Slow Food Brisbane June, 2018 Newsletter

Good, Clean, Fair for all. Slow Food’s philosophy promotes the importance of taste and of food eaten responsibly.


What’s in this newsletter?

  • Millen Farm review
  • Chocolate tasting Masterclass
  • Cacao as a Slow food presidia
  • International Events: Terra Madre, Salone del Gusto event, Turin, Italy, 20-24 September, 2108.
  • Next Slow Food Brisbane events:
  • Food waste Bastille Day Dinner, 14thJuly to showcase the work of Foodbank (https://www.foodbankqld.org.au),
  • School Kitchen Garden lunch, Cannon Hill State School, 27thJuly at 12 noon.
  • A request for expert knowledge from the students of Cannon Hill State School

Hello again all members and friends,

As the middle of the 2018 approaches it seems timely to catch up with some past events and to foreshadow what is coming up soon. As you know this year we have focused on Thinking local, Eating local and Valuing local.  Apart from this “change the menu” campaign we have introduced a Snail of Approval Award to identify producers, artisans and chefs who follow the Good, Clean and Fair for all philosophy of slow food and who are in their own way contributing to the preservation of biodiversity and the protection of endangered species.

We would love to see you at our future events. There are lots more worthwhile and enjoyable events to come this year. Check out the Events page, Facebook and Twitter!


Before moving on I would like to thank those who went to the Millen Farm event, 20thMay, which was a great success. Millen farm is a community organisation developing urban farming in Samford on the outskirts of Brisbane. Farmer Arran’s passion is inspirational as is his knowledge of agriculture and permaculture.

Tricia commented: “Millen Farm and farmer Arran were great. Most impressed. Super morning. Yum morning tea.”

To wrap up the event:  Meet the Farmer – Millen Farm

It was a delightful autumn morning at Samford’s Millen Farm on Brisbane’s outskirts for our Meet the Farmer event in May.  The sun was shining brightly and so was Arran Heideman, the Farmer, our speaker and guide for the morning!

Arran spoke to us from the heart, his enthusiasm and impressive knowledge shining brightly.  He talked about the philosophies of sustainable and ecologically sound farming he put in to practice at Millen Farm.  He shared some of his trials and successes and told us about the hands-on work he does with a group of Marist boys undertaking a Certificate 1 in Agriculture. Arran was a delight to listen to and he held the full attention of our guests as he explained how, row by row, the farm emerged into the productive allotment we could see before us. 

As we walked around the farm we could appreciate the hard work and commitment Arran had applied.  What we saw was not just plants at varying stages of their productive life, but the incredible journey Arran had taken this piece of grassland through to develop the soil, introduce the right plants and create a productive and harmonious growing environment. It was a wonderful learning experience on everything from agricultural methods, permaculture and pest control, through to watering systems and the benefits of a worm farm. We also got to taste a leaf here and there as we walked.

Arran is committed to growing organic, seasonal food, to be enjoyed at its best, fresh from the farm.  The food he grows is available at the Millen Farm, Real Farmer’s Market each Wednesday afternoon from 2 pm until 5 pm.  http://www.millenfarm.org


Slow food actively supports local food traditions and works to educate and counter society’s dwindling interest in the food we eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

 

That is why Slow Food Brisbane is offering the fascinating Chocolate Masterclass: From Bean to Bar with Nikki Ria.This promises to be a tantalizing taste experience, taking you from the masterclass of an artisan chocolate maker to the chance to talk about slow food issues with like minded people while enjoying a delicious antipasto, soup, breads, wines and more! Scrumptous! Visit our events page for more details or email us at slowfoodbrisbaneinc@gmail.com.

 

 

Did you know that?

Artisan chocolate makers like Nikki usually source their cacao directly from farmer cooperatives, giving them a say in how the beans are treated from the moment they’re harvested and ensuring the best possible price for cocoa farmers often in some of the world’s poorest regions.

Australian Daintree Cacao has been recognised as among the best in the world at the 2015 International Cacao Awards in Paris? The Daintree has the ideal climate as cocoa beans can only be grown in rainforest 20 degrees either north or south of the equator, so at latitude 16 degrees south, the Daintree region is perfectly situated to cultivate the trees.


Interesting information about Cacao and presidia:

Cacao is a presidia of Slow Food. (Presidia producers work to grow what might otherwise be endangered.)(https://www.fondazioneslowfood.com/en/what-we-do/slow-food-presidia/)

The Slow Food Presidia project has become one of the most effective instruments to put Slow Food’s politics on agriculture and biodiversity into practice. In 2008, Slow Food Presidia label was created to accompany, identify, protect and promote Italian Slow Food Presidia products.

