Bloghttp://www.sfyn.org/blog/feeds/rss/required textenBlogOtherSFYN BlogSFYN BlogsSFYN ThingsSFYN Weekends SFYN-BlogSFYNLISATerra Madre 2014Tue, 21 Mar 2017 13:38:41 +0000Create your own Disco Soup on World Disco Soup Day 2017!http://www.sfyn.org/blog/create-your-own-disco-soup-on-world-disco-soup-day-2017/<p>Join us on World Disco Soup Day 2017!<br><br>Disco Soup started 5 years ago as Schnippeldisko in Berlin, Germany, a “protest soup” against food waste that fed 8000 people. Throughout the food system there’s an enormous amount of perfectly good food being wasted; whether it’s vegetables left to rot in the fields, food discarded by supermarkets or consumers not using what they buy. Disco Soup aims to raise awareness of this global problem by showing that all this “waste” is actually perfectly edible, even it requires a little effort.<br><br>All you need to do is get in touch with farmers, wholesalers, markets, shops and supermarkets to see if they can donate some food instead of throwing it away. Then, with some tables, tools and at least one big pan you’ve got a Disco Soup going!<br><br>DIY Disco Soup in 6 easy steps:<br><br></p> <ol> <li>Find an easy-access location where people can sit or dance with access to electricity.</li> <li>Find food waste! Ask farmers, (super)markets and bakers if you can collect their unsold food that would otherwise go to waste.</li> <li>Find your friends! You’ll need a group of enthusiastic people who can help you collect all the food waste, cut a lot of veggies and love to dance.</li> <li>Make an invitation and ask people to bring their own bowls and cutlery. Create a Facebook event, link to the SFYN page and share some inspiring photos or videos beforehand. Create a buzz!</li> <li>Add your Disco Soup-song to the World Disco Soup Day 2017 playlist. Did you know that there’s a global spotify playlist where everybody can add their own Disco Soup music? We’ll be dancing to the same beats worldwide!</li> <li>Serve soup and dance! – filling bellies instead of bins.</li> </ol> <div></div> <p><iframe allowfullscreen="" height="315" src="https://www.youtube.com/embed/xvdgqzsdHg0" width="560"></iframe></p> <div></div> <p>April 29th is the first Global Disco Soup Day, so serve as much soup as possible and dance!<br><br>Do you want to join us and organize your own local Disco Soup? Let us know!</p>Yvonne FaberTue, 21 Mar 2017 13:38:41 +0000http://www.sfyn.org/blog/create-your-own-disco-soup-on-world-disco-soup-day-2017/BlogSFYN BlogsWorld Disco Soup Day 2017http://www.sfyn.org/blog/world-disco-soup-day-2017/<p>Slow Food Youth Network invites you to join the first World Disco Soup Day on April 29th 2017 to fight food waste!<br><br>While parts of the world population suffer from hunger, one third of the food intended for human consumption is being thrown away every year. 1.3 billion of tons of food is being fed to bins. At the same time, according to FAO, we only produce enough food to supply the world's growing population until 2050. It's clear we have a huge challenge in front of us.<br><br>At Slow Food's Terra Madre 2016 we got together with our international network of food producers, activists, students and others foodprofessionals and decided to organize the first World Disco Soup Day! On April 29th we call for attention and action to stop global food waste, by organizing one of the most well known projects of the Slow Food Youth Network: Disco Soup. A Disco Soup is a way of collecting a lot of foodwaste and making something really good out of it with a lot of people and having a lot of fun in the process. This time we want to address the problem of food waste not only on local/regional scale, this time we're going global!<br><br>We all care about this huge problem and it's time we give it the attention it deserves. That's why we want to invite you and everybody within the Slow Food Youth Network to start your own Disco Soup-event on April 29th. Join us and fill bellies instead of bins!</p> <p>Photo: Jelmer Jeuring</p>Yvonne FaberThu, 02 Feb 2017 16:41:08 +0000http://www.sfyn.org/blog/world-disco-soup-day-2017/SFYN BlogJoin Terra Madre Salone del Gusto 2016!http://www.sfyn.org/blog/join-terra-madre-salone-del-gusto-2016/<p class="p1"><em>Every two years Slow Food brings thousands of farmers and food producers from 150 countries to Turin for Terra Madre Salone del Gusto. On the 30th anniversary of Slow Food, the organizers have decided to celebrate this milestone by completely turning the event upside down and diffusing the event throughout the beautiful city of Turin. From September 22nd to 26th, food producers, activists, farmers and fishermen from around the world will take over the city and showcase the best of what Slow Food has to offer.</em></p> <p class="p2">Terra Madre contains the open-air market with exhibitors from five continents, taste workshops, meetings and conferences, all within this years theme: <em>Loving the Earth</em>. Taking care of our planet and its environment is an imperative for us all, and we want to put it into practice by rediscovering the pleasure of working together, be it with food producers, educators, chefs, researchers, farmers, food communities or families.</p> <p class="p2">We would love to meet you there!</p> <p>For more information about Terra Madre Salone del Gusto visit <a href="/admin/blog/blogpost/add/salonedelgusto.com" target="_blank">the website</a> and follow us on social media!</p> <p><a href="http://mce_host/admin/blog/blogpost/add/@SFYNetwork" target="_blank">Twitter</a> / <a href="https://www.facebook.com/slowfoodyouthnetwork" target="_blank">Facebook</a> / <a href="https://www.instagram.com/slowfoodyouthnetwork/" target="_blank">Instagram</a></p>Yvonne FaberTue, 02 Aug 2016 15:14:42 +0000http://www.sfyn.org/blog/join-terra-madre-salone-del-gusto-2016/SFYN Blogs10,000 Gardens in Africa: rediscovering the community supported agriculturehttp://www.sfyn.org/blog/rediscover-community-agriculture/<p style="text-align: justify;" dir="ltr"><em>Community agriculture is one of the most powerful food systems in Africa. Nonetheless, monoculture and land grabbing endanger this model of food production. The Slow Food Gardens in Africa project is a way to rediscover community agriculture and to aggregate people who remain in contact with the land.</em></p> <p style="text-align: justify;"><em>Written by Paola de Luca</em><br /><br />The conference on the 10,000 gardens project in Africa, held by the speakers David Dotta (Slow Food International), John Kariuki (Slow Food Kenya) and Valentina Wonder (Slow Food International) during Terra Madre Giovani - We Feed the Planet, has set as its goal the illustration of the project in order to be able to replicate elsewhere and increase the scope and impact.<br /><br />Thanks to the fusion of social issues and sustainable agriculture, the 10,000 gardens in Africa are an innovative project. The gardens are small, do not require large spaces and are placed and revised in a creative way at interesting locations, often the spaces in which the gardens are placed are not suitable (e.g. roofs).<br /><br />The gardens are primarily created by a community, which means that every member of the community is valued for his skills that are put into service of others. In the gardens in fact come together several generations, lots of social groups, in order to capitalize on the energy of young people guided by the experience of older people and the skills of technicians.<br /><br />The gardens are also the result of a period of research and observation. First the soil is studied and research will show which plant varieties are most suitable for the soil and do not need fertilizers. In this way the gardens become an area for biodiversity and sustainability. <br /><br />The gardens are also a simple way to have healthy and nutritious foods. Even in remote villages and at the poorest schools, the Slow Food gardens are both places of games, parties and entertainment, but also serve as outdoor classrooms. The gardens are in fact a great opportunity to teach the youth about young and old plant varieties, a healthy diet based on authentic foods and teach and promote the profession of farmer. The gardens are the example for a radical renewal of the agricultural mentality against intensive agriculture, GMOs and much more. It favors a policy on sustainability. For the creation of 10,000 gardens it is also important to create a network of African leaders for the local coordinators to work together and enlarge the network of African technicians.<br /><br /><em>&ldquo;Creating 10,000 good, clean and fair food gardens in African schools and communities means not only raising awareness among young generations about the importance of food biodiversity and access to healthy, fresh food, but also training a network of leaders aware of the value of their land and their culture who can serve as protagonists for change and the continent&rsquo;s future.&rdquo; <a href="http://www.fondazioneslowfood.com/en/what-we-do/10-000-gardens-in-africa/%20" target="_blank">Fondazione Slow Food </a></em></p>Yvonne FaberMon, 26 Oct 2015 13:16:56 +0000http://www.sfyn.org/blog/rediscover-community-agriculture/SFYN BlogsWasting Food in a Hungry Worldhttp://www.sfyn.org/blog/wasting-food-in-a-hungry-world/<p style="text-align: justify;" dir="ltr"><em>Are Food and Hunger two sides of the same coin? At the moment, we live with more around a 7 billion people on this planet. At the same time, we produce enough food for 12 billion people. Nevertheless, almost one billion people suffer from malnutrition and hunger. How is that possible? Read more about Carlo Petrini thoughts on &lsquo;wasting food in a hungry world&rsquo;.<br /></em></p> <p><br /><em>Written by Alessandro Zeppegno<br />Photo credit:&nbsp;Martina Camporelli<br /></em></p> <p style="text-align: justify;">We live in the 21st Century and still people die because of hunger and malnutrition; 800 million people do not have access to or do not have enough food. Even in the Western world people die because of limited access to food. At the same time almost 40% of all the food we produce ends up as waste. Carlo Petrini: &ldquo;<em>This situation is very difficult to understand.</em>&rdquo; Not only in the Western countries we are wasting food. We are also &lsquo;losing&rsquo; food in African countries, due to the fact that some food cannot be transported from rural areas to other areas. Besides, a lot of biological food cannot be sold because of some esthetical issues. Some food do not meet the standards of the market and can be seen as &lsquo;ugly&rsquo;. Another reason for wasting food refers to financial speculation: sometimes it costs more to collect all the fruits on the lands. But also waste in households plays an important role: the waste that is caused by any of us by not using all food products we buy.</p> <p style="text-align: justify;" dir="ltr">So, why did we let this happen? After a crisis, you have the feeling to produce more and more. In Europe, the philosophy became to waste food, because the resources of this planet were infinite. This situation as it is in Europe, and in the world, does not sustain any longer. According to Carlo Petrini we have to change the mentality, we have to change the paradigms and we have to change the way in which we produce our food. However, it is hard to change a system that has been the system for hundred years. That&rsquo;s why we need to change our lifestyles to be able to make a structural change.<br /><br />The system is based on a global level that often results in monoculture. But what happens at a local level is just as important, if not more important. Carlo Petrini &ldquo;<em>The global economy is decided by big powers that are more powerful than governments. But we want local economies</em>.&rdquo; According to Carlo Petrini, people have to engage themselves in the local economy, not only for themselves, to <img width="210" height="315" style="float: right;" src="/media/uploads/martina_camporelli_(2).jpg" />sustain themselves and to get access to the food, but also for the community and to help the local farmers. Carlo Petrini: &ldquo;<em>Farmers know their local product much better than any scientists, economists or agronomists</em>.&rdquo; The economy has to become community based, producers and consumers have to be on the same side.<br /><br />Carlo Petrini: &ldquo;<em>If together we can create these community-based economies, things will change.</em>&rdquo; Monoculture will transform into diversity. Diversity will lead to a wide range of food products and a rich biodiversity. Individuality will make place for community and everybody will be included in the local economy. Local, diversity and community-base are three key elements to establish a more sustainable agriculture.<br /><br />Carlo Petrini: &ldquo;<em>If you want to change the world, don&rsquo;t do it with sadness, do it with joy.</em>"<br /><br />Nothing is impossible.</p>Yvonne FaberThu, 22 Oct 2015 08:58:36 +0000http://www.sfyn.org/blog/wasting-food-in-a-hungry-world/SFYN BlogsFarmers in the Spotlight with Patrick Holdenhttp://www.sfyn.org/blog/farmers-in-the-spotlight-with-patrick-holden/<p style="text-align: justify;"><i>Working on the land may be difficult, but we need the youth to establish the future of our agriculture. Patrick Holden, founder director of the Sustainable Food Trust, interviewed four young farmers, the heroes of future of food and farming, and asked them what attracted them to farming.</i></p> <p><em>Written by Alessandro Zeppegno</em><br /><em>Photo Credit: Davide Oddone</em><br /><br /><b>Patrick Holden</b>&nbsp;knows what it takes to be a farmer, even at a young age.&nbsp; After his study Biodynamic Agriculture at the Emerson College, he returned to Wales in 1973 to establish a mixed community farm. He settled up a business and is now making Cheese with raw milk while he involves himself in the discussion about &lsquo;how can we make our products affordable for everyone&rsquo; and &lsquo;how can we establish a major global transition to more sustainable food systems.&rsquo;&nbsp;</p> <p style="text-align: justify;">The first young farmer that Patrick Holden interviewed is&nbsp;<b>Dilani Renuka Chandrarathne</b>. Dilani is a young woman who got involved in the world of farming at a very young age.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br /><i><br />Dilani Renuka Chandrarathne: &ldquo;After my grandfather&rsquo;s death in the 90s, my parents continued to work on some of the paddy lands and continued to cultivate rice. I saw my parents and the other farmers in the paddy fields, and I was familiar with every steps in the paddy cultivation. In this way, my younger brother and I were involved in paddy farming from our early days.&rdquo;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br /></i><br />She got the opportunity to study at the village school, later to study at the city school and in the end to study at the state university. However, after her studies, she returned to the land to start to work as a rice farmer again.<br /><br />On the farm, together with her father and brother she developed the traditional rice farming, processing and marketing on the farm. The organization called Oxfam plays an important role in this process. It supports to develop eco-friendly paddy farming through agro-ecological methods and to build capacities in developing the traditional rice value chain in the Kegalle district. The family sells the rice together with other fresh, chemical-free vegetables.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;<br /><i><br />Dilani Renuka Chandrarathne: </i>&ldquo;<i>My dream is that we continue to promote and expand our rice entrepreneur, so that one day, our entire country will return into a special rice community. Rice is not simply my livelihood. It is my life and present me a greater opportunity to serve the people in my country."</i>&nbsp;</p> <p style="text-align: justify;">For most people in Sri Lanka, it is not economical profitable to do organic farming. Also the cities are attracting young people, while they are needed on the land. Fortunately, Dilani is able to continue using the traditional varieties, continue cultivating the rice and continue working with 40 other farmers and 20 women who are working with her to make her dream come true.</p> <p style="text-align: justify;"><b>Christian John Adams</b>&nbsp;is the second member in the panel and represents the small scale fishers from South Africa. As a small scale Fisher from South Africa he supplies freshly caught fish to several communities. His caught is seasonal based and he tries to be as sustainable as possible. As the chairman of Coastal Links South Africa, a community organization that represents more than 5000 fishers across the coastal provinces of South Africa, he runs the meetings on local, provincial and national level.</p> <p style="text-align: justify;">Due to new and changing policies in South Africa, fishing is not an easy job. Christian himself is arrested twice, even though his fishing method is a more sustainable one than others use. While being a fisher may be difficult and is mostly done by men, Christian tries to introduce women into this market even as the youth that now feel more attracted to other kind of jobs. &nbsp;&nbsp;</p> <p style="text-align: justify;">The third interviewee is&nbsp;<b>Bas Antonissen</b>, an Organic Pig Farmer from the Netherlands. Together with his mum and dad, he started realizing a dream: to turn the farm into an organic one. While it may seem easy, to become organic you have to take a lot of steps and risks. However, Bas never lost his faith:</p> <p style="text-align: justify;"><em>Bas Antonissen:</em> &ldquo;<i>With every dollar or euro you spend, you have the opportunity to make a change.&rdquo;</i></p> <p style="text-align: justify;">If you want to become an organic farmer, you have to decide on several issues. When do you think your farm is an organic one? What procedures do you have to follow? What will you feed your animals? What seeds will you use? It may be difficult to become an organic farmer, Bas is confident that organic farming is best for everybody.&nbsp;</p> <p style="text-align: justify;"><i>Bas Antonissen: "</i><i>It would not only better for me if more people start producing organic, it will be better for everyone</i>&rdquo;</p> <p style="text-align: justify;">The last panel member that is interviewed is&nbsp;<b>Fiorela Villanueva Fuentes</b>. Fiorela is a 30 years old organic farmer from Peru. On her farm, she cultivates avocados, chili and cherimoyas, she seeds plants that grow at altitudes of 1,600-2,000 meters and has some fruit trees that will start to grow after three years.</p> <p style="text-align: justify;">Twelve years ago, she decided to dedicate herself to agriculture, together with her brother. They created an ecological tourist center in their village to recover, restore and promote the wildlife in her area. People are often not aware of what the environment they are living in offers. By promoting healthy consumption in her area, she tries to spread knowledge not only about the food products itself, but also about its effect on your body and the environment.</p> <p style="text-align: justify;"><b>Four young farmers, four unique stories</b>, but they all have, at least, one thing in common: they want to sustain the future of agriculture.</p>Yvonne FaberMon, 19 Oct 2015 12:41:04 +0000http://www.sfyn.org/blog/farmers-in-the-spotlight-with-patrick-holden/SFYN BlogsThe decisions you make are a choice of values that reflect your life in every wayhttp://www.sfyn.org/blog/the-decisions-you-make-are-a-choice-of-values-that-reflect-your-life-in/<p style="text-align: justify;"><em>Alice Waters, chef, activist and owner of Chez Panisse, knows her place in the food chain, she supports the use of organic and locally-grown ingredients, and she is a maven of the Slow Food Movement. During Terra Madre Giovani &ndash; We Feed the Planet she shared her knowledge and personal opinion on many food-related issues, trying to give answer to questions as &lsquo;How can we solve problems like &ldquo;food desert&rdquo; and &ldquo;food access&rdquo;?&rsquo; and &lsquo;How can we improve the food system and fight against the fast food culture?&rsquo;</em></p> <p style="text-align: justify;">Written by Elena Righini<br />Photo credit: David&nbsp;Oddone<br /><br /> According to Alice Waters, education has to be play a central role in today&rsquo;s social, environmental and cultural world challenges. Teaching children about good, clean and fair food does not only imply educating a new food community, it will contribute to spread <em>the universal values of beauty, nourishment and equality</em>. This idea was born when she opened her restaurant <a href="http://www.chezpanisse.com/" target="_blank">Chez Panisse</a>&nbsp;in 1971. By offering a fixed dinner menu that consisted of 3-4 courses prepared with sustainable-sourced, organic and seasonal ingredients, the aim was to cook and make other people eat real organic food. Eight years later, the menu changed, but it was still based on and inspired by the market and it still changes every day. The food used is still <em>organically and locally grow and harvested in ways that are ecologically sound by people who are taking care of the land for future generations</em>. This so-called &ldquo;real food&rdquo; is grown by &ldquo;real people&rdquo; who no longer have to be detached from the restaurants and canteens and could be recognized as the real &ldquo;stars&rdquo; of the food system.<br /> <br /> Alice Waters: &ldquo;<em>Now I know what Carlo Petrini meant, at least 85% of cooking is farming; agriculture</em>.&rdquo;<br /> <br /> The direct relation with the farmers enabled the restaurant not only to write down the names of the farmers on the menu and give them the recognition for the good food, it also contributed to a fair price system between the restaurant and its suppliers.<br /> <br /> Alice Waters: &ldquo;<em>Only good raw materials with great taste make great food.</em>&rdquo;</p> <p style="text-align: justify;">Not only through her restaurant she tries to spread her ideas around, she also believes that education plays a key-role in food cultures. With the <a href="https://edibleschoolyard.org/" target="_blank">Edible Schoolyard</a>&nbsp;project she tries to involve youth in all aspects of growing, cooking, and sharing food at the table. She tries to educate the (future) everyday customers and consumers to be co-producers, who actively influence the producers&rsquo; choices.<br /><br /> This program intent to educate children at schools about gardening and cooking in an attractive and engaging manner. Edible education starts in the fields asking what was cultivated in that soil in the past, what is cultivated now and what can be cultivated in the future. Children are in daily contact with the fast food and the negative values that it transmits, in particular the cheapness. The way people in which buy food is led by the money and this has to change: cheap food is not a fair food.<br /><br /> Alice Waters:&nbsp;&ldquo;<em>We need to bring that understanding that food should be affordable, but never cheap</em>.&rdquo;<br /><br /> Children should be taught to give the right value to the people involved in the food production and to the work behind them.<br /><br /> Alice Waters:&nbsp;&ldquo;<em>When food is cheap, somebody is missing out. That is the farmer.</em>&rdquo;<br /><br /> Changing the food system is possible and Alice Water, with her edible schoolyard program, is giving a new &ldquo;feeding&rdquo; future to thousands of American children.&nbsp;</p>Yvonne FaberFri, 16 Oct 2015 13:17:24 +0000http://www.sfyn.org/blog/the-decisions-you-make-are-a-choice-of-values-that-reflect-your-life-in/SFYN BlogsMilan is waiting for you!http://www.sfyn.org/blog/milan-is-waiting-for-you/<p style="text-align: justify;"><em>Milan is the second-most populous city in Italy and its metropolitan region is part of the so-called Blue Banana, the area of Europe with the highest population and industrial density. Milan is the main industrial, commercial, and financial centre of Italy and a leading global city, as well as a major world fashion and design capital. This year, though, the city is leader in another major international discourse: food security and sustainable development. In fact, Milan is hosting for the second time an Universal Exposition, the Expo 2015, and is advocating an international protocol, the Milan Urban Food Policy Pact, engaging the largest number of world cities for the development of food systems, based on the principles of sustainability and social justice.</em></p> <p><br /> The world is now looking to Milan for answers on the future of food and farming. Between October 3 and 6 some of these answers will come from young farmers, food producers and food professionals from all over the world that the <a href="http://www.sfyn.org" target="_blank">Slow Food Youth Networ</a>k and Slow Food are bringing to <a href="http://wefeedtheplanet.com" target="_blank">Terra Madre Giovani - We Feed The Planet</a>. During four days, participants will immerse themselves in the world of food while being equipped with practical tools to develop new initiatives and improve the global food system for the future.<br /> <br /> The event will take place in four main different locations: <a href="http://www.superstudiogroup.com/e/home/home.html" target="_blank">Superstudio Pi&ugrave;</a>, a complex of white-fa&ccedil;ade and large-window buildings loved by the most important and cutting-edge fashion, art and design brands; <a href="http://italianmakersvillage.it/en/home-2/?theme=imv_2015" target="_blank">Italian Makers Village</a>, a showroom, art laboratory, and multifunctional space that values the cultural, educational, and social aspects of the Made in Italy through exhibits, conventions, set-ups and recreational events; <a href="http://www.mercatometropolitano.com/" target="_blank">Mercato Metropolitano,</a> a real farmers market of small local producers, various stalls of delicious street food, and an open air amphiteatre where cultural events, concerts and food sustainability events are held; and <a href="http://www.cuccagna.org/portal/IT/handle/?page=homepage" target="_blank">Cascina Cuccagna</a>, the most central of public farmhouses whose restaurant offers recipes based on the best seasonal resources of the territory and the community garden shares its space with a wine cellar, a wood laboratory, a bicycle workshop and a hostel.<br /> <br /> <a href="http://www.wefeedtheplanet.com" target="_blank">Terra Madre GIovani -&nbsp;We Feed the Planet </a>will be a large-scale unpreceneted event taking place in an environment that has always had food at its heart. Like most cities in Italy, Milan has developed its own local culinary tradition using more frequently rice than pasta, butter than vegetable oil and featuring almost no tomato or fish. Milanese traditional dishes include rice with saffron and beef marrow (risotto alla milanese), breaded cutlet pan-fried in butter (cotoletta alla milanese), stewed pork rib chops and sausage (cassoeula), braised veal shank (ossobuco), stewed tripe with beans (busecca), and stewed beef or pork with wine and potatoes (brasato). Milan is also said to be one of the birthplaces of the aperitif, or &ldquo;aperitivo&rdquo;, a pre-dinner drink or nice cocktail, meant to &ldquo;open&rdquo; the palate and nibble as dinner approaches, while you socialize and relax. Originally, the food for an aperitivo is not supposed to replace your dinner, but it&rsquo;s increasingly more common to find buffets where you can choose yourself from an array of food with everything from fresh salads, antipasti, pasta, meats, dishes from other countries to desserts.<br /> <br /> <em>Note: if you&rsquo;re visiting Italy, know that a large amount of your time will be spent eating. And drinking, of course.</em><br /> <br /> Many historical restaurants and bars in Milan are found in the historic centre, the Brera and Navigli districts. Definitely do not miss <a href="http://www.fioraiobianchicaffe.it/en/" target="_blank">Fioraio Bianchi</a>: drinks are good and the high quality food was made with care, all framed in a intimate and convivial atmosphere made by plants and flowers. At <a href="http://www.pescheriadaclaudio.it/" target="_blank">Pescheria da Claudio</a> it's an excellent place for a glass of bubbly and fresh fish, twisting the aperitivo idea a bit: order your food, and the drink comes automatically. In the buzzing atmosphere in Navigli, you can drink but also to eat (a lot) in <a href="https://www.facebook.com/pages/Manhattan-Navigli/169682433094835" target="_blank">Manhattan</a> or drink a cocktail on board of a huge boat at <a href="https://www.facebook.com/Il-Barcone-450013321776614/timeline/" target="_blank">Il Barcone</a>. Very young and dynamic staff will serve you at <a href="https://www.facebook.com/UGO-Cocktail-bar-Milano-443725112402131/timeline/" target="_blank">Ugo,</a> a cocktail bar e bistrot with a great selections of natural wines with retro&rsquo; and informal atmosphere, and at <a href="https://www.facebook.com/felix.navigli/timeline" target="_blank">Felix</a>, a fresh and tiny place with an excellent seslection of artisanal cocktails and liquors with an eye on quality food. If you are looking for a relaxing place to enjoy a delicious outdoor meal head to <a href="http://www.erbabrusca.it/" target="_blank">Erba Brusca</a>, where their own garden produce is cooked in a modern style, in airy, casual space.<br /> <br /> <em>Enjoy your stay, it is gonna be awesome!&nbsp;</em></p>Yvonne FaberFri, 02 Oct 2015 09:15:35 +0000http://www.sfyn.org/blog/milan-is-waiting-for-you/SFYN BlogsThe CAP has never tasted better… Until now!http://www.sfyn.org/blog/the-cap-has-never-tasted-better-until-now/<p>Over the last 50 years the European Common Agricultural Policy (CAP) has played a crucial role in giving support to farmers to ensure that consumers have enough food at affordable prices. Yet, almost nobody knows about this policy and the ways it still affects all European citizens on a daily basis. How come?<br /><strong></strong></p> <p><strong>Guest article by Michaela Skodova, &lsquo;CAP, What&rsquo;s cooking?&rsquo;, Communication Manager</strong></p> <p>Well, first of all, it&rsquo;s a pretty complex policy. If you really want to know about it, there&rsquo;s about a 1,000 pages of legal texts full of mind boggling technical jargon to go through. If you Google &lsquo;CAP&rsquo; or &lsquo;Common Agricultural Policy&rsquo; you will probably end up on the CAP Wikipedia page or the site of DG AGRI, the Directorate General for Agriculture and Rural Development of the European Commission, where you can find information that is a bit more accessible and understandable. But even so, it takes quite some effort to even get the basics. <br /><br /><em>&ldquo;So, why should I care? The CAP supports farmers, right? What does this have to do with me? As long as I can buy sufficient food of pretty good quality at reasonable prices, I see no point in spending my precious time in getting to know this policy.