1. The Slow food /Local sustainable movement By: Raquel, Logan and Austin
2. To do list: 5 essential questions Definitions Current events History Pros and cons Important dates Contributions and companies Movements and philosophies Important people Video Important dates Science experiment Future
3. 5Essential questions Who started the Slow food /Local sustainable movement? What is the Slow food/ Local sustainable movement? Where did the Slow food /Local sustainable movement begin? When was the Slow food /Local sustainable movement put in to place? Why did the Slow food /Local sustainable movement start in the first place?
4. Definitions Ark of Taste: aims to rediscover and catalogue forgotten flavors by documenting excellent food products that are in danger of disappearing. Gastronomy: they way food is cooked and eaten in that region Slow food-food that has been prepared with care, using high-quality local and seasonal ingredients Local sustainable-is a way of raising food that is healthy for consumers and animals, does not harm the environment, provides a fair wage to the farmer, and supports and enhances rural communities
5.
6. Thing have to be in season (so you cant eat a tomato in winter)
11. Effects of slow food They promote organic food(less pesticides, herbicides, fertilizer etc.) In season food is tastier and healthy than out of season (promotes in season eating) Fair pay to farmers
13. Movements and Philosophies Slow food movement Philosophies
14. Alice Waters Slow food international Chez Panisse California cuisine local farmers, artisans, and producers “We can’t think narrowly, we have to think in the biggest possible way.” -Alice waters
16. Science experiment Question- Will locally grown food last longer than imported food? Hypothesis- The food form the USA will rot sooner than the imported food. Experiment- I will leave out two bananas and two tomatoes and I will see which rots faster. Results- The banana form Ecuador didn’t rot as fast as the locally grown one from USA. The tomato form Mexico had the same results as the banana from Ecuador.
17. Future Slow food is not going to catch on. The organic food will die out and America will turn to all factory processed food. The farmers will not get fair pay, running all farms out of business . The slow food will catch on. That the food will be locally, in season, and fare and clean. The farmers will get fair pay, and the farmers will support there local farmers market increasing the chance of people buying local food. Fears Hopes
31. 5 Essential Answers Who started the Slow food /Local sustainable movement?Carlo Petrini started the slow food movement, no info on local sustainable movement. What is the Slow food/ Local sustainable movement?The slow food movement is a movement to try to reverse the effects of fast food, the local sustainable movement is about eating local food, and making the local area sustainable. Where did the Slow food /Local sustainable movement begin?Italy is where the slow food movement originated, no info on local sustainable. When was the Slow food /Local sustainable movement put in to place?The slow food movement was established in 1989, local sustainable movement is unknown, Why did the Slow food /Local sustainable movement start in the first place?The slow food movement started because, some people were unhappy with the fast food choices so they decided to counter act it. Local sustainable is not official as to why it started.
32. Bibliography Books What the world eats by Shelley Rotner Eating local by Janet Fletcher Slow food nation’s come to the table by Alice Waters Found vitality in local food by Hewitt Websites http://www.salonedelgusto.com http://www.slowfood.com http://www.slowfoodgtc.com Video http://www.youtube.com/watch?v=Fz-6T1AvaUg&feature=channel
Alice Waters was born in Chatham, New Jersey, on April 28, 1944. She has been married twice, to French filmmaker Jean-Pierre Gorin, and then to Stephen Singer, an importer of Italian olive oil and Chez Panisse’s wine buyer. Her daughter, Fanny Singer, was born in 1983. Waters currently lives in Berkeley, California.In 1971, at the age of 27, Waters opened Chez Panisse. Realizing the difficulty in finding fresh, high-quality ingredients, she began building a network of local farmers, artisans, and producers, and continues to source the restaurant’s ingredients through her local network.This dedication to preparing only the best ingredients is the restaurant’s trademark, and played a large role in developing the style of “California cuisine.” Since 2002, Waters has served as a Vice President of Slow Food International, an organization dedicated to preserving local food traditions, protecting biodiversity, promoting small-scale quality products around the world. She is drawn to the Slow Food movement because of its work in passing food knowledge and traditions to future generations.
Carlo Petrini (born 22 June 1949), born in the Cuneo, Italy, is the founder of the International Slow Food Movement. He first came to be recognized in the 1980s for taking part in a campaign against the fast food chain McDonald's opening near the Spanish Steps in Rome.In 1977, Petrini began contributing articles to the daily newspapers. He is an editor of multiple publications at the publishing house Slow Food Editors and writes several weekly columns for La Stampa. He was one of Time Magazine's heroes of 2004. In 2004, he founded the University of Gastronomic Sciences, a school made to bring together agriculture and gastronomy.In order to strengthen his campaign against concentrated food production, he refers to the Pope's to call for the protection of local agriculture.
There is a estimated amount of 85,000 people that support slow food in new york and there is a estimate of 62,195 people in Antioch C.A. If your take Antioch and double it then that would be about how many people support slow food in new york.
The slow food movement started in Arcigola, Italy. It then moved to Switzerland in 1995, then to Germany in 1998, then to New York City in 2000, then to California in 2002, then to France in 2003, then to Japan in 2005 and most recently Chile in 2009.When I say moved I mean it was spread by people going to different places and spreading the knowledge and by setting up more offices to tell about what it is, how it work, ect.
The Ark of Taste: Ark of Taste aims to rediscover and catalogue forgotten flavors by documenting excellent food products that are in danger of disappearing. more than 800 products from over 50 countries have been added to the Ark of Taste. In Japan is a project created by the Slow Food Association in 2005. It is was created in Chile in 2009.Ark of Taste ProductsFruits Apples ApricotsAvocados CherrysGrapes Dates Lemons MangoMelonOliveorangePawpawPeachesPearsPlumsStrawberryTangerine watermelonMeat & Poultry Midget White TurkeyNarragansett TurkeyRoyal Palm TurkeySlate TurkeyVegetables Early Blood Turnip-rooted beetLorz Italian garlicGrandpa Admire's lettuceI'itoi onionGreen Mountain potatoGilfeather TurnipPeppersSibley squashAmish Paste tomato
