Our Slow Food Community

Since it’s inception in 2012,  Mpophomeni Conservation Group has supported the ideals of the international Slow Food movement.

We have celebrated Terra Madre Days, swopped seeds, hosted gardening workshops, visited permaculture gardens, held harvest produce competitions, participated in Siyabuyisela ulwazi hosted by Biowatch and helped people in the community to start gardens of their own. Many of these events are recorded in our blog.  You may particularly enjoy reading Terra Madre Day 2013Terra Madre Day 2015 ,  Pickle Pot Pea Pyramids  Pumpkin Time in Pops, Enaleni Open Day

In 2016, Ntombenhle Mtambo attended the Slow Food Terra Madre Salone del Gusto in Turin, Italy.  A foodie adventure!

In November of 2018, we hosted a Seed Sharing Day

We were delighted to have Delwyn Pillay of Slow Food Durban and Thokozani Kubeka all the way from Van Reenen, join our community.

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It was a great morning of sharing seeds, meeting fellow gardeners and farmers, swapping food knowledge and general merriment. Passionate people all keen to support food security, seed resilience and climate-friendly agricultural practices gathered in Ntombenhle’s Permaculture Garden.crowd

There were dozens of types of bean seeds, plenty of pumpkins, lots of heritage maize, sorghum, millet, cucumbers, zinnias, nasturtium, marigold, African daisy, chillies, fennel, sunflower, carrots., parsnips and more. Thousands of seeds spreading across the province to grow delicious resilience.

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Everyone got to taste Pha Mabaso’s delicious iced tea made with Athrixia phylicoides and Ntombenhle Mtambo’s famous vetkoek with fresh garden salad while they explored the garden and made new friends.  Bridget Rindgdahl commented “Splendid day with splendid peeps sharing and saving seeds in splendid Mpophomeni!”  Veteran seed saver Eidin Griffin added “What a marvellous morning meeting of Seed Warriors! Thank you to everyone who came, brought seed, shared information, cooked and turned up from as far afield as Durban and Van Reenen’s Pass. You are all lovely.  Happy growing to the hundreds if not thousands of heirloom and open pollinated seeds shared today. Viva Seed Freedom Viva!”

This year, in May, Ntombenhle Mtambo, Spa Mabaso, Penz Malinga, Lindiwe Phikwane, Nhlaka Nzimande gathered in Ntombenhle’s garden to officially create Mpophomeni Slow Food.

slow food picnic

Over a picnic of local food we discussed what Slow Food meant. Ntombenhle “it is about community, love and sharing, seeing the value in other people’s food cultures and sharing stories about food and culture. Food is the source of everything.”

Spha Mabaso agreed, adding  “Conversations about food and community can create a healthy social structure through nutrition. The one thing people are willing to do together – that is to eat, drink and laugh.”

Passionate farmer Nhlakanipho Nzimande expressed his disappointment that those with more money think it is better to shop at the supermarket than support local food “They want to be seen pushing the trolley. These people may be rich, but they are not wealthy. Wealth comes from land, food security and community.  We can learn a lot from elders who are growing. What we call butternut, they have many different names for – they don’t even know ‘butternut’.”

r slow food community MPOPHOMENI

Lindiwe  Phikwane related her own experience of suddenly finding herself unemployed, starting a garden in her small yard. “Eating well does not have to be expensive. With a garden you can be healthy and rich. There is much unemployment –  we will not be getting jobs, we need to look after ourselves.”

Local activist Penz Malinga was adamant “Freely available, flavourful food should be for everyone without causing harm to birds, bees or trees.  SF allows us to participate in ensuring that food diversity and all cultures and regions are sustained for generations to come.”

slow food picnic jars

Together, we decided on our objective:

To support small scale organic farming in the greater Mpophomeni area, to improve food security, to prevent the loss of traditional food culture and to inspire residents to live healthier lives.