&rdquo;</em> <br /><br /><strong>Here&rsquo;s why you should re-consider:</strong> Every year some 53 billion euro (yes, that&rsquo;s 53 with nine zero&rsquo;s!) is spent on the CAP. That&rsquo;s your tax payer&rsquo;s money. And wouldn&rsquo;t you like to have some say in how this money is being spent? Also, with you, more and more people are concerned about their food: is it safe? Is it healthy? Is it produced in a way that doesn&rsquo;t pollute the environment, destroys nature and mistreats farm animals? This had a direct relation to the way the CAP is functioning. As Joris Lohman, member of the Executive Committee for Slow Food International states: &ldquo;<em>The Common Agricultural Policy is of crucial importance to every &lsquo;eater&rsquo;. Yet due to its complexity, many people do not understand what impact the CAP has on their daily lives.</em>&ldquo; <br /><br />History shows, that if citizens do not get engaged in the debate on the future of agriculture and food production, if we leave this to farmers but even more to politicians, that nothing much will change or at least very, very slowly. So, citizens (you and me) need to get engaged. The first step is to learn about this policy, starting with the basics. To make this complicated policy more accessible and &lsquo;digestible&rsquo;, the Groupe de Bruges, Slow Food Youth Network and CEJA (the European Young Farmers Organisation) have joined forces to develop the &lsquo;CAP, What&rsquo;s cooking?&rsquo; project. <br /><br />The general idea is to take food as the main entry point to get people, especially young people, involved in the discussion: How is your food produced? How is it processed and sold? The project centres around eight young farmers, men and women, from eight European countries (Scotland, Denmark, the Netherlands, Germany, Poland, France, Italy and Bulgaria). In March and April next year each of them will host an open, one day event on their farm, where citizens can get a taste of the farmer&rsquo; life. During the day there will also be cooking demonstrations by local chefs and debate as well as lectures on the relation between farming, food and policy. The farmers and chefs will also star in a CAP &lsquo;Cook Book&rsquo; that will be presented at our closing event in Amsterdam in April next year. <br /><br />The &lsquo;CAP, What&rsquo;s Cooking&rsquo; project will kick off on October 4th in Milan as part of the <a href="http://www.wefeedtheplanet.com" target="_blank">Terra Madre Giovani - We Feed The Planet</a> event at the <a href="https://www.facebook.com/events/505820736260540/" target="_blank">Italian Makers Village</a>, with presentations of the farmers, live demonstrations by chefs and much more. Go to <a href="http://www.capwhatscooking.eu" target="_blank">www.capwhatscooking.eu</a> to find out more and we hope to see you there!</p>Yvonne FaberSun, 27 Sep 2015 13:13:28 +0000http://www.sfyn.org/blog/the-cap-has-never-tasted-better-until-now/SFYN BlogsEating City Summer Campus 2015http://www.sfyn.org/blog/blog/category/sfyn-blogs/Eating_City_Summer_Campus_2015/<p style="text-align: justify;">In the train home from Paris, for the third summer in a row, it&rsquo;s a good moment for evaluation of the annual Eating City Summer campus. This campus now hosting youth from all over the world, is organized by the Eating City platform. <em>Its aim is to collect young food &ndash; professionals and students from different backgrounds to think about the problems and solutions for the food systems in cities.</em></p> <p style="text-align: justify;">As is to be expected with a group of over forty students, producers, policy makers and environmentalists just to name a few, one learns a lot; how in Africa food-sovereignty is perceived very differently than we, northern Europeans sometimes, believe. How, what&rsquo;s happening in the Amazon may be representative of what&rsquo;s happening to all of our water basins. Less food-related, I heard compelling arguments as to why having <img src="/media/uploads/eating.jpg" width="200" height="133" style="float: left;" />&nbsp;an open relationship might be the key to changing the ownership-based system around us. And, of course, I learned&nbsp;how to dance like a proper Arab. Having many full days together at a beautiful, secluded farm about half an hour drive from Paris makes that you really get to know one another, both professionally and personally. This happens in a surprisingly short time. Having witnessed and experienced this for the third time in a row I really feel more and more how incredibly powerful such an experience is. <br /><br />Similar to the Food Academy organized by SFYN in the Netherlands, participants are guided through different aspects of the food system by experts in lectures and challenged to evaluate and analyze the matters discussed in following working groups. The personal and localized experiences make it that everyone contributes something unique, sometimes creating &lsquo;combined&rsquo; new solutions for problems, inspired by each other&rsquo;s experiences. Seeing this happen again and again never ceases to amaze. <br /><br /><img src="/media/uploads/guus_presenteert.jpg" width="166" height="166" style="float: right;" />Like last year, I was invited by the organization not only to help facilitate these working groups, but also to present the work of Slow Food and more importantly SFYN worldwide. This year the acclaim was so great I couldn&rsquo;t handle all the enthusiastic responses and reactions at once. Knowing that a few of our big SFYN heroes started after the first summer campus, I knew the importance of presenting our network but I couldn&rsquo;t have dreamed for this response. Over the next days, many participants from all corners of the world came up to me to talk about SFYN, which luckily is one of the things I love to do most. Unfortunately I had to leave earlier, because of other responsibilities. So I can only wonder what that wonderful group is up to now.&nbsp;On the other hand, I rest in my train seat comfortably knowing for sure that I&rsquo;ll see many of my new friends again sooner or later. Whether it&rsquo;s a visit to Oscar in the North of Sweden, storing a backpack for Luis from Portugal, drumming somewhere with my Gambian buddy Alagie, tasting even more Peruvian sweets from Esequias, drinking a coffee with Luis to brainstorm about launching a Guatamalan SFYN in his grandmothers culinary museum, or at least meeting many of them and others pretty soon already at We Feed The Planet.<br /><br />I can&rsquo;t wait.</p> <p style="text-align: justify;">Guus Thijssen</p> <p style="text-align: justify;"><br /><img src="/media/uploads/group_picture.jpg" width="600" height="337" /><br /><br />&nbsp;</p>Yvonne FaberSun, 02 Aug 2015 10:00:00 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/Eating_City_Summer_Campus_2015/SFYN BlogsJoburg&#39;s dynamic energy gonna leave you wanting morehttp://www.sfyn.org/blog/blog/category/SFYN-Weekends/Joburgs_dynamic_energy_gonna_leave_you_wanting_more/<p style="text-align: justify;"><strong>Johannesburg (Joburg, Jozi or sometimes known as Jo-hazardous-burg), is a City with a beat like no other. Its not an obvious city, but if you are allow yourself to explore its hesitant streets, you will not regret! Joburg, is a highly dichotomous city, and is the largest city in South Africa, and one of the largest man-made urban forests in the world. This city moves fast, and you have to listen to its rhythm.</strong><br /><br /><em>Written by: Linzi Lewis&nbsp;</em>&nbsp;<img src="/media/uploads/csc_0528.jpg" width="215" height="142" style="float: right;" /></p> <p style="text-align: justify;">Joburg, as like South Africa in general, has multiple realities. So a weekend in Joburg could take you a number of different spaces. I always advise people who visit, to "Not listen to anyone,&nbsp; trust your instinct".&nbsp; People will give you their opinions, and if you had to listen to most people you'd probably never leave the house. But don't waste the wonderful African Sunny sky! I promise you'll be fine! Just don't forget to listen to yourself, trust your instinct.</p> <p style="text-align: justify;">Joburg is South Africa&rsquo;s largest city, and can be argued as the creative hub of SA. The dynamic and intercultural nature of Joburg inspires residents and those passing through. As like most of South Africa, Joburg has multiple, parallel, and conflicting realities, owing to its past, and the evolving nature of a mixed and free society. There is a lot to do here, and in Joburg we are not afraid to dive in and be the change.</p> <p style="text-align: justify;"><img src="/media/uploads/dsc_0601.jpg" width="145" height="96" style="float: left;" />Joburg used to be a just the landing site for many travellers, and they would quickly be out to see the beautiful South African landscape. But this has changed in recent years as people have realised the dynamic urbanness which is Joburg.</p> <p style="text-align: justify;">I&rsquo;m gonna try give you a taste of a dynamic, diverse and transforming Joburg, as it inspires me daily.</p> <p style="text-align: justify;"><br />On Friday night I would suggest finding some live music, possibly at the&nbsp;<a href="http://www.afrikanfreedomstation.co.za/" target="_blank">Afrikan Freedom Station</a>, or <a href="http://www.theorbit.co.za/" target="_blank">The Orbit</a>. These are both wonderful live music venues, that can give you a taste of traditional and up -and-coming acts. The Orbit is a beautiful Jazz club/restaurant and has a fabulous menu. The Afrikan Freedom Station is more intimate, where you will meet some incredible minds, and you&rsquo;ll be able to learn and engage with Joburg and South African complexities.</p> <p style="text-align: justify;">On Saturday morning, if you like you can go to an Afro-fusion or Afro-Contemporary dance class at <a href="http://www.midance.co.za/" target="_blank">Moving Into Dance Mophatong</a>, Newtown, to get a bit of movement before an eventful weekend.</p> <p style="text-align: justify;">After that for breakfast you can either stay around Newtown. There is a great coffee spot Kaldi&rsquo;s which also has a vegan menu. If you are willing to get deep into the city,&nbsp; you may wanna get to the Ethiopian District to get a four-layered juice and traditional ethiopian coffee. There is also a Mozambican market in the area with many regionally indigenous foods. You may need to find a local to take you to this area, as not all Joburger know about these treasures.</p> <p style="text-align: justify;"><img src="/media/uploads/nbhmarket.png" width="148" height="102" style="float: right;" />From there I would go to the Neighbourgoods market in Braamfontein, where you will see an entirely other South Africa. This is a recently rejuvenated part of the city. There is a market with wonderful foods (although very pricey). Opposite the market inside <a href="http://kitcheners.co.za/" target="_blank">Kitcheners</a> (an old historic bar) there is a second hand market, and is a great spot to meet young and interesting South Africans! This spot is a vibrant social space all day, and will turn into a great party for the night.</p> <p style="text-align: justify;">If you do feel for a change of atmosphere, you could go to Fordsburg, where there a totally different night market, with mixtures of Indian, Asian, and Middle-Eastern foods.</p> <p style="text-align: justify;">On Sunday, if you are needing a rest, there are many beautiful parks to visit. But if you still want to explore you should go to Maboneng&rsquo;s Arts on Main Sunday Market. This is another renewed part of the city. The best place to be on a Sunday is <a href="http://livingroomjozi.co.za/" target="_blank">The Living Room</a>, a wonderful rooftop eco-cafe, with the best beats, while you dance and overlook the sunset over the city.</p> <p style="text-align: justify;">You can then crash at <a href="http://www.curiocitybackpackers.com/" target="_blank">Curiocity Backpackers</a> in the area.</p> <p style="text-align: justify;">A Perfect ending to a memorable visit to Joburg. You will definitely want more.</p> <p style="text-align: justify;"><em><img src="/media/uploads/dsc_0652.jpg" width="600" height="399" style="vertical-align: bottom;" /></em></p> <p style="text-align: justify;">&nbsp;</p> <div style="text-align: justify;"><em><br /></em></div>Yvonne FaberFri, 24 Jul 2015 08:42:31 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Joburgs_dynamic_energy_gonna_leave_you_wanting_more/SFYN Weekends Solutions for the future, from our lately pasthttp://www.sfyn.org/blog/blog/category/sfyn-blogs/Solutions_for_the_future,_from_our_lately_past/<p dir="ltr" style="text-align: justify;"><em><strong>Greetings from Bolivia!! The worldwide philosophy around food has entered into a transition in the last few decades; people around the world have started believing that a reality where a fair, respectful food system could be possible. Since the emergence of consciousness, young people have the possibility to surround themselves with the winds of change; it is only matter of decision and effort. My name is Daniel Samaniego, I&rsquo;m 21 years old, a young cook and I&rsquo;m from Quito Ecuador, but nowadays I&rsquo;m doing an internship in Gustu Restaurant, located in La Paz.<br /></strong></em></p> <p dir="ltr" style="text-align: justify;">Through history, food has been one of the crucial factors that allowed development of human civilizations. It is well known that ancient civilizations developed when food availability increased because of the transition from nomadic to sedentary model. Such was the importance of food that many cultures, like Aztec in North America or Quechuas in South America, included products like corn or amaranth in their spiritual beliefs.</p> <p dir="ltr" style="text-align: justify;"><br />The ancient knowledge of civilizations worldwide could make modern societies <img src="/media/uploads/1a.jpg" width="165" height="93" style="float: right;" />understand the precious gift that is food and thus understand the need to acknowledge and preserve our lineage through the food that is left in each particular region. I am thankful for my understanding of what the blessing of food represents, and how it allows me to contribute the best that I can to improve the food system in the region I live.&nbsp;<br /><br />So, as I believe, richness of a country isn&rsquo;t measured in its economic positions or values in stock exchange. Richness lies in the soil, the people and their cultures, and the entire lineage our ancestors left behind. Since modern society has created what is considered a developed society, a model full of contradictions and injustices, I think it's necessary to change the way of viewing development. Maybe we could get the answers for the future, by looking at its roots.<br /><br />Food provides the energy to live; it&rsquo;s the result of multiple interactions between vital elements of life and, in some cases, the effort of human beings. Behind food, the history of an entire place could be narrated. That&rsquo;s my focus as an active member of SFYN, revalue the food and return it to the category it deserves by working with <img src="/media/uploads/2b.jpg" width="203" height="45" style="float: right;" />the true heirs of the relationship with food. This understanding was consolidated at the beginning of this year, since then I have made ​​contact with movement leaders in a province near Quito called Imbabura.&nbsp;<br /><br /><img src="/media/uploads/3c.jpg" width="200" height="113" style="float: left;" />Specifically I have worked with two women that are well known leaders in the region,&nbsp;Luz Lanchimba and Rosa Murillo. Luz is one of the leaders of the central committee of UNORCAC (Union of Indigenous Peasant Organizations of Cotacachi ) and Rosa Murillo works for an NGO named First Healt Organism, that assessor FICI (Nortern Quichua communities federation of Ecuador). Both of these women center their work around creating fair and direct trading spaces for producers. They create networks between groups of indigenous and non-indigenous producers and with years of effort they have created seven fairs in the northern region.<br /><br />I could assist the two of them with Fruits of the Pachamama in Ibarra <img src="/media/uploads/4d.jpg" width="200" height="113" style="float: right;" />and Pachamama feed us in Cotacachi, both cities located in Imbabura. There I could see how the dreams could be realized with a lot of effort and consistency. In both fairs, I was accompanied by these women leaders and, while touring the fairs, they explained to me the situations of people and their needs. I see this type of work must be carried out under the belief of reciprocity and mutual cooperation.&nbsp;<br /><br />By my side, I am generating a workshop where I am going to teach groups of people how to make jam and pickles. From them, I expect to continue learning about their wisdom in all the forms they have preserved it, and to organize that information and continue looking for ways to support them. This is the way I want to go at this time; I feel the urgent need to work to keep the legacy that has been left in my lands, promoting a world with a better food system, step by step.</p>Yvonne FaberTue, 14 Jul 2015 11:57:30 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/Solutions_for_the_future,_from_our_lately_past/SFYN BlogsDiscover the hidden cocktail bar of Brussels! http://www.sfyn.org/blog/blog/category/SFYN-Weekends/discover_the_hidden_cocktail_bar_of_brussels/<p dir="ltr" style="text-align: justify;"><strong><em>Welcome to Brussels! The European Capital buzzing with expats and locals. It&rsquo;s a very nice city to live in, very green and very pretty, with many diverse neighbourhoods.</em></strong></p> <p dir="ltr" style="text-align: justify;"><em><br />Written by Alice Codsi from&nbsp;<a href="https://www.facebook.com/SlowFoodYouthNetworkBruxelles/timeline?ref=page_internal" target="_blank">SFYN Brussels</a><em><em><a href="https://www.facebook.com/SlowFoodYouthNetworkBruxelles?sk=photos" target="_blank"><img src="/media/uploads/12473359785_4290d254c6.jpg" width="126" height="168" style="float: right;" /></a></em></em><br /></em><br />Start with a drink on Friday<em><br /></em>The perfect way to relax after a long and tiring week is with a delicious cocktail from&nbsp;<a href="https://www.facebook.com/HHortense" target="_blank">Hortense</a>. It&rsquo;s a hidden cocktail bar with amazing cocktails, they change the menu often and it's&rsquo; always delicious. You will find traditional cocktails revisited and a beautiful location. It&rsquo;s in the Sablon, a beautiful neighbourhood where all the chocolate makers have their shops.<br /><br /><img src="/media/uploads/baria.jpg" width="118" height="118" style="float: left;" />Discover the city on Saturday<br />On Saturday, I love going to the city centre for nice walks and meeting friends. Depending on which mood I am in, I love going to&nbsp;<a href="http://www.biamara.com/" target="_blank">Bia Mara</a>&nbsp;after a heavy night. Amazing fish &amp; chips (photo on the left), with sustainable fish and crispy fries, it&rsquo;s a very good lunch and a nice place to meet friends. Sometimes I go for a very nice hot chocolate at&nbsp;<a href="https://www.facebook.com/laurentgerbaud.chocolatier" target="_blank">Laurent Gerbaud</a>. Always hot and creamy, it is a perfect Saturday afternoon treat. Then I sometimes go to the&nbsp;<a href="http://www.bozar.be/en" target="_blank">Bozar</a>, which is a very nice museum.</p> <p style="text-align: justify;">Enjoy the traditional French/Belgian cuisine after<br />For a very nice dinner with extremely delicious food go to the&nbsp;<a href="http://www.leselecto.com/" target="_blank">Selecto</a>. They get inspiration from traditional French/Belgian cuisine and always add a little extra twist. &nbsp;I love it also because they have an amazing wine selection with many natural wines. The staffs is helpful and passionate about their food, and they bring a very nice and relaxing atmosphere.</p> <p dir="ltr" style="text-align: justify;"><img src="/media/uploads/6374815467_45cd0a938a_n.jpg" width="152" height="114" style="float: left;" />And, end your weekend with a..<br />Belgium is very famous for its beers and for very good reasons! My favourite place is the&nbsp;<a href="http://www.moederlambic.com/" target="_blank">Moeder Lambic</a>, they only serve beers from very small breweries and they are all on tap. They also serve the very special gueuze! It is a traditional type of beer mix with young and old lambic. There are two Moeder Lambic, but the first one in St Gilles is my favourite one, also because it&rsquo;s in a very nice and trendy neighbourhood.</p> <p dir="ltr" style="text-align: justify;">Have a look at the&nbsp;<a href="http://planet.slowfood.com/?lang=en" target="_blank">Slow Food App</a>&nbsp;for more ideas on where to go in Brussels. You should definitely come and visit; it&rsquo;s a lovely city!&nbsp;</p> <p dir="ltr" style="text-align: justify;"><em><img src="/media/uploads/unnamed.jpg" width="600" height="349" style="vertical-align: bottom;" /></em></p> <div style="text-align: justify;"><em style="text-align: justify;"><br /></em></div> <div><em style="text-align: justify;"><br /></em></div>Yvonne FaberFri, 10 Jul 2015 08:28:48 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/discover_the_hidden_cocktail_bar_of_brussels/SFYN Weekends Enjoy your cocktail from a rooftop in New York City http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Enjoy_your_cocktail_from_a_rooftop_in_New_York_City%20/<p><em><strong>Welcome to New York City &ndash; the epicenter of the planet. Or maybe I&rsquo;m just biased. But where&nbsp;</strong></em><em><strong>else can you find Malaysian, Ethiopian, and Italian food all within walking distance of each&nbsp;</strong></em><em><strong>other? Where else can you find Michelin starred restaurants and dive bars in the same 10-block&nbsp;</strong></em><em><strong>radius? And most importantly where can you grab a drink and some grub upon landing on a&nbsp;</strong></em><em><strong>Friday night?</strong></em></p> <p><em>Written by Britanni Le, SFYN USA<br />Cover picture: Northern Territory&nbsp;<br /></em><br />If you land at JFK, it is a quick ride on the C train to <strong>Puerto Viejo</strong> &ndash; a Dominican restaurant in Prospect Heights, Brooklyn that serves some of the best pernil (roast pork shoulder) and mofongo (mashed green plantains&nbsp;<img src="/media/uploads/puerto_viejo.png" width="175" height="115" style="float: right;" />with seafood or meat) in New York City. They also have a specialty cocktail called Morir Roncando, which is a blend of sake, orange juice, milk, and vanilla. Strange combination, I know. But give it a try and you will quickly become addicted to this sweet nectar. Also, the staff is incredibly warm and friendly <br />and they are more than happy to give you some tips on what to see in Brooklyn.<br /><em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;Photo credit:Julie Bendetto</em><br /><br />Once you have had your fill of Latin American cuisine, it is time to head down under. Well, actually to <strong>Northern Territory</strong> &ndash; an Australian tavern offering some of the best views of New York City from their popular rooftop area. You can view the Manhattan skyline while sipping on one of their very inventive cocktails &ndash; my personal favorite is the Grapefruit Negroni and munching on one of their skewers &ndash; either the halloumi or lamb. There is always a great mix of tourists and local New Yorkers here, so definitely mingle and make some new friends to share drinks and food with. Word of caution though, Northern Territory tends to be very crowded on the weekends and they do not take reservations. But the view alone is most definitely worth the wait.</p> <p><img src="/media/uploads/amy's_bread.jpg" width="195" height="136" style="float: left;" />Now, I can go on and on about places in Brooklyn, but as a Manhattanite, it is only proper that I recommend some places in the heart of the city. After a food and drink filled Friday and Saturday, I highly recommend going to<strong> David&rsquo;s Tea</strong> on Sunday morning/afternoon. It is a fun and cheery tea shop in the West Village, where they offer lots of different organic teas that you can have served hot, cold, sparkling, or with milk (soy and almond milks are available for my lactose-intolerant friends). They have multiple locations, however, the one in Manhattan is right across the street from <strong>Amy&rsquo;s Bread</strong> and <strong>Murray&rsquo;s Cheese</strong>, the two spots that you will have to visit to pick up ingredients for a picnic in Central Park. From Amy&rsquo;s Bread, choose any bread or pastries that you like &ndash; I tend to <img src="/media/uploads/nyc2.png" width="200" height="210" style="float: right;" />go with&nbsp;the tomato and olive loaf or the croissants and then at Murray&rsquo;s Cheese chat with the very friendly cheese mongers to find something tasty that they have aged in their own caves on site. Once you have made your purchases, take the A to Columbus Circle and enter Central Park. It might take a little while to locate the perfect spot, but this is the best way to end a weekend in New York City.</p> <p>Remember that New York City has a lot to offer, so do some exploring as well and find some of your own favorite spots. And when you do, let me know!</p> <p></p> <p>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<em> David's Tea, photo credit: Brittani Le</em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p> <p><a href="http://puertoviejony.com/" target="_blank">Puerto Viejo</a><br />564 Grand Avenue (between Dean Street &amp; Bergen Street)<br />Brooklyn, NY 11238<br />(718) 398-3758<br />*Kitchen closes at 11PM</p> <p><a href="http://northernterritorybk.com/" target="_blank">Northern Territory</a><br />12 Franklin Street<br />Brooklyn, NY 11222<br />(347) 689-4065</p> <p><a href="https://www.davidstea.com/store-locator" target="_blank">David&rsquo;s Tea</a><br />275 Bleecker Street<br />New York, NY 10014<br />(212) 717-1116</p> <p><a href="http://www.amysbread.com/" target="_blank">Amy&rsquo;s Bread</a><br />250 Bleecker Street<br />New York, NY 10014<br />(212) 675-7802</p> <p><a href="http://www.murrayscheese.com/our-businesses/greenwich-village-location/" target="_blank">Murray&rsquo;s Cheese Shop</a><br />254 Bleecker Street<br />New York, NY 10014<br />(212) 243-3289</p>Yvonne FaberFri, 26 Jun 2015 12:29:21 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Enjoy_your_cocktail_from_a_rooftop_in_New_York_City%20/SFYN Weekends The rise of the Disco Soupe movement http://www.sfyn.org/blog/blog/category/sfyn-blogs/The_rise_of_the_Disco_Soupe_movement%20/<p dir="ltr" style="text-align: justify;"><strong>Bonjour from France! We are SFYN France, and we are trying to build a solid and large movement of young professionals committed with good, clean and fair food. We decided to officially set up SFYN France after Terra Madre 2014, where we saw all the good energy provided by so many enthusiastic people from all around the globe.</strong></p> <p dir="ltr" style="text-align: justify;"><em>Written by: Bastien Beaufort&nbsp;<br /></em></p> <p dir="ltr" style="text-align: justify;"><em><img src="/media/uploads/10922328_10152510674192133_7102820192236098572_o(1).jpg" width="200" height="150" style="float: right;" /></em>When you think about our country, our inheritance is strong with food. First of all, one of our predecessors, Jean-Anthelme Brillat-Savarin, is considered to be the inventor of modern &ldquo;gastronomy&rdquo;, considering it as the &ldquo;reasonable knowledge of everything that has to deal with mankind, as he&rsquo;s nourishing himself.&rdquo; But as Carlo Petrini says today, &ldquo;if the French like to cite Brillat-Savarin aphorisms (&lsquo;Tell me what you eat, I will tell you who you are&rsquo; is one of his more famous ones), they completely forgot the very essence of its philosophy. What happened?&rdquo;<br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<em>SFYN France</em></p> <p dir="ltr" style="text-align: justify;">On one hand, France is today, with Japan, the country with the most Michelin stars restaurants. Also, the capital Paris&nbsp;gave birth to the <em>bistronomie</em> movement, a younger and more dynamic vision of eating in restaurants, focused on natural wines, was born. Also, on the other end of the food system, France has a lot of regions and different <em>terroirs</em>, with incredible producers committed to their communities, their environment and a strong sense of place.</p> <p dir="ltr" style="text-align: justify;">But on the other hand, France is the second country in the world in terms of &nbsp;the number of McDonalds (1285 precisely), after the U.S., the biggest country of the supermarket in the world (Casino, Carrefour, Leclerc, just to cite a few ones), and the biggest consumer of agro-chemicals in Europe. France is also the country that is responsible for lawsuits against the fair trade company, Guayapi, for commercializing st&eacute;via plant natural leaf powder and against 9 activists of the small farmers agri-union, La Conf&eacute;d&eacute;ration Paysanne, for having organized spesific actions against<em> L&rsquo;Usine</em> <em>des 1000 Vaches</em>, a huge and very contested agro-industrial project of animal origin methane production.</p> <p dir="ltr" style="text-align: justify;"><img src="/media/uploads/photo_de_groupe_terra_madre_day_2014.jpg" width="200" height="133" style="float: left;" />In this framework, the success of the Disco Soupe movement is very interesting. The first was set up on the 10th of March of 2012 with a small &ldquo;Disco Soupe&rdquo; event in a co-working space of Paris, Mutinerie. The inspiration came directly from the first Berliner Schnippel Disko of Slow Food Youth Berlin and Slow Food Germany two month before; and it rapidly became a trend in Paris, thanks to the energy of various social business activists from the&nbsp;<a href="https://www.facebook.com/makesensefanpage" target="_blank">Make Sense</a>&nbsp;movement,&nbsp;with four other editions organized and an autonomous French association set up by the 1st of September, 2012. The &ldquo;Disco Soupe Association&rdquo; aims to raise awareness against food waste through conviviality and food waste effective reduction. Two months later came the first Feeding the 5K with Tristram Stuart&rsquo;s organization, Feedback Global, which shed light on our actions at a national level by the use of TV&rsquo;s, national newspapers and radio. A first Disco delegation of 5 people attended Terra Madre 2012 and so began the constitution of a national movement, through the &ldquo;Discommandements&rdquo; (the 10 basic rules that everyone should follow to call its event a &ldquo;Disco Soupe&rdquo; in order to avoid &ldquo;Discowashing&rdquo;).