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

Thursday, April 30, 2009

Slow Foodies and Slow gardeners

For those of you who want to try and grow a few vegetables but are truly frightened about huge expanses of dirt that you know will grow weeds, you are now able to take a small area of the raised mounds in the Slow Food’s plot at the Ranui Community Garden to gradually learn how to grow your food.

This plot has all day sun. There are no trees to shade the plants. It is the perfect place to produce masses of vegetables.

I now have three freezers full of broad beans, green beans, cauliflower, broccoli, zucchini and garlic, not to mention a large kitchen shelf with sauerkraut, preserved eggplant, lacto-fermented zucchini and cabbage, preserved artichokes, pickled vegetables, green beans preserved in brine, dried tomatoes in oil and all my preserved fruit.  And I hardly bought a vegetable all summer. Plus we use the vegetables for our cooking classes at the Ranui Community House.

 

For those of you who would like to try but don’t know the first thing about how to grow things, there are classes for you too.  The next one is on Saturday the 16th May - “Grow Your Own Vegetables” - from 10am till 2pm in at my house Ranui. I think it will cost around $40. You will need to book by phoning 833 6280 and you will be given directions and a list of things to bring – gumboots and lunch etc.

 

I am always happy to help Slow Foodies who take a part of the plot, but I am not readily available through out the week to spend time with people. This class gives you a good set of notes, which we go through thoroughly during the day, so you understand the basics of organic gardening and you will be taught how to raise plants from seed, how to transplant seedlings so they survive, how to prepare a piece of dirt for planting and you will go away with a few plants as well.

 

Karen Perri

 Below are some photos of the Slow Food Waitakere plot. Karen and Nick did a lot of weeding and raised the beds, and there is space for more planting. 





Slow Food Waitakere 3rd Birthday Party and AGM with wood-fired pizza




 
Presents
 
Slow Food Waitakere 3rd Birthday Party
and AGM
with wood-fired pizza
 
Sunday 17 May 2009
12pm
 
at Sue and Dan Greig's
5 Waima Cres
Woodlands Park
Titirangi
Waitakere City
 
Tel 817 8297
 
RSVP to Alessandra
Tel 814 8993
 
by 15 May
 

Thursday, April 16, 2009

Newsletter Slow Food - Terra Madre


After School Cook Up
Slow Food Waitakere and Terra Madre Chef work together to bring Taste Education to children in Ranui

On returning home from Terra Madre 2008, I was particularly motivated and inspired about food education and have since launched a cooking class for children with my local Slow Food Waitakere convivium. Based in Ranui, a ‘low decile’ area in West Auckland, the after-school classes are offered once a week for six to twelve year olds and are funded in part by our local council, making them accessible to all. We use fresh produce from the community garden where our convivium has a plot. While the classes are not designed around ‘sensorial education’, this is an integral part of the process: smelling fresh basil, hearing the sizzle of food as it hits the pan, feeling the texture of vegetables as they cut them or the slippery texture of soaked rice paper for Vietnamese rolls. The children are wonderful—very excited about food and learning, responsive and responsible. As New Zealand is home to diverse groups of immigrants, we also try to incorporate different food cultures as this is one powerful way to learn about each other. And along the same theme, we have just begun adult classes—taught by talented home cooks from various cultural backgrounds, who share their knowledge and stories of their culture and food traditions. 
As a private caterer, I find my work constantly presents opportunities to teach, whether it is sharing the source of the wonderful local figs, recipes, or talking about the simplicity of making bread. I recently finished a live-in cooking job with a group of people over 60, some of whom had never seen a potato growing and didn't know where oysters came from. I watched as over the course of 10 days they 'woke up' to the natural world around them and relaxed.
 

Claire Inwood
Terra Madre c
ook delegate 2008
seeq@paradise.net.nz 

Saturday, April 11, 2009

Fish to eat and fish to leave in the sea

Photo by Alessandra Zecchini ©

Slow Fish returns this year over April 17-20, organized by Slow Food and the Region of Liguria, in Genoa (Italy). This fourth edition of the biennial international event dedicated entirely to the world of fishing and its problems, will be held in a unique location overlooking the Mediterranean Sea: the new pavilion of the Genoa Fair designed by architect Jean Nouvel. Slow Fish presents and discusses sustainable fishing and production, responsible fish consumption and the health of sea and fresh water ecosystems by involving a wide range of viewpoints - academics, researchers, members of fishing communities, representatives of public bodies and enthusiasts - in conferences, meetings, workshops and tasting sessions.

FARE’S FAIR
Fish to eat and fish to leave in the sea
A miniguide to combining pleasure and responsibility

It's up to you
For some time Slow Food has promoted aware but pleasurable ways of eating, because they have a significant effect on our quality of life and health of the planet. At the present time special attention needs to be focused on fish resources, because the situation facing our seas and various fish species is particularly critical. This guide aims to give some pointers on how to modify purchasing and consumption habits so we can help to turn things round.

How we consumers can make a difference
We would like to encourage people to think about their traditional purchasing behavior and the choices they can make to combine pleasure with greater responsibility when shopping. As consumers we have the power to influence the food market. And we don’t just make choices when shopping but also in places such as the restaurant or canteen.
We hope you enjoy following the suggestions in this guide, buon appetito!

Download here the pdf of the Guide we will present to the public during Slow Fish (Genoa, April 17-20):
http://www.slowfish.it/pdf/eng/mangiamoli_en_ok.pdf 

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