Slow Food encourages and supports Indigenous peoples to uphold their food traditions as the custodians of irreplaceable inherited knowledge, in particular through the Presidia projects and the Terra Madre network of food communities. In 2011 the first Indigenous Terra Madre international forum was held and in May 2012 Slow Food President Carlo Petrini became the first guest speaker in history at the UN Permanent Forum on Indigenous Issues. Here we take a look at some of the remarkable products being protected by Indigenous peoples in the Slow Food network around the world.
Click on the image to begin the slideshow >>>
The much-anticipated Rally For Real Food was held on the steps of the Capitol in Austin, Texas earlier today. The energetic crowd cheered a raft of passionate speakers including Ronda Rutledge (Executive Director, Sustainable Food Center), Eric Herm (Farmer, author of Son of a Farmer, Child of the Earth), Neil Carman, PH.D. (Sierra Club, Lone Star Chapter), Judith McGeary (Executive Director, Farm and Ranch Freedom Alliance) and Mike “The Health Ranger” Adams (Editor, Natural News) about the right to know what’s in our food.
Many thanks to Mike LaRocca of Beanitos for organizing this important event! Thanks also to the sponsors, vendors, volunteers and attendees who helped make today’s rally a success.
(Click to see the photostream from today’s event. You are welcome to reuse these pictures, but please credit ediblearia.com for the original)
Another gorgeously-produced, compelling story from award-winning Austin director Christian Remde – Charcuterie – A Documentary..
“Charcuterie is defined as the cookery of meat but in the past 700 years, it’s become so much more. From the Pâtés and Terrines of France to the Salumi of Italy and Spain, the world of Charcuterie is rich with tradition. This short documentary highlights two of Charcuterie’s rising stars, Lawrence and Lee Ann Kocurek of Kocurek Family Charcuterie in Austin, Texas.”
With their deeply-traditional, yet contemporary interpretations, I can tell you from personal experience that Kocurek Family Charcuterie are artisans in the finest sense of that term. From Chorizo Verde to Currywurst to Cheek-to-Cheek Terrine (and well beyond), Lawrence and Lee Ann’s passion for their craft is evident in every morsel of their hand-crafted goods. Find @KFACharcuterie at Austin area Farmer’s Markets or online at http://www.kocurekfamilycharcuterie.com/. Pass the duck rillettes, please! –Ren
- Farm to Trailer (ediblearia.com)
I’m continuing to make good progress in eliminating those expensive, processed things in the pantry and fridge in favor of those that I can make myself. I mean, who needs to spend $4 on a plastic squeeze bottle of organic ketchup that contains cane sugar? Give me a break.
Here’s what’s going on so far this week..
Coconut extract for baking, made from fresh, young coconut and triple-filtered vodka.
White and red wine vinegars,
Whey for use in fermenting stuff and the accompanying curds, destined to become paneer,
Nourishing bone stock from yesterday’s roast chicken,
Sauerkraut fermenting and
Rendered duck fat and ghee for cooking.