</p> <p dir="ltr" style="text-align: justify;"><strong><img src="/media/uploads/terramadreday_alejandragomez.jpg" width="273" height="182" style="float: right;" /></strong>Now we have about 500 active volunteers in the whole country throughout approximately 30 active towns. Everything is done to liberate the movement, and make it a truly horizontal and open-source: all the tools are available on our website, <a href="http://www.discosoupe.org" target="_blank">www.discosoupe.org</a>. Two weeks ago, after one year and a half of meeting with ministries and food organizations of France, our Parliament voted, at unanimity, the interdiction for supermarkets to throw away food that is edible. Instead, they are now obliged them to give the edible (but otherwise wasted) food to an association that would ask for it (such as a homeless shelter or soup kitchen). This is a huge step forward and, I think, a historical decision! &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<em>Photo credit: Alejandra Gomez</em></p> <p dir="ltr" style="text-align: justify;">With SFYN France, we are now really focusing on organizing the delegation for <a href="http://www.wefeedtheplanet.com/en/" target="_blank">We Feed The Planet</a>. We think that a strong Slow Food movement can only start with a solid basis of young producers, fishers, breeders, vegetable and fruit planters, guardians of seeds, and artisans. This is how we hope to launch the movement and shed light on our global network. Finally, we hope to &nbsp;have the courage, as French people, to think about Brillat-Savarin aphorism: &ldquo;The discovery of a new meal makes more for humanity&rsquo;s happiness than the discovery of a new star.&rdquo;</p> <p dir="ltr" style="text-align: justify;"><img src="/media/uploads/discosoupe_groupe_gp.jpg" width="600" height="399" style="vertical-align: bottom;" /></p> <div><em style="text-align: justify;"><br /></em></div>Yvonne FaberTue, 16 Jun 2015 11:12:18 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/The_rise_of_the_Disco_Soupe_movement%20/SFYN BlogsShalom to Tel Aviv! The city that never sleeps..http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Shalom_to_Tel_Aviv!_The_city_that_never_sleeps../<p style="text-align: justify;"><strong>Shalom and welcome to Tel Aviv. For Israelis this is the city that never sleeps. From the beach to the small streets and neighborhoods, you can find great food, bars and cafes. One post is too short for the amazing culinary scene happening in Tel Aviv, but this is the best for one weekend with us.</strong></p> <p style="text-align: justify;"><em>Written by: Shai&nbsp;Schevach, SFYN Israel&nbsp;<br /></em><br /><img src="/media/uploads/haachim_(2).jpg" width="123" height="185" style="float: left;" />Arak and lemon cocktail in 1L bottle, a charcoal grill and great atmosphere make&nbsp;<strong>Ha'achim</strong> (or in English, The Brothers), one of my favorite &nbsp;places in Tel Aviv. The Doktor &nbsp;brothers, the owners, made a combination between Israeli Shipudiya (shish-kebab place) and a contemporary restaurant. They serve staple Israeli dishes with a twist, some are &nbsp;influenced by the old Palestinian cuisine, made on charcoal grill next to great chef dishes &nbsp;such as scallops and an amazing grape salad. In Ha'achim you can share a great meal &nbsp;with friends, a lot of alcohol and fill your table with mezze for &nbsp;a very reasonable prices. It's a fun place for lunch or dinner. On Fridays and Saturdays, they have the best brunch &nbsp;buffet in the city, but it&rsquo;s so popular that you&rsquo;ll have to make a reservation! On Mondays &nbsp;and Thursdays, they have &ldquo;wholesale&rdquo; evenings with a live DJ and extremely cheap &nbsp;alcohol.</p> <p dir="ltr" style="text-align: justify;">The two brothers who own Ha'achim have also just opened a new place, <strong>Dok</strong>. <img src="/media/uploads/dok_(3).jpg" width="150" height="100" style="float: right;" />A wine bar that serves small dishes based entirely on local ingredients from Israeli farmers and small producers. The chef, Asaf Doktor, describes Dok as a culinary workshop where he creates new flavors. In Dok you will find only seasonal ingredients, nothing imported and special dishes based on fruit the kitchen staff pick from the trees in Tel Aviv, which would usually go to waste.&nbsp;<br /><em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Photo credit:&nbsp;Sarit Gofen</em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<strong><br /><strong><img src="/media/uploads/habasta.jpg" width="273" height="182" style="float: left;" /></strong>HaBasta</strong> is located next to the Carmel market, in the center of Tel Aviv. Basta in Hebrew means &lsquo;market stall&rsquo; and the restaurant is very famous for its use of fresh ingredients and a divers menu that changes on a daily basis. The cuisine of the two chefs, Maoz Alonim and Itai Hargil, is influenced by the Palestinian and Galilen (north Israel) cuisine, alongside their East European heritage. Friday at noon is the best time to go to the Carmel market, see the people get ready for Shabat and enjoy wine and good food in HaBasta.In 2012 HaBasta was chosen by Newsweek magazine as one of the 101 best places to eat in Africa and Mideast. &nbsp; <br /><i>Photo credit:&nbsp;Vibe Israel</i><i>&nbsp;</i></p> <p dir="ltr" style="text-align: justify;">To drink at any hour of the day, go to <strong>HaMinzar</strong> (The Monastery). One of the oldest bars in town, open 24/7.</p> <p dir="ltr" style="text-align: justify;">One of the best places to get the Tel Aviv atmosphere is <strong>Port Said</strong>. Tables outside (also in the winter), casual vibe, music and quality Mediterranean food made by one of Israel most famous chefs, Eyal Shani, for reasonable prices.</p> <p dir="ltr" style="text-align: justify;">There is only one way to eat your Hummus &ndash; with your hands and Pita bread. But you can eat the traditional Hummus or one with a modern touch. For the traditional Humus, go to <strong>Abu Hasan</strong> in Jaffa. Standing in line on Friday afternoon is part of the fun. In Han Manuli, you can eat Humus made by chef Felix Rosenthal with great mezze, drinks and the amazing atmosphere of Jaffa&rsquo;s flea market. They also make a great Saturday brunch.</p> <p style="text-align: justify;"><img src="/media/uploads/halutzim3.jpg" width="130" height="195" style="float: left;" />Another area for a great culinary experiences is <strong>Levinsky market</strong>, located in south of Tel Aviv. A small paradise of flavors and spices. Drink coffee in <strong>Kafe Kaimak</strong> (49 Levinsky street) and eat a sandwich at <strong>Dievuchka</strong> (41 HaHalutzim street). Try a burekas at <strong>Levinsky Burekas</strong> (46 Levinsky street) and make sure don't miss out on <strong>Haim Raphael&rsquo;s family delicatessen</strong> (36 levinsky street)! For a great breakfast or lunch, go to <strong>Yahaloma</strong> (5 Zevulun street), a small bistro that serves local foods with the influence of Yahaloma's Egyptian roots. In the evening, go for dinner and drinks at <strong>HaHlutzim Shalosh</strong> (HaHalutzim 3 street), where Naama and Eitan will serve you delicious dishes prepared with excellent ingredients and a great vibe. The menu changes on a daily basis and it's a great combination of perfection and simplicity.</p> <p style="text-align: justify;"><em>Hahalutzim, photo credit:&nbsp;Haim Yosef<br /><br /></em><strong>Ha'achim<br /></strong>12 Ibn Gvirol Street, Tel Aviv, 03-691 71 71<br />Opening times: Sun &ndash; Thu 12:00 &ndash; 00:00, Fri 09:00 &ndash; 00:00, Sat 09:30 &ndash; 00:00<br /><a href="https://www.facebook.com/haachim?fref=ts" target="_blank">Facebook&nbsp;</a></p> <p dir="ltr"><strong>Dok<br /></strong>8 Ibn Gvirol Street, Tel Aviv, 03 609 8118<br />Opening times: Saturday-Thursday: 19:00- last customer<br /><a href="https://www.facebook.com/Doktorworkshop/timeline" target="_blank">Facebook</a></p> <p dir="ltr"><strong>HaBasta<br /></strong>4 Ha'shomer street, Tel Aviv,&nbsp;03 516 9234<a href="about:blank"><br /></a><a href="https://www.facebook.com/Habasta/timeline" target="_blank">Facebook</a>&nbsp;</p> <p dir="ltr"><strong>HaMinzar<br /></strong>60 Allenby Street, Tel Aviv,&nbsp;03 517 3015</p> <p dir="ltr"><strong>Port Said<br /></strong>5 Har Sinai street, Tel Aviv, 03 620 7436<br /><a href="https://www.facebook.com/pages/Port-Said/193302427463816?fref=ts" target="_blank">Facebook</a>&nbsp; &nbsp;</p> <p dir="ltr"><strong>Abu Hasan<br /></strong>1 HaDolfin street, Jaffa</p> <p dir="ltr"><strong>Han Manulie<br /></strong>7 Beit Eshel street, jaffa, 03 676 7884</p>Yvonne FaberFri, 12 Jun 2015 12:31:38 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Shalom_to_Tel_Aviv!_The_city_that_never_sleeps../SFYN Weekends An introduction to SFYN Bay Areahttp://www.sfyn.org/blog/blog/category/sfyn-blogs/An_introduction_to_SFYN_Bay_Area/<p class="Body" style="text-align: justify;"><strong>Hello from California! We are SFYN Bay Area, located in a place where there are farmer&rsquo;s markets everyday, &ldquo;cosmetically-challenged&rdquo; produce sold at a lower cost, community gardens and food education programs in many public schools. Some might even call it a &ldquo;foodie&rsquo;s paradise,&rdquo; although I&rsquo;d like to steer clear from the term &lsquo;foodie&rsquo; due to it&rsquo;s highbrow association. Food is universal and should be accessible to all.</strong></p> <p class="Body" style="text-align: justify;">While many Bay Area residents have access to this breadth of food resources and knowledge, there are still countless communities that lack adequate access to real, minimally processed, food. Most unjustly, there are also those who grow and pick our food, but struggle to feed their own families within our communities. As you may already know, California grows a sizable amount of fruits and vegetables shipped all around the world. Especially with the severe drought Californians are facing, farmers and our national food supply are facing serious challenges.<o:p></o:p></p> <p class="Body" style="text-align: justify;"><img src="/media/uploads/roundtable3_(1).jpg" width="145" height="145" style="float: left;" />&nbsp;Now that I have painted you this grim picture of our local food system, let me move &nbsp;onto describing the positive role SFYN Bay Area will play going forward. As you can &nbsp;see, there is a lot of work to be done and many obstacles to overcome. Thankfully, &nbsp;there are many hardworking individuals and organizations dedicated to &nbsp;solving &nbsp;these problems. While the progressive aspects of our local food system &nbsp;may appear &nbsp;small, they are gaining traction and having an increasingly large &nbsp;impact on the &nbsp;population&rsquo;s general awareness. <o:p></o:p></p> <p class="Body" style="text-align: justify;"><em>&nbsp;Round Table&nbsp;</em></p> <p class="Body" style="text-align: justify;">We established SFYN just a few months ago. I had just returned from <img src="/media/uploads/connecting_(1).jpg" width="200" height="134" style="float: right;" />Terra Madre &nbsp;where I participated in many workshops hosted by Youth Food Movement (YFM.) I left &nbsp;completely inspired and energized to start a chapter in the Bay Area. I got in contact with students, activists and educators and soon we had a group meeting regularly, but we weren&rsquo;t sure where to begin.&nbsp;<br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <br /><em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;One of our events to connect people&nbsp;</em></p> <p class="Body" style="text-align: justify;">We first started by hosting a potluck eat-in, where we discussed our relationships with food and discussed SFYN&rsquo;s mission. Next we hosted a round table discussion, testing the waters to see how we would best fit in to the Bay Area&rsquo;s flourishing food community. Through some trial and error we have found our role as &ldquo;facilitators.&rdquo; Our current mission is to initiate change by using our resources and relationships to connect organizations and individuals within this arena. We feel that we can be most effective by supporting the existing efforts. In the meantime, we have plans to host skill and knowledge-shares, ranging from &lsquo;how to start your own compost&rsquo; to &lsquo;a grocery store tour and a look inside the dumpster.&rsquo; This summer, we are also supporting a campaign being launched by the Farmer&rsquo;s Guild to support young farmers in the area. This is all apart of our intention to be a network which people enjoy being a part of and will gain useful skills and knowledge from. Over time, this will help to reveal the severe issues and find the solutions within our local food system. <o:p></o:p></p> <p class="Body" style="text-align: justify;"><img src="/media/uploads/sfyn.jpg" width="180" height="135" style="float: left;" />&nbsp;Our development has been a series of trial and error. We are still growing and &nbsp;evolving but we are also simultaneously learning so much about our local, &nbsp;national, and international food systems. We regularly attend food-related &nbsp;events within universities, schools and community centers, to expand our &nbsp;network and breadth of knowledge. We are constantly sharing and gaining &nbsp;new information and skills, which I believe is vital to becoming a strong and &nbsp;effective network. It has not been easy, but seeing how far we have come &nbsp;already is exhilarating, I cannot wait to see how far we&rsquo;ll go. <o:p></o:p></p> <p class="Body" style="text-align: justify;"><br />If the future of food is something that concerns and excites you, I encourage you to consider growing your own local network. I promise you, you will find others who share this same passion. It may not be a clear path. Creating something new can be unsettling, but this only adds to how amazing it has been to be a part of it. The rules are not defined and, as young people, we have the energy and ideas to reinvent our future, so let&rsquo;s start locally.&nbsp;</p> <p class="Body" style="text-align: justify;"><em>Written by Grace Treffinger</em></p> <p class="Body" style="text-align: justify;"><em><img src="/media/uploads/roundtable.jpg" width="600" height="214" /></em></p>Yvonne FaberTue, 02 Jun 2015 08:56:38 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/An_introduction_to_SFYN_Bay_Area/SFYN BlogsFind the best tastes of Prague! http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Find_the_best_tastes_of_Prague!%20/<p dir="ltr" style="text-align: justify;"><strong>Going to Prague for a weekend? Are you passionate about food? Well, here are some tips of how to get the best out of the hipster food scene of one of the most beautiful cities in middle Europe &ndash; Praha.</strong></p> <p dir="ltr" style="text-align: justify;"><em>Written by: Anna Grosmanova<strong><strong><strong><img src="/media/uploads/twenty7b.jpg" width="169" height="113" style="float: right;" class="img_right" /></strong></strong></strong></em><br /><em>Photo Credit: Hendrik Haase</em><br /><br />Let&rsquo;s imagine you arrive Friday afternoon, starving after several hours of travel, and the first thing you want to do is get a cold beer (because that&rsquo;s what we are really good at here) and some serious steak. Well, since the main station is awfully close to the most visited square in Prague (Wenceslas&acute;s square/ V&aacute;clavsk&eacute; n&aacute;draž&iacute;), you should head there and enter the Čestr&nbsp;restaurant. The restaurant offers a variety of amazing and unusual steaks from a Czech cow breed called Česk&aacute; stračena. Since today you have set your mind on beer, after dinner you should head to Kulov&yacute; blesk, which is just a couple minutes by walk or tram from Čestr. It&rsquo;s a normal Czech pub but with an extraordinary selection of local brews. You should not get hot peppers with your beer though, because that would lead to you drinking 5 of them in a row.</p> <p dir="ltr" style="text-align: justify;"><img src="/media/uploads/fresh_bread.jpg" width="132" height="132" style="float: left;" />&nbsp;For the next day, you want to visit the most progressive and hip part of town called &nbsp;Hole&scaron;ovice. If you feel like something more mainstream, visit Karl&iacute;n, which is on the &nbsp;opposite site of the river and offers many cool bistros and restaurants (Kafka, Můj &scaron;&aacute;lek &nbsp;k&aacute;vy, Simply good&hellip;). If you prefer industrial-Berlin-like/Brooklyn-style stuff, you should &nbsp;check out Hole&scaron;ovice. The best coffee you could ask for is ready for you at Paraleln&iacute; &nbsp;Polis, which is famous for their only-Bitcoin transactions but also for high quality coffee. &nbsp;After that, a nice breakfast could be tasted in Home Kitchen, which is a very sweet &nbsp;open kitchen restaurant in the Hole&scaron;ovice Port. In between you can check out the community garden, Prazelenina, which offers great cider, called Prager, or homemade bread, fresh from the oven. Lunch could be very enjoyable on the street in front of bistro 27, which will definitely make you feel authentic to whatever Hole&scaron;ovice has to offer. If you are into art, you can stay in Hole&scaron;ovice and visit DOX, which is a museum of modern art in Prague. For dinner you may try a very nice restaurant called Port 58, which always has original vegetarian options on its menu.</p> <p dir="ltr" style="text-align: justify;">The industrial yet modern architecture will definitely grasp your <img src="/media/uploads/nase_mao.jpg" width="250" height="167" style="float: right;" />&nbsp;<br />attention, but if you don&rsquo;t feel like staying in one district anymore <br />(and you are a meat lover), you should cross the river and go to <br />Na&scaron;e Maso.&nbsp;It is a butcher shop, seated in a gastro passage which offers local breed (Pře&scaron;tice Blac Pied Pig nad Stračena) aged meat products. Extraordinary flavours, with a cool concept and also warm burgers. Once you get yourself to the Gatropassage, consider yourself very lucky, or potentially very poor, because you will not be able to leave it with just a visit to the Na&scaron;e Maso stand. You may also visit Sisters, M&aacute;m r&aacute;d s&yacute;r, <br />or a nice winery on the corner of the inner passage. Either way, you&acute;re going to have a great culinary adventure!</p> <p dir="ltr" style="text-align: justify;">If you feel like sightseeing, there is no harm of seeing the downtown of Prague, but please, don&rsquo;t consider Trdeln&iacute;k (which you will see everywhere) the ground stone of our culinary heritage. Since Czech is mostly famous for its beer, pork and sweet dishes, you can&rsquo;t go wrong with any beer-meat option in any bigger pub.</p> <p dir="ltr" style="text-align: justify;"><img src="/media/uploads/sisters.jpg" width="600" height="400" /><br /><em>Sisters&nbsp;</em></p> <div style="text-align: justify;"><strong><strong><strong><br /></strong></strong></strong></div>Yvonne FaberFri, 29 May 2015 12:03:27 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/Find_the_best_tastes_of_Prague!%20/SFYN Weekends A new view on shopping for foodhttp://www.sfyn.org/blog/blog/category/sfyn-blogs/a_new_view_on_shopping_for_food/<p><strong>Coming from Newfoundland, Canada, a thickly wooded island in the cold Atlantic which we nicknamed &ldquo;The Rock&rdquo;, I have not had a lot of experience in the past with local, fresh markets. With 6 months of winter every year, conditions are far from ideal for farming or maintaining a personal vegetable garden. My whole life, the large majority of the food I ate came from Dominion, a branch of the largest Canadian food retailer, Loblaws. A trip to the grocery store was always a chore, a weekly necessity that my mother grumbled over as it took up her Saturday afternoons.</strong></p> <p><em><strong>Written by: Laura O'Quinn<br />Photo Credit: Laura O'Quinn</strong></em></p> <p><strong><img src="/media/uploads/laura.jpg" width="240" height="320" style="float: right;" /></strong>The first time I travelled to Europe, I got to see the sale of food in <br />an entirely&nbsp;new way. My first trip to an open food market was in Barcelona, and I was amazed. Filled with people, both local and tourists like myself, nobody seemed like they were in the midst of <br />a Saturday chore, and for good reason. The market was colorful, lively, and overflowing with things to delight each of my senses. Some stalls sold ingredients to go home and make your own meal from local products, and others had dishes prepared which filled the air with delicious smells and gave me a sense of the local food culture. There were even stalls where you could buy drinks, and people wandered around the market with glasses of wine in their hands and friends by their side. It was such a contrast from my <br />life&rsquo;s experience of shopping for food, where the big chain grocery stores have been all I&rsquo;ve known. I have been to many since in different countries, The Netherlands, Italy, Greece, and I&rsquo;m still filled with wonder at how totally opposite the experience is. The people work their separate stalls and sell something they have likely grown or made themselves. They know where the food comes from and seem to care about what they&rsquo;re selling.</p> <p>With each stall specializing in one type of food - vegetables, chocolate, pastries, wok, you name it - the difference in the quality of food is exceptional. I got the feeling that the people working there were passionate and involved and really believed in the value of what they were selling. It put a new spin on food for me, as it was being highlighted and proudly displayed, and bringing people together in a whole new way. As opposed to buying the same loaf of bread every week, made in bulk in a big factory by big machines, you could see the different bakers selling different breads and pastries, made with traditions, creativity, and care.</p> <p><img src="/media/uploads/4.jpg" width="183" height="183" style="float: left;" />&nbsp;My last trip was to Catania, Italy, where one of the main things to see was &nbsp; &nbsp; &nbsp;A&rsquo; Piscaria Mercato del Pesce. a market mainly for the selling of fish but &nbsp;which also sold fruits, vegetables, nuts, and other &nbsp;meats. I thought it was &nbsp;beautiful. The market was &nbsp;in the street near the city center, it was full of &nbsp;locals, bartering &nbsp;in their quick, loud and passionate sounding Italian &nbsp;conversation. While in the &nbsp;midst of the market, I felt that I had found myself in &nbsp;the true heart of an Italian &nbsp;afternoon. That night I had dinner at a small &nbsp;seafood restaurant near the &nbsp;market, I had mussels and seafood linguini. The &nbsp;dishes were exceptional, &nbsp;and I never had to wonder about the freshness of &nbsp;the fish or origin of my ingredients, because I knew I had seen them all &nbsp;displayed right outside earlier that day.</p> <p>As I learn more about the concept of slow food, I stop to consider the way I and the people I grew up with viewed food. Being born in the 90&rsquo;s in Canada, big supermarket chains were the norm to me. Since I learned the more personal and celebrational relationship some cultures have with food, it is easy for me to decide which is better. While the outdoor market may seem old fashioned to someone from my home, I believe that the more people who had a chance to be part of this food culture, the more of a chance it would have to be the future of food, rather than the past. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;</p>Yvonne FaberTue, 19 May 2015 12:10:12 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/a_new_view_on_shopping_for_food/SFYN BlogsA little note for Istanbul from an Istanbulitehttp://www.sfyn.org/blog/blog/category/SFYN-Weekends/A_little_note_for_Istanbul_from_an_Istanbulite/<p><b>Unfortunately, there is no possible way to tell about her all at once. Even while the city makers are constantly working on the big make over, you can still discover the reality of this heritage by being in the center of it.</b></p> <p><strong><i>Written by:&nbsp;Aysenur Arslanoglu</i></strong><br /><strong> <i>Photo credits:&nbsp;Aysenur Arslanoglu</i></strong></p> <p>The landing zone for your Instanbul experience should definitely be Beyoğlu, and as it hosts almost everything about the social life in İstanbul, you can really make yourself a great weekend. Make sure you get ready for a walk, as it will keep you safe from the crowd and will let you in on a journey of this very complicated and colorful cultural heritage.&nbsp;<br /><br />In Beyoğlu, at the Pera side, you are going to find &lsquo;<i>Gram</i>&rsquo;.&nbsp;<img src="/media/uploads/img_6144.jpg" width="180" height="120" style="float: right;" />Grampera is the kitchen in the neighbourhood known for cooking with whatever sprouts up <br />in that season. The Gram team follows the farmers and ecological markets <br />in town tightly, and their passion for good and seasonal ingredients leads <br />to a colorful and rich lunch bar. When you enter the store, you will be welcomed by a pasty case, but keep calm and continue onto the next floor, where you will see a buffet which displays the menu of the day.</p> <p>&nbsp;Other than what's available at <img src="/media/uploads/img_6115.jpg" width="180" height="120" style="float: left;" />the&nbsp;buffet, more options will be written on the &nbsp;glasses covering the walls. The chefs of Gram will be ready to prepare your &nbsp;plate with the ingredients you pick and are definitely always ready for a talk &nbsp;about the food. You may also take your meal to go, or perhaps you will come &nbsp;just for the pastries.<br /><br />&nbsp;<i>Gram Pera</i>&nbsp;</p> <p>However you enjoy your experience at Gram, after the lunch you will need some good coffee, and for that I would take you down to&nbsp;<i>Karak&ouml;y</i>. Recently, the third wave coffee has taken us into the discussion&nbsp;<img src="/media/uploads/petra.jpg" width="270" height="152" style="float: right;" />of the quality of coffee beans from the regions, from the taste to the artisan-ship of the whole process.&nbsp;<i>Petra&nbsp;</i>is one of those initiatives in İstanbul and&nbsp;they openly invite us into the heart of this matter through experience. The Petra team, with its members full of energy,&nbsp;is serving from their coffee truck during this weekend gathering of artisans and designers in Souq. <br />Don&rsquo;t miss out on the opportunity to check out this summer&rsquo;s hits on their menu and enjoy the beauties at the bazaar.<br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<i>Petra Roasting Co. @ Souq Karak&ouml;y</i></p> <p>You can spread out the other activities in your day since you are already so close to art spaces, event venues and much, much more! After some exploring, this part of town can also offer you a lot of options in terms of dinner. Some tips are given below from a classic meze table to a vegan restaurant.&nbsp;</p> <p>However, back at the Beyoğlu, on Istiklal Street there is something exciting waiting for you at Alex&rsquo;s place, a kick-start for a&nbsp;Saturday&nbsp;night! Homemade bitters and tonics come along with the cocktails that Alex invents. For example, a summer special, named &lsquo;patron&rsquo;un karısı or '&shy;the wife of the boss&rsquo;, rules with&nbsp;calvados, aged rum, grenadine, and prosecco.&nbsp;<br /><br />So, yes, we are very excited about the summer here in Instanbul</p> <p><strong>Addresses</strong><br /> <i>Gram Pera</i><br /> Asmalı Mescit Mahallesi<br /> Meşrutiyet Caddesi No:107/D Beyoğlu<br /> Tel : 0 212 243 10 48<br /> <br /> <i>Petra Roasting Co. @ Souq Karak&ouml;y</i><br /> Kemankeş mahallesi, Mumhane cad.<br /> Murakıp sokak No:12<br /> Karak&ouml;y / istanbul<br /> <br /> <i>Alex&rsquo;in yeri</i><br /> G&ouml;n&uuml;l Sokak 7B,<br /> Asmalımescit, Beyoğlu<br /> <br /> <i>Karak&ouml;y Lokantası</i><br /> Kemankeş Karamustafa Paşa Mh.,<br /> Kemankeş Cd No:37/A, Karak&ouml;y/İstanbul, Turkey<br /> +90 212 292 4455<br /> <br /> <i>Bi&rsquo;nevi karak&ouml;y</i><br /> Necatibey Caddesi, Karanlık Fırın Sokak (Arapoğlan Sk.)<br /> No:5, 34425 Istanbul, Turkey<br /> +90 212 249 6880<br /> <br /> <i>Dandin bakery</i><br /> Kemankes Mah. Kilicalipasa Mescidi Sok. No:17/A<br /> Tophane/Karakoy</p> <p>&nbsp;</p>Yvonne FaberFri, 15 May 2015 11:27:52 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/A_little_note_for_Istanbul_from_an_Istanbulite/SFYN Weekends Do you want to be in our gang? http://www.sfyn.org/blog/blog/category/sfyn-blogs/do_you_want_to_be_in_our_team/<p><strong>A SFYNtern shares her experiences and lessons learned:&nbsp;</strong><strong>&ldquo;Where&rsquo;s the nearest McDonald&rsquo;s?&rdquo; &ldquo;Don&rsquo;t mention the enemy!&rdquo; &ndash; And so began my six month internship with Slow Food. As a newbie to the world of gastronomy (and still unsure about the contents of rag&ugrave;), my first few weeks in Bra were both controversial and enlightening. I joined Slow Food International&rsquo;s Communication Office, where my main tasks were translation and editing.</strong></p> <p>By:Eleanor Bermingham, former SFYNtern</p> <p><img src="/media/uploads/ele4.jpg" width="200" height="267" style="float: right;" />Two days in, the handsome (and only) young man in the room approached me and extended an invitation to do some work on the <br />Slow Food Youth Network. Francesco is SFYN&rsquo;s coordinator. I was intrigued &ndash; to my unblown mind the world of food and farming was <br />reserved for fusty politicians and gentle farmers &ndash; what could young people do to change it? I accepted the mission, and except for some hitches along the way (&ldquo;I can&rsquo;t believe you are drinking Diet Coke! <br />In front of me!&rdquo;)&nbsp;Francesco and I hit the ground running.</p> <p>We began with a physical tour of the office and a virtual meet and greet with the worldwide network. After countless Paolo/Paolas, I was relieved <br />to meet people whose names I could associate with places; Sinae from South Korea, John from Kenya, and Aysenur from Turkey. This became important because the efforts of each activist were based around their specific territory &ndash; a key Slow Food concept. While Spencer was campaigning about marine biodiversity on the east coast of the United States, Zayaan was liaising with community garden <a href="https://www.facebook.com/tyisanabanye">Tyisa Nabanye</a> and &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;<em>Francesco &amp; Eleanor</em><br />government representatives in Cape Town. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;</p> <p><img src="/media/uploads/11202743_10100468348809264_94131289_o(1).jpg" width="85" height="113" style="float: left;" />&nbsp;Here&rsquo;s what I learned:</p> <p>&nbsp;Food is everything. It&rsquo;s geography, science, history, politics, conviviality, sociology, &nbsp;anthropology... It is also language. There are no &nbsp;words that can express goodwill in the same &nbsp;way as sharing a meal. Cooking for others or eating food produced by someone else with &nbsp;appreciation and thoughtfulness encourages a connection with our fellow humans. It does so &nbsp;in such a powerful way that Slow Food emphasizes this human kinship in all its pursuits.