Globally Important Agricultural Heritage Systems (Giahs) – Farming And The Future Of The Planet 27 January 2021
THE FAO’S GLOBAL AGRICULTURAL HERITAGE PROGRAM (GIAHS)
Slow Food is collaborating on the project “Building Capacity: International Advanced Training Course on GIAHS (Globally Important Agricultural Heritage Systems),” co-funded by the Italian Agency for Development Cooperation (AICS) with the involvement of the Department of Agriculture, Food, Environment and Forestry (DAGRI) of the University of Florence as the implementing body and the University Campus of Prato (PIN) as partner.
Within the framework of Terra Madre Salone del Gusto, a cycle of webinars and a digital conference are planned, aimed at the Slow Food network around the world (Terra Madre delegates, Slow Food communities and convivia, producers participating in the event’s marketplace, etc.). Each webinar will explore the objectives and potential of the FAO’s GIAHS program for the sustainable d
Polish Eagle Beans: A Pulse Beating Like a Warm Heart Across Continents 26 January 2021 Nata Paszkowska
Beans can link not only countries, but also continents, as is the case with with these Ark of Taste pulses from Poland; their social pulse links Poland and Brazil, with Latvia and Italy also taking playing a part in this bean music.
The name of the bean variety Polska Fasola z Orzełkiem (PFO) literally means “Polish bean with eagle” and comes from the dark red stains on the seeds (see photo 1). A century and a half ago, when Poland was being split by three empires, Polish peasants grew it as a sign of patriotism. They saw the Polish coat of arms, a crowned eagle, in the bean’s markings, and risked jail to secretly grow the variety. At the time, Poland did not exist as a sovereign state, due to partitioning by the Habsburg Monarchy, the Kingdom of Prussia, and the Russian Empire, but the bean offered a way for peasants to show their patriotism, and it enraged the invade
Department of Tourism / MANILA BULLETIN
Puyat on Tuesday personally attended the launch of an 82-page cookbook entitled “Negrense Heritage Cooking” held at the historic Casa Gamboa in Silay City. She said the project will greatly contribute to the Department of Tourism’s continued promotion of culinary tourism despite the on-going pandemic.
The DOT-led event was in partnership with the Slow Food Negros Community, Negros Museum, and Provincial Government of Negros Occidental.
“My heartfelt congratulations to everyone who worked on this wonderful cookbook. Negros Heritage Cooking is a testament to the culinary traditions of the region, filled with recipes that tell the stories of ingenuity, creativity and passion,” Puyat said.
Published December 29, 2020, 10:00 AM
Despite the pandemic, Slow Food International, a global organization that promotes local food cultures and heritage, pushes their 13th Terra Madre Salone del Gusto, their largest worldwide festival on food, environment, and food policies.
Terra Madre 2020 is a mix of digital and physical events happening in over 160 countries. For the Philippine chapter, they’ve lined up multiple activities for different regions, which involves an online food talk series that is currently on-going via Slow Food Negros Community’s Facebook page and YouTube channel.
One of the episodes of the food talk series tackles urban farming. In Bacolod, a garden sits in a backyard that used to be a garbage dump. The area was then unoccupied, not until when Anabel Villanueva-Salacata, a retired infectious disease doctor and owner of Twenty Six Herb Garden, decided to transform the lot into an edible garden. “You do not have to have a 2,000 or 3,000 sqm or a hecta
Published December 26, 2020, 10:00 AM
Many forests have been converted to agricultural lands to meet the growing demand for food caused by the escalating human population. The unsustainable use of natural resources in agriculture has been a major contributor to biodiversity loss that threatens not only human lives, but also the animals’ existence that is essential for food production.
“We have to come up with ways to produce food even in a small space and to maximize the production of food to supply the needs of billions of people on Earth,” said Lisa Paguntalan, a biologist and executive director of the Philippine Biologist Conservation Foundation Inc. (PBCFI), on the fourth episode of the Slow Food Negros Community Food Talks series.