Committing to:

  • Promote organic, regenerative cultivation
  • Work together in the African tradition of ilima
  • Organise one seed sharing event each year
  • Celebrate Terra Madre Day in our community
  • Develop unique products using indigenous or invasive plants
  • Support small producers to access local markets

We also decided to work towards having one or more products in the Ark of Taste.  Starting with the development of Spha Mabaso’s indigenous tea. We will promote traditional foods, by teaching others how to prepare these foods and promote the use of wild greens as a nutrient-dense, free food source and assist others to identify these plants.

Ive got the power SLow Food

The local Reko Ring in Howick was a good place to start selling the produce of small scale farmers in the Mpophomeni and Mashingeni area.  Reko is a Finnish term meaning fair consumption – which fits perfectly with Mpophomeni SF objectives.  The main aims of REKO are:

  • Local, ethical and organic production
  • Direct relationship between producer and consumer
  • Transparent prices, orders and comments
  • You may ONLY sell what you yourself have produced or direct by-products of your raw materials – no reselling.
  • The producer must make production methods transparent and ingredients clear to the customer.
  • Collection is at a set time and place, for a set duration.
  • Reduced packaging, and as far as possible no plastic.

Spha sold out of his new-season organic sugar beans on his first visit!  Lindiwe Phikwane has become a regular trader selling the oyster mushrooms and cabbages produced by her church and spring onions and lettuce from her own garden.  “Reko is great. It helps us small producers to earn some money. The best part is we only harvest what has been ordered, so there is no wastage.”

Lindiwe with lettuce at REKO

As bread is such a staple of most township diets, we decided to learn how to make our own healthier version.

We spent a day with Carol Addis in Lion’s River learning all about artisan bread.  Carol was a patient teacher, who explained everything carefully. More than anything, learning how to feel the dough to ensure the correct level of moisture was emphasised. Everyone loved getting their hands into the soft mixture – stretching and folding gently – definitely, no strenuous kneading required. Spha particularly enjoyed the technical aspects, learning practically hands-on rather than from a recipe. Sphindile had never done anything like this before. “This was so interesting, I will definitely be baking my own bread now,” she said.

r mpoppies bread

Carol talked about why commercial bread is bad for us and shared her passion for healthy, local, seasonal food. For lunch, we enjoyed a veggie curry with some of our freshly baked loaves. Penz said she was always a bit afraid of bread before, but after learning about the processes that make bread digestible and nutritious she would be enjoying real bread more often. Lindiwe was delighted with all the info she received today and was already making plans to get her hands on some good local flour and start baking. She was surprised to work out that this good bread doesn’t even cost more to than cheap bread is to buy. Ntombenhle agreed with Carol that food made with love tasted the best.

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In July, Mpophomeni Slow Food spokesperson, Spha Mabaso headed to Johannesburg to connect with Slow Foodies there and learn more about the movement.  This is his account of the adventure.

With Caroline McCann (the Slow Food International Councillor for South Africa) and Dr Naude Malan of iZindaba Zigudla, I visited Cheese Gourmet in Linden run by Brian Dick. Brian Dick has for many years been the leader of Slow Food in Gauteng. I was amazed by the great variety of cheese produced in South Africa.

Next, we went to Orange Farm to meet Slow Food member Tim Abaa who is running a great organic farming community project.  We explored his place and I learnt a lot about making the best use of small township spaces.

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For lunch we headed to Eziko Resturant in Mid-Rand. Eziko means ‘hearth’ or ‘fireplace where one cooks’. Here we ate sheep’s head with vegetables and steamed bread. I learnt that traditional food can be served to tourists if it is well presented.  As I am keen to open a restaurant in Mpophomeni I was pleased to chat with chef Andile Somdaka – he invited me to visit again for some training.

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On Sunday morning we visited Victoria Yards – a complex of small art, food and design businesses created in a reclaimed industrial space. It was a great place to visit. At the regular Inner City Farmers Market,  I met a lady that was processing her vegetables and fruits to make smoothies to sell. This was great to see because I have a similar idea for Mpophomeni.