</p> <p>The way we use language and food is so crucial to all the elements mentioned above, and I began to see that through the multi-faceted lens of the Slow Food Youth Network. Raising awareness and effecting change are things that happen by winning over hearts and minds, and SFYN activists worldwide are using all their wit and creativity to do so. The pun-tastic wonderland that is Disco Soup (fruit a-peeling against food waste) is just one example of presenting things in an open and fun light in order to engage young people, and SFYN is winning the battle. &nbsp;</p> <p>Don&rsquo;t be misled into thinking that we&rsquo;re all sizzle and no steak. The serious issues facing our planet are thoroughly understood and considered by our activists, who work hard and have exhaustive solutions to complex problems. This is what I am most looking forward to seeing at <a href="/we-feed-the-planet/">We Feed The Planet&nbsp;</a>in October. SFYN will open its arms to young people all over the world to launch a dialogue on the future of food that is led from the front by those who are instrumental in its inner workings. Seeing the network grow from when I began my internship in February 2014 in the short time to We Feed The Planet in 2015 is very gratifying, because it means more people are getting an introduction to the initiatives and individuals I have been so lucky to encounter.&nbsp;</p> <p>SFYN&rsquo;s energy is boundless, our activists care about their world and not only do they possess an abundance of knowledge, they&rsquo;re keen to share it (&ldquo;Ludo, how do you make bread? I need to translate an article!&rdquo; &ldquo;Come to my office, I&rsquo;ve drawn you some diagrams&rdquo;).</p> <p>I am not a foodie, or a gastronome, or a soil scientist (looking at you <a href="https://youtu.be/2AnlyuRxE88?t=39s">Steffen</a>), but I was welcomed to straight into the worldwide SFYN squad. My own personal experience is a testament to the universality of SFYN and Slow Food. You don&rsquo;t have to be an expert or committed vegan to get involved, you just have to come with enthusiasm and a mind that is open to seeing the world differently.</p> <p><img src="/media/uploads/ele5.png" width="600" height="451" style="vertical-align: bottom;" /></p>Yvonne FaberMon, 04 May 2015 22:37:01 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/do_you_want_to_be_in_our_team/SFYN BlogsA weekend in the oasis of Tafilalethttp://www.sfyn.org/blog/blog/category/SFYN-Weekends/A_weekend_in_the_oasis_of_Tafilalet/<p><strong>We invite you to discover one of the richest heritages of a Moroccan oasis: A culinary weekend dedicated to the discovery of the treasures of <em>Tafilalet</em>, to try and learn the secrets of this beautiful region with their original cultural, geographical and gastronomical diversity. A weekend here will make you get into the authenticity adventure. Between valley, desert, sand dunes, oasis and high mountains, a great life lies ahead of you. Your first night will be at the Inn of the Jurassic to the High Atlas dinner with regional specialties of the local cuisine with local products.</strong></p> <p><em>By: Soumia Fahim (SFYN Morocco &amp; SFYN Errachidia)<br />Photo Credit: Soumia Fahim &nbsp;</em></p> <p>Begin the day with the visit of the <em>Hassan Eddkhil</em> dam, the city of<em> Errachidia</em>, the blue source Meski, and take a slow breakfast&nbsp;in&nbsp;<em>Oulad chaker Valley</em> where you can taste the flavored tea with bread or mlawi, a local pancake which is baked with wood fire, and enjoy the Saharan yellow bee honey or beldi eggs.<em>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<br /></em>Continue to <em>Aoufous</em>, a slideshow of beautiful oases, and Ksour, where you can find traditional rural life and the landscape of small houses. You can visit Wahati cooperative (Convivium Elouaha), an organization of women manufacturing products from dates (jam, syrup, etc.), and you will have the opportunity to see and enjoy these local date products.</p> <p><img src="/media/uploads/dsc02983.jpg" width="200" height="133" style="float: left;" />Through the source <em>AIN EL ATI</em>, at Erfoud, you can journey far into the &nbsp;past by brushing against&nbsp;the fossils of Orthoceras and Ammonites or &nbsp;fossilized &nbsp;marble. You can watch the largest dinosaur fossils and try a &nbsp;traditional &nbsp;festivity dish you cannot find elsewhere, "the stuffed pigeons", &nbsp;with local &nbsp;bread. And do not forget to leave the 'halwa filaliya" to the end, &nbsp;a traditional dessert made from local dates.<br /><em><br />&nbsp;AIN EL ATI</em>&nbsp;</p> <p>In <em>Merzouga</em>, enjoy the beautiful lake "<em>Lake yasmina</em>", famous for its flamingos and hot san baths, or mount a camel and hike to the <em>Erg Chebbi</em>, the highest sand dune in Morocco. Here you can gaze out onto the Moroccan sunset, a stunning moment not to be missed. Arrive back to a soup of aromatic and medicinal plants or a ourguiya soup followed by a Tajin of okra, and experience the atmosphere of the desert in a tent, with the firelight and local music "Gnawa". Sleep soundly after your day of deliciousness and adventure and start fresh in the morning with mint tea and local bread baked on hot stones with olive oil.</p> <p><img src="/media/uploads/risanni1.jpg" width="210" height="130" style="float: right;" />At <em>Rissani</em>, enjoy the animation and colors of its souk. Stroll for a time along the narrow streets in the shadow of reeds and discover the ruins <br />of Sijilmassa. Come see the mausoleum of Moulay Ali Cherif. A few steps from this masterpiece of Islamic art, you can visit the Ksar Akbar and Ksar Oulad Abdelhalim, true architectural wonders. Medfouna is a dish that you will enjoy and appreciate here, it is kind of bread stuffed with onions, egg and meat. <br />&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp;<em>"Rissani City Gate 2011" by Bj&oslash;rn Christian T&oslash;rrissen&nbsp;</em></p> <p>In <em>Jorf</em>, with the Khettara convivium, you can discover the agriculture, soils work, seasonal products, livestock, irrigation system, and "khattara" (canals of water)&nbsp;of the oasis. Stop in for a panoramic view of khattars and enter these galleries and make sure you try to make a visit to see the work de <a href="http://www.hannsjoerg-voth.de/10c_englisch.html" title="Hanns Joerg-Voth" target="_blank">Hanns Joerg-Voth</a>. &nbsp;</p> <p>Continue to<em> Goulmima</em>, where at the women's cooperative, Al Afrah, you can try a local soup and authentic couscous, white, whole wheat and alfalfa, called "Bou Ifnouzen" and finish the evening at the cottage El Khourbat or cottage Moulin to celebrate local music "Amazigh". Do not hesitate to learn the steps of the local dance "ahidous".</p> <p>There are many things to see and taste in the oases, this weekend will just put the region on the map to remind you of a destination which is "slow", where you can live a life of authenticity and modernization, in a balanced way.</p> <p><img src="/media/uploads/marokko3.jpg" width="600" height="450" /><br /><em>"Overlooking Goulmima-davidooms" by David Ooms</em></p>Yvonne FaberFri, 01 May 2015 17:10:32 +0000http://www.sfyn.org/blog/blog/category/SFYN-Weekends/A_weekend_in_the_oasis_of_Tafilalet/SFYN Weekends Traditional, local products and innovationhttp://www.sfyn.org/blog/blog/category/sfyn-blogs/traditional,_local_products_and_innovation/<p><strong>It has been almost two years since the SFYN movement arrived to the middle of the world, Ecuador. Since then, an amazing group of young enthusiasts have been working to change the way we view, eat and appreciate food, I have the honor to be in front of such an amazing team, but we know our task has just begun.&nbsp; My name is Gonzalo Carvajal I&acute;m 21 years old, and a culinary arts student and this is our story.</strong></p> <p>We are currently living in an era in which innovation and creation are required, but what happens when our innovation begins leaving aside the identity of a dish, an ingredient, a preparation or even the essence of what local food should be?</p> <p>SFYN Ecuador tries to answer these and many more <img src="/media/uploads/10488266_247797372081853_4295373249560320794_n.jpg" style="float: right;" height="165" width="220" />questions, all based on the philosophy of a good, clean and fair food system. Working together with young cooks, professional chefs, students, kids, and most important of all, famers, we try to bring people back to their roots. This is accomplished not only through sharing information with them, but also by allowing them to embrace all the knowledge that is behind our traditions, our products and the history and insight that the amazing world that slow food can provide.</p> <p>Here is where the challenge stands for our future&nbsp;ooks in Ecuador: finding the best mixture and blend of traditions, local ingredients and innovation, and bringing them together to be consummated into one delicious bite. By making people understand what it is that we are offering, and how with a simple bite, we can explain not only where we come from, but where we want to go with our gastronomy.</p> <p>This is the main goal we are focused on, connecting flavors with memory and nostalgia and making people remember the taste of food their mothers gave them as children. We want people to inspire people to appreciate local products and demand the responsible&nbsp;cultivation of them, making our culinary heritage something to be proud of. Further more, we want to create a future in which not only our local products are treasured, but also where our cooking methods are preserved and distributed, and where the knowledge passed down from our older generations is properly collected and distributed so that our food system can be one of good, clean, and fair food that truly supports our culture and traditions.</p> <p>We know that, if we work together, we can achieve these and many more goals that we have set for these years. The most important of which are to work as a team and to build networks which provide support among ourselves and the amazing collaborators we have in Ecuador, such as Mar&iacute;a Jose Navarrete, Gabriela Mi&ntilde;o, Daniel Samaniego. This teamwork will be what allows all of these ideas come true. Some of us may focus on the rescue of traditional and ancestral seeds and the correct farming system needed to cultivate them, while others may develop recipes, dishes and information to spread the use of these plants. There will be others still who will bring the SFYN and Slow Food philosophy to other people, we don&rsquo;t have one single task here at home, but that is what makes the ride as fun and rewarding&nbsp;as it is.</p> <p>How about we begin talking about what we eat, and start changing the world one table at a time!</p> <p><img src="/media/uploads/mandarina_majo.jpg" height="337" width="600" /></p> <div style="display: none;" id="__if72ru4sdfsdfrkjahiuyi_once"></div>Yvonne FaberTue, 21 Apr 2015 09:34:10 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/traditional,_local_products_and_innovation/SFYN BlogsVisit Utrecht to drink a traditional &#39;bakkie&#39;! http://www.sfyn.org/blog/blog/category/sfyn-blogs/Visit_Utrecht_to_drink_a_traditional_'bakkie'!%20/<p><strong>Traditionally, lists about food in the Netherlands start with Amsterdam. But last year CNN claimed Utrecht to be the best cycling city in the world (also, the Tour de France will starts here this year!) and we have a lot more to offer than just our new cycle pads!</strong></p> <p><em><strong><img src="/media/uploads/new1.jpg" width="281" height="211" style="float: right;" />By:&nbsp;Jennifer Lie Fong, YFM Utrecht</strong></em><br /><em><strong>Photo Credit: Saskia Lelieveldt</strong></em></p> <p>Now the weather is changing from freezing cold to &lsquo;do-able&rsquo;, the lines in front of<em> Roberto Gelato&rsquo;s &nbsp;ice cream shop</em>&nbsp;are getting&nbsp;longer every week. At Roberto's, you'll definitly find &nbsp; mouthwatering&nbsp;selection of <br />ice cream! The ice cream is made with the finest ingredients every day and is full of local produce. For example the honey comes from the Griftpark (a park in Utrecht). Also, they have some specialties. They combine ice cream with special and very typical products from Utrecht, like Utrecht's Stout beer (which actually won a price for the best beer of the city).</p> <p>After you&rsquo;ve had your ice cream, it&rsquo;s definitely time for coffee! Well, here in the Netherlands,&nbsp;it&rsquo;s always time for coffee, or as we call it: &lsquo;een bakkie&rsquo;.&nbsp;</p> <p><img src="/media/uploads/druk-2804.jpg" width="186" height="124" style="float: left;" /> <em>&nbsp;Brauhaus</em> is the new to-be-spot in town to buy&nbsp;and drink your coffee in a &nbsp;relaxed atmosphere. The living room setting and the best spot to see the sun &nbsp;rise will make your day. At Brauhaus, they don&rsquo;t just serve coffee. If you ask &nbsp;them about the products they use, they can teach you some interesting stuff &nbsp;about it as well!</p> <p><em>&nbsp;Photo Credit:&nbsp;Timon Jacob fotografie</em></p> <p></p> <p><br />At the end of the day you can either choose to buy something on your way to eat at home or you can sit down and relax. If you want to buy some food to bring home, you can go to the best pizzeria in Utrecht, Bastacosi, or you can go to one of the many, many, many take away salad or hamburger bars like <em>Gys</em>, <em>Crop</em> or <em>Pickles &amp; Wines</em>. The other option is to relax at a nice tableat the <em>Restaurant Goesting</em> in the comfiest neighborhood Wittevrouwen&nbsp;for example. At this restaurant they work with organic and preferably local foods solely. The hams are of Dutch pigs only and are left to dry for 5 months in the back of the restaurant. Besides, at this restaurant they only serve sustainable fish and seafood, which they smoke in their own smokers. On top of that, they are connected to the Slow Food Network and, last but not least, they also serve Roberto&rsquo;s ice-cream, in case you were left longing for more!</p> <p>When the sun has set, it&rsquo;s time for beer. Restaurant Goesting serves local beer from Utrecht, like De Leckere. If you want a different, somewhat darker and more manly surrounding, you can head to <em>Beers &amp; Barrels</em>, where you can order Utrecht's Maximus Beer. And why not, after your fourth Maximus, it&rsquo;s time for the ultimate after beer snack: sustainable chicken wings from free range, Gelderse chickens! Sober up with a Smit &amp; Dorlas Dutch brewed coffee and you're good to get on your bike!</p> <p><b>Adresses:<br /></b><a href="http://www.lekkerijs.nl/#home" target="_blank">Roberto Gelato&rsquo;s ice cream shop&nbsp;</a><br />Poortstraat 93, 3572 HG Utrecht</p> <p><a href="http://www.koffieleute.nl/" target="_blank">Koffie Leute Brauhaus</a><br />Westerkade 30, 3511HC Utrecht<br /><br /><a href="http://bastacosi.nl/" target="_blank">Bastacosi</a><br />Jan van Scorelstraat 28, 3583 CP Utrecht<br />Biltstraat&nbsp;33 3572 AC Utrecht<br /><br /><a href="http://gysutrecht.nl/" target="_blank">Gys</a><br />Voorstraat 77, 3512 AL Utrecht<br /><br /><a href="http://www.firmapickles.nl/" target="_blank">Pickles &amp; Wines</a><br />Drieharingstraat 1, 3511 BH Utrecht<br /><br /><a href="http://restaurantgoesting.nl/" target="_blank">Restaurant Goesting</a><br />Veeartsenijpad 150, 3572 DH Utrecht<br /><br /><a href="http://beersbarrels.nl/" target="_blank">Beers &amp; Barrels</a><br />Oudegracht a/d Werf 125<br />3511 AL Utrecht</p> <div><em><strong><br /></strong></em></div>Yvonne FaberSat, 11 Apr 2015 08:35:31 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/Visit_Utrecht_to_drink_a_traditional_'bakkie'!%20/SFYN Weekends A year of SFYN in Uganda http://www.sfyn.org/blog/blog/category/sfyn-blogs/A_year_of_SFYN_in_Uganda%20/<p><strong>It&rsquo;s now a year since Uganda joined an international movement of young food activists.&nbsp;My name is Ivan Kigongo, a male Ugandan junior agronomist aged 23. I&rsquo;m currently coordinating the national SFYN activities in Uganda and also volunteering in other slow food projects like the 10,000 gardens in Africa and food communities helping them with technical support.</strong></p> <p>I and the team; Hunnington Kizito, John Kiwagalo, Carolyne Nakakeeto and Umar Kityo among others are moving around the country, meeting, sensitizing and registering passionate young food activists who seek to bring about changes in the field of food production and consumption, bringing them under the umbrella of Good, Clean and Fair food philosophy.</p> <p><strong><img src="/media/uploads/img-20150324-wa0013.jpg" width="320" height="180" style="float: right;" /></strong>The Network in Uganda currently has over <br />200 registered members united in their different groups. These are from the different regions of the country. The number of registered members is expected to be over 700 by the end of the year and with a proper regional distribution throughout the country.</p> <p>Uganda and Africa have a population made of more young people than the old, this means they are the main consumers of food produced in these areas. Slow Food Youth Network therefore comes out and sensitize the youth to get involved in the production of food and/or even become the main producers of food. Due to the fact that they are young aged, we believe they have the power/energy to participate in the farm and production activities and not forgetting the sustainable production systems which can feed our future.</p> <p>SFYN-Uganda is basically focusing on uniting the various groups of young small scale producers, cooks, chefs, students among others, promoting cooperation among these groups through facilitating the exchange of knowledge and&nbsp;ideas and raising awareness among youth citizens and consumers about the slow food philosophy through various activities under Slow Food Projects and Events. Such activities include gardening participation in the <strong>10,000 Gardens in Africa Project</strong> where every SFYN group is encouraged to have a Slow Food garden, the <strong>Ark of Taste Project</strong> to defend African Biodiversity right from the young generation and the establishment of the <strong>Chefs Alliance</strong> to connect young producers to groups of chefs and restaurants in their localities. Events among others include; &ldquo;<strong>Taste the Biodiversity</strong>&rdquo; which is geared to reconnect young people to the thousands of local, indigenous and traditional vegetable species in Uganda; &ldquo;<strong>Food Wise and Food Worth</strong>&rdquo; which are special events to make young producers and co-producers of the best food to eat that respects biodiversity and African gastronomy as well as understanding where to find the real good, clean and fair food. These events also give special recognition to good, clean and fair young producers and eating/market places. &ldquo;<strong>The Ug Disco Soup</strong>&rdquo; will be organized this year basically focusing on reducing food wastes and on farm losses of food.</p> <p>My personal aim is to promote Slow Food and its philosophy through networking between the youths in Uganda and Africa at large and also linking African young generation to the rest of the world and hope to achieve the goal with the help of a strong Global SFYN team.</p> <p><strong>Viva Africa!!!</strong></p> <div><strong><strong><img src="/media/uploads/img-20150324-wa0015.jpg" width="600" height="450" /></strong></strong></div> <div><strong><br /></strong></div> <div><strong><br /></strong></div>Yvonne FaberTue, 07 Apr 2015 11:33:38 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/A_year_of_SFYN_in_Uganda%20/SFYN BlogsMexico City - A bar dedicated to all things natural http://www.sfyn.org/blog/blog/category/sfyn-blogs/Mexico_City_-_A_bar_dedicated_to_all_things_natural/<p><strong>In the heart of Mexico City, a bar dedicated to all things natural. Take a journey to Linneo Pub Bot&aacute;nico and sit back and relax in the intimate surroundings with a freshly mixed drink, crafted with all the love and craftsmanship of Mexican herbolary. </strong>&nbsp;</p> <p><strong>BAR: </strong>Linneo Pub Bot&aacute;nico (Michoac&aacute;n 121, Col. Condesa, M&eacute;xico D.F.)&nbsp;<br /><strong>Website:</strong>&nbsp;<a href="http://linneo.mx/">linneo.mx</a>,&nbsp;<a href="http://facebook.com/LinneoCondesa">facebook.com/LinneoCondesa</a></p> <p><strong>By:</strong> Hugo Hern&aacute;ndez<br /><strong><strong>Photo Credit:&nbsp;</strong></strong>Alejandra Carbajal</p> <p>This bar takes its name from the father of taxonomy, Carl Linnaeus, and invites its patrons to appreciate &nbsp; &nbsp; the natural, something that is reflected in the food and beverage menu. You only need to sit next to &nbsp; the bar to see how all the drinks are prepared with loving craftsmanship, making use of fresh herbs and flowers cultivated on their own terrace.</p> <p><strong><strong><strong><strong><strong><img height="174" src="/media/uploads/linneo3_(2).jpg" width="310" style="float: right;" /></strong></strong></strong></strong></strong>The decor is cozy and comfortable, with wooden furniture and ocher tones. The intention was to &nbsp; preserve the classical decoration of the houses of &nbsp; &nbsp; La Condesa.&nbsp;</p> <p>What results from this recipe is a novel concept &nbsp; &nbsp;located dead center of the area&rsquo;s swathes of bars &nbsp; &nbsp; and clubs. Another fascinating feature is the &nbsp; &nbsp; mixology; it&rsquo;s a sort of "back to basics" approach because in each drink they use the traditional &nbsp; &nbsp; &nbsp; &nbsp; mystic of Mexican herbolary. Only organic and local produce is used, and is sourced within a 160 km (100 mile) radius of the city.&nbsp;</p> <p>Their signature drink is the "Salvia Pomacea" which combines sage, limoncello, Calvados, Chartreuse, natural syrup, star anise, lime, bitters and egg white. It might sound odd to a few, but it is without a doubt an incredible experience for the palate. If you&rsquo;re after something less alcoholic, or more traditional, the wine menu boasts a good selection of varietals from the main wine producing regions. There is also a selection of artisan brewed "chelas" (slang for beers) that derive from the main national brewing styles.&nbsp;</p> <p><img src="/media/uploads/alejandra.jpg" width="220" height="146" style="float: left;" />The sensory experience does not end with the drinks: you can find an artistic space in the upper floor called "Primate". Here, multidisciplinary pursuits are brought together, including film festivals accompanied by brunch on the terrace.</p> <p>Music plays an important role in the venue&rsquo;s character. Mainstream pop is avoided, while rock, electro, jazz, funk and several othe genres fuse to make a relaxed soundtrack for drinking. On Wednesdays, there are DJ sets or live bands, like the Drop Dogs and Jazzociation.</p> <p>The scent of fresh flowers, fruits and herbs inundate the venue subtly, providing a pleasant alternative to the usual cigarette bar smell. As night falls, the place starts to get crowded; the ambiance is merry, like a chilled-out party in the house of an old friend.</p> <p>- Valet parking, smoking area, restrooms<br />- Average bill $ 300 - $ 500 pesos ($ 20 - $ 40 USD)<br />- Open from TUE to SAT from 13:00 P.M. till 2:00 A.M., SUN from 13:00 P.M. to 19.00 P.M.<br />- All credit/debit cards welcome.</p> <p>Awesome! The group that brought us Linneo has just opened the first of many restaurants that are 100% vegan, and it is called Los Antojos del Alma (Soul Cravings). This restaurant does not only use sustainable produce, but it also serves as a platform to actively promote local agriculture and eco-friendly initiatives within a 100km radius.<br /><strong>Website:</strong>&nbsp;<a href="http://www.facebook.com/LosAntojosDelAlma" target="_blank">www.facebook.com/LosAntojosDelAlma</a>&nbsp; &nbsp;</p> <div><strong><strong><strong><strong><strong><br /></strong></strong></strong></strong></strong></div>Yvonne FaberFri, 03 Apr 2015 11:00:00 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/Mexico_City_-_A_bar_dedicated_to_all_things_natural/SFYN Weekends Big Plans for SFYN in 2015!http://www.sfyn.org/blog/blog/category/sfyn-blogs/big_plans_for_SFYN_in_2015/<p><strong>When we, Yvonne Faber and Francesco Scaglia, started working as coordinators for SFYN, back in 2013, we didn&rsquo;t exactly know what to expect. We had just experienced Terra Madre 2012, the first one to have a proper SFYN presence, and were still drunk of the happiness, energy and participation that the youth delegates brought from all over the world. But what to do now with this newborn, mostly European, network?</strong></p> <p>Time has passed and thanks to the huge amount of work put in by the local activists, SFYN has grown from its European perspective into a more global one, with some infiltration with all kind of realities: Indigenous Peoples, cheese-producer networks, global campaigns against food waste, political protests and manifestations, spontaneous gatherings to share food (a.k.a. eat-ins) and much more. The constant throughout is a collective force of young people motivated to improve the current food system.</p> <p><strong><img src="/media/uploads/ludofrayvjo.jpg" width="88" height="117" style="float: left;" /></strong>&nbsp;Although visible through the daily updates we receive from around the world, the strength of &nbsp;the youth network &nbsp;is most evident when they are all in the same place. The last time this &nbsp;happened was during Salone del Gusto &nbsp;and Terra Madre 2014. The energy and &nbsp;determination of the network was clear to whoever had the possibility to &nbsp;walk by our stand. &nbsp;During the 5-day event, the SFYN space was home to a vibrant mix of workshops, meetings, &nbsp;presentations and, yes, a few drinks, with over 2000 people getting involved. &nbsp;But that was last &nbsp;year, and now &nbsp;once again it&rsquo;s time to think ahead again.</p> <p>A new year means new goals and new ideas to spur on the growth of our network. 2015 is a year full of international events related to food, in particular Expo 2015 with its theme &ldquo;Feeding the Planet, Energy for Life&rdquo;. With that in mind, we decided to go for the<strong>&nbsp;</strong><strong>most</strong>&nbsp;<strong>ambitious project we have launched so far</strong>: to bring thousands of young farmers, fishers, food producers and activists from all over the world to Milan during Expo 2015 to clearly state that they are the ones that need to be involved when we talk about the future of food. Because, all together,&nbsp;<strong>We Feed the Planet.</strong></p> <p><em><img src="/media/uploads/wefeedtheplanet_04-13.jpg" width="202" height="202" style="float: right;" /></em>We Feed the Planet (taking place from October 3-6) will be a special edition of Terra Madre, completely organized by SFYN, that will see 5000 young people working in food get together to discuss and create a new vision about how the food system must be shaped in 30 years. After all,&nbsp;<strong>the future is ours and we need to take good care of it</strong>. It will be an event with a strong political and strategic direction for our network and the overall food world.&nbsp;<strong>Political</strong>, because we bring to the table of discussion on food and future, the people that mostly should participate but hardly have access to it;&nbsp;<strong>strategic</strong>, because this event will see the official presentation and launch of the&nbsp;<em>SFYN Academy</em>&nbsp;project, with which we will work to create a network of Academies that will train future leaders in the food sector that will change the food system through education.</p> <p>The goal is ambitious and all the SFYN team is already working very hard to make it happen. And we do that thanks to the loads of energy that the network gives to us everyday, people that have been with us since that Terra Madre 2012 where everything started, along with people that are new but have already understood that we are working for something that make us proud and that makes a real impact in this world. We hope to count on all of you to make this&nbsp;<strong>Terra Madre - We Feed the Planet</strong>&nbsp;event an important milestone in the history of SFYN. A history of hard work, crazy ideas and even crazier people. A story we are very glad to be part of.</p> <p>See you in October!&nbsp;</p> <p><em>Yvonne Faber &amp; Francesco Scaglia</em></p> <p><em><strong><img src="/media/uploads/yvfraberlin.jpg" width="600" height="631" /></strong></em></p>Yvonne FaberWed, 25 Mar 2015 12:06:18 +0000http://www.sfyn.org/blog/blog/category/sfyn-blogs/big_plans_for_SFYN_in_2015/SFYN BlogsExploring the Terra Madre International Markethttp://www.sfyn.org/blog/exploring-the-terra-madre-international-market/<p><strong>Food products, food cultures, food knowledge: this embodies the spirit of Terra Madre! Upon entering the International market, there is an overwhelming sense of community, country pride, and tremendous love of good, clean and fair food. When global Slow Food producers gather in one place, exploring their market is like eating your way around the world. Such an energizing space!</strong></p> <p>The market, of course, had rich diversity—Rooson wild fruits from Belarus, Reindeer Suovas (reindeer meat) from Sweden, Dogon Some (local seasonings) from Mali, Providencia Black Crab from Colombia, Ciders from Vermont in the United States, and Seommalnari (a wild herb) from South Korea—were only the beginning of the vast variety of foods, spices, meats, and drinks one could discover. Each producer was eager to share his or her story and connection with the land and to food.</p> <p>Producer Natalya Taniyazova of Turkmenistan has perfected the delicacy of dried Baharman melons. Her Turkmen community unites around 30 farmers who grow the local Baharman melon variety, which has a liquor-like flesh and is dried in the open air shortly after harvest. After the first drying process, Natalya cuts melon pulp into segments, soaks them in watermelon juice for about a day, and then dries the cooled pulp in the sunshine. The sun is her primary tool in this process, connecting the earth and their food. To Natalya, the drying of the melon is a deep spiritual practice. The Baharman variety of melon requires almost constant sun, and ripens only in two regions of the country, on the edges of the Karakumu Desert. What a beautiful tradition and slow food practice to witness.</p> <p>It was great to see our Slow Food Youth interacting with producers such as Natalya, farmers, cooks, leaders and Slow Food supporters from different corners of the world.