AMID the COVID-19 pandemic, slow food advocates in the country celebrated the launch of Terra Madre Philippines and shared a series of online activities with the public.
The events were organized by Filipino advocates from the Slow Food convivia of Manila and Cebu, together with Slow Food communities in Negros, Panay, Pasil, Pangasinan and Metro Manila.
The Department of Tourism (DOT) presented webinars, with topics ranging from growing our own food to handling food waste and how our food choices can impact our environment and our future.
In the launch, the Slow Food Community of Negros explained the impact of the movement in the region.
In his keynote address, the general secretary of Slow Food International, Paolo Di Croce, reminded viewers that we only have 10 years to clean up our act.
“In research conducted in Europe, food was found to be the unifying element of the Sustainable Development Goals of the United Nations. It clearly states its centrality. Food is the problem and food is also the solution,” he said.
DOT secretary Berna Romulo Puyat, an active supporter of Slow Food, talked about the beginnings of the advocacy.
Pacita Juan, Slow Food International councillor for Southeast Asia, gave her personal account of how Slow Food Philippines evolved from local to global.
While chef Margarita Fores shared her experience of attending Terra Madre in Turin in 2018, and how it created an impact for local advocates.
Ramon Uy Jr., also of Slow Food Negros, talked about how Ark of Taste products from his region are helping the farming community.
Slow Food Manila leader Paula Aberasturi affirmed the convivium’s commitment to delivering the Slow Food message and outlined the program Terra Madre Philippines.
The Slow Food in the Philippines Summit was held with leaders, farmers, and food advocates together in an online meeting with Congresswoman Loren Legarda.
The aim of the summit was to find common ground and discuss policies and laws such as protecting animal breeds, seed varieties, and biodiversity.
This talk also included a discussion on edible home gardens, family farming, and shortened food chains.
SF Sugbu showcased its Ark of Taste ingredients and demonstrated how these are used in their traditional cuisine.
Sweetie C. Maurillo made Kunsilba (Banana Brittle) and Adobong Manok with Serialis and Cebu Cinnamon, Louella Theresa Eslao-Alix made Manok Tinibu-ok with Asin Tibuok (chicken with rocksalt), Raquel T. Choa made Sikwate (hot chocolate drink) using Criollo (Cacao) Tablea; and Ronald Villavelez produced Katmon (Dillenia philippinensis) cider and vinegar.
The “Food as Medicine: Protecting Communities against COVID-19” was another timely topic presented by Georie Pitong of Slow Food Panay.
“Experience Palawan: biodiversity and food heritage on the Balatik,” a traditional Filipino sailboat, Gener Paduga shared his knowledge on wild and indigenous ingredients of Puerto Princesa.
“Kain na! Pulutan at lnuman: Negros Slow Drinks and Pairings” was an interactive discussion and cooking demo conducted in the two cities of Bacolod and Makati, where Reena Gamboa and Ramon Uy Jr. interacted with chefs Kalel Demetrio and Niño Laus./PN