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What a wonderful trip – I got to meet a lot of people who believe in Slow Food and expanded my network within the food and gardening sector.  Caroline McCann was thrilled to meet Spha. “It was wonderful to have spent time with you. I am incredibly moved by your passion and knowledge. Thank you for sharing with us and know we are your ‘home away from home’ fans.  I reiterate that not only because I am the International Councillor but because I believe in you, I want to hear about the stuff you do.”

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Brian Dick, and his wife Jo, were down in KZN this past week so popped in to visit the Mpophomeni Slow Food Community on Sunday 20 July and share some of his knowledge on the organisation.

We began by showing our guests around Emphare Organics small scale farm in the heart of the township on Mtholampilo Street.  Spha introduced his cows who provide the manure to make the garden flourish.  Jo was very interested to taste mustard greens for the first time.

mustard spinach

After the tour we shared lunch prepared by the Slow Food community of Mpophomeni – rainbow salad, ijece, artisan bread, pumpkin soup. A few local artists and community members joined us for lunch and we had a great discussion about what slow food is and what it is trying to archive for communities.

After lunch we visited Ntombenhle’s garden as Brian and Jo had heard so much about it.  “What a lovely day,” said Brianafterwards, “I was so impressed by the energy and enthusiasm.  I am certain that Slow Food will grow in the area.”

ntombenhle's garden

What’s next?   During August, we will be attending the Biowatch Agro-Ecology course in Durban.  In early September we will be learning to make cheese on Wana Farm.   Watch the Slow Foodies of Mpophomeni be the change they want to see in the world!

Are you interested in joining our Slow Food Community?  email Spha Mabaso: slowfoodmpophomeni@cowfriend.co.za  or call 071 454 0323.   Slow Food activities are funded by sales of Mnandi – a taste of Mpophomeni. 

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Sibuyisela Ulwazi

Mnandi was honoured to be invited to participate in the Biowatch SA Siybuyisela ulwazi Food and Seed Festival last week.   We sold many recipe books, made great connections, shared stories and seeds, and learnt a lot.  Biowatch SA organised the festival to celebrate the diversity of our indigenous and traditional seed and food cultures, exchange knowledge and ideas and explore innovations in support of food sovereignity, social and environmental justice.

stalls

Presentations about all the things we are passionate about were by inspiring and knowledgeable people. There were talks of seed and African spirituality, the Food Price barometer, GMOs, Climate Smart Agriculture (not so smart), the benefits of fermentation, Slow Food’s Ark of Taste, beautiful music made from the humble calabash and a myriad of food activists to connect with.   Legendary Permaculturalist John Nzira asked “What is the difference between seeds and money?”  Amongst all these seed savers and defenders of our food diversity the answer was unanimous – seeds hold our future. The diversity of seeds is the key to life. Phansi GMOs Phansi!

The climate-friendly vegetarian lunches were superb and we also got to taste traditional umqombothi and umqusho, peanut soup, sorghum, celery and apple salad and too many other things to mention.  Ntombenhle Mntambo shared her fantastic Rainbow Salad (all ingredients grown in her Mpophomeni garden) and talked about healthy eating.

Ntombenhle salad

We were proud to share the kitchen with author and dietician, Mpho Tshukudu. She inspired us with her talk African Food is Healthy, Beautiful and Delicious, singing the praises of our heritage foods (naturally low GI) and sharing new ways of preparing them.  Her book with Anna Trapido – Eat Ting is very interesting.

Mpho chopping

Agro-Ecological Farmer and activist Richard Haigh talked about the way Big Food has hooked us with their laboratory engineered ‘bliss point’ flavours, our addiction to sugar, salt and fat and urged us to de-colonise our palates.  Forager and Wild Food Champion Loubie Rusch shared her knowledge of Cape wild food and encouraged us to look around, to eat and the plant indigenous edibles in our gardens.  Gogo Qho followed with a passionate presentation about wild plants that are her food and medicine, the importance of traditional and indigenous food culture and the value of leafy greens for good health.

