Matakana, Rodney
Tel. (09) 422 7116

Only $45.00 for Slow Food members
And $55.00 for non members (including $10.00 offering to Terra Madre)

Limited to 30 people

To secure a place please contact Alessandra
(09) 814 8993

Why not make it into a full day in Matakana! Some suggestions:
Visit the Farmers Market in the morning, have a Greg Scopas artisan sausage for lunch,
take a stroll to Matakana Village for a coffee, or visit one of the many wineries in the area.
And if you ‘d like to spend the night in Matakana there are many charming lodges available.

Tuesday, July 1, 2008

The International Year of the Potato

Slow Food Waitakere Photographic Awards 2008 - call for entries
Opening Wednesday 22 October, 6pm Exhibition runs 22 October - 16 November
Slow Food Waitakere and Lopdell House Gallery celebrate World Food Day, the International Year of the Potato and Terra Madre with a photographic competition to be exhibited in the Spiral Gallery.
Entries are invited in three categories:
1. The Potato as Food (still life) (open to all)
2. The Potato in Society (open to all)
3. The Year of the Potato (amateur photographers only)
Entries to be received framed and mounted by 30 September and will be judged by international photojournalist and Titirangi resident John Chapman.
Multiple entries are welcomed and entry fees are $15 (or 2 for $20) or $10 (2 for $15) from Slow Food Waitakere members.


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