Archive for 2005
Global, Slow Food Calgary
Eating Pasture Raised Organic Pork Helps Hurricane Stan Relief Effort
Don’t remember Hurricane Stan? It’s not surprising if you don’t remember or never heard of it in the first place, but even though news of Stan and its aftermath only registered a minor blip on the news radar, its effects are still making life miserable for poor communities in El Salvador and Guatemala. Hurricane Stan didn’t get much press because it struck in between the higher profile disasters of Hurricane Katrina and the horrific earthquake in Pakistan and Kashmir.
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Local, Slow Food Calgary
Foodie Tootle takes ‘explorers’ throughout southern Alberta
Each summer, chef, cookbook author and vocal champion of Alberta’s burgeoning roster of growers and producers, leads a group of about 40 ‘explorers’ on a Foodie Tootle throughout southern Alberta. These people get to know who our local farmers and ranchers are who produce the good food that ends up on our dinner tables. Hobsbawn-Smith also writes yearly for City Palate on our producers so that, in the seasons of growth and harvest, Calgarians can plan their own Tootles. This selection ran in the July August 2004 City Palate.
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Global, Slow Food Calgary
A world meeting of food communities, Turin, Italy
Imagine 5,000 sustainable food producers from all over the globe – farmers, ranchers, fishers, bakers, chefs, cheese makers, brewers, vintners and more – together in one room. Now visualize this very unique and independent assembly working in harmony to develop strategies that promote the distinctiveness and diversity of their own lands and products, while concurrently striving to counteract economic globalization. In October 2004, we attended just such an event: Terra Madre – a world meeting of food communities held in Turin, Italy and sponsored by the international Slow Food movement.
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Global, Slow Food Calgary
Slow Food Foundation for Biodiversity
The Ark of Taste aims to rediscover, catalog, describe and publicize forgotten flavors. It is a metaphorical recipient of excellent gastronomic products that are threatened by industrial standardization, hygiene laws, the regulations of large-scale distribution and environmental damage…[more]