THE Field Guide to Victorian Produce, the Locavore edition has just been published. This guide connects growers to new markets and is full of genuine stories with a comprehensive list of the farmers, producers and their produce. There are 105 grower profiles, 179 producer profiles, 71 provider profiles, farm gates, farm stay and food trails in ten regions with illustrated maps. The lists follow the Victorian tourism regions and there are valuable maps and information on all the farmers markets in Victoria. This is the first of a series of annual state based produce guides and is entirely independent and editorially driven. As the Editor Ewan McEoin writes, ‘we plan to take one state at a time and to regain some of the balance that once existed between food production and consumption. For further information see their web site.
AISHA Spiers reporting in the September Monocle magazine on Gaston Acurio, highlights the impact this pioneer of Novandina cooking has had on restoring Peru’s cultural pride. Acurio has put Peru on the gastronomical map over the past decade. His cul
inary institute, situated in one of the poorest neighbourhoods in Lima, is a testament to Acurio’s belief that chefs have a moral duty,”The institute embodies the reason that as chefs in a poor country, we must accept the challenge of adding value and developing the great resources and people that surround us”.
Peru is not only the birthplace of the potato, of roughly 4,500 varieties of potatoes on Earth, 3,000 are indigenous to Peru, but for hundreds of years it has been a blend of foods from four continents.
Acurio saw an opportunity to unite the country’s cooks, he believed that chefs could lead the way by breaking down the divide between traditional cooks and modern chefs. He and his team visited small farms and street food vendors in order to build a trust through the entire food industry in Lima
Peruvian Cuisine is one of the main driving forces of Peru’s rapid economic development in the last 15 years, and growing national pride, read further
www.abc.net.au/rural/telegraph/content/2011/s3286355.htm”>”Food on Friday”. A Lancashire lad who ended up working on his Godfathers pig farm missed the little things in life back home so opened his small goods business in Echuca-Moama. His haggis is described as having complexity of flavour and delicious. Haggis is made from The Pluck, the heart, lungs, liver, trachea, the first organs to be pulled from the animal after slaughtering, minced with onions and oats, suet and spices and put in the all natural casings. Their products are available at many farmers markets among which is the Slow Food Melbourne Farmers Market at Abbotsford Convent.
the Mount purple apple. Image: Jamie Kronborg” width=”150″ height=”150″ class=”alignleft size-thumbnail wp-image-2679″ />A THREE-day exposition billed as ‘the largest heritage produce exhibition ever’ will be held near San Francisco, California, in September 2011. Heirloom seeds and produce from 50 states, animals from the American Livestock Breeds’ Conservancy, art and food will be on show at the Sonoma County Fairground between 13 and 15 September. A speaker programme will include Slow Food international vice-president Vandana Shiva, gardener and author Jimmy Williams, Seeds Savers’ Exchange chair Amy Goldman and Edible Magazines’ co-founder Tracey Ryder. Read more about this seminal event…
THE Stop, the Canadian Foodbank international success story, has set its sights on revamping Canada’s relationship with food. Increasingly over the past years it has help to reduce peoples reliance on the industrial food system and teach them how to
reconnect with real food, especially those who can least afford it. The Stop’s Toronto facilities, includes a greenhouse, farmers’ market and kitchen where elementary students learn to cook. Read the full article in the Globe and Mail and and more at The Stop’s web site.
TIME magazine, article of February 15th 2011 reports on the rise of local food movements. They suggest that amongst other things, the reason for the food movements sprouting so rapidly is because food is about pleasure and it should taste better. “T
here are thousands of community-supported agriculture programs around the country, with more than 6,000 farmers markets and chefs like Alice Waters have become national superstars, sourcing local food has become fasionable, and even the Department of Agriculture has got into the sustainability game with its “Know Your Farmer, Know Your Food program”, which connects consumers to local producers. Read the full article.
JOAN Dye Gussow, the Mother of the Sustainable Food Movement, emeritus chair of the Teachers College nutrition program at Columbia University, author of many books, the latest “Growing Older, A Chronical of Death, Life and Vegetables” is also encouraged by the rise in the local food movements. Joan is a valuable member on the Slow Food USA Advisory Board.
Interviewed by Paula Crossfield in “Civil Eats” Joan says she is encouraged by the many experiements happening, amongst which are Slow Money which is putting money into agriculture and the food system. Slow Money’s goal is to see a million people investing 1% of their assets in local food systems… within the decade. Business Week called Slow Money one of the big ideas of 2010.
DOUG and Vinnie Alexander, snail farmers in Victoria’s Gippsland have been farming snails for about two years. Listen to the interesting interview with Kath Sullivan of ABC Rural Program. Doug and Vinnie’s, Gippsland Escargot snail farm has recently opened its doors to the public and visitors can not only tour the farm but dine on freshly cooked molluscs at the newly opened Escargot Cafe.
TAPAS and Pinxtos were used to highlight the beautiful tasting products from Spencers Brook Farm. Well known Spencers Brook Farm transferred their Spanish event from their farm to their home and guests were entertained with absolutely delicious food based around their products. “Diablos Oven” highlighted the foods by using them in tapas and pinxtos. The highlights were the hogget marinated in a recipe from the Spanish colonists method from the Phillippines and then slowly braised for 7 hours in the wood fired oven, to chorizo lightly flavoured with Jimenex sherry and a splash of olive oil, to croquettes with smoked bacon, all this and more was complimented by the beautiful wines from MyattsField. We look forward to a repeat of this event in the cooler months early next year. Annie and Neil Kavanagh’s free range meat products can be found at the Subiaco and Mt. Claremont Farmers Market and now at the Fremantle Markets on Fridays.
Pinxtos originated in the Basque region and are related to tapas, the main difference is that they are usually larger and served in individual portions and are paid for indepenentley from the drinks.
SLOW Food Perth invites you to join us at Lake Jualbup, Shenton Park, to celebrate Terra Madre Day on Saturday 11 December 2010 at 1:00pm. We’re celebrating eating locally, and enjoying that food together. And we’ll be part of more than one thousand events being held throughout the world to foster local community awareness of local food. Perhaps go to your local farmers’ market that morning and buy some delicious, local, fresh produce, meat or cheese. Or make a salad from your kitchen garden. Chill some Western Australian wine, and bring all of it to share at our Terra Madre Day picnic. You’ll also need to bring all that you’ll need: a chair, table, umbrella, plate, knife, fork. We’ll have trestles for the food, and ice and glasses. Just look for the Terra Madre Day flags and you’ll find us!
Lake Jualbup is bordered by Herbert and Excelsior streets, and Evans Street and Lake Avenue, Shenton Park, off Nicholson or Onslow roads.
Not essential, but if you email or telephone Pauline Tresise on 08 9381 4519 to let us know that you’re participating, then we’ll then make sure we have enough glasses so that we all can raise one to the Terra Madre network of farmers, chefs and cooks!
> Picnic flyer