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

Saturday, June 13, 2009

Creating a School Garden in Glen Eden

School garden report from Glen Eden Intermediate School



"At GEIS, we have a group of students who once a week with the Food Technology teacher tend to a garden.  The point of the garden is to show students how food can be grown from seed and then used in cooking, therefore teaching the about sustainability. 

We were very lucky to receive a small donation from Slow Food Waitakere to help launch this project.  The students are very protective of their garden and enjoy getting outside the classroom and getting their hands dirty.

A big thank you to Slow Food Waitakere".

Regards, 

Sandra Fraser
Environmental Co-ordinator
Glen Eden Intermediate School






Monday, June 8, 2009

Te Waka Kai Ora




Photos by Alessandra Zecchini and Sue Ferens
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Taitokerau Organics Inc  hosted Te Waka Kai Ora (TWKO), the national maori authority for the organic industry of New Zealand,  in Ahipara, Te Hiku O Te Ika from the 5th - 7th June 2009.

Te Waka Kai Ora is the national maori representative body that is a part of Organic Aotearoa NZ (OANZ), the national organic authority for support of the organic industry.

Alessandra Zecchini from Slow Food Waitakere and Maria Pia De Razza from Slow Food Wellington were present to cook an run workshops about Italian and healthy food for the partecipants. 
 
During the 3 day wananga in Ahipara Northland,  were addressed the need to support maori and the certification of their goods and services that they produce, and many other issues related to organic growing, the environment, and healthy eating. This hui was also part of a maori land tv series, and a documentary, to be showcased in 2010.


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Alessandra cooked saffron risotto, roasted vegetables, salads, stewed apples and tiramisù.





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Maria Pia cooked fresh pasta and chickpeas, focaccia, semolina, and Paua Risotto among other things.




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A special thank you to the Aotearoa Terra Madre delegates, and to all who organized the Hui, attended and helped.

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