The festival truly celebrated the diversity of our indigenous and traditional seed and food cultures and advocated for a just and healthy food system. 

Pacsa seeds delwyn pillay

Comments from our group:

Nathi Adam – It was a fruitful day. The pure seeds and food displays, prepared by passionate people were amazing and all the talks were inspiring. I learned and saw the Earth differently after the talks. The food tastings were wow!

Traditional music goes well with traditional food prepared by people who care about what they eat. I was taken aback to see people enjoying themselves in this way. I loved talking to Sazi Dlamini and networking with many others.

It was saddening to realise that industrial agriculture is killing our earth. I learned that we need to put more effort into educating and assisting one another to take serious care of ourselves and our mother Earth, in order to realise better health and wealth in the Permaculutre way.  We have plenty of natural resources in Africa, but we should not misuse and abuse them. People Care plus Earth Care equals plenty for us and our children and their children.

Zandile Sikhakane – I learned a lot about seed and food that keeps us healthy. I took note of the importance of preserving our seeds, so we do not have to buy more.  Everyone who presented explained very well and answered the questions well. My favourite guest was John Nzira. He inspired me a lot about our food culture and urban farming. I was so happy to see Sazi Dlamini playing music out of the food we eat. I learnt how to plant sweet potatoes.

Ntombenhle, sanele, mary

Njabulo Mokoena – I enjoyed talking to different kinds of people in different languages. I learnt a lot from farmers like John Nzira and that if you respect nature, it will respect you back. I tasted food that was very delicious. There was African traditional food that I have never eaten before – like amabele.  I was so inspired by the farmers, that the day afterwards, I started a small garden at home. It was a beautiful event.

Mary Mlambo – I met many wonderful people, especially John Nzira. He spoke about how the love of money overpowers our love for seeds and nature that actually gives us life. “We can throw money on the ground and it won’t grow, but throw seeds on the ground and watch them grow into food.” That gave me a lot of motivation. I was thrilled to taste delicious indigenous foods that were prepared with so much love. I even got iHali, a very rare fruit I have not seen since I was a young girl. I had fun.

Mary Mlambo food is medicine

Eidin Griffin – I felt deeply honoured to be amongst such incredible earth workers and ethical food producers. Meeting the farmers from Pongola, Matubatuba and Lesotho was a profound privilege and I was able to trade seeds, shake hands and we could communicate in our special language of seeds rather than a common tongue. Grand gesticulation and a great amount of laughter helped too! Tasting foods created with love and looking at ways to nourish ourselves and our food supply really got my brain and heart excited. I truly hope that this is the start of an incredible annual event and I will share the new information that I gleaned (yes, good word indeed) and plant my new-found seed friends in the soil and nurture them as best I can and hope to return, wiser and stronger with more abundance to share next year.

Nhlakanipho Nzimande – My experience was good, I made many connections with conscious farmers. I learnt about healing herbs and plants and I invited a Khoisan man Q, to visit and perhaps we can work together. I learnt how to build and use musical instruments from Sazi Dlamini. I got cuttings of different plants and different types of seeds. I may go into strawberry production with the lady who sells homemade jams.

Mnandi Heroes Nhlakanipho and Eidin

Ntombenhle Mntambo – Sibuyisela ulwazi was great – food, talks, tastings and meeting people closely. My wish is that we all meet each other as one.  Languge issue is always a problem. I wish Richard, Mpho, John, Loubie could speak isiZulu because the translating of their talks was not that good, it only gave half the information and some people when they get home will say there was not enough information because they did not understand English. I wish the translator had finished everything that was said. The questions are important because it helps those that did not hear correctly to understand better. It was too fast, we need more days – how about 5? It was a very good event.

