Terra Madre Salume del Gusto, Turin, Italy

2016-05-16_2018

Image Courtesy of http://www.slowfoodusa.org/

September 22-26

Slow Food will once again gather its leaders and supporters from across the globe for an unparalleled event: Terra Madre Salone del Gusto. It is part conference, part marketplace, part party, and all inspiring.

What is Terra Madre? Every two years, Slow Food International invites 4,000 farmers, chefs, food activists and food communities to discuss strategies for protecting and supporting small-scale farmers, breeders, fishers and food artisans committed to producing quality food in a responsible, sustainable way that protects the environment and communities. Terra Madre was born to give them voice and visibility, to raise awareness of the value of their work, and to provide them with the tools needed to be able to work in better conditions. And to send them home with ideas and plans.

While the Slow Food network will help provide for their in-country transportation, housing and meals, Slow Food Sacramento aims to fund their flights, approximately $1,500 per delegate. So keep your eyes peeled for fun(d)raising details in an upcoming newsletter.

Terra Madre 2016 – 5 Sacramento delegates! We are sending: 1. Ed Roehr of Magpie Cafe (our community leader delegate), 2. Cinamon Vann (our Snail of Approval architect), 3. Brenda Ruiz (School Gardens and Youth Projects Director and Slow Food California Policy Committee Chair), 4. Chanowk Yisrael (Slow Food Youth Network and our delegate to We Feed the Planet), and 5. Lisa Frank (graduate of the University of Gastronomic Sciences and instigator of Slow Beer California). We have never had so many representatives attend the largest international gathering of Slow Food members and supporters.

 

Cinamon2Cinamon Vann has chaired our Snail of Approval program from its inception five years ago. There are more than 65 restaurants, producers and supporter organizations designated with this award. In her day job, Cinamon works as an editor of environmental documents for an international engineering firm with offices in Sacramento. She has travelled widely, seeking out Slow Food aficionados and establishments wherever she goes.

“I’m very excited to represent Slow Food Sacramento and our Snail of Approval program at this year’s Terra Madre,” said Cinamon.

“My primary goal for attending this event is to share what we in Sacramento have been doing to recognize the businesses and individuals in our region who embody the principles of good, clean and fair food for all and contribute to the overall food community in our region.”

“I’m looking forward to meeting leaders from around the world and learning how they engage and communicate with their communities, as well. I hope to get some fantastic new ideas to bring home to Sacramento!”

EdEd Roehr, along with partner Janel Inouye run both Magpie Cafe and Nido here in Sacramento. Ed has worked as a sous chef for small restaurants and as a training chef for an upscale steakhouse chain. He started his restaurant career prepping food and washing dishes. Ed spent a year in a small osteria — Paradiso Perduto — in Venice, Italy, where he absorbed a solid repertoire of Italian classics and Venetian specialties. Ed has a basic understanding of Spanish and an intermediate understanding of Italian. Ed earned a BA in Economics from the University of California, Santa Cruz.

“I am passionate about making restaurants more equitable work environments and serving local foods grown in the area,” he says.

Ed was on the vanguard of championing local sustainable procurement years ago and is currently a leader in Sacramento’s Farm to Fork movement. Ed and his wife have consistently supported Slow Food Sacramento. They catered Slow Food Sacramento’s very first Urban Ag Fest some eight years ago and have hosted annual mixers welcoming International Councilors Edie Mukiibi, Alfonso Rocha, Sinclair Phillip and others to Sacramento. With respect to fair treatment of their employees, they instituted a first of its kind tipping system with tip lines for back of the house, as well as servers. This move was both a courageous and controversial step toward a more equitable distribution of tips.

ChanowkChanowk Yisrael, founder of The Yisrael Family Urban Farm, is an urban farmer, community activist and father/husband. Born and raised in Sacramento, Chanowk has traveled across the country on the dime of corporate America before deciding to trade in his frequent flyer miles for seeds and soil. He terms himself and his business as “urban homesteading,” a lifestyle that sustains his family and aids his neighborhood in South Oak Park (a food dessert according to the USDA).  

Chanowk’s story has been featured in several publications including The Sacramento Bee, The Sacramento Press, Edible Sacramento and Sacramento News and Review,

Chanowk’s mother is a three-time breast cancer survivor and his father has lost a kidney due to cancer. Doctors often informed Chanowk that many of these diseases are hereditary, but he believes it is eating habits that are hereditary. These events prompted Chanowk to break the cycle of poor eating habits that typically plague the Black community and transition himself and his family to a plant-based diet. It is here that The Yisrael Family Urban Farm was born.

The Yisrael Family Urban Farm is transforming the hood for good using urban agriculture as a tool to engage, employ and empower communities.  This is done primarily through agriculture education, healthy cooking classes, and youth mentorship.

Chanowk says his primary reason for attending Terra Madre Del Gusto is “to share my passion for good, clean and fair food production as well as my vision for the future of food production in Sacramento. This in order to activate others to create a meeting of  the minds interested in healing the people-planet-food relationship that is broken.”

He attended Slow Food’s We Feed the Planet in Milan last year and from that brought back a new understanding of urban farming, which he has applied to his own farm and will soon adapt to the Slow Food Youth Network Academy.

Lisa London picLisa Frank serves on the board of Slow Food Sacramento and spearheaded our chapter’s efforts to board our local rockstar wine varietal the Clarksburg AVA Chenin Blanc to the Ark of Taste. She has initiated the Slow Beer CA campaign, working with brewers to incorporate Ark of Taste ingredients into beer.

“Working on the Chenin Blanc application peeked my interest in the Ark of Taste and how there is a world of ingredients that could and should have a much broader appreciation as well as application. On a trip with Slow Food Mexico, we were introduced to their Slow Beer program and I knew I had to bring that concept to California – and then the world!”

“I am excited that Terra Madre will be highlighting the Ark of Taste – to learn how others are using and incorporating Ark ingredients. And then see how I can bring those ideas back home.”

Lisa has a Master’s degree in Food Culture and Communication from the University of Gastronomic Sciences (UNISG) and is working with Slow Food California to create a UNISG alumni group in California.

“The heart of Terra Madre is meeting, sharing, learning, experiencing friends, food, and fellowship. Being a part the UNISG family showed me that cross-cultural activities and relationships can surmount time, distance and politics. And they are a lot of fun!”

FB_IMG_1427762813972_2Brenda Ruiz is a true Slow Food leader in our region both in her capacity as a professional chef at Biba and as an activist in the local and statewide food movement. She currently serves as our School Garden and Youth Projects Director, chairs the Slow Food California Policy Committee, and serves on the executive teams of the Slow Food USA Food & Farming Policy Task Force as well as the California Food Policy Council. She is also is an educator with the GEO Academy at Grant High School and with the California Food Literacy Center.

And she cooks — for our annual $5 Time for Lunch event at the Waldorf School (yes, we’re still doing it!), for our annual Kingbird Farms fundraiser dinner, and when we have tabling events such as at Sacramento’s Farm to Fork Week. Brenda organizes all the chefs and farm purchases for our Farm to Every Fork dinner (and cooks the dinner for the servers).

Brenda demonstrates her love for the earth every day in her work with children – nutrition education and school gardens – and in her policy/social justice work on behalf of food workers and farm laborers as well as the homeless and hungry in our region.

“ I’m so eager to revisit Terra Madre and learn even more from my counterparts around the world. There’s nothing more inspiring that knowing we are not alone in our work to bring a fair and equitable food system to all economic sectors,” she said.

“The problems of access to healthy and sustainable food are worldwide. By coming together we can stem the tide of corporate food and agriculture.”