Slow Food home | Associazione | Fondazione | Editore | Sloweb | Ufficio Stampa | Store     Sloweb     Home | Sloweek | Voci dal mondo Slow | Sostiene Slow Food | Notizie             Eat It To Save It – USA Ark of Taste and Presidia at Slow Food Nation 23/09/2008 - News da Fondazione “Eat it to save it Poppy” Poppy Tooker’s grandmother used to say to her to get her to clean her plate. This was the theme to promote and highlight the Slow Food USA Ark of Taste at Slow Food Nation. Poppy, Chair of the USA Ark-Presidia Committee, organized panels at two Slow Food Nation events: a Taste Workshop called Eat It To Save It: Slow Food’s USA Ark of Taste and a discussion panel at Changemakers Day, Eat It to Save It: What Does It Mean, Why Do It and How? The 60 people who attended the sold out Workshop were treated to the tastes of a number of in season Ark products, among them were the Jimmy Nardello Sweet Italian Frying pepper, the Crane melon, the Sun Crest peach presented three ways, Goeduck clam, and Guinea Hog. A panel of seven producers were on hand to talk about their products and their passion to keep these endangered foods alive. The panel included Mas Masumoto, who wrote a much celebrated book, Epitaph for a Peach, about his efforts to save the Sun Crest peach from extinction, spoke about his family farm and in particular about the Sun Crest peach. Another producer sported a bright t-shirt declaring, “I’m pro-pawpaw and I vote” to celebrate the native pawpaw fruit and a playful acknowledgement of politics and food. Eat It To Save It was also the theme of a panel discussion at Slow Food Nation’s Changemakers Day, a gathering of 600 community leaders brought together to discuss concrete and effective efforts to build more sustainable food systems. Gary Nabhan, author of Renewing America’s Food Traditions, moderated the panel, which included Anthony Boutard of Ayers Creek Farm, Brian Campbell of Uprising Seeds/Uprising Organics, Linda Cowell, Slow Food Portland, and Poppy Tooker, Founder, Slow Food New Orleans. Panelists discussed effective ways they are promoting the Ark and biodiversity of agriculture through research and writing, farming, Slow Food Chapter programs, markets, and native foods. Ark and Presidia products were found in several other Workshops, panels and throughout SF Nation. Chef and author John Sharpe, of the Turquoise Room in Winslow, Arizona, led A Traditional Taste of the Southwest Heritage Foods Workshop that included the Presidium Navajo-Churro lamb and the Ark Piki Bread. Gay Chanler, Committee member and Presidium Coordinator, talked about the Presidia project. A Workshop on Raw Milk Cheeses, presented by Jeff Roberts, SFUSA Board member and author of The Atlas of American Artisan Cheeses, highlighted several cheeses from the American Raw Milk Cheese Presidium. Ben Watson, Ark-Presidia Co-Chair and author of Cider, Hard and Sweet: History, Traditions and Making Your Own, participated on a Taste Workshop panel pairing artisan ciders and prosciutto from Iowa and Ark foods were featured in Rare Flavors of the South. The Anishinaabeg Manoomin (wild rice) Presidium was on the menu at the Native Foods Taste Pavilion. Cheeses from the American Raw Milk Cheese Presidium made up nearly half the 50 plus cheeses at the Cheese Taste Pavilion, one of the most popular of the 15 Taste Pavilions. In addition to the Taste Workshops and the Changemaker’s Day panel discussions, Ark products were featured throughout the farmers’ market that surrounded the Victory Garden planted in front of City Hall as part of Slow Food Nation. Ark products at the Market were identified with a special USA Ark of Taste symbol and explanation of the Slow Food Ark of Taste. The Market featured only California products, which included the Sebastopol Gravenstein Apple Presidium. A complete list of Slow Food USA Presidia projects and Ark products can be found on www.slowfoodusa.org   Archivio News da Terramadre Archivio News da Fondazione per la biodiversità ONLUS Archivio News da Università degli Studi di Scienze Gastronomiche Archivio News da Slow Food Editore Archivio News da Vino           Ultima ora     Indonesia - 02/09/2010     A Bali la scuola verde che insegna la cultura ecologica     Nel cuore di una natura lussureggiante, gli edifici sono costruiti in bambù e mattoni di fango essiccato, i mobili sono in legno e stoffe ricavate dalle vele delle barche sono usate come...           Archivio notizie     01/09/2010     La terra africana per le auto straniere     Cinque milioni di ettari di terreno sono in mano alle compagnie straniere del settore biofuel ...     Italia - 31/08/2010     Costruire 6000 distributori a idrogeno per 10 auto     Una follia bipartisan da 45 milioni di euro ...     Arabia Saudita - 30/08/2010     Fedeli contro lo spreco di cibo durante il Ramadan     Solo negli Emirati Arabi nel mese sacro vengono gettati 500 tonnellate di alimenti ...     Italia - 27/08/2010     Censimento del mare: Mediterraneo tra i bacini più a rischio     Pubblicati i primi dati dopo dieci anni di ricerca ...     Pakistan - 26/08/2010     Pakistan: a rischio anche il prossimo raccolto     Cresce il timore di una nuova crisi alimentare simile a quella del 2008 ...     Italia - 25/08/2010     Ciao Giancarlo     Se n'è andato Giancarlo Lo Sicco ...     Burkina Faso - 24/08/2010     «Fare dell’agricoltura un potente motore di crescita economica e di lotta alla povertà»: dall’Africa la consapevolezza di una nuova agricoltura perché la sovranità alimentare non sia un’utopia     La sovranità alimentare, per l’Africa, è la base su cui costruire una nuova società, un nuovo patto sociale fondato sulla giustizia. ...     Archivio precedenti notizie   Slow Food 2010 - All rights reserved - P.iva 91008360041 - Powered by Blulab