Xola Keswa – It was a festival which I feel should have happened a long time ago, but I am glad it has happened at last. It included people from all walks of life – from Zululand to the green forested South Coast. Food activists to environmental activists and many gardeners and farmers – a mixture of aware people, with everyone knowing something about what was spoken about from traditional food to traditional music, food tasting and activist talks. Richard Haigh from Enaleni shared his extensive knowledge and food. John Nzira, permaculture guru, was one of the main speakers. He has an incredible record for experience with transforming land into fully productive agroforestry. Environmental activist Method Gundidiza represented Sheila Berry’s Earthlore organisation – the man from Swaziland had a lot of strong words to say. Words that I think that have stained themselves on the minds of many who were there.

xola maya

Pinky Dlamini – I had an amazing day. The surprise of my life was the love, caring and communication. I learn about food that I had never heard of. Like one big nation we all eat together. I find friends from different areas- Venda, Cape Town – all these people talking about different things that can shape our lives and our cultures. I think it is up to us to tell people in Mpophomeni what we are doing and how to improve their lives.

Thabani Mnikathi – I enjoyed being around such loving people and seeing people from different parts of the country coming together to share information and life experiences.  I learnt a lot about different cultures, music, food, how to grow food, keep yourself healthy.  The food was delicious – colourful and exciting – a whole new experience.  What is best is that you never knew what to expect. Sibuyisela ulwazi has inspired me to try to make my own personal garden and try some home grown food for a change.

Nikki Brighton – It was marvellous to meet new people as passionate about food as we are and reconnect with fellow food activists. The variety of presentations was exceptional – something for everyone and all contributing towards the goal of food sovereignty.  In particular, I enjoyed the presentation by Richard Haigh who talked about how Big Food has hooked us with their laboratory engineered ‘bliss point’ flavours, our addiction to sugar, salt and fat and urged us to de-colonise our palates.  Also enjoyed Loubie Rusch, who shared her knowledge of Cape wild food and encouraged us to look around, to eat and the plant indigenous edibles in our gardens. Gogo Qho’s passionate presentation about the plants that are her food and medicine was enchanting and very informative. I found it interesting to learn that Climate Smart Agriculture is not so smart. Meeting the small rural farmers who had brought seeds to share and sell added a real depth to the festival.  I stocked up on all sorts of interesting ideas and ingredients – millet, sorghum, pulses to eat and plant.

local seed

Ntombenhle and Nikki agreed that this was more fun than the Slow Food Terra del Madre event they attended in Italy last year! We could make real connections, learn things that were appropriate to our world and contribute in a more meaningful way. Well done Biowatch SA.

Ntombenhle dancing

 

Vote With Your Fork

When we emerged from the underground station into sunlit Piazza Duomo, Ntombenhle exclaimed “I feel like I am on TV!”  The spires of the magnificent cathedral, thronged by colourful crowds and the buskers playing in each corner of the square was our first taste of Italy. Milan is not a bad place to start.

duomo-square

Ntombenhle and Nikki were part of the South African delegation to the Slow Food Terra Madre Salone del Gusto event, organized across the city – the 11th such event to bring together food activists and producers from across the globe to learn and share.  For five days, Turin became the cultural capital of global food biodiversity.

We began with a couple of days in Milan to acclimatise.  Trundling bags to Ostello Bello Hostel along streets bustling with pedestrians, trams and scooters.

A friendly welcome awaited us – cold drinks, free wifi, delicious food and a lovely view from our window.  We hung out on the roof terrace planted with herbs and veggies and thought about cooking our own supper from the array of Italian ingredients provided in the adjacent kitchen. No, we would spend our time exploring and let them do the cooking!

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When Ntombenhle and Penz visited Cape Town earlier this year, they loved the Hop on Hop off Bus tours, so we hopped on and off in Milan too. What a beautiful city!   Our favourite things were the millions of chimneys on top of the buildings and the ornate balconies clinging to the sides.

We stopped off at a park for a picnic lunch and in the late afternoon, explored the canalside Navigli area. It was very hot, so ice cream (gelato in Italian) was welcome.

navigli-milan

Two days later, we caught the train from the impressive Milan Central Station – where a giant apple sculpture got us in the food mood. From the train window we noticed how every scrap of land was being cultivated – right up to the rivers, roads and houses. There were crops and fruit trees everywhere.

