Terra Madre 2012 – Stvar za si jo zapomnit

„Naj mine nekaj dni, da se poležejo strasti,“ sem si rekel po zaključku Terra Madre v Torinu, „da boš lahko z rahle distance pogledal na to kar se ti je ravnokar zgodilo.“ Minil je teden in minila sta dva. Mislil sem, da se bom ohladil, da bo ostal nek bled spomin na „še en“ sejem. Pa ni.

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Če začnemo z nekaj številkami: 220.000 obiskovalcev, 1000 razstavljalcev iz 95 držav tega sveta vsekakor ni enostavno zbrati na kupu. To je govotovo eden večjih etnogastronomskih sejmov na svetu in za razliko od večine tovrstnih prireditev, se v Torinu ni zbrala zgolj buržuazijska smetana, ki z mezinčkom v zraku preizkuša vina in degustira precenjene prehrambene izdelke. Bili smo priča sproščenemu druženju več sto tisoč glave množice s celega sveta, ki je prišla izmenjat svoja mnenja glede prihodnosti prehrane in kar se mi zdi še najlepše: ogromno število ljudi je prišlo na sejem z namenom sproznavati prehrambeno samozadostnost ali pa so enostavno želeli najti možnosti ohranitve jedra filozofije Slow Food-a, ki od ljudi pričakuje, da v čim večji meri odjebejo vmesne člene med proizvajalcem in porabnikom določenih izdelkov (torej trgovine).

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Razlog, zaradi katerega sem se od vsega skupaj želel najprej distancirati pred pisanjem, tiči v ideji, ki tiči za celotnim projektom Slow Food. Človek bi lahko rekel, da na tem svetu vlada kriza, da ljudje ne poznajo več izhoda in da je življenje težko a v petih dneh torinskega Terra Madre se nisem otresel občutka, da bi človeštvu bilo občutno lažje, če bi se držal nekih osnovnih idej.

  • Pridelujte svoje vrtnine, imejte svoje živali, v kolikor vam je to kakorkoli omogočeno. Vam je zmanjkalo čebule? Odnesite sosedu svoje bučke in zamenjajte za čebulo. Ali pa si enostavno sposodite in če kaj potrebuje, mu dovolite stopiti na vaš vrt in odtrgat, v kolikor bo potreboval.
  • Bodite pošteni in zahtevajte poštenost: V kolikor nimate možnosti pridelovati svoje zelenjave in imeti svojih kokoši, ki vam bodo nesla najboljša jajca na svetu, ne skrbite. Takih, ki vse to pridelujejo, bo vedno dovolj, na vas pa je, da jih najdete. Ko pa pridete do teh malih proizvajalcev, zahtevajte od njih, da vam prodajo res samo tisto, kar pridelajo sami (kar bo zagotovo najboljše). Od njega zahtevajte tudi, da postavi pravično oceno, o kateri dobro premislite, preden jo začnete zbijati! Tu namreč nastopi vaš del pravičnosti; vprašajte se koliko dela, časa, energije in znanja je bilo vloženega v tisto skuto, jajca, zelenjavo, sir, salame, moko, olje, … ki vam jih prodajajo in zanje plačajte pravično ceno.
  • Tu in tam se odpravite pomagat kateremu od kmetov, da boste razumeli zgornji dve točki.
  • Uporabljajte sezonske pridelke. Pa ne „samo“ zato, ker imajo v sezoni najboljši okus, ampak tudi zato ker se je naše telo skozi evolucijo razvilo tako, da najbolje deluje ob sezonski hrani. Spomladi čistimo kar čez zimo nabiramo. Za to imamo šparge, čemaž, česen in vso možno, s klorofilom polno zelenje. Poleti je naš metabolizem počasnejši zaradi vročine, zato nam paše lažje prebavljiva hrana; sveže sadje, zelenjava. Jeseni se začnemo krepčat za zimo. Na vrsti so buče in kapusnice. Pozimi nastopi malo težja hrana, telesu pa pomagamo s kislim zeljem in repo, ki omogoča razvoj dobrih bakterij v našem črevesju, te pa pomagajo pri lažji prebavi. In kot bi mignil je spet pomlad.
  • Kupujte pri lokalnih proizvajalcih. S tem pomagate njim in sebi omogočate najboljšo hrano ever. Več kot vas bo, ki boste kupovali lokalno, bolj bodo pridelovalci prisiljeni dobro delat in več dobre hrane boste dobili. (And capitan obvious strikes again)