</p> <p>We are constantly learning new things from personal stories, the places and people behind them, international food, small-scale production, and universal efforts to protect good food. Knowledge is power, and the Terra Madre International market was a powerhouse of its own. </p> <p>- Jenna Metzinger </p>Yvonne FaberThu, 30 Oct 2014 16:43:37 +0000http://www.sfyn.org/blog/exploring-the-terra-madre-international-market/Terra Madre 2014Drink-inhttp://www.sfyn.org/blog/drink-in/<p><strong>After the SFYN conference it was time for the long-awaited Drink-in. Baaf Vonk, liquor wizard from the Netherlands, organized another drink-in after the success of last Terra Madre. Similar to the idea of an Eat-In people bring a drink with a story to share amongst each other. In this instance delegates were asked to bring a traditional drink from their countries to introduce the incredibly diverse SFYN crowd to the wonders of drink around the world.</strong></p> <p>As a lot of the drinks where (heavily) alcoholic, I might’ve forgotten a couple of names. But I clearly remember sharing some deliciously refreshing fermented Korean Lemonade, home-made Romanian Vodka called Chupa, a beer brewed with the bones of cows from the UK and a lot of different ciders, brought in by a group of brewers from the United States that had a stand a little down our isle. Off course, drinking always goes better with some food so soon the Korean SFYN brought some nicely salty soy paste and traditional Kimchi, which went really well with the leftovers of smoked grey mullet with horseradish from the Dutch Chef’s Alliance lunch. And traditionally Jan en Barbara donated a crate of Oysters, opened and shared on the dance floor to fuel the crowd.</p> <p>The drink-in showed, as it always does, that drinks are a great way of connecting; not only because they loosen tongues, but mainly because the different flavors are so rooted in a variety of production methods. It’s a beautiful insight in a lot of different cultures at once. As Terra Madre was coming to an end, sharing our drinks was a great last night of bonding with all of our old and a lot of our newfound friends. As all other nights, a mix of electro and African music accompanied the party, with our dj’s once more turning up the volume and getting everyone dancing and jumping together. And as all other nights, it was a magnificent sight to see.   </p> <p>- Guus Thijssen </p>Yvonne FaberThu, 30 Oct 2014 16:41:35 +0000http://www.sfyn.org/blog/drink-in/SFYN BlogTerra Madre 2014The Future of Food is Ours! http://www.sfyn.org/blog/the-future-of-food-is-ours/<p><strong>The Sunday of Terra Madre all of the Slow Food Youth Network came together to attend our own conference, where in one and a half hour some key members showcased the growth and strength of our network. With a typical peptalk of Carlo Petrini in the middle, it was an inspiring session where the positive energy was so clear in the room that everybody attending walked out with a smile on their faces.</strong></p> <p>Zayaan from South Africa, our lovely host, kicked off the conference by pointing out how big and diverse we are by showing us the world map, fully filled with pictures of members taken in the SFYN stand. Then for some fresh energy, well needed after the overwhelming days before, Simon from Kenya took us through a short shoulder and hip rattling dance routine.</p> <p>Two years ago he was on the stage as ‘Mario’ at the same conference, but now fully enabled SFYN coordinator Francesco from Italy, took the floor to remind us what happened over the last years. As a coordinator, he told us about the overwhelming energy in the stand the past days, putting faces to all the people organizing themselves and others all over the world. He thanked us for all the incredible talking (“If you know me, you know I love to talk”) here “in our own home” after a long period of only facebook and skype.</p> <p>Fra was followed by Joris from the Netherlands, the visibly proud youth representative of the Slow Food executive committee. He started off with saying that two years ago “we came to say hello…now we’re saying we are here to stay!” He went on talking about his belief that resource-wise we have everything we need to fix our broken food system, but it’s a lack of political will that’s keeping that from happening. So we need our strong voices to point out that we have the ‘small solutions to fix these big problems’. In his role as representative and former head of the Dutch SFYN he witnessed himself how an increasing number of powerful organizations like FAO, IFAD and the EU are looking towards Slow Food for support and cooperation.  He went to stress that “this momentum is part of a social transition, which always takes time. But our generation will be there to witness the change and establishment of good, clean and fair food systems”. <br> He ended his speech urging all of us to keep ‘hacking the food system’, and remember that wherever we are and whatever we are doing we are never alone as we are part of a big Slow Food family.</p> <p>After Joris it was none other than Carlo Petrini himself who ‘came to say hello’, introduced by the infamous movie of him dancing at the SFYN stand two years ago. As always he had a lot to say, starting with the fact that this conference, where you see the ‘humble part of the world’, will change all of our lives for good. “Terra Madre is the biggest multinational, unlike faceless and heartless mr. Monsanto. So we don’t need them”. He went on to tell us about his phone call from Pope Francis, with whom he discussed the need for reform in the market-driven food system. They also discussed “Money shouldn’t be the most important in life, because in your coffin you have no pockets. It’s better to live for friendship and dancing…as we do here”. Aristotle is also someone Petrini frequently talked about in his talks at Terra Madre. His idea that happiness is fighting suffering, is off course very applicable to what we are doing. Petrini continued relating this to our ‘fight’ in Africa. He called the 10.000 gardens project our main fight against neo-colonialism. He went on explaining the idea behind ‘we are all Africans’, saying that as all mankind came from Africa some of our skin faded, “as did our consciences and our hearts. But our fight will bring happiness…it’s up to you now!”. On that note, he told all of us not to care about what some older people at Slow Food might say, as “you are the future”. But, he quickly added, we should remain loving towards the elderly because they might not dance a lot but if they do, “it’s a force of nature”. He exemplified this by bringing back Simon to do the Kenyan dance once more, all together.</p> <p>Zayaan took back the floor and recognized from her own experience that against all the suffering in Africa she could testify to Slow Food bringing a lot of happiness. Energized by the visible growth of SFYN she said “we didn’t just spark a fire…we made an explosion!”. Then, in the last session of the conference, she went on to interview some of the leaders of SFYN from across the world.</p> <p>Eduardo from Mexico talked about how they organized a SFYN bootcamp and his experiences with Disco Xepa. Phida from India invited all of us to help organize the 2015 Indigenous Terra Madre that is going to take place in India in the 1<sup>st</sup> week of November. Ivan from Uganda talked about his experiences being a farmer and starting and coordinating the SFYN in Uganda. Phoebe from Germany is a SFYN member and on the national board of Slow Food, so she told us a little about working together with them and getting them away from only organizing ‘dinner parties with good food’ and to help with their ‘fear of politics’. Zayaan added that this is indeed our task, as “young people don’t have fear…we are just eternally optimistic”.   </p> <p>The conference then turned into an open mic for calls to action. I didn’t get everybody’s names, but the calls ranged from joining a big demonstration for food and farmers in Berlin on the 17<sup>th</sup> and 18<sup>th</sup> of January, attending the climate change summit in Paris next year, joining to-be-created SFYN Chef’s Network, an invitation from Mauritius to think about volunteering opportunities for SFYN members, joining a youth retreat in New Orleans and more generally ‘finding some Russians’.</p> <p>To conclude South African artist Xolisa took the stage for a poem about trees, urging us to be like them and share our creativity with the world. Then he premiered a new rap song in which when he was ‘shooting with words’, we should ‘drop bombs’. So everytime he went blakka blakka blakka blakka, we went ‘BOOM’. As the ‘BOOM’ kept getting louder with everybody in the room yelling together, I felt Joris and Zayaan were right: if two years ago we sparked a fire…this time we created an explosion.   </p> <p>- Guus Thijssen</p>Yvonne FaberThu, 30 Oct 2014 16:26:45 +0000http://www.sfyn.org/blog/the-future-of-food-is-ours/Terra Madre 2014Designing impact into campaignshttp://www.sfyn.org/blog/designing-impact-into-campaigns/<p><strong>In a session with Tristram Stuart, we explored the worlds of food waste and campaigning.</strong></p> <p>The battle against food waste started around ten years ago, when Tristram Stuart dived into dumpsters and was shocked about the amount of food that was being thrown away. He invited journalists to join him on his escapades, and the story of this extensive waste of good food spread. Tristram then wrote the book <em>Waste: Uncovering a Global Scandal</em>, but he was aware that not everyone likes to read. Then he realized: it was time to take action.</p> <p>For the very first time he organized a dinner with food waste on Velvet Square and fed 5.000 people. It was a gigantic event, which kicked off a movement. Other organizations with like-minded people noticed the event, got exited, and wanted to contribute to the battle against food waste. And because the awareness for the problem grew and it got more and more attention, even the government took action.</p> <p>The campaign as a whole was a succes, and not just because of the idea. A campaign consists of many different elements, and here are a few questions to help you with your own campaign to create more impact:</p> <p>- Search for the motivations of the people you want to reach. Are they battling food waste because they care about the environment? Or do they do it because they want to save money? <br>- Be honest and be critical: don't be satisfied with small steps there is a lot we can improve.<br>- Use your friends, your network and also social media to reach your audience!</p> <p> </p>Yvonne FaberSun, 26 Oct 2014 17:01:15 +0000http://www.sfyn.org/blog/designing-impact-into-campaigns/SFYN BlogTerra Madre 2014Protect heritage, pay your farmer.http://www.sfyn.org/blog/protect-heritage-pay-your-farmer/<p><strong>Today we heard the stories from three inspiring young people involved in cheese making and protecting heritage in the Alps. People that decided to keep in touch with the countryside while other youngsters to move to the city.</strong></p> <p>Christian's hobby is Milbenkase. He lives in the city, but is involved with a cheesemaker in the countryside of Leipzig. They make cheese with the help of their little employees, mites. Milbenkase is already been produced in this region for 500 years. The mites actually conserve the cheese by eating any harmful bacteria and fungi. Food infested with mites isn't something the European Union is really fond off, but they made a special regulation for this product because it represents the history and old tradition of this region.</p> <p>This producers are not only making a special product, they actually preserve the environment, protect heritage and old flavors and save the economics of the Alps. Take for example the Bitto cheese from the North of Lombardije Italy. The production of this cheese already exists since 1300 bc. To produce the Bitto cheese the farmers live 70 days a year in the Alps, so their cows and goats can graze on different pastures. Gloria and Albino are two youngsters that promote this cheese. They are making sure the producers are getting a fair price for their product to preserve this artisanal way of cheese making. To protect the designation of origin of products there is the DOP certification, but it also means that some rules are made to describe the production method. The Bitto producers decided not to get the certification, because it meant that distinct taste of the Bitto cheese had to be standardized. Without the DOP the farmers don't get financial support. Luckily for this Lombardian cheese they found private investors to keep the heritage alive.  </p> <p>Fortunately nowadays more young people are choosing a practical profession and decide to be a farmer, baker or a brewer, but still there is a long way to go. Even though the countryside is getting empty it is not easy to be a farmer because the prices of land are expensive. We have to act now if we want to save the old techniques of food production. What you can do? Give the farmer an honest prize for his product so it pays to produce this beautiful artisanal foods!</p> <p>- Elke Mulder</p> <p> </p>Yvonne FaberSun, 26 Oct 2014 16:58:37 +0000http://www.sfyn.org/blog/protect-heritage-pay-your-farmer/SFYN BlogTerra Madre 2014DiscoSoup!http://www.sfyn.org/blog/discosoup/<p><strong>After a captivating talk from Tristram Stuart about the impact of your campain an food waste, Wilbert van de Kamp takes us further into the world of DiscoSoup. Together we will unravel it’s succesfull formula and start writing our own recipe for a discosoup.</strong></p> <p>DiscoSoup, the party where you cut veggies and make soup to give away, is a concept which you can use for a lot of food related issues. You can raise awareness for foodwaste, connect youth with famers or promote traditional and almost forgotten dishes. And within a few minutes after the talk by Tristram, the SFYN stand is transformed into a classroom. We watch a short video about DiscoSoup in the Netherlands to get us in the mood, and then the workshop starts.</p> <p>SFYN-members tell us about their experiences in France, Kazachstan and South Korea. A few important ingredients are disclosed and we are put to work. Everywhere around me it’s buzzing with new ideas and enthousiasm. We almost don’t want to stop talking when our time is up! But listening to the recipes other groups have written is so worth it: especially London comes with a recipe that will not only leave your stomach, but also your mind satisfied.</p> <p>A few important ingredients are:<br>- a good idea<br>- a catching name<br>- a good communication plan<br>- contact with local farmers or other producers<br>- music<br>- as many people as you like</p> <p>Wilbert closes the workshop with a few last words. 'You just have to DO it. We've experienced that it all starts with an idea and a few people realy believing in what they do. Maybe your first initiative will be small but we are shure it will have a big impact!'</p> <p>Wanna know more or get more inspiration? Contact <a href="mailto:info@slowfoodyouthnetwork.org" target="_blank">info@slowfoodyouthnetwork.org</a>, and watch the <a href="/admin/blog/blogpost/add/vimeo.com/70976541" target="_blank">video from Amsterdam</a>! </p>Yvonne FaberSat, 25 Oct 2014 15:55:19 +0000http://www.sfyn.org/blog/discosoup/SFYN BlogTerra Madre 2014The Eat Cafehttp://www.sfyn.org/blog/the-eat-cafe/<p><strong>Discussing food is discussing politics. Therefore a panel of experts discussed how grassroots activists, members of the European Parliament and policy advisors can build a new framework for a sustainable agricultural future. But it wouldn't be an Eat Caf&eacute; if the whole audience was participating by discussing different statement in small groups.</strong></p> <p>In Holland, the Dutch SFYN (Youth Food Movement) started some time ago with Het Eetcaf&eacute; -literally translated as The Eat Caf&eacute;-, a way way to bring farmers, consumers and politicians together. At Terra Madre, a similar event took place, on an international level.</p> <p>'Young farmers must be permitted and encouraged to challange the growing demand for food in ever more innovative way.'</p> <p>With this statement Joris Lohman, chairman of the Slow Food Youth Network,&nbsp;made a statement to focus more on young farmers. 'Our food future is in their hands. It is how they produce and what they produce that forms the future of agriculture and biodiversity. To develop a sustainable food system in Europe, it is vital that small scale and sustainable producing farmers are supported with public funding.'</p> <p>Food is politics and it's looking bad. Hans van Scharen, assistent of Member of Parliament Bart Staes (the Green party), was more sceptic about the way the European Common Agricultural Policy is going. 18 procent of the farmers get 80 procent of the European funding and it is in their interest to produce more and more intensive. Even though the European Commission sometimes comes up with promosing policies, the member states think differently and their voices count in the end. But on the other hand is Hans positive about grassroots activism combined with polical lobby from NGO's. Only if we raise our voices and combine out strengh we can make a difference. Hans: 'Retailers should play a more active role in choice editing and giving information on sustainable food.'&nbsp;</p> <p>According to Michele Galatole, working for the European Commission DG environmentLand, water and biodiversity are the biggest challenges. Michele thinks that retailers can play a vital role in preventing food waste by changing the way that products are presented to consumers.</p> <p>After the talks discussions took place in group setting. The statements were evaluated and there was a consensus that we needed a lively and young community of people who interact with eachother on different levels. Young farmers, consumers and business men should shape the future together. And it's not going to be easy; there are many challenges to tackle. The cost of land property for instance, and the different needs from all stakeholders. -But we can't wait for a doomscenario. We need to act now and we need to act together. &nbsp;</p> <p>Micha Lubbers</p>Yvonne FaberSat, 25 Oct 2014 14:54:27 +0000http://www.sfyn.org/blog/the-eat-cafe/SFYN BlogTerra Madre 2014Young and old…Vivas os Povos Indiginas!http://www.sfyn.org/blog/young-and-oldvivas-os-povos-indiginas/<p><strong>A very special day! This morning in the SFYN stand, we discussed the problems faced by indigenous people from all over the world, especially their youth. And although it seems like there are a lot of different difficulties, they share a common ground; it’s increasingly hard for indigenous people to maintain their traditional way of life and their children almost all strive to get an education elsewhere.</strong></p> <p>Unfortunately, the traditional knowledge of these communities has always been a safeguard for environmental degradation which most countries now face, making their culture and the foods they produce a wealth of diverse flavours and knowledge worth saving. Slow Food and its Indigenous Terra Madre Network recognize this and the role these communities can play in creating a better world, and therefore it was time for the Youth Network to get to know these people as well.</p> <p>Amidst a crowd with many people dressed in traditional clothes, Phrang Roy opened the meeting by asking all the attendants to start with a moment of silence to remember their ancestors, a practice common to many indigenous people. He then started with some facts and background; in the world there are between 350 and 450 million indigenous people, a greater number than people living in Europe. Indigenous peoples are generally “a community of people connected to the land, with their own systems of connecting to nature. Basically, they are all agronomists”. In a short history he went on to explain that it took many decades for peoples like the Maori of New Zealand and the Native Indians of the United States to get their voices heard in the UN, which only in 2007 put out a declaration of human rights involving indigenous people. He concluded his little history telling us all that this eventual success shows that to fight for what you believe in, not only knowledge is important but also perseverance and courage. But after the inititial ‘win’, there are still problems facing indigenous people, mainly that “losing land means losing everything: language, culture, food and in general losing connection”. He ended his talk urging us to cherish the knowledge of the indigenous people, because “as the human races chases after the ‘developed’ ones that are speeding towards a ravine, the indigenous knowledge is what people will look to as what could have saved them from falling down”.</p> <p>Next up was Bibhudutta Sahu from India, from the NESFAS organization. In 2015 they will be hosting the next Indigenous Terra Madre, for which he strongly urged everyone present to be involved (either ‘on the ground’ or from a disctance). He also talked a little about how the organization is working to “jazz up” traditional products using chefs and organizing events like a disco soup with traditional music and products.</p> <p>The rest of the session was dedicated to showcasing a few youthful indigenous people present here at Terra Madre. First up was Ayu Chuepa (Lee) from Thailand, telling us how he went home after his education in a mayor city to set up a coffee farm (amongst other products) where his elders actually can earn a good living selling coffee to specialty shops around the world. Dali Nolasca Cruz from Mexico then took to floor to tell the story of their local community working with the Serano Chili (an Arc of Taste product) to produce a salsa to generate income. As an opening, this product helps them to introduce related products and showing their culture.  Roba Bulga then told us his story about going to the UNISG and moving back to Ethiopia to implement his newly gained knowledge and become a young Slow Food leader. He urged us to do the same with all the inspiration taken from Terra Madre, when we go home soon. Aida Baimakova from Kazakistan stressed that her nomad people, as all other nomads, live in equilibrium with nature and showed some of the environmental effects of this way of life disappearing. Taína Godinho and Bening Edni from the Amazon region in Brazil took some time to talk about the problems of deforestation and the uncertainty this brings for indigenous communities. Very practically, this means no coloring agents for traditional paint, no feathers for headdresses, no traditional food and most importantly, no place to live. They also noticed how it is important for everyone to keep indigenous communities alive, as most of the aforementioned losses are mainly problematic for the indigenous people themselves, but the loss of diverse food is a serious matter for everyone.</p> <p>Munguntsetseg Erdenetugs from Mongolia then went on to showcase the diversity of products that can be found in indigenous communities, as she told us about her people who produce meats, milk and cheese not only from cows and sheeps, but also from camels, horses and even yaks. Selvi Nanji from India was the last of the youth to speak and she focused mainly on communication. Storytelling is very important, as we are trying to preserve cultural identities. A big problem with communication nowadays, is that the communities we are trying to reach mostly have little technology. So face-to-face contact is increasingly important to document their knowledge and traditions.</p> <p>All in all it was a great conference and very inspiring to all who attended. Hopefully many of them will join NESFAS at the next Indigenous Terra Madre, where there will be much more time to get to know all of these inspiring people, hear their rich stories and taste their amazing products. And in the meantime, it’s good to know all of them feel our movement is making a big contribution to their cause!</p> <p>Guus Thijssen</p>Yvonne FaberSat, 25 Oct 2014 13:27:27 +0000http://www.sfyn.org/blog/young-and-oldvivas-os-povos-indiginas/SFYN BlogTerra Madre 2014Good, clean and fair for all?http://www.sfyn.org/blog/sgood-clean-and-fair-for-all/<p><strong>With the debate “Good, clean, fair food for all?” we turned an eye towards inclusion and elitism within the movement for slow food. Two sides offered visions for our future efforts to change the food system: Phoebe Ploedt from Germany arguing the position that we should engage intensively with the people who are already drawn to our movement to create change with those excited to make one, and James Longanecker from the US arguing that we need to focus on broadening our base by encouraging inclusiveness and bringing about many small changes.</strong></p> <p>In a series of questions to the two debaters, we explored the pros and cons of each approach. We then opened up the debate to questions and comments from the audience.  There were a variety of opinions on the meaning of “fairness”, and on what we as an organisation should do to tackle the big, systematic problems of food affordability, costs, and fair food chains. Many expressed thanks for having an arena to exchange thoughts and opinions on the issue. Some offered solutions, such as leveraging our background in gastronomy and biodiversity to bring agricultural producers together with chefs and city people to empower marginalized rural communities, or taking advantage of the internet for spreading good practices. Many in the audience said they want to increase connectedness with different communities. Others commented that they are interested in finding ways to work together with governments and people in power, but were not sure how to start. There was agreement that food being cool can help us grow as a movement, but we need to make sure that we do not get lost in the hype and that the focus has to stay on the communities behind the food.</p> <p>Inclusiveness and elitism are important issues we need to address in our work all around the world. The Slow Food Youth debate showcased how much there is to learn from each other to develop solutions for our local communities! It is key to remember to keep a critical eye on our own work when it comes to fairness, and to keep exchange open to use the power of our network! We may not have all the answers yet, but with our collective experience and energy we have the tools to find them!</p>Yvonne FaberFri, 24 Oct 2014 18:16:32 +0000http://www.sfyn.org/blog/sgood-clean-and-fair-for-all/SFYN BlogTerra Madre 2014We don&#39;t have a Noah to save us, we need small scale farmershttp://www.sfyn.org/blog/we-dont-have-a-noah-to-save-us-we-need-small-scale-farmers/<p><strong>The loss of biodiversity is a urgent and immediete worldwide problem that needs to be adressed. But how do relate to such a abstract theme as biodiversity? Ludovico explained to the audience that biodiversity is about cultural traditions, the balance of ecosystems and it's the opposite of an elite project, it's about thriving local communities.</strong></p> <p>Ludovico Rocatello, who works for Slow Food, told with passion about what he thinks is a subject of huge importants. We believed in monoculture in the fifties but the effect was a loss of local food traditions, economies and ecosystems. We need a different perspective for the future, we need biodivers agricultural communities.</p> <p>The community with small scale farmers is what keeps biodivers local ecosystems in place, cause they work with in stead of against nature. They learn from nature ann base their traditions and community live around nature. The wine harvesting for instance can be a community activity where young and old are involved. By working and by celebrating the harvest they work on a strong and pride community.</p> <p>Biodiversity is our haritage and we need that to be teached in schools. We need teachers and chefs that tell the story of the biodiversity in their region and make people proud off their regional products.</p> <p>But how does agrobiodiversity relate to nature biodiversity? For Ludovico those two are interconnected, because they interact constantly. Therefore we need to see them as one.</p> <p>Inspired the audience left Ludovicos talk. Do you want to see more? Go to the biodiversity hall, contact Ludovico or relate to the people behind the stands and talk about their local products.</p>Yvonne FaberFri, 24 Oct 2014 16:15:00 +0000http://www.sfyn.org/blog/we-dont-have-a-noah-to-save-us-we-need-small-scale-farmers/SFYN BlogTerra Madre 2014Slow Food for Social Gastronomic Movement Opportunitieshttp://www.sfyn.org/blog/slow-food-for-social-gastronomic-movement-opportunities/<p><strong>David Hertz presented his vision on tackling poverty through food. The social entrepreneur has set up ‘ Gastromotiva’ in Brazil to help young adults to develop themselves through cooking and gastronomy and is all about the human side of cooking.  Around 60 people attended the inspiring presentation on Friday.</strong></p> <p>David organized the first food festival in a favela, where top chefs cooked side by side with local favela entrepreneurs. The dishes were priced equally and it was an opportunity for chefs to open up to inspiration from the streets and local entrepreneurs to learn from the pro’s.</p> <p><strong>Training program<br></strong>Gastromotiva has set up a training program where young adults from favala’s can develop and enrich their gastronomical knowledge in 280 hours, the program is free of charge as a result of a funding strategy through restaurants. In 2014, about 60 restaurants support the project and David aims for 100 restaurants in 2015. </p> <p><strong>Impact<br></strong>David stresses out that is important to show the impact of your efforts, when you show the effect of your social efforts this can convince potential funders. He focuses on the social empowerment and he leaves the focus on local farming to others while he can’t address all important topics at once, although he does stimulates students to grow their own herbs and spices at home.<strong> </strong></p> <p><strong>Goals<br></strong>The snowbal effect has reached 500 students last year and next year the goals is set for 800 students, four cities and 100 restaurants, the expansion is stimulated by teaching students how to teach others and spread the thought. An other social inclusion program the organization runs is a female prison project, to change the food system in prisons. It has earned a permanent status and will expand in the near future. </p> <p><strong>Global connection<br></strong>David is connecting social food projects across the globe. Recently he went to Birma to discuss the food system there and ended up creating a food vision with local politicians and other stakeholders. One of the key issues the vision addressed was making the traditional food lucrative (again). </p> <p><strong>Collaborations<br></strong>You can connect with David via <a href="mailto:david@gastromotiva.org">david@gastromotiva.org</a>. Where he used to say yes to every invitaion to collaborate, nowadays his focus is more about strenghtening through bonding with existing organizations and exchange knowledge and network.  Breadhouses Network and a collaboration with a South African food festival are examples of initiatives he has picked up at Terra Madre.   </p> <p>Armand Sol</p>Yvonne FaberFri, 24 Oct 2014 11:57:46 +0000http://www.sfyn.org/blog/slow-food-for-social-gastronomic-movement-opportunities/SFYN BlogTerra Madre 2014Slow Camp Uruguayhttp://www.sfyn.org/blog/slow-camp-uruguay/<p><strong>What if 30 members of SFYN go and camp together? Well, a Slow Camp! In South America they know everything about it.</strong></p> <p>Carolina Sa, from Brasil, was at the camp, which took place at a wonderfull sustainable farm. It was summer, so imagine the cheerfullness and talks with a glass of nice wine in the warm summer sun. It was a great opportunity to share ideas and to discuss problems, issues and solutions for our the continent of South America on GMO, food education, organic gardens and more. And of course, some visits were part of the deal as well. They visited a local fishermen community and a local jam producer.</p> <p>As for the food? 'Sure, we cook and eat togheter all the time celebrating the good, clean and fair food!' Sounds good to us!</p> <p><em>The Slow Food members were not just from Brasil, but also from Uruguay, Paraguay, Argentina and Chile.</em></p>Yvonne FaberThu, 23 Oct 2014 16:47:45 +0000http://www.sfyn.org/blog/slow-camp-uruguay/SFYN BlogTerra Madre 2014SFYN Academy workshophttp://www.sfyn.org/blog/sfyn-academy-workshop/<p><strong>The first workshop by the SlowFood Youth Network was organized by the Dutch SFYN delegates Dionne van Zijl and Joszi Smeets. During the Thursday afternoon they introduced the main elements of the Dutch Slow Food Youth Academy and elaborated about its success in the Netherlands. Forty delegates joined the workshop wich represented countries alla cross the globe. And discussed their local issues during brainstormsessions with former academy students.</strong></p> <p><strong>About the Academy<br></strong>Every year 25 students work together for six months on cases about different food topics. The students are selected from a hundred-plus applicants in diverse fields of interest across the food network, to create a diverse group of enthousiastic farmers, retailers, fisherman and other specialists. The academy adresses one field of interest within the food sector for one day every three weeks. During these days there are masterclasses from experts, working sessions on practical cases provided by various companies and businesses and fieldtrips to local producers and companies within the food sector.  The academy is a strong instrument for a structured interdisciplanairy foodnetwork, and a fun way to bond as well.</p> <p>Just start<br>A variety of hurdles came up during the brainstorm workshops like funding, general image and topics to adress. While defining a whole semster program can be difficult,  starting with a pilot for one day puts it in a more pragmatic perspective. Do it one day at the time and extend when the concept is succesfull. In Canada the opportunities lie in a comparable program in the non-food sector, that can be used as framework for a food academy.</p> <p>Funding<br>On the topic of funding, a few opportunities came to mind. In South-Korea there is a funds for culinairy arts which might be the same in other countries. A cooking session with waste from your local supermarket can be a great fundraiser as well, especially for a pilot. A collaboration with your local cantine supplier can be an interesting fundraiser as well when you adress the waste issue with them.  </p> <p>Localize<br>Because most countries are larger than the Netherlands, the frequency of joined sessions isn’t applicable to other countries. One of the tips from India was to adress the same modules through the country at the the same time, but localize them by the region. Once a year the local academies can meet and share experiences.</p> <p>The academy is being set in in various countries right now. While the Dutch approach isn’t a blueprint they’re happy to share their experience! Feel free to contact <a href="mailto:joszi@youthfoodmovement.nl" target="_blank">Joszi Smeets</a>.  </p>Yvonne FaberThu, 23 Oct 2014 15:55:46 +0000http://www.sfyn.org/blog/sfyn-academy-workshop/SFYN BlogCiao! We are open!http://www.sfyn.org/blog/ciao-we-are-open/<p><strong>Hello everyone! The SFYN stand is now officially open, and Terra Madre has started. We are sooooo happy with all of you young people who are here, real life but also online, who follow and support us!</strong></p> <p>How did we open this morning? Joris Lohman and Fransesco Scaglia opened with an inspiring talk, while youngsters from all over the world were gathering to represent their countries, initiatives and national networks. So many, we didn't even fit into our own stand! We sat on the floor, on the chairs, stood on tables and even outside the stand, listening to the inspiring words of Fransceso. He invited us, ‘generation Y’, to enjoy, taste and experience as much as possible. To share our enthousiasm with everybody and to connect. 'We can’t talk about change, we have to make it. We can do this by connecting to as many young people as possible and embrace them.' </p> <p>Joris spoke about his work for SFYN. How he met so many inspiring people from different disciplines, chefs, farmers, activistes and students. How he saw, with his own eyes, their small initiatives growing. The impact of all of them together is big: 'together we can change the food system, because we are the foodsystem of the future.' </p> <p>Next up was Edie Mukiibi, Vice President of Slow Food International, and coordinator of the 10.000 gardens in Africa-project. At his young age, he knows the importance of the Slow Food Youth Network. 'I'm so proud to be a part of this! We are the ones who need need to raise awareness around food, we are the ones to let them reconnect with food and it’s producers.' </p> <p>And that is exactly what we will do here. And what we will talk about with our new friends and what we will do when we go home full of inspiration and new ideas. But first we will enjoy this incredible week.</p> <p>- Alice</p> <p>And wanna see some photo's? Check <a href="https://www.facebook.com/media/set/?set=a.707761725979828.1073741836.346411942114810&amp;type=1" target="_blank">our facebook</a>!</p>Yvonne FaberThu, 23 Oct 2014 11:17:49 +0000http://www.sfyn.org/blog/ciao-we-are-open/SFYN BlogShake up your world viewhttp://www.sfyn.org/blog/shake-up-your-world-view/<p><strong>'If you look at a map of global agrobiodiversity hotspots you soon realize that they are identical with indigenous people’s habitats.'</strong></p> <p>// by Joris Lohman</p> <p>This is one of the first things I learned from Phrang Roy. Phrang Roy is a member of the indigenous, matrilineal, Khasi tribe from India and one of the world’s leading advocates for the rights of indigenous peoples and agrobiodiversity. Between 2002 and 2006 Mr. Roy served as the Assistant President of IFAD (the International Fund for Agricultural Development). I had the honor of visiting the province of Meghalaya, in the North-East of India, where mr. Roy is from and in 2015 will host the Indigenous Terra Madre, a gathering and conference of indigenous peoples from all over the world. Before I visited Meghalaya and the Indigenous Terra Madre site, I had no idea what what the simple word 'indigenous' means. What are indigenous peoples?</p> <p>Called Tribal Peoples, First Peoples, Native Peoples, Indigenous Peoples constitute about 5% of the world’s population, yet account for about 15% of the world’s poor. There are approximately 370 million Indigenous people in the world, belonging to 5,000 different groups, in 90 countries worldwide. Indigenous people live in every region of the world, but about 70% of them live in Asia.</p> <p>I soon learned that the traditions and livelihoods of the world's indigenous are endangered all over the world. According to Roy, the traditional knowledge of indigenous peoples may hold the key to solving important problems in how to feed the world. 'There is a need for a more inclusive approach that treats the custodians of traditional knowledge and modern day researchers as equal, but diverse, knowledge holders,' says Roy.</p> <p>At Terra Madre, we are hosting a workshop for young people of every background or culture, indigenous, European, African, North- or South American or Asian, to exchange experiences and ideas. Because the ideas and innovations for the future food system have to be invented by our generation, and we need every view and expertise we can find. Come and join us on Saturday October 25th at the 'Connecting Cultures' workshop at the SFYN stand, and shake up your world view.</p> <p>Information source: <a href="http://www.agriculturesnetwork.org/magazines/global/cultivating-diversity/interview-phrang-roy" target="_blank">agriculturesnetwork.org</a></p> <p> </p> <p>Suor</p>Yvonne FaberWed, 15 Oct 2014 11:52:46 +0000http://www.sfyn.org/blog/shake-up-your-world-view/SFYN BlogSFYN CONFERENCEhttp://www.sfyn.org/blog/sfyn-conference/<p><strong>// The Future is Ours!</strong></p> <p>What has been achieved within the Slow Food Youth Network and what will happen in the future?</p> <p>During the SFYN conference at Terra Madre on Sunday the 26th, we take the stage to celebrate what has been achieved within the Slow Food Youth Network in the last two years. More importantly, we’ll have a look into the future. What do we have to look forward from our fellow members in the next two years? Come to inspire and be inspired, and take a moment to hear the President of Slow Food Carlo Petrini share why he feels confident leaving the future of food in our hands.</p> <p>With: <br>Carlo Petrini<br>Eduardo Correa Palacios (Mexico)<br>Phoebe Ploedt (Germany)<br>Ivan Kikongo (Uganda)<br>Phidarilin Uriah (India)</p> <p>The conference is hosted by Zayaan Khan (South Africa)</p> <p>This conference will not take place in our SFYN stand, but in Sala dei 500. At Terra Madre, we will be able to tell you where that is!</p> <p>Don't miss this awesome historcial moment - be there! There is place for all of you in the Sala dei 500, so bring all of your Terra Madre friends and more!</p>Yvonne FaberMon, 13 Oct 2014 13:12:45 +0000http://www.sfyn.org/blog/sfyn-conference/SFYN BlogReverse Engineering DiscoSoup Workshophttp://www.sfyn.org/blog/reverse-engineering-discosoup-workshop/<p><strong>Reverse engineering is the process of extracting knowledge or design information from anything man-made, with the ultimate goal of applying this knowledge to a new concept. The question for today is: can we reverse engineer the concept of DiscoSoup?</strong></p> <p>// by Wilbert van de Kamp</p> <p>Last week, I showed twenty-two Food &amp; Business students around in my home town, Groningen. They visited a small coffee roasting company, where some of them tasted slow coffee for the first time in their lives-a delicious and enriching experience! Next, they toured a garden that grows vegetables for people who live below median income. Experiencing this garden took away some of the students’ prejudices about low-income areas, and exposed them to a solution to food insecurity. The third stop was a brand new local restaurant, which sports a menu that changes every three days.</p> <p>The idea behind this tour was to analyze and determine the key ingredients for a recipe of a successful food start-up. The students worked on this concept in small groups, thought of strong, wonderful ideas, and brought great inspiration to the group as a whole.</p> <p>This collaboration—and much more—is exactly what we will do in the workshop ‘Formula for Success: The DiscoSoup Recipe’. In a 60-minute workshop, you will listen to experts from Kazachstan, Korea and Germany who have organized quite a few DiscoSoups themselves. Afterwards, we will break into small groups to analyse the key “ingredients” that cook up a successful DiscoSoup!. The main discussion is: What are the driving factors of a DiscoSoup? Is it the ability to link the event to the prominent and practical issue of food waste? Or is it rather to look at positive possibilities rather than problems, to party together instead of mourn the many lost vegetables in our food system? Questions such as these will be examined and expanded upon in depth.</p> <p>Finally; how can you as a food activist prepare a brand new activity or event from all of these ingredients and ideas? Within the Slow Food Youth Network we have a vast array of ambitions, and I’m positive everyone has a few issues they would like the opportunity to to address in a SFY campaign in the near future. We will help you explore if some of the key ingredients of the DiscoSoup are also applicable to your future campaign concepts.</p> <p>Join us, and together we will build strong food start-up foundations at <a href="/terra-madre/" target="_blank">Terra Madre 2014</a>!!</p> <p>What is a DiscoSoup again? Check out an <a href="https://www.youtube.com/watch?v=wAkX4oektcQ" target="_blank">example from the US</a>, or <a href="http://vimeo.com/103485581" target="_blank">from Japan</a>, or <a href="http://vimeo.com/70976541" target="_blank">the Netherlands</a></p>Yvonne FaberFri, 10 Oct 2014 12:04:00 +0000http://www.sfyn.org/blog/reverse-engineering-discosoup-workshop/SFYN BlogInterview Nils Aguilar, director of ‘Voices of Transition’http://www.sfyn.org/blog/interview-nils-aguilar-director-of-voices-of-transition/<p><strong>In preparation for the amazing five days of SFYN at Terra Madre ahead of us, we’ll interview a few of our speakers and guests. Today: Nils Aguilar, director of the movie <a href="http://voicesoftransition.org/" target="_blank">Voices of Transition</a>. We will be showing a clip from the movie at the stand on Friday night, followed by a Q&amp;A with Nils.</strong></p> <p><strong>Tell us, who are you and what do you do?</strong><br>My name is Nils Aguilar, and I'm a Franco-German documentary filmmaker with a background as a trained sociologist.</p> <p>I currently focus on the modern-day accumulation of crisis: accelerating soil erosion and land grabbing in the Global South. These issues strengthened my mission to use the powerful medium of filmmaking to reach a large group of people, and to inspire direct action. I'm now 33 years old and am working mostly from Berlin, where we founded the "<a href="https://www.facebook.com/thinkfarmberlin" target="_blank">thinkfarm</a>", a highly synergetic co-working space with transformative ambitions.</p> <p><strong>What achievements or projects (with Slow Food) of the last few years are you most proud of?</strong><br>Voices of Transition is my first feature-length film and it cost me four years of passionate work to finalize it. Support through crowdfunding and, most of all, a lot of honorary work allowed this project to reach its first milestones, including a DVD with 15 language versions. The purpose of <em>Milpafilms</em> – an association I've founded in 2007 – is to catalyse socio-ecological initiatives that make a difference, like the transition initiatives that play a major role in our film. Slow Food Germany was immensely helpful in getting the word out once we had our theatrical release and celebrated our first DVD publication this year.</p> <p><strong>What does the near future hold for you? What will we hear you talk about at Terra Madre 2016?</strong><br>I'm looking forward to collaborating further with Slow Food for the international release of our film and to<a href="http://voicesoftransition.org/news/contribute-to-our-international-launch" target="_blank"> turn it into a real "seedbomb"</a> for great ideas! I'm also very excited about the idea of a ide-scale "agroforestry campaign" that I hope will be backed by NGO-partners from all over the planet. I hope in my future to produce and edit didactical films that show how integrating trees in our fields could help fight climate warming, ameliorate the soil fertility, enhance production and increase biodiversity and groundwater quality.</p> <p><strong>Who do you look forward to meeting at Terra Madre/ Salone del Gusto 2014?</strong><br>I'm very much looking forward to meeting Slow Food teams from different countries, to get acquainted with key figures of the international Slow Food Youth, to build alliances with like-minded people: Maybe Torino is where I'll find amazing people who are also supporting the idea of an international agroforestry campaign? Soon I'll find out!</p> <p>Trailer Voices of Transition:</p> <p><iframe height="315" src="http://www.youtube.com/embed/vWa2PgiBxAA" width="560"></iframe></p>Yvonne FaberThu, 09 Oct 2014 14:31:26 +0000http://www.sfyn.org/blog/interview-nils-aguilar-director-of-voices-of-transition/SFYN BlogElitism on our platehttp://www.sfyn.org/blog/elitism-on-our-plate/<p><strong>Most of us SFYN activists have had to explain what Slow Food and the Slow Food Youth Network are to skeptical outsiders. In my experience in Europe, many people who don’t know Slow Food think we are a bunch of rich people sitting around swilling wine glasses and spooning each other caviar. Although I won’t deny these things can be delicious (actually I can’t remember the last time I even saw caviar…), this picture definitely does not fit what many of us SFYN activists do or what our work is about.</strong></p> <p>// by Keighley McFarland</p> <p>I sometimes find myself in the embarrassing situation of tasting a delicious cheese at a cheese shop, seeing the huge price tag, and pretending to get a phone call so I can run away without giving away that I can’t afford it. At the same time, our SFYN group in Berlin cooks and eats together at all of our meetings to show that fresh, environmentally friendly, healthy, delicious, and fairly produced food does not have to be expensive if you know how to prepare it, and you can enjoy good food together without anyone being required to spend a lot.</p> <p>However, from my experience here in Europe and from criticisms I hear of the Slow Food movement in general, many people see it as an elitist movement. I know many groups struggle with issues of reaching communities that are different from their existing member base. Some groups find it problematic to connect to fair producers or to agricultural workers where there might be language, communication, or information barriers. It is true that in industrialized countries, supporting good food systems means that you need to have the time and/or financial resources to allocate to shopping, cooking, and eating well, since our culture and economic system make this harder than eating poorly. Not everyone has these resources, or they do not prioritize them in the same way that those of us who are steeped in the food community do. But diversity is a huge asset, and there is a lot we can learn from people from different backgrounds. Making connections across these barriers and the social context carried with them can be a challenge. Growing, cooking, and eating food is a wonderful way to find and build bridges. SFYN and Slow Food as a whole were founded on the idea that justice for producers and consumers is a central aspect of our food system, and we have the ability to make change happen!</p> <p>Some SFYN activists see social issues, diversity, and inclusion as something that should be a central pillar of our work, but aren’t sure how to get started and mobilize people. Some activists think that our energies are better spent concentrating on reaching those who are already interested, rather than putting lots of effort into changing the minds and behaviors of people who aren’t already open to our message. What does this mean for us as SFYN and for our work at home?<br>At the event “Debate! Good, clean, and fair – for everyone?” I want to give us an opportunity to explore this challenge as a group. In a moderated debate open to audience participation, we will exchange opinions, experiences, and ideas for action for the future! What has your experience in your home country or city been? Have you struggled against an elitist image, or felt lost when trying to branch out? Have you been successful in tackling social issues in your work? Or do you think that other issues should take center stage instead? We want to hear from you, so come join us!</p>Yvonne FaberFri, 03 Oct 2014 10:58:25 +0000http://www.sfyn.org/blog/elitism-on-our-plate/SFYN BlogThe Academy: Involving Youth in the World of Foodhttp://www.sfyn.org/blog/the-academy-involving-youth-in-the-world-of-food/<p><strong>When Samuel Levie launched the Dutch Youth Food Movement five years ago, he and some friends also came up with the idea of an Academy. To be a movement, they thought, you need the chance to learn more about the food system as whole… and so the first YFM Academy was born!</strong></p> <p>25 young people were selected, from farmers to students to supermarket interns and many others from the varied spectrum of the food system. During seven themed days, spread out over half a year, they visited a variety of producers, companies and institutions, speaking to farmers, wholesalers and the big bosses in the food industry. The participants got to know each other, exchanged ideas and developed new business concepts. Today that remains the main goal of the Academy.</p> <p>When I was graduating I applied for the third edition of the Academy. It was the perfect addition to my education and I had an amazing time. After graduating, I was asked to be one of the new organizers of the YFM Academy. It was a great opportunity and a perfect first ‘real’ job for me. With a program coordinator at my side, I was responsible for production and finances.</p> <p>Over the next two years, we gave it all our energy, made a lot of mistakes, fixed them and learned a lot.</p> <p>One of the most difficult parts was the selection procedure: we invited all the applicants for a small interview with two of our selection team and long evenings of discussion followed. We selected groups with a vibrant and varied dynamic. Through meeting each other, the participants found a whole new network of people to engage with. They started new businesses, farmers found new restaurants to supply and graduating students gained access to fulfilling careers in food. Most of all, a lot of new friendships were founded.</p> <p>For example, in this year’s group there is an entrepreneur who just opened an amazing city market in Rotterdam with small producers. At our theme day about fishery, he met a fisherman who’s now going to join the market, selling fresh fish from that day’s catch. A second example is a young woman who participated in the Academy last year and has a small catering business catered a delicious lunch for us this year. Then there’s a friend from my year, who worked in the European Parliament in Brussels who arranged a visit for us two years running!</p> <p>The Academy is often described as the core of the Youth Food Movement, and the longer it runs, the more it shows. Hearing about more and more projects and collaborations made possible through the Academy continues to amaze us. Alumni from previous years keep organizing their own theme days on topics we may not have had time for. They invite us to participate, and show us their work and their own area of expertise.</p> <p>It’s great to hear that other countries are also interested in starting an Academy. Although it is difficult, a lot of hard work and very exciting, all I can say is: Just Do It! You will make mistakes, and you will solve them. You will have to give it all your energy but it will be rewarding.</p> <p>For me, after three editions of the Academy, it’s time to go. One of the ideas of working for the Youth Food Movement is that you do it for a year or two, and then move on. This way we keep on moving, being a movement. </p> <p><strong>The YFM and the Academy have brought me great things: an amazing network and a lot of friends.</strong></p> <p>And of course, one can never really leave the YFaMily (that’s what we call it when we’re working late or partying in our office).  I will be back to help out at events, getting involved with the new edition of the Academy and keeping up the work in our vegetable garden!</p> <p><em>SFYN is currently looking for funding to set up more academies in different countries next year... we will keep you informed!</em></p>Yvonne FaberWed, 01 Oct 2014 16:14:01 +0000http://www.sfyn.org/blog/the-academy-involving-youth-in-the-world-of-food/SFYN BlogTerra Madre 2014Hello SFYN! We came to stay!http://www.sfyn.org/blog/hello-sfyn-we-came-to-stay/<p><strong>Only a couple of weeks away, everywhere in the world people are warming up and getting excited for the biannual highlight for everyone who cooks, makes, or eats food: Salone del Gusto &amp; Terra Madre!</strong></p> <p>For Slow Food, 2014 marks its 25th anniversary. Founded in 1989 to counter the rise of fastfood, since then, the idea of ‘eco-gastronomy’ has spreaded around the world. Today, the <a href="/admin/blog/blogpost/add/%20http:/slowfood.com/international/153/our-network?-session=query_session:5F61FDD6169c6254F9JwEBFB7825%20" target="_blank">Slow Food network</a> involves over 100.000 members and 2000 food communities in 150 countries.</p> <p>The Slow Food Youth Network is still in its infancy. Born in 2007, as the <em>Youth Food Movement</em>, our network of young chefs, farmers, food professionals, activists and consumers has developed over the years. Founded by a group of motivated but loosely connected young people from all over the world, today the Slow Food Youth Network forms a firm interconnected network in over <a href="/where-are-we/" target="_blank">40 countries</a> (and counting) in Europe, North America, Central America, South America, Asia and Oceania. Activities are being organized on a daily basis, and especially the <a href="http://instagram.com/p/tZ9LMzyDgc/?modal=true" target="_blank">SchnippelDisko/DiscoSoupe/Xepa/Bursauk</a> anti-foodwaste movement spreaded all over the globe. The Slow Food Youth Network is armed and dangerous: weapon of choice: social media, love for food, and an appetite to dance!</p> <p>Making part of an international network is awesome, but sometimes difficult to maintain. Yes, we can be in touch trough Skype, Facebook, Twitter or another medium on a daily basis, but it’s still not quite the same thing as meeting each other in person. That’s why Terra Madre is such an important moment for the network every two years: we will have the opportunity to meet people from all over the world, talk, exchange ideas, make plans, while looking each other in the eyes. Terra Madre is not just a conference or taste market, it forms a key moment in the development of our network. We believe that our network holds the key to change the future of food and farming.</p> <p>By creating an interdisciplinary network of young people that share the value of food, we provide a fertile ground for new ideas, businesses and projects that help the food system forward to flourish. By connecting people from different social, professional and cultural backgrounds, our network of change agents will change the food system from within.</p> <p>Changing the food system has been the main goal for the Slow Food movement for 25 years. And yes, things are changing. But it is time to step up our game. The world needs new, innovative ideas that will define the future of food and farming. SFYN, together with Slow Food, can do that. Two years ago, we just came to say Hello! This year, we will show that we are here to stay.</p> <p>Joris Lohman – SFYN Representative in the Executive Committee of Slow Food International</p>Yvonne FaberTue, 30 Sep 2014 11:52:50 +0000http://www.sfyn.org/blog/hello-sfyn-we-came-to-stay/SFYN BlogRio de Janeiro - Friday Feasthttp://www.sfyn.org/blog/rio-de-janeiro-friday-food/<div class="column"> <p><em>Carol Sa of <a href="https://www.facebook.com/sfynbrasil?fref=pb&amp;hc_location=profile_browser">SFYN Brazil </a>is on hand to provide some soothing weekend food... Rio style! (particularly useful if you've had a night out or two!)</em></p> <p>Drink lots of coconut water. Juices and ice cream is a good source of energy, but avoid citrus fruits. Choose juicy fruits or with a lot of water, such as avocado, papaya, cucumber, melon and watermelon.</p> <p>Across town the tourist can find many good options of juice bars, and we have two great Italian artisanal gelaterias: <a href="http://www.gelatovero.com.br/" target="_blank">Vero</a> and <a href="https://www.facebook.com/officinagelato?rf=572342042854296" target="_blank">Oficina del Gelato</a>.</p> <p>For more tips, consult the Rio de Janeiro guide - <a href="http://www.slowfoodbrasil.com/guia-rio/">100 Slow Food Tips</a>.</p> <p><strong>Hangover Juice Recipe:</strong></p> <p>800ml coconut water<br> 1 apple<br> 1 cucumber<br> 10 leaves fresh mint<br> Mix in a blender and enjoy the juice! </p> <p><img alt="" src="/media/uploads/Weekends/001_hangover.jpg"></p> </div>Yvonne FaberFri, 11 Jul 2014 08:17:08 +0000http://www.sfyn.org/blog/rio-de-janeiro-friday-food/SFYN Weekends Rio de Janeiro - Thirsty Thursdayshttp://www.sfyn.org/blog/rio-de-janeiro-thirsty-thursdays/<div class="section"> <div class="layoutArea"> <div class="column"> <p><strong>Aconchego Carioca</strong></p> <p>Near the Maracana Stadium, this upmarket eatery made its name with its popular and delicious, bolinho de feijoada, black bean and kale fritters served with pork cracklings and a mini caipirinha. Created by chef Kátia Barbosa, this delicacy is only one of many available to regulars. A wide range of traditional dishes and one of the city's best selections of domestic and imported artisan beers.</p> <p>Rua Barão de Iguatemi, 379 - Tel: (21) 2273-1035 Tuesday - Saturday from 12h/23h - Sunday from 12h/18h <a href="https://www.facebook.com/aconchego.carioca" target="_blank"><strong> Aconchego Cairoca</strong></a></p> </div> </div> <div class="section"> <img alt="" height="960" src="/media/uploads/Weekends/001_bar.jpg" width="960"></div> </div>Yvonne FaberThu, 10 Jul 2014 14:49:34 +0000http://www.sfyn.org/blog/rio-de-janeiro-thirsty-thursdays/SFYN Weekends Rio de Janeiro - Midweek Moviehttp://www.sfyn.org/blog/rio-de-janeiro-midweek-movie/<div class="column"> <p><strong>Estômago </strong>is the story of power, hierarchy and food in the big city.</p> <p>This film is a tragic story which tells the tale of a northeastern immigrant who arrives in the capital to work. His first job is as a janitor at a bar, but he soon discovers his innate talent for cooking.<br> This film recounts the story of the majority of the labour force working in the restaurant kitchens in the big cities. With a hint of drama, tragedy and romance, the movie is a true immersion in the country's gastronomic culture.</p> <p>More specifically, it deals withtwo universal themes: food and power. It looks at food as a means of acquiring power and can be defined as an “adult fable of power, sex and cooking.”