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Bound for Turin to join the seven thousand delegates from 143 countries, 300 Slow Food Presidia and 1000 food communities of the Terra Madre network from five continents –  representing a humanity that is united to discuss the great challenges which we must confront, above all the safeguarding of agricultural biodiversity, raising awareness and creating positive energy towards the objective of Slow Food: good, clean and fair food for all.

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Photo by Alessandro Vargiu from the Slow Food archive

There were about 400 delegates from Africa and 40 South Africans.  We all took turns manning the popular SA stand where we showcased hand harvested Baleni Salt, Rooibos tea, Marula Jam, Aloe honey, Zulu Sheep and Raw Milk Cheese.

sa-stand

Slow Food organised our accommodation with local SF members. Ntombenhle and Nikki stayed with the Bottignol/Farinetti family in Monticello d’Alba a couple of hours outside of Turin. They had a small ‘farm’ with extensive veggie gardens, lots of fruit trees, one donkey, one goat and a couple of chickens. We had lots in common with them (besides language!). They were caring and considerate hosts and we will be friends forever.

francas-table

Trying to decide what event to attend or where to begin exploring the hundreds of stalls was a challenge. As we were in the Africa section, we started there – feeling right at home amongst our colourful neighbours. “I never thought I would see these things with my own eyes,” commented Ntombenhle, “the different foods, the national dress, listening to the foreign languages. It was amazing.”

africa-and-europe

Naturally, Ethiopia had Forest Wild Coffee, Guinea Bissau – Farim Salt, Cape Verde showcased Raw Milk Goat Cheeses, Egypt the Siwa Oasis Dates.   Kenya had a wide range of products, including Ogiek Honey and Dried Nettles from the Mau Forest, Nzoia River Reed Salt, Pokot Ash yogurt and Lare Pumpkin.  From Madagascar – Alaotra Lake Ancient Rice Varieties and the Mananara Vanilla.  Marocco’s exhibition area showcased Argan Oil, Alnif Cumin, Zerradoun Salt, and Taliouine Saffron. Mauritania was represented by the Imraguen Women’s Mullet Botargo. The Ibo Coffee Presidium from Mozambique wants to safeguard Ibo island’s unique ecosystem where the plant still grows wild. São Tomé and Príncipe brought Robusta Coffee. From Senegal, Fadiouth Island Salted Millet Couscous – which preserves an ancient, traditional and original production line that links the earth with the sea. Sierra Leone had the Kenema Kola Nut used in drinks, Uganda showcased Luwero Robusta Coffee, the indigenous Kayinja Banana, the Climbing Yam and the Ankole Long-Horned Cattle, Tanzania the Arusha Stingless Bee Honey which is collected by a small group of beekeepers from traditional hives made from hollow tree trunk sections and hung from the roofs of houses, fences or the highest branches of fruit trees like mango, avocado and papaya.

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One hot afternoon, we kicked off our shoes with new friends from Lesotho – Mirriam and Ma-Lord.  They had produced a book of traditional food, so we had plenty in common and proudly showed off Mnandi. One of the Russian delegates we had met earlier joined us and we shared the last of the cherry brandy that she was promoting!

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Without a doubt, connecting with like-minded people was the highlight.  We were even excited to meet the other South Africans as their stories and projects were intriguing too. Representatives from rural Limpopo, to hip-and-happening Khayelitsha, from the West Coast fisheries to the inspiring food events of Soweto, inner city gardening projects, markets, indigenous food processing, foraging and free range farming.  A vibrant and diverse bunch.

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We attended workshops on all sorts of topics hosted by the Indigenous Terra Madre network. Particularly memorable was How Indigenous Food Systems Can Inspire Solutions. When it comes to global challenges such as climate change and global hunger, indigenous food systems are seldom considered. “Indigenous people are breeders of biodiversity – keen observers of nature and good innovators” said someone on the inspiring panel (made up of representatives from India, Philippines, Japan, Nigeria, Equador). The agroecological approach is just starting to be known in the Western world, while indigenous peoples have been using sustainable methods for centuries. Conclusion: “Who should really adapt?  Local indigenous systems or the modern commercial ones?”