The “Slow Food Presidium” is now a registered brand, including a graphic logo and guidelines, to which producers must subscribe. The Slow Food Presidia brand has come to include two products from the Global South which are regularly processed in Italy: coffee and cacao. In this instance, production protocols and regulations were discussed not only with the producers (from the areas of origin) but also with Italian artisans (coffee roasters and chocolate producers).

Slow Food Presidia producers subscribed to a set of guidelines, committing themselves to respecting the production protocols and to work in line with the Slow Food philosophy of Good, Clean and Fair, preserving biodiversity and protecting endangered species. In the case of Cacao it is also about Fair and protecting the livelihood of people who grow cacao in some of the poorest regions in the world.

Want more information about Cacao and cocoa?

Read on: They may sound similar, but both of them are unique when it comes to taste, nutrition, and cost.  Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Check out more of these differences at (http://www.onegreenplanet.org)


Madre and Salone del Gusto event in Turin, 20-24thSeptember, 2108.

From the 20th to the 24th September Turin comes alive with the biennial celebration of Slow Food, The Salone del Gusto which also incorporates Terra Madre.

It is a conference, a market and a celebration of Good Clean and Fair food.  There are over 5000 delegates from all over the world who come to share their experience and learn from other like-minded people.  As well there are hundreds of producers who show off their products in streets of bread, cheese, salami, oil and many other delicious foods.

The event attracts hundreds of thousands of visitors from all over Italy and the world and Turin comes alive to welcome this festival of authentic food.

Slow Food Brisbane will be represented and we will bring you news and reports from the event.

The official program:

TERRA MADRE SALONE DEL GUSTO PROGRAM (www.slowfood.com)

For your information, the opening hours of the event will be the following:

  • Italian and International Market (Lingotto and Oval Pavillions): Thursday to Sunday 10am to 9:30pm, Monday from 10am to 7pm
  • Terra Madre Forums (Lingotto and Oval Pavillions): 2:00PM – 6PM on Thursday 20th; 11AM – 6PM from Friday 21stto Sunday 23rd; 10AM – 4:00PM on Monday 24th.
  • Street Food and Beer Area (Lingotto and Oval Pavillions): Thursday to Sunday from 11am to Midnight, Monday from 11AM to 7pm
  • Enoteca and Food Trucks (Piazza Castello): from Thursday to Sunday 11AM to Midnight, Monday 11AM to 7PM

The event will take place in many different locations throughout the city. For individual events and specific activities, times and locations will be highlighted in the official program and on the website.

If you would like to know more, please email us: slowfoodbrisbaneinc@gmail.com.


Snail of Approval recipients:

Check them out. We have four recipients so far with another four pending soon.

We will keep you informed and would love to hear from you if you would like to nominate someone you will find more information here.


Next events:

14thJuly: Bastille Day Food Waste Dinner where we showcase the work of Foodbank and donate profits back to this organisation. Members $50, non-members $60. Book your place now.

27thJuly: Cannon Hill State School Kitchen Garden Lunch. We support the Kitchen Garden project with its emphasis on taste education, gardening and environmental and agricultural knowledge. We donate profits back to the school. Members and guests $30. Book your place now.

15thAugust: Show holiday lunch. Details soon! Not to be missed.

More information as it becomes available on our Events page.


A request for expert knowledge from the students of Cannon Hill State School:

We realise that many of the slow food Brisbane community have a passion for and a depth of agricultural and gardening knowledge. It would be wonderful if you had 30 minutes to spare to assist the project based learning that is happening at Cannon Hill State School. One of our Slow Food Brisbane committee, Christine Ling is the principal of this school and has asked if we could seek out some members willing to share their knowledge with the year 5 and 6 students in an informal way.

In sum: Canon Hill State School is teaching their students using project-based learning.  That means the students must choose a project and they learn by developing it and getting expert advice to enhance their learning experience.

The theme that they have been given is “How can we eat well and look after the environment” and they must think of projects to develop this theme.

Some of the examples they have come up with so far are.

  1. Greenhouses
  2. Seed Saving
  3. Watering Systems
  4. Fruit growing
  5. Seasonal growing
  6. Recipes for garden produce
  7. Preventing chickens wrecking gardens
  8. Chicken care
  9. A bee project
  10. A worm farm

If any of our members have expertise in any of the above areas and would like to contribute their time to help these very enthusiastic students could you please let us know (slowfoodbrisbaneinc@gmail.com).  It could involve a Skype interview or a visit to the Canon Hill State School.


Slow Food Brisbane is a not-for-profit organisation.  It is our goal to donate profits from functions to groups that we support, such as Foodbank, Cannon Hill State School Kitchen Garden Project, Millen Farm etc and when possible, to selected community gardens. Thank you in advance for your continued active support.

 

Slow regards,

Noelene McBride,
Leader, Slow Food Brisbane.

slowfoodbrisbaneinc@gmail.com