</p> <p>Visit the website and download the movie cookbook: <a href="http://www.estomagoofilme.com.br/english" target="_blank"><strong>Estômago</strong></a></p> <p> <img alt="" height="323" src="/media/uploads/Weekends/001_film_photo.jpg" width="400"></p> <p> </p> </div>Yvonne FaberWed, 09 Jul 2014 16:29:11 +0000http://www.sfyn.org/blog/rio-de-janeiro-midweek-movie/SFYN Weekends Rio de Janeiro - The Cityhttp://www.sfyn.org/blog/blog/category/sfyn-weekends/Rio_de_Janeiro_-_The_City/<div class="column"> <p><strong>Cidade Maravilhosa - Wonderful City</strong></p> <p>The second largest Brazilian capital Rio de Janeiro is located in the southeast of the country and has around 6 million inhabitants. Enjoying a tropical climate means the sun always shines on Rio! Initially inhabited by indigenous tribes, the land of Brazil was discovered European explorers and became the jewel in the crown of the Portuguese Empire. All these facts explain the diverse and rich cultural atmosphere of the city. </p> <p>Welcomed by Christ the Redeemer, visitors who arrive here can't fail to be enchanted by the majestic nature of the city: sea, mountains, forests and beaches. The Carioca (those who are born in Rio) are very hospitable and relaxed. In every corner of the city you can find samba in the streets all year.</p> <p>The cuisine is complex and so it is difficult to identify one typical Brazilian dish. Historically there has been influences from indigenous populations, Portuguese, French, Dutch, Italian, German and Arabic peoples inhabiting other regions of Brazil. The most popular food here is called Buteco Food, bars where quick snacks are served to accompany beer and caipirinha.</p> <p><em>By Carolina Sa of <a href="https://www.facebook.com/sfynbrasil?fref=pb&amp;hc_location=profile_browser" target="_blank">Slow Food Youth Network Brazil</a>.</em></p> <p> </p> </div>Yvonne FaberWed, 09 Jul 2014 16:27:10 +0000http://www.sfyn.org/blog/blog/category/sfyn-weekends/Rio_de_Janeiro_-_The_City/SFYN Weekends Harmony Through Food - Terra Madre Balkanshttp://www.sfyn.org/blog/harmony-through-food-terra-madre-balkans/<p><strong>SFYN Sofia members are on the bus right now with the rest of the Bulgarian Slow Food delegation, traveling to Dubrovnik for <a href="http://www.slowfood.com/international/food-for-thought/focus/225325/terra-madre-balkans-2014/q=1F651F" target="_blank">Terra Madre Balkans</a>. They, as well as the rest of the Balkan delegations representing the 12 countries in our small peninsula are crossing both borders and prejudice to all flock to the once great trade capital on the Adriatic.</strong></p> <p>We Balkans have been coping with wars, socio-economic changes, frustrations with corrupt governance, all discussed around a plate of fresh salad and a variety of alcoholic drinks. This is what we all have in common. Well, not the affection for alcohol (or do we?), but we share our food. We share it with friends, with family, with neighbors. We share the names of most of our very basic meals – musaka, dolma/sarmi, banitsa/burek, kachamak, tarator/tzatziki/cacik… while they are all made according to regional variations. We all love our meze, we all love our rakia/raki or ouzo/mastika (ok, we do share that affection). We also love to argue who invented that recipe, <a href="https://www.youtube.com/watch?v=hoNfQjEFr2c&amp;feature=kp">whose is this song</a>, or even more volatile arguments – who invented the Cyrillic alphabet, where <strong>is</strong> Macedonia… Tell you what – <a href="http://en.wikipedia.org/wiki/Macedonia_(food)">Macedonia</a> turns out to be also a great fruit salad, and it just so happens yesterday a <a href="https://www.facebook.com/events/681722218549350/?fref=ts">Disco Macedonia</a> took place in Bra, and I’m travelling tomorrow to the less edible Macedonia.</p> <p>I truly believe food can be the answer of all those arguments, really. Slow Food, the ESSEDRA project and Terra Madre Balkans truly believe that. The Balkans can be a model for other troubled regions across the globe if we learn to embrace our colorful diversity, to cherish our delicious food, to respect our humble farmers, to preserve our beautiful nature. This is why Terra Madre Balkans is assembled every 2 years (now in its third edition), and is this year moving to Croatia, the youngest EU member. What is the most significant for SFYN, however, is that it’s the first big event members of SFYN in Sofia, Istanbul, Macedonia, Thrace and Belgrade are all present. A year ago half of our groups didn’t exist. We didn’t know each-other, but through SFYN we can now get in the car, drive a couple of hours and meet a cool person in the next country, who is doing something wonderful for their community. We exchange ideas, we try to push forward and develop projects together, we try to find solutions to the issues we all share. We use similar spices for different, yet related meals, so to speak.</p> <p>We are used to saying “the youth is our hope” around here, probably because older people have been struggling in hardship. We need to prove this saying right. I believe we, the young people of the Balkans, have to use this political fragmentation to induce the cultural change we all need to achieve in order to create a world where good food is available for everyone. Starting from the Balkans!</p> <p><em>Dafar Shaban is the coordinator of SFYN Sofia in Bulgaria. The group started in late 2013 and since has been tackling issues like food waste, improve urban environment through gardening, lack of young people in agriculture, the consumption of unhealthy/precooked food by young people, through participation and organization of various events – informative, educational and practical. They recently organized the first Disco Soup in Bulgaria along TEDxBG2014 with Tristam Stuart from Feeding the 5000.  SFYN Sofia is a part of a coalition of local organizations that is trying to develop a sustainable food center in Sofia with a communal composter, urban gardening &amp; food preservation workshop/greenhouse interconnected with the local farmers’ market and culinary academies.</em></p>Yvonne FaberThu, 19 Jun 2014 08:29:40 +0000http://www.sfyn.org/blog/harmony-through-food-terra-madre-balkans/SFYN can make it real!http://www.sfyn.org/blog/sfyn-can-make-it-real/<p><strong>I have my own small garden near my house. Every morning, half asleep I harvest some vegetables for my family’s breakfast. Today I had a bowl of pumpkin soup, and the taste of fresh garden pumpkin gave me a great start of a very crisp morning.</strong></p> <p><em>Meet Shinae Chang, from SFYN South-Korea!</em></p> <p>Tomorrow evening, I will enjoy a gastronomic dinner party with my friends. We all love to cook. We meet together often to have dinners to chat about food and share homemade things like fresh jams, natural breads and meads. This is what keeps me going in Seoul, this crowded, lonely city. Oh, I just remembered that I need to go shopping at Coop after work! I hope I can find some tomatoes and cucumbers grown by Mr. Lee who lives on my block. His produce is famous because he runs his farm as sustainably as possible. Have you seen his heirloom local seeds passed down from his ancestors? I know most farmers have seeds handed down from generation to generation but Mr. Lee has all kinds of shiny seeds of rice, beans, greens, chilies and even bananas!</p> <p>Over the past decade local farmers like Mr. Lee and traditional food artisans have emerged in Seoul, trying to maintain a slow life that has been gradually disappearing.</p> <p>Right now there is a hand-made tofu shop in every town. Ms. Jang’s tofu is just amazing. She started her own business 10 years ago based on her faith in using local beans and making tofu in the traditional way, without sterilizers. My neighbors tasted traditionally made tofu for the first time, and this new taste of everyday-food shocked us. It was totally different from industrial tofu! Naturally, she became the owner of the most beloved shop in Seoul!</p> <p>There is a big Korean discount chain, called HOME-MART. Most of their food products are imported. Fruits like melon, mango and pineapple are expensive because only a small quantity of them are imported and the company has now fallen out of favor.</p> <p>Farmers’ markets are popping up everywhere, but each market only opens for a short time because most markets are run by local farmers whose main focus is their farm work. There is plenty of produce that really interests me. Fish I have never heard of and various kinds of apples make me feel like I am standing at a gelato stand! Farmers are always trying to help me pick out new produce and encourage me to taste new things by telling me how to trim, how to store, how to cook and eat them.</p> <p>Nowadays, there isn’t much difference between rural and urban standards of living. Actually most cities are being “ruralized” and rural communities are being urbanized. You can see small communities, gardens, some farm animals in the city, and local culture, educational and health facilities in the countryside. Also, farmers’ income is increasing and the aging phenomenon seems to be slowing down.</p> <p>Our government has been struggling to increase food self-sufficiency; supporting farmers in cultivating their crops and fishers in fishing in sustainable ways and encouraging them to respect their traditional culture like seeds, food and even old knowledge. In addition to this, the government has been arranging a new budget to put in place free school lunches. For kindergarteners to high school students, a free organic school lunch is now provided.</p> <p>Since the free lunch initiative has been carried out, local farmers have been getting involved in the education programs too, not only providing produce but also serving as examples of the direct link from farm to fork. Under the right to be free from discrimination in eating, the kids can enjoy healthy &amp; tasty food along with the awareness of the importance of sustainable agriculture. Good, Clean and Fair food is on the rise!</p> <p>Our food education has improved in effective and creative ways. All the middle school students are educated in cooking at least 10 different kinds of dishes and now even children can make their own good food choices in restaurants or when they go shopping.</p> <p>If you ask us what makes life more delicious, the answer will be ‘Slow Life.’</p> <p>This is what I want to build in the future through the Slow Food Youth Network. This is the happier world. I support Slow Food for my own joy. This is not just a grandiose dream, it is a real one. That’s why I am so happy to be part of this precious family. SFYN can make it real! </p>Yvonne FaberMon, 05 May 2014 14:59:11 +0000http://www.sfyn.org/blog/sfyn-can-make-it-real/The Rise of Amsterdam’s Food Film Festivalhttp://www.sfyn.org/blog/the-rise-of-amsterdams-food-film-festival/<p><strong>From a discussion between five friends around a kitchen table to a key occasion in Europe’s good food movement…</strong></p> <p><em>Meet Joris Lohman, <em>the leader of the Slow Food Youth Network (SFYN) in the Netherlands, co-founder of the<a href="http://www.foodfilmfestival.nl/en/" target="_blank" title="Food Film Festival"> Food Film Festival</a> and member of the Executive Committee of Slow Food International.</em></em></p> <p>One night in January 2010, four friends and I sat around a kitchen table. The Youth Food Movement (part of the Slow Food Youth Network/SFYN) in the Netherlands had just taken off and we were eager to start up projects to change the way people think about food. We wanted to share stories of our food system: not only the problems that exist, but also the beauty and joy of a good meal. What better way to tell these stories than through film?</p> <p>That night, we came up with an idea: to create a festival that combines films, workshops, a great restaurant, a food market and, of course, music and parties. The <strong>Food Film Festival </strong>was born.</p> <p>We had no idea where to start, no experience and no money. What followed was a year and a half of brainstorming ideas, sharing our plans with anyone who wanted to hear them, and searching for sponsors. When the first festival took place in Amsterdam in 2011 it was an unexpected success. More than 4000 visitors came to the event; with all the films, and workshops sold out, and the restaurant constantly packed: The Food Film Festival and SFYN were on the map! </p> <p>From the beginning, we set our ambitions high. We wanted to create the world’s most important festival dedicated to food and film, build an annual stage for the food movement in the Netherlands and show people that the movement for good, clean and fair food is a political movement that means business. We wanted to bring together chefs, food professionals and food producers, as well as Slow Food and SFYN members from across the globe – our own little Salone del Gusto and Terra Madre.</p> <p>Four years on, many of our dreams have come true. The fourth edition of the Food Film Festival will take place from May 9-11 in a new and bigger location in Amsterdam, de Westergasfabriek. We are expecting around 10,000-15,000 visitors, who will be able to indulge themselves in a diverse program.  Highlights will include a keynote speech by innovative farmer Joel Salatin, star of Michael Pollan’s books; a debate on fisheries, in collaboration with a young fishers organization; and an interactive show co-organized by Birdlife. </p> <p>Visitors will also have the chance to book amazing lunch experiences, prepared by the legendary Pourcel brothers and other young rising stars of Dutch cuisine. A pop-up restaurant, which will be run by Joris Bijdendijk, the Netherlands’ youngest Michelin star chef and member of the Slow Food Chef Alliance, will also be serving-up reasonably priced food throughout the festival.</p> <p>Having seen that a small group of people, with no experience whatsoever, were able to build this popular event, and the community surrounding it, has really strengthened my belief that with the right amount of creativity, perseverance and a lot of hard work, in our own special way, we can change the world.</p> <p>For more information about the festival: </p> <p>website: www.foodfilmfestival.nl</p> <p>movie:</p> <p><iframe height="281" src="http://player.vimeo.com/video/85839143" width="500"></iframe></p> <p><a href="http://vimeo.com/85839143">Food Film Festival verhuist!</a> from <a href="http://vimeo.com/foodfilmfestival">Food Film Festival</a> on <a href="https://vimeo.com">Vimeo</a>.</p> <p>&gt;</p>Yvonne FaberMon, 07 Apr 2014 17:55:08 +0000http://www.sfyn.org/blog/the-rise-of-amsterdams-food-film-festival/Brussels Policies and Local Actionshttp://www.sfyn.org/blog/brussels-policies-and-local-actions/<p><strong>Slow Food Youth Network (SFYN) in Brussels is still very young but going from strength the strength! With Brussels at the political heart of Europe, we get to meet many members passing through for international meetings and events. This is the beauty of SFYN; the network provides the amazing opportunity to build friendships and share ideas about the entire food process.</strong></p> <p><em>Meet Alice Codsi from SFYN Brussels in Belgium!</em></p> <p>After meeting some representatives of the Youth Food Movement (YFM) from the Netherlands, we explained what we were up to in Brussels and how Slow Food actively works with the European institutions. We were lucky enough to meet the leaders of the French, British and Dutch networks to talk about YFM’s exciting farming projects and the Common Agricultural Policy (CAP). It was an incredible meeting, and led to a long passionate discussion about farming… accompanied by Belgian beers of course!</p> <p>Locally we are focusing on hands-on cooking mostly for students. We’re teaching them something quick, easy and cheap that will impress and interest friends. For the first Apero Slow we did hummus and flat bread. It was a huge success; participants found out about various ways of making hummus, how to use what they have in their cupboard, and how to make flat bread extremely quickly. For me it was important to make them realize that cooking is fun and that it can be quick. Making hummus can actually be faster than going to the supermarket and buying a packet of crisps. Getting your hands dirty is a memorable experience, and people will be able to reproduce what they learned at home.</p> <p>The very reason our group began was over our concern about food waste, and SFYN Brussels’ first activities were Disco Soups and disco salads. These are events where we take unwanted fruit and vegetables from markets and clean, peel and chop them into a healthy, free meal for others. Not only that… all to music, just creating a disco atmosphere!</p> <p> This is why we are thrilled to announce that we are part of Feeding the 5000 Brussels which takes place April 1. This will be a huge event for us and will hopefully bring lots more members to SFYN and spread our message even further! We have planned a big Eat-In (where we meet and eat) to bring people together and discuss the next exciting steps for SFYN Brussels. </p> <p>It will be an amazing slow journey, in our flat country filled with delicious fries and beers.</p>Yvonne FaberTue, 01 Apr 2014 11:19:40 +0000http://www.sfyn.org/blog/brussels-policies-and-local-actions/From Theory to Practice: The Reality of the UniSG Conviviumhttp://www.sfyn.org/blog/unisg/<p><strong><em>“The destiny of nations depends upon the manner in which they feed themselves”</em>, observed the French gastronome Anthelme Brillat-Savarin, already in 1825. What does it mean? How can food shape your life and the life of the entire world? To understand this and all the meanings that food has, you need time, study and passion. These are the reasons that brought Carlin Petrini to create the University of Gastronomic Sciences (Unisg) in 2004 ... my current University. Food is <em>in</em> the center, food <em>is</em> the center, and you study it from all the perspectives.  Students from all over the world come here to finally learn about something you always get in contact with, although you don’t know a lot about it. You get to understand the wide, complex world behind food and its social, environmental, economic, cultural and ethical impact.</strong></p> <p><em>Meet Giulia Lombardo Pijola, from Italy - student of the University of Gastronomic Sciences. </em></p> <p>We are in Pollenzo, a tiny little village next to Bra, the city in which the Slow Food Movement was born in 1989.  Some years ago a group of students of the Unisg, fascinated by the idea that this red snail association bring around the world, came up with the idea to create their own UniSG Slow Food Convivium. At that time, it was the youngest convivium ever, the only convivium belonging to a University, the only group of young international people close to the Slow Food association. It was a great opportunity, that’s for sure. It is still <em>our </em>great opportunity.</p> <p>The aim of this convivium is getting the students in contact with the Slow Food philosophy, to sensibilize them to the importance of a holistic vision of food, and to discover projects that the association organizes, becoming a part of them. Being a member of the UniSG convivium is a big chance as a student to put into practice what we study in theory at the University and to shape our figure as <em>gastronome</em>.</p> <p>You might ask: what is a gastronome? What does he do? We think there is only one way to make people understand it: stop speaking and start acting.  Showing and doing something has always a much stronger impact than just describing it. Our convivium does all the experiences, the activities and the events with this aim: to embody the values we have about food and make them true, real, “touchable”.  According to this, the collaboration with Slow Food became stronger and stronger, and the big events like Salone del Gusto, Slow Fish, Cheese, etc. became the theatre in which our convivium had the possibility to be heard and to be seen. We believe that our “action” has a huge positive impact: it’s fundamental to make the consumers understand that the Slow Food events are not only simply eco-gastronomic fairs.</p> <p>For example, activities like the Personal Shopper (trained UniSG students that organize food tours during Slow Food’s events with a true gastronomic base) has been created exactly for this reason: in a situation as Salone del Gusto a normal consumer looses himself through thousands of stands with producers and the uncountable different products offered. He needs a guide who gives a sense to his tour, that follows a topic, explains characteristics and differences of the products, getting him to know the producers, the hands thanks to<strong> </strong>that wonder exists. Only knowledge can make the consumer aware and conscious that the way we eat changes the entire world food system dramatically.</p> <p>Events like Eat-in`s, instead, bring people from different cultures and backgrounds together to a table: in that way<strong> </strong>we communicate the power of conviviality, the sharing of food, ideas, thoughts, projects, points of view... good vibes and positive energy. Because of this, it is a gastro-political event that makes you understand how you can approach important issues in an informal way that might be even more productive.</p> <p>The reality of the convivium creates magical and productive synergies that combine effort, passion, curiosity and enthusiasm of a lot of people: between the University and Slow Food, students themselves, students and producers, consumers or other young people from all over the world, as all the SFYN guys. The goal is to build an international network, and the experience of being part of our Convivium can be the starting point. You experience, you know the protagonists of the food system and you understand how the things work. Being part of this reality makes you feel an active member of a team that creates good (clean and fair) things <em>ex novo</em>, from nothing, and makes you look to the future with different eyes. You became part of the change of the (food) system that you want to see. You see it in action and realize that is really possible. You fight for it, enjoying life.</p> <p>I’m a student from the third year of the UniSG Bachelor Course. I have been working three years for our Convivium, and I can warmly say that for me it has been a real life changing experience: it made me grow from a professional point of view and, most important, as a person.</p>Yvonne FaberThu, 27 Feb 2014 14:50:50 +0000http://www.sfyn.org/blog/unisg/Connect with the people that produce our food!http://www.sfyn.org/blog/connect-with-the-people-that-produce-our-food/<p><strong>Antique records in grocery stores. Community members in fledgling gardens. Quaint restaurants in strangers’ homes. No longer such a strange idea, consuming local, biological food has become a trendy way to green our carbon footprint while enjoying ourselves. But have we dirtied our hands at a vegetable bed recently? Or had an in depth discussion about our sausage with the pig farmer, Norbert? Most often the response is a ‘no’. </strong></p> <p><em>Meet James Longanecker from Slow Food Youth Deutschland in Berlin!</em></p> <p>By consuming without forming a relationship to the specific characteristics and issues surrounding food, we forfeit our potential epicurean experience and create opportunities to be taken advantage of. Lacking first hand information, it’s difficult to understand animal abuse, food insecurity, environmental pollution, unjust working conditions, and the myriad of other problems that accompany agriculture as an industrialized business.  </p> <p>Slow Food Youth Germany is aiming to change this. We believe that exposing ourselves and our peers to a multi-dimensional idea of food will lead to greater interest in political issues, genuine dialogue and positive change. By knowing the producers, visiting their farms, inviting them to our spaces, and discussing our opinions and experiences with one another, we are making progress towards transparent sustainability.</p> <p>As a city kid, I didn’t have the chance to experience anything relating to agriculture beyond the veggie sandwich and picking an occasional piece of fruit. When Slow Food Berlin proposed a bicycle tour to neighboring farms, I was pleased that the group responded with such enthusiasm. We were invited to stay for a weekend and set off for our glimpse into farm life. </p> <p>Mid-day on a Saturday, we helped feed the livestock and learned about pig breeding. We then prepared a dinner as rich as the discussion that followed. Plates were filled to the brim with vibrant dishes, grown in the yard and made in the kitchen with equal care. The meats were patiently introduced in a tone of humble pride interspersed with friends’ exclamations. Topics ranged from German and EU agriculture policy, bureaucracy, production, marketing, to travel, family and cheese making. We laughed, we frowned, we hummed happy food tunes, we felt the atmosphere of warm and kindred spirits. </p> <p>My memory of the fellowship that evening is so vivid because I was feeling with all five of my senses in addition to my emotions. There were intricate notes and stories behind each ingredient, lovely color combinations, aromatic wafts from dessert in the kitchen, the feeling of comfort and life. It was truly living.</p> <p>We still keep in contact with the farmers from these farm tours. They come to our meetings, promote our events, advise us on anything from policy to berry harvesting, give context to our food. Young farmers are joining the dialog and inspiring us to become more than just a consumer. Because we are connected to the people producing our food, we are getting the whole story. Complicated agriculture policy is demystified, farmer narratives are shared, reality is applied to our preferences, and our food traditions are reclaimed.</p>Yvonne FaberMon, 03 Feb 2014 14:54:11 +0000http://www.sfyn.org/blog/connect-with-the-people-that-produce-our-food/What does it mean to be a South-African? http://www.sfyn.org/blog/what-does-it-mean-to-be-a-south-african/<p><strong>A few years ago a good friend of mine engaged with me about what it meant to be a South African, what were my effective South Africanisms?  It made me aware of a patriotism I had never thought about before and that I wasn’t quite sure I had.  Was it my race or culture or the way that I spoke or the food that I ate?  Forward a few years and I always carry that question with me when I’m out of South Africa and I am lucky to travel often.  What it means to be South African when visiting other African countries and what it means to be South African when leaving Africa entirely. </strong></p> <p><em>Meet Zayaan Khan from SFYN South-Africa, also involved in the '<a href="http://www.slowfoodfoundation.com/pagine/eng/orti/cerca.lasso?-id_pg=30" title="A Thousand Gardens in Africa">A Thousand Gardens in Africa</a>'-project from Slow Food in South-Africa.</em></p> <p>Recently I represented the SFYN South African counterpart.  So far <em>we</em> are just <em>me</em> but with a network of many like-minded youth who are making powerful moves in our respective industries, we are sure to grow.  More people are freshly interested in food and in our food system.  Indeed it is currently the most political topic there is.</p> <p>The SFYN International meeting in Bra, Italy was one of the greatest experiences of my life: conversing, engaging, creating, eating, exploring, translating, evolving with an eclectic group of youth from all over the world.  All of us with a common goal towards assisting in transforming our current food system, reviving the traditions we are proud of, creating a food system that is better, cleaner and more fair.  There I was in a small town in Italy representing not only South Africa, but in essence Africa.  It became clear that the vast majority of the delegates had had a limited or non-existent African experience.  Ideas and realities went east to west but not really down south to the unknown, even though Africa sits “just there”, south of Europe.  South Africa, the land that managed to break through apartheid, of the great Nelson Mandela, of world-class rugby (and cricket…), of biltong, braai’s and rooibos tea, great local jazz and beautiful landscapes.</p> <p>And I realised, Africa is HUGE!  Massive!  There are many biomes ranging from savannah to mediterranean, tropical rainforest to desert, with a coastline of 26 000km and with so much diversity it is only to be expected that the cultural diversity is vast.  There are so many people with so many different agricultural and gastronomical realities within this space.  The plants and animals conserved within these agricultural systems from the most beautiful Ankhole-Watusi cattle (pictured above) to the indigenous <em>Coffea sp.</em> (Africa, we thank you for coffee!), millet to moringa, baobab to so many, many species of banana.  Immediately this sense of pride enveloped me, I knew enough about Africa to give the sense of what knowledge awaited my new friends, the new adventures (especially the gastronomic type) and new connections.  The unchartered beauty!</p> <p>So what does it mean to me to be South African, apart from being born here?  It is not the way I speak or how I look, but rather it’s my true love of the land, the undulating hills, the 2,500km of coastline and all that spreads beyond it, the sharp climb of the Great Escarpment up to the rise of the continent.  The fact that you can travel from tropical reality (and all that glorious food that it provides) to stark desert where there is far more open land than flora but you will run into <em>meerkat</em> and definitely <em>skilpad</em>.  The eclectic cultures within this rainbow nation, the languages and creativities of its people are the pulse of the country.  And the best part for me, where I was born is too exquisitely beautiful and will continue to fascinate me forever, every plant and every insect and every animal within the fynbos biome from the sea to the mountains.  The food knowledge and traditions therein that have been lost through colonisation and urbanisation are slowly being revived through a small network of transformers.  In a country where a lot of our food is not from our country, our gastronomical heritage sees the beginning of revitalization.  A new sense of national pride maybe? Absolutely.