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In the European section, our tastebuds tingled as we tasted strange micro greens and unusual herbs and flowers – purple yka leaves, sechuan buttons, salty fingers, sea fennel and oyster leaves, – produced in Holland.

micro-greens

We smelled, tasted and learnt about raw milk cheeses from Ireland, Czech artisan beer, Spanish saffron, Macedonian peppers and Albania Olive oil. We were astonished at how much cheese there was.

ntombenhle-cheese

We made friends with Palestinians and Iranians on our daily bus trips from the conference back to the village of Monticello d’Alba where we stayed. One day, Ntombenhle struck up a conversation with the folk in the Lebanon stand and swopped a copy of Mnandi for their gorgeous book Mezze – a Labour of Love, featuring traditional Lebanese food, produced by TV presenter and food activist Barabara Abdeni Massaad. This interaction epitomised the generosity and sharing of the event.

mezzeThe local branch of Slow Food organised evening entertainment for us (although we would have happily gone straight to bed!). On Heritage Day they provided an all local supper, with traditional music and dancing in a village hall. We sang Nkosi sikelel’iAfrica and Shosholoza as a thank you.  On another occasion we enjoyed pizza in the Alba town square, entertained by the wonderful CoroMoro – a group made up of asylum seekers from across Africa who live in the valleys of Piedmont.

ntombenhle-and-naudeNikki was among the first to be seated at the Wild Edibles presentation and workshop.  It began with a short video entitled Forest to Fork which illustrated how common food creates social cohesion, how the act of going out in a group to gather food and prepare food are essential components of strong communities.

20160923_134111A representative of the Bibomen Tribe from South Western Australia talked about the six seasons in her culture, the 150 indigenous tubers she knows to eat, the tragedy of the pioneer practice of removing deep rooted trees which dropped the water table and allowed the salt to rise to the surface creating barren landscapes. She also warned of the issue of wild food becoming trendy and the decimation which can follow. A couple from Chile talked about their indigenous fruits and battles with multi-national land grabbing; a Japanese woman suggested the reason we were gathered here was because women carry the information in our bodies that is part of the earth; a Kenyan man spoke about the effect climate change was having in his country. An activist from a Central Canadian tribe began with a prayer honouring the ancestors whom she believed were with us in this group. She spoke sadly of the elimination of bison (80% of the prairies are now gone), and the degradation of her people and more positively, about the hope her workshops on creation stories and indigenous food gardening gives to young first nation people.

sage-hazelnuts-applesThe Asian section was very unusual and much of the packaging was outstanding.   Nikki tasted shiso rice with wild mushrooms at the Japanese stand and Omiki – a fermented rice and sweet potato drink made by Shamans from Yuku Island.  The Philippines had a wide variety of food, but the most exciting find was Adlai – Coix lacryma-jobi.  Turns out that this is what we call Job’s Tears in South Africa (the grey seeds used in Zulu tradition for teething rings or, now popular as beaded necklaces).  “It tasted pretty good,” commented Nikki, tucking into a bowl served with kernels of corn, adding “they were excited to hear that it grew in South Africa too – albeit invading our wetlands.”  Besides being a substitute for maize and rice, it was also fed to livestock.

img_1328The strong, successful women on the panel of the session on Women’s Roles in Farming was inspiring. Quietly, the woman from Bukina Faso told how in her culture a woman must work four days in her husband’s fields and only one day in her own garden. She told of the circles women have started, to sing their seed songs and grow strong and how they are starting to teach men about their role in supporting women.