Ne glede na to, kako se trudimo, je do idealnega sveta še dolga pot. A premika se. In če zaključim z besedami očeta Slow Food-a, Carla Petrinija: „Težko nam bo, dokler bo na tem svetu lažje trgovati z orožjem in drogo, kot s hrano. To je bolno.“

English version:

“Let a few days go by to let the excitement decrease,” I said to myself after the wind-up of Terra Madre in Turin, “so you can have a look at all that has just happened from a little distance.”

A week passed by, two weeks passed by. I thought I would grow chilly, that all that would be left in my mind would be a pale, faded and livid memory of ‘just another’ fair. But it would not be like that at all.

 

If I start with few numbers: 220,000 visitors, 1000 exhibitors from 95 different countries of the world what is not very cinch to get together in one place. It was definitely one of the biggest etnogastronomic fairs in the world and unlike other similar events, there was not just bourgeois ‘cream’ of people that met in Turin, who – with the little finger in the air – taste wine and overvalued food products. I was a gawker to relaxing meeting of more-then-hundred-thousand-headed crowd from all over the world that came to exchange their opinion and view of food future and what I think was the most admirable: a huge number of people came to fair with the best intentions to meet and become acquainted with food self-sufficiency or they just wanted to discover possibilities to preserve the Slow Food philosophy that wants people to X out all the intermediate elements between producers and consumers.

 

The main reason why I wanted to look at everything from a distance before writing an article is lying hidden in idea that is underlying Slow Food project. Man can say that there is crisis in this world, that people do not see the way out of it and that living is really hard at the moment, but in five days of Terra Madre in Turin I could not shift off the feeling that it would be significantly easier for mankind if we held on some basic ideas.

  • Grow your own crops, have your own animals if you have the possibility in any way. Did you run out of onion? Harvest your zucchini and trade them with your neighbor for the onion. Or just borrow it and if your neighbor needs anything from your garden let them go to your garden and harvest something they need.
  • Be fair and fight for even-handedness: if you do not have the ability to have your own garden and produce your own vegetables or have a chicken who would be laying the best eggs in the world, do not worry. People who produce all of mentioned will always be enough, but it is your job to find them. And when you do business with this small producers, make them sell just things they really produce by themselves (and are certainly the best). Not to forget to make them sell it for a good and fair price – about which you should think twice and take thought before you mark down the price. That would be the point where your fairness comes in; ask yourselves: how much work, time, energy, knowledge and effort was put in that curd, eggs, cheese, vegetables, salami, flour, oil… and make sure they do not sell it for a song.
  • Every once in a while you should go and help a farmer so you will be able to understand the two points stated earlier.
  • Use only seasonable harvest. Not ‘just’ because they taste the best in the season, but also because our body had been evolutionally developed in such a manner that it works optimal when consuming seasonable food. In spring we clean what we gain during the winter. That is why nature gives us asparagus, ramsons, garlic and many other green vegetables that are full of chlorophyll. During summer the metabolism is more slowly because of the heat and that is why we prefer light food; fresh fruit and vegetables. In fall we start to refresh ourselves for winter. Pumpkins and brassicas are “on their turn”. In winter a bit heavier food comes in and we help our body with sour cabbage and turnip that both empower the boostof ‘good’ bacteria in our intestine and that makes the digestion much easier. And before you know it, it is spring again.
  • Buy from local producers. By doing so we are helping them and are the ones who get the best food ever; more than we – that buy food locally – will be, more the producers will be compelled to work efficient and adept, so the food we buy is good, gratifying and reputable.

 

No matter how hard we try, the path to the ideal and flawless world is very long. But it is moving. To conclude with the words of slow Food father, Carlo Petrini: “It will be very hard for us until trading weapons and drugs is easier than trading food. And that is sick.”

Translate: Klara Tereza



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