</p> <p> </p> <p> </p>Yvonne FaberWed, 15 Jan 2014 09:24:46 +0000http://www.sfyn.org/blog/what-does-it-mean-to-be-a-south-african/The Hidden Dutch Food Culturehttp://www.sfyn.org/blog/the-hidden-dutch-food-culture/<p class="p1"><strong>Many people from abroad living in the Netherlands fear that Dutch Food Culture is non-existent. For many years, I also did believe this was the case. However, over the last year - I am happy to say - I have found Dutch specialities which I deem worth sharing with you! </strong></p> <p class="p1"><em>Meet Wilbert van de Kamp from Youth Food Movement Groningen</em></p> <p class="p1">Take a stroll through many of the Dutch supermarkets you will find in every town. You will find the same products almost everywhere: long hallways full of - as we call it here - packets. Most of them are labeled “Wereldgerechten”, meals from cuisines all over the world. Take for instance the packet Burritos: once you open this multi-coloured box, you will find two sachets of powder, and some ready-made tortillas. As written on the box, you should add chicken filet, crème fraîche and paprika. The packet instructs you to marinate the chicken into one of the powders. Don’t pick the wrong one, because you should mix that one with the crème fraîche. Then cut the paprika in pieces, and bake it together with the chicken. Etcetera. When finished, you will have cooked a meal which anyone who is used to Burritos will kill someone for. Not because it is so good, but because it’s nothing like real Burritos. </p> <p class="p1">For many years, I thought that this was Dutch food culture. Being lazy and unoriginal, without taking in the necessary nutritients. However, over the last few years, I have discovered that something like Dutch food culture really exists. It slumbers somewhere between supermarkets and farmers. One can find it where it is less expected. For instance in the north of Holland, where “Good Fishermen” Jan and Barbara fish in an old-fashioned yet sophisticated way. They solely catch the older fish, allowing the younger ones to live longer and thus become more tasty - and allowing the Waddenzee to regain its balance - . </p> <p class="p1">People like the Four Parmentiers. A story based on Parmentier, a Frenchman who promoted the potato as the best product to feed a population with. In his tradition, they grow old races of potato, allowing quality to proceed quantity. </p> <p class="p1">People like Jiri, Samuel and Geert, who decide that instead of letting pigs make a detour to become tasty sausages, decide to produce the tastiest sausages of 95% local pig meat! </p> <p class="p1">Because of fishermen, farmers and food producers like these people, we are allowed to enjoy products which were produced for their taste again, not because they are easy to cook or extremely cheap. Because of them, a generation of young people can choose to visit a farm and learn more about the production of food, or try an Waddenzee-oyster instead of an oyster from France. </p> <p class="p1">Because that is typically Dutch: we are creative, and from this creativity, the best products arise. </p> <p class="p1">Something we as YFM Groningen - but also YFM Nederland - try to promote! Eat regional, and enjoy the creativity you will find there! (SFYN is called 'YFM' in the Netherlands)</p>Yvonne FaberTue, 10 Dec 2013 13:42:03 +0000http://www.sfyn.org/blog/the-hidden-dutch-food-culture/That Particular Moment...http://www.sfyn.org/blog/that-particular-moment/<p><strong>On May 2013, I experienced one of the most life-changing events of my 29 years of existence. I was invited by a good friend of mine to attend a conference in which Carlo Petrini and Joris Lohman, president of Slow Food and youth representative of the Executive Committee of Slow Food respectively, were the keynote speakers. At the time, I had no idea how big of an impact this event would have in my life.</strong></p> <p><em>Meet Eduardo Correa Palacios from SFYN Mexico </em></p> <p>I’ve heard a few things about Slow Food in culinary school, but only as a tendency in the vast world of culinary arts and food movements. The thought of Slow Food being an important part of so many people’s lives, including my own, never crossed my mind. Until that particular conference on that particular day.</p> <p>I could ramble on for lines and lines about what an amazing speaker Carlo is, the strength and relevance of his message and the impression it left in me, but quite frankly, what really intrigued me was the presence of the kid sitting in the presidium, side by side with the president of Slow Food, sharing the microphone with him and talking about “the future of food”. Again, I never realized that I could be part of that future until that day. I must have been sleepwalking my way through life.</p> <p>I sort of knew who he was and what he did, but I doubted he could tell me something that could alter my life’s course or help shed light on the issues I was concerned about at the moment. I estimated we were about the same age and ergo, that we had the same length of the road walked and roughly the same experience. Turns out, I was drastically and joyously mistaken.</p> <p>Joris had his job cut out for him that day. He was visiting México for the first time, talking to a room filled with university students with the help of a translator in a building were one of México’s most prominent thinkers and writers of all time inhabited: Sor Juana Inés De La Cruz. Did I mention already that his turn at the mic was just after Carlo’s?</p> <p>All in all, Joris did an amazing job; his talks motivated the formation of Slow Food Youth Network México, first in Puebla, then in México City, Tlaxcala and Querétaro. Not bad at all.</p> <p>Ever since then, we´ve been doing our best to get things going for the Network here in México; we’ve been to several universities to spread the word about SFYN and Slow Food, we were invited to attend the World Food Day forum on food security organized by the FAO’s local representation and the local government agencies and we are helping local SFYN Networks develop. And I’m extremely pleased to announce, there will be 2 “Disco Soup” events in México to celebrate Terra Madre Day in December, one in Mexico City and another one in Puebla. Not too shabby either.</p> <p>There is a lot of work to be done still. SFYN is growing and consolidating its presence in México. We really want to make a difference. And, as another good friend once advised me when I told her we were struggling to get above ground level: “Just keep on pulling and pushing, and before you know, you're on a spaceship trying to hold on to it.”</p> <p>It has been an amazing year. I have learned so very much, still am, and I feel as motivated as I was when we first started, all those many months ago. The friendships are awesome, the bonds are strong and our cause is just! The feeling of doing something positive runs strong. My life has certainly changed since that particular moment of that particular day in the life of my particular person. So many more great things yet to come!</p> <p>I am very happy to be a part of the international Slow Food Youth Network. All our love from México!</p> <p>Hasta pronto amigos,</p> <p>Eduardo. </p> <p><em>Picture: That particular moment of that particular day in the life of that particular person</em></p>Yvonne FaberWed, 27 Nov 2013 08:37:08 +0000http://www.sfyn.org/blog/that-particular-moment/A New Way of Campaigninghttp://www.sfyn.org/blog/a-new-way-of-campaigning/<p><strong>Slow Food Youth in Macedonia exists for two years now. Macedonia is a small country on the Balkan Peninsula on the crossroad between Greece, Bulgaria, Serbia and Albania. It is a country with beautiful nature and many sunny days in the year. Our soil is good to produce almost everything, from kiwi at the south, grapes and tobacco in our biggest valley in the central part to beans at the north. But the new agriculture system is actually destroying our biodiversity with the GMO coming in through small doors. Our new government policy is that we can import GM food for animals. That is why SFY decided that it is time for action so we started our campaign “STOP GMO”.</strong></p> <p><em>Meet Katarina Radevska from SFYN Macedonia</em></p> <p><strong>“STOP GMO” campaign</strong><br>It is very difficult to start something when most of the people in your community don`t even know about the existence of this kind of food. So the first thing we did was organizing an open workshop on a public space called “STOP GMO WITH ART” in an art colony where many young artists, students at the Art Academy painted how they understand this type of food.  First thing we had to do was finding the perfect location and then get an approval from the local community. After we got the approval we started with organizing. Our web designer made a leaflet especially for the event with the basic data about GMO. We also made badges with the logo of the campaign and got the painting colors we needed. After getting contact with the press we were ready to start. The workshop was also open for anybody who wanted to contribute with their art piece. There was also a SFY stand where the bystanders could get information from the leaflets that we had <strong>or</strong> from our food technician engineer, young activist in the organization. The crowd was very interested about what we have to say and we got their support to continue with what we started. It was also very good that the National Television showed interest for the event so it was broadcast nationally.  The first step went really well, we reached our goal to open the eyes of the people about their choice on what kind of food they want to eat.</p> <p>Our main goal is to change the law for food security for animals that our parliament voted for. Therefore we started a petition. We need 10 000 signatures to get the parliament voting on this law again. That is why one day of the week we are at the City Square collecting votes from the citizens. Another day of the week, usually Saturday, we are in front of some of the green markets that we have, getting in touch with the local producers and how this affects on them. They are also helping us with our petition.</p> <p>At the exhibition that we organized with the art pieces from the event at the art colony, we had bigger interest from the crowd then before. We even got an offer to sell one of the paintings! The important thing is that we reached the consumers, so we got an idea to organize a protest.</p> <p>The idea for the protest was born when we realized that we need a revolution to get to our main goal. We already lifted up the consciousness of the people, now we need our government to really hear us and take us seriously. That is why we will make a symbolic protest where the activists will wear animal deformed costumes telling that they need clean, organic food to eat. The petition will be active as well.</p> <p><strong>The Food Caravan</strong><br>All of these activities that I told about are held in our capital city, Skopje. We want to spread the campaign throw the whole territory so we got the idea to make a Food Caravan. The caravan will travel through our country where we will be able to explore and get in touch directly with the farmers and face with their problems and get their opinion about GMO. The petition will be active as well, of course. Our trip will be recorded so it will be possible to make a documentary about the Caravan and it can be streamed on some of the events that Slow Food makes.</p> <p>I think that it will be really good if it is possible to make collaboration between the organizations. My idea was to make a Balkan trip, something like the Food Caravan. All the Balkan countries are very similar, the culture, the language, the cuisine, so it can be interesting to research what the differences are between them. Traveling through the villages you can get in direct touch with the traditions and discover where your roots come from. EAT-IN events can be organized on the way, on some public space with the products that we get from the producers on our traveling. In this way the word of Slow Food will be spread and in an informal and fun way we can get new members and activists.</p> <p>It is also a good idea to make volunteering exchange on some projects that we have. Like this we will be able to share our experiences and ideas that we have face to face, without any media on the way. We will get to know each other better, maybe become friends and this is what is necessary to grow our network bigger and better.  I think maybe Youth in Action can help us in realizing this dream.</p> <p>What do you all think?  </p> <p> </p> <p> </p>Yvonne FaberWed, 09 Oct 2013 09:24:15 +0000http://www.sfyn.org/blog/a-new-way-of-campaigning/Carlo Petrini about SFYN http://www.sfyn.org/blog/carlo-petrini-about-sfyn/<p><strong>During Salone del Gusto Terra Madre 2012 there was a stand entirely run by the Slow Food Youth Network. Within this space, hundreds of young people from all over the world met, discussed over food policies, interacted and created networks, they planned activities for the future and they partied. In the same days also a SFYN “congress” took place in which priorities and goals for the next 2 years have been established.</strong></p> <p><em>Meet Carlo Petrini, founder and president of Slow Food</em></p> <p>This youth network is a consolidated reality within the galaxy that is our movement, and the opening of this new blog is a further element that enriches the whole picture. For any association it is absolutely mandatory to be able to always collect the spirit of time and “our” youngster are the ones that better than others can succeed on that. As we’ve been saying for many years already, to finally get out of this entropic crisis in which we are sinking and to overtake contradictions on a world food system that chokes small scale farmers and destroys the planet, we need to start again with new paradigms that focus mainly on the part of population that has been excluded from places of power: women, elderly, indigenous people and youth.</p> <p>We live in a world in which genetics allowed us to create perfect seeds for the food industry, seeds that have been patented and became private property of a big multinational that speculates over the huge hunger of food and energy that our world feels.  A world in which water resources are more and more cornered by the strongest ones, leaving small communities deprived of the very basic resources needed for surviving. A world in which western cultures arrogantly destroy the specificities of the territories, trying to reach a uniformity thoughts that is perfect to create the ideal consumer for these huge multinationals.</p> <p>A world that is based on a market drugged with subsidies and grants that promotes one model of agriculture, the industrial one. This agriculture starves poor countries, plunders them of natural resources and eventually brings back standardized products  that are to be sold at high prices.</p> <p>We can’t think to deal with these situations with the same old logics and ways of thinking. This is why SFYN is an incredible resource for our association: it’s a think tank of ideas and activities that sometimes almost overwhelms us but that we will always support.</p> <p>In December, in Pollenzo, there will be another SFYN meeting. This meeting will focus, among many other subjects, on the big event expected for 2014 (august 29<sup>th</sup>- September 1<sup>st</sup>): Foodstock. Over one thousand youngsters from all over the world will meet at the University of Gastronomic Sciences for a big festival that will include high political debate on biodiversity, environment, sustainable food production, food market and food pleasure as well as music and fun. It will be an extraordinary and unique event that will rise up the discussion on these themes worldwide.</p> <p>Youth is the future, but they are also the present and Slow Food understands that. We are not always on the same page but it’s mandatory to try to improve the huge energies that we see within SFYN! Blogs, Disco Soupes, meetings, Foodstock… that’s just the beginning. It’s going to be fun!</p> <p><em>Yesterday, the 16th of September 2013, Carlo Petrini received the highest UN environmental award for the efforts 'to improve sustainabillity of global food supply and tackle food waste': the <a href="http://www.unep.org/champions/news/Carlo-Petrini.asp">United Nations 2013 Champions of the Earth award</a></em>.</p>Yvonne FaberWed, 18 Sep 2013 13:48:20 +0000http://www.sfyn.org/blog/carlo-petrini-about-sfyn/Getting Youth involved in Slow Fishhttp://www.sfyn.org/blog/sfyn-through-the-eyes-of-spencer-from-the-usa/<p><strong><em>“Never doubt that a small group of thoughtful, committed, citizens can change the world. Indeed, it is the only thing that ever has.” - Margaret Mead</em></strong><br><strong>Here in my twenties, I am beginning to realize our true potential for reclaiming our food sovereignty. We are living amidst a turning point for food production, and I am so excited!! People are beginning to think differently. It’s becoming increasingly apparent that the fumbling hands of agribusiness should not be the ones sowing our seeds. Growing food is the most intimate connection we share with Earth.</strong></p> <p><em>Meet Spencer C. Montgomery from the USA</em></p> <p>From early grassroots efforts, Carlo Petrini has inspired a Slow Food movement. Principles born out of this Slow Food movement are now being embraced by academia. The EcoGastronomy program at University of New Hampshire is a working example of this. And now, Carlo’s Slow Food movement is being warmly inherited by young adults all over the world. A Slow Food Youth Network is being aroused.</p> <p>As more and more young people are being turned on to the holistic capacity of good, clean, fair food, the Slow Food Youth Network continues to grow. While maintaining the core principles of Slow Food, SFYN steps past bureaucratic limitations and embraces freedom of expression. It’s a celebration, meant to inspire. The instantaneous nature of social media allows us to share ideas faster. By documenting experiences and sharing videos, suddenly we have more leverage in our fight for food sovereignty. I urge you to check out Amsterdam’s <a href="http://vimeo.com/70976541">Disco Soupe video</a>! Empowering stuff!</p> <p><strong>Youth involvement in Slow Fish</strong></p> <p>A few months ago, I distributed surveys to 44 members of our local campus Slow Food chapter. The purpose was to gauge interests in order to better guide our efforts as a group. Surprisingly, more than 60% of the students from our group expressed a strong interest in ‘seafood sustainability’. With very little knowledge of the ‘bait to plate’ situation, I felt obligated to learn more so that I could offer inspired-learning experiences to members.</p> <p>I began exploring what it meant to be a sustainable eater in the realm of seafood. As part of my exploration, I reached out to gain perspective from local fishermen, chefs, professors, and community organizations. As you may guess, I was quickly introduced to the untenable practices of industrial fishing, buoyed by lopsided policy. Just as crop monoculture exploits our land and soil, our discriminating taste for only a few species of fish has allowed industrial boats to ravage our seas. But thankfully, people are beginning to think differently! Community Supported Fisheries (CSFs) are popping up all over the world, potent in their ability to increase access to fresh, seasonal ‘under-loved’ species of fish. Chefs are working with locally-caught seafood – framing the unique &amp; tasty <em>merroir</em> of coastal communities. Great things are happening! We are witnessing the start of a revol-ocean!</p> <p>I am currently organizing a two-week, Youth-led Slow Fish campaign at my University. The program will take place from September 14<sup>th</sup> to October 1<sup>st</sup>. The entire experience will be documented with the hope of inspiring other young adults to step up and host Slow Fish activities in their own communities. Slow Fish has already rooted itself in countries such as Italy, Brazil, Canada and Argentina. I would love to see the Slow Fish model proliferate across the USA, possibly gaining strength from preexisting Slow Food networks. My goal with the rest of this blog post is to share ideas and outline meaningful Slow Fish activities that can be replicated in your community! Let’s call it a Slow Fish ‘tool kit’ …or even better, a Slow Fish ‘bait box’! Enjoy! J</p> <p>‘Bait box’ of Slow Fish activities:</p> <p><strong>Host a ‘Seafood Throwdown’ at your local farmers’ market!</strong><br>Two chefs. One mystery fish. A <a href="http://www.youtube.com/watch?v=g1VyFnWFifY">Seafood Throwdown</a> is a cook-off that provides entertainment and raises awareness as to why we should be including more local ‘underloved’ species of fish in our diet. Invite a fisherman from your community to present the mystery fish to the chefs. Make it a hands-on learning experience for adults and children alike. Host your Seafood Throwdown at a farmers’ market and give chefs 20 minutes to shop for all of their ingredients – keep it local! Invite a band to play music. Organize a panel of judges. Offer tastings to the public. For more information on organizing a Seafood Throwdown at your community farmers’ market, contact Brett Tolley (<a href="mailto:brett@namanet.org">brett@namanet.org</a>). Brett is an extraordinary community organizer for <a href="https://www.facebook.com/NorthwestAtlanticMarineAlliance">Northwest Atlantic Marine</a> Alliance (NAMA); he has organized dozens of successful Throwdowns.</p> <p>I’m excited to announce that we will be hosting the first ever <em>Youth-led</em> Seafood Throwdown at Fishtival in September!! Fishtival is a community seafood festival that draws thousands of people each year, presenting a perfect opportunity for a Slow Fish launch in New England!!</p> <p>‘Underloved’ species of fish include fish that your community fishermen are pulling up in their nets but struggle to find any local market value for. They are either discarded or sold to foreign buyers halfway around the world. You may be more familiar with the term ‘trash fish’, but ‘underloved’ sounds entirely more poetic.</p> <p>Many years ago, here in New England, lobster was once considered to be a ‘trash fish’ – a filthy bottom-feeding sea bug. But now, lobster is regarded as a delicacy, sold at top dollar in restaurants. There are so many perfectly nutritious, ‘underloved’ species of fish to discover. Be open-minded. Eating locally and <em>seasonally</em> should not be limited to apples and pumpkins; begin creating dialog with your local fishermen about the ‘catch of the day’!</p> <p><strong>Host a Slow Fish filet &amp; cooking workshop!</strong><br>Once you’ve identified the various species of ‘underloved’ fish available to you, showcase them! Host a workshop at your school or in your community, highlighting how to filet and cook with these types of fish. Invite a local fisherman and chef from your community to share their expertise. Document the experience and share recipes. People will truly begin to embrace these ‘underloved’ species of fish once they know how to make them taste good. With a little culinary creativity, any fin is possible!!</p> <p><strong>Host a <em>Merroir</em> Manifesto!</strong><em><br>Terroir </em>(pronounced tare-whar) is a term used to describe the unique set of flavor characteristics gifted to an agricultural product from the land which it is grown. Geography, climate and soil composition can all influence <em>terroir</em> – offering a “sense of place”. In the same respect, <em>merroir </em>(pronounced mare-whar) is a novel term that can be used to describe “the taste of local fishing waters”.</p> <p>Host a potluck-style ‘<em>Merroir </em>Manifesto’ to help frame the unique &amp; tasty <em>merroir</em> of your coastal community. This type of event could be a smart follow up to your ‘Slow Fish filet and cooking’ workshop. Try inviting fishermen, chefs &amp; professors and turn it into a discussion-based potluck. A <em>Merroir </em>Manifesto showcasing fresh, local seafood and productive conversation is a win-win!</p> <p><strong>Host a movie showing!</strong><br>Gather a bunch of friends and host a movie showing! It could be held in a friend’s dorm room or you could even rent out a theater! There are a handful of great flicks out there offering information on the topic of ‘seafood sustainability’. Check out the ones listed below. Don’t forget the popcorn!</p> <p>- In the Same Boat<br>- Fish Belong to the People<br>- End of the Line<br>- Who Fishes Matters (YouTube channel)<br>- Red Gold<br>- A Sea Change<br>- The Cod Academy <br>- List of International Films from the Slow Fish International Website</p>Yvonne FaberFri, 23 Aug 2013 10:15:33 +0000http://www.sfyn.org/blog/sfyn-through-the-eyes-of-spencer-from-the-usa/Beyond Beer and Gouda – UNISG study trip in the Netherlandshttp://www.sfyn.org/blog/beyond-beer-and-gouda-unisg-study-trip-in-the-netherlands/<p><em></em><strong>For the sixth and last study trip within the Master’s program Food Culture and Communication: Media, Representations and High Quality Food at the University of Gastronomic Sciences in Pollenzo, Italy (UNISG), ten ladies out of a class of 28 international students arrived to Amsterdam early morning on June 16th. We had barely slept, as we took off from Italy at 2.30 am, but when our flight landed at Schiphol airport the excitement for what was ahead awoke us from our comas.</strong></p> <p><em>Meet Edith Salminen from Finland!</em></p> <p>An eclectic and hungry team was set for a week of Dutch deliciousness: Eleonora the tutor/coordinator from Italy, Deb and Kristen from the United States, Julie from Quebec, Monica from Puerto Rico, Yukako from Japan, Maria from Italy, Sarah from Austria and myself Edith from Finland. First challenge – biking. After a few practice rounds in front of the hostel and a few “oh my God how does this work”s later, we were good to go. As we kept trying to master the Dutch pronunciation of the letter ‘g’ – the second challenge – it hit us that we actually knew very little about Dutch food and food culture. Expectation? Well, Gouda and beer… Safe to say we were in for a yummy surprise indeed. Our stomachs were raging.</p> <p>Yvonne Faber from the YFM/SFYN led us and made us feel welcome from the get-go. Together with our tutor Eleonora, the ladies had planned an excellent program for the three days in Amsterdam, the one day on Texel island and the two days in Den Oever, in total a little less than a week in the Netherlands. Urban life, islands and the countryside; we would no doubt gain a wide and divers understanding of the Dutch food scene.</p> <p>The first day of our trip got a kick-start at 't Hoofdgerecht" Food Festival organized by Lotte Wouters and the Food Line-up. Who said festival food has to be greasy and crappy? This food line-up was top notch! Dutch herring, smoked salmon, seaweed salad, sausage buns courtesy of Brandt &amp; Levie, organic grilled chicken, freshly baked naan with chicken tandoori – we tried it all an left with full bellies and big smiles on your faces. It had been a long day.</p> <p>On Monday morning, fresh and ready for more tasty food, we biked to the countryside to visit the boys at Brandt &amp; Levie. The sausages and salami we had tasted the night before got even more added value as we saw how much love and care was put in each step of the production. Artisanal hand work at its finest! We also had the privileged to see probably the happiest cows in the Netherlands at Lindenhoff farm where farmer and owner Berend te Voortwis together with his brother seriously pay extreme care to the wellbeing of his animals.  </p> <p>After a light lunch in Abcoude, before we knew it, we were back on our bikes cycling back to Amsterdam.</p> <p>After the long ride a cold beer was exactly what we needed. Conveniently, we were scheduled to do a tour and tasting at Brouwerij ‘t IJ – perfect planning I must say. At the brewery we met with Tim who told us the story of how everything started. Their Indian Pale Ale seemed to be the group’s favorite, as my classmates kept ordering them as we enjoyed the warm sunrays on the terrace. Later, also Samuel Levie joined us in the sun to tell us more about his many undertakings and achievements in the Amsterdam food scene. What an impressive guy, we all became inspired to start creating various food concepts in our respective home country.</p> <p>On Tuesday – the hottest and sunniest day of the week – Melissa Marijnen took us on trip through the streets of Amsterdam telling us about the history and cultural diversity in Dutch food culture. Being half Indonesian herself she was able to give us both the insiders and the outsiders perspective. We learned – and tasted – how the Dutch foodscape has been formed and influenced by many different cultures, especially Indonesian and Surinamese cultures. For a moment I think we all forgot where we actually were, as we passed from one ethnic shop and taste world to another.</p> <p>Later that day we got our hands dirty at the school garden next to restaurant Merkelbach where we then enjoyed dinner in the picturesque garden. Owner/head chef Geert Burema welcomed us and told us about his work and food philosophy. More YMFers Joris Lohman, Marjolein van Vucht, Dionne van Zijl, Baaf Vonk joined us for dinner and told us more about the various activities they are planning to do in Amsterdam in the near future.</p> <p>Wednesday – time to leave the city. We headed towards the North; to Texel Island where Annette van Ruitenburg awaited us with a delicious pic nick lunch. The smell of the sea hinted for what was ahead: Rain, wind, salt and a lot of fish. And boy did we have a lot of it all – and more. The most special visits were to a shiitake mushroom producer Maarten Dijker and a salt-water plant producer Marc van Rijsselberghe. Annette invited us to her beautiful home for dinner. The evening’s menu was finger-licking good: Dutch lamb roast, white asparagus and shiitakes that we had picked up ourselves along the way, salads and veggies from Annette’s won garden and strawberries for dessert.</p> <p>I think I speak on behalf of the whole group when I say that Thursday and Fridays were the most memorable days. We spent the day with the fishermen from Goede Vissers in Den Oever. From the early morning wake up, to the fish auction, from challenging weather condition to fresh deliciousness of the sea – we truly got a taste of fisherman life! Wrapped up in black garbage bags to cover ourselves from rain and wind, we must have been quite a sight. Actually, already the fact that we were ten women from all over the world created fuzz among the fishermen of all ages. “Watch out, you’ll get yourself killed here” was the warning we got from our host Jan Poortman as we were shown around at the storage and packaging warehouse by the harbor. Crabs, Dutch shrimps, mussels and a variety of fish, we got spoiled with delicious seafood.</p> <p>After a full day by the sea, we decided to pay the little village bar a visit in Hippolytushoef. To my great surprise, two local men sitting by the bar told me to not leave the bar before having tried the special steak. No offense, but I seriously doubted their judgment. Nevertheless, curious and hungry as I always am, I ordered myself a steak. In a flash a plate was brought to me. It looked very good indeed. The first bite nearly killed me, it was incredible tasty, juicy and simply perfect. I shared it with my classmates who all gave the stake their blessing. Who would’ve thought! I downed the juicy piece meat in seconds and ordered another one.</p> <p>On Saturday morning, we returned to Amsterdam for a quick lunch at Skek and to say goodbye to the city. We were all reluctant to leave; six days weren’t nearly enough to grasp the versatility the country had to offer food-wise. We swore we’d be back for more tasty surprises. That’s what’s best about countries that aren’t overly famous for distinctive cuisines and food culture, one gets to have a taste of the most unexpected deliciousness. The Netherlands definitely turned out to me a delicious surprise!</p>Yvonne FaberTue, 06 Aug 2013 13:48:48 +0000http://www.sfyn.org/blog/beyond-beer-and-gouda-unisg-study-trip-in-the-netherlands/