all the food that's fit to print The Education Issue - Slow Food

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Youth in the Movement —By Siv Lie The next generation My experience with Slow Food has shown me that change—in food systems as well as in mindsets—is possible, though it takes patience and concerted effort. It is clear that establishing a solid youth base is crucial to Slow Food’s success now and in the future. Already, youth-generated food initiatives are happening in the US, with more than just nutrition or good taste as motives. Last November, for example, more than 150 university students from across the Northeast gathered at the Real Food Summit, a meeting to organize a national movement around food on college campuses. More and more young people are Young people are realizing not only that their bags of chips are bad for their bodies, but that the GM soybean oil in which the chips are fried could also be damaging the environment, and that it’s not family farmers who are making the profits from those potatoes The snail | Spring 2008 6 taking a second look at their bags of chips, realizing not only that they’re bad for their bodies, but that the GM soybean oil in which they’re fried could also be damaging the environment, and that it’s not family farmers who are making the profits from those potatoes. Our generation will have to deal with these consequences, and it’s up to us to change the direction things are going. One of the major criticisms faced by Slow Food is that it is elitist. It is a factor in alienating youth from the organization. It can seem like participation is only open to those who have the means to care that much about good food, while many people struggle just to put something nutritious and satisfying on the table. There is an obvious discrepancy between the tastes and habits of younger and older people, and as the current makeup of convivia suggests, the older generations are determining what Slow Food stands for in practice. Though our tastes are becoming more refined, for most of us, our idea of “artisanal” and “local” is a vegetarian calzone from the nearest pizza joint, and we usually sip our Two-Buck Chuck out of plastic cups and coffee mugs. Expensive dinners, specialty wine tastings, and artisanal showcases are a tougher sell. The values of good, clean, and fair food for all may remain in the consciousness of convivia, but democratic ideals are difficult to attain when such a small section of the population is able to get involved. This is why youth are so important to Slow Food at this time. Many of us have more than just an excess of energy and undiminished optimism. Without too many obligations keeping us in one place, we are free to roam and gain valuable first-hand experiences. We are eager to try out new things such as farming and cooking. We are also children of the technological age, so online networking is a cinch. We want to know what people in other parts of the world are doing and to exchange knowledge and ideas with them. Already we are building a network focused on youth and food systems, one which aims to be as inclusive as possible: this means involving not just students, Siv Lie is a student at Boston University by day nad a pastry chef at night. Youth leaders at the Slow Food International Congress in Puebla, Mexico
ut young farmers, chefs, and other players in food communities worldwide. Obviously, the concept of global awareness and engagement is nothing new to Slow Food. However, what makes youth so essential to advancing this global community is our incentive to push beyond ideology. We have little to lose in confronting the forces that oppose us and in experimenting with new projects. We are extremely creative in working with limited resources and are determined to make “real food” more accessible to a wider population. We trust and value the wisdom of those more experienced than us, and we take their guidance and examples into account as we undertake immediate, wellplanned action. We are at the same time idealistic and realistic, acknowledging that there are better ways of producing food, but that modern lifestyles and ingrained ways of thinking must be considered. Worldviews are, of course, one of the most difficult barriers to face in bringing about these kinds of changes. Even among the brightest and most forward-thinking young minds, there is much resistance to change for a number of reasons. It takes courage to accept the realities of our food systems, and it’s easy to ignore the current and potential ramifications of the way we Continued on page 21 Greener Pastures Organic dairy does a student body good — By Noelle Ferdon The consumer demand for organic and rBGH-free milk has risen to all time highs in the United States. Fortunately, the interest in producing milk to meet this higher quality standard has risen too. At the same time, there is a new generation of milk producers learning hands-on organic techniques, thanks to a new organic dairy at California State University, Chico (CSUC). In spring 2007 CSUC opened the campus-based Center for Organic Dairy Production, only the second of its kind in the country. After meeting Tony Azevedo, an organic dairyman in the San Joaquin valley, and hearing his story about going organic, Dr. Cindy Daley, director of the Center, was convinced that going organic was a wise decision for the future success of the program. Dr. Daley has worked to convert 85 acres of land at the Chico State Farm, as it is known locally, to certified organic pasture, where students can graze a small herd. With the campuswide commitment to sustainability, the timing was perfect for the dairy program to go organic. However, it takes more than just teaching students organic methods to make organic a long-term and viable option for the dairy: the milk has to go somewhere! Fortunately, the dairy program was able to forge a partnership with Organic Valley, a nationwide cooperative of organic milk producers. Organic Valley began in 1988 as a farmer-owned cooperative that serves small farmers by providing a cooperative approach to purchasing and marketing. The CSUC dairy pools its milk with other organic producers in the western region, which is then sold under the Organic Valley label or used to make valueadded products like cheese or butter. This partnership is a win-win situation for the new generation of organic small-scale farmers as well as conscientious consumers. The local convivium in Chico, Slow Food Shasta Cascade (SFSC), was also thrilled about the new organic dairy. When the Eat Well Guided Tour of America, hosted by Sustainable Table and Food & Water Watch, came through Chico in July 2007, SFSC immediately planned a stop there. On a sunny summer morning, SFSC leaders and members got on the bus and headed out to the Chico State Farm. It was just what one would expect from a visit to an organic dairy—happy, healthy cows munching on green pasture. The community is proud to see our state university contribute to a regional, sustainable food system that is good, clean, and fair, while also educating a new generation of leaders in organic food production. Noelle Ferdon is a founding member and co-leader of Slow Food Shasta Cascade, the northernmost convivium in California. Noelle is a Senior Organizer of Food Campaigns in California for Food & Water Watch. For more information, contact Noelle Ferdon at nferdon@fwwatch.org The snail | spring 2008 7
Page 1: ISSUE SPRING 2008 all the food that
Page 5 and 6: Dear Members, I confess: I like whe
Page 7: ehavior, and their benefits in term
Page 11 and 12: Teaching the Next Generation of Eat
Page 13 and 14: Candelario Vazquez grew up in a mig
Page 15 and 16: Sustainable U. Higher ed heads for
Page 17 and 18: STORYTELLING Education at Slow Food
Page 19 and 20: CO-Producer The Incredible, Edible,
Page 21 and 22: BOOKS SLOW READS In Defense of Food
Page 23 and 24: Continued from page 7 eat. Advocati
Page 25 and 26: Ivy Chu Antonino Ciaccio & Virginia
Page 28: SLOW FOOD USA 20 Jay Street, No. 31

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