An Indonesian woman spoke of her work to promote entrepreneurship to ensure that not only did farmers have enough to eat but extra from cash crops too. She was proud to have contributed to keeping Indonesian products alive by adding value and creating export markets. A Spanish woman related her struggles to overcome patriarchy, how she broke with tradition to become the first woman to run the family farm. “Female energy is good. I feel deep love when I wake up in the morning and see my land. We do not have to exploit; we can have respect and balance.  We can fight together for change, rather than compete.”

women-in-agricultureLate one afternoon thousands of people gathered at the corner of Corso Cairoli and Corso Vittorio Emanuele II to march along the River Po, through the centre of Turin. This was an exciting and energising experience to be among thousands of people, many dressed in traditional costumes, waving national flags and bearing banners with universal messages that we all believed in. Save Biodiversity.  Vote with Your Fork.  They are Giants but We are Millions (referring to the power of the agricultural and food multinationals). There were marching bands amongst the crowds – we were fortunate to be just behind a particularly cool one and thoroughly enjoyed the music!

south-african-group-terra-madre-marchAlong the way we met giant non-gmo corn cobs.  The groups from South America were exceptionally vibrant and showed off a wide range of products – including chocolate, chillies, corn and pumpkins at their stand – when they weren’t making music!

At the end of the march we swopped small gifts of food from home with strangers. Carlo Petrini, charismatic President of Slow Food, welcomed us a Protectors of Biodiversity.  His message “We are a brotherhood, learn instead of only teaching. Give back to others, particularly to refugees and those affected by colonisation, share what we have.”  It was incredible to hear how people across the planet face similar struggles and feel just as passionate about good food produced without harm.

carlo-petriniWe loved an inspiring workshop on Women as Seed Keepers – safeguarding food and culture.  We learnt of many cooperatives and associations made up entirely of women (farmers, fishermen, chefs) We heard experiences from Brazil, Angola and Mozambique, where governmental bodies, along with citizens and small-scale farmers, have chosen to promote policies and actions aimed at safeguarding biodiversity. Agro-ecological farming, small scale farming and Nature farming was talked about a lot, but much to Ntombenhle’s chagrin, Permaculture was seldom mentioned, even though that was what was often meant.  She pointed out to the facilitators that many of the audience understood permaculture principles, so it would be a good idea to use familiar terms rather than confusing ones.

20160923_134111The volunteers working in the delegates canteen served delicious, good, clean, fair food every day. The long tables were a gathering place for animated conversation as we met new people, shared the day’s highlights and tasted new things – barley and farro salad, couscous, carrot soup, pasta with pesto or tomatoes or chicken, cured meat and cheese, fruit, bread and so much more.

farro-saladYou never knew if you would sit beside Egyptians or Australians or make a new friend. Ntombenhle met an Indian woman who told her – ‘Don’t make excuses, know your value, it is your business, you can do it.’  Nikki recalls a conversation with an American woman who ran an event catering business which focussed on food that incorporated the various needs of religious customs, food allergies, lifestyle preferences and medical conditions without making anyone feel uncomfortable or odd.

canteenValentino Park is beautiful. A magnificent location for such an important event.  Squirrels scampered on the lawns amongst those taking a break from the frenzy of the stalls and conferences.  It provided a sociable space to escape to, but usually with meaningful conversation. Ntombenhle used the opportunity to spread her “mulch, mulch, mulch” message when chatting to others who thought mulching made the garden look untidy!

valentino-parkNikki met vegan activists from England, hearing how the movement is growing rapidly and learning how they get their message across creatively. There was an entire Slow Meat section, where farmers, butchers, chefs, consumers discussed the consequences of exploding meat consumption on the planet. “Eat less meat of better quality” was the message.

On the banks of the River Po, the Slow Fish Tent was fascinating as commercial and small scale fishers from across the globe discussed ways of making fishing sustainable. Ideas clashed occasionally. Here we met the delightful singer and activist Olga del Madagascar.

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Terra Madre was the most incredible experience, not least because we learnt that common language is not the most important thing in communication – hugs, nods, smiles and hand gestures go a long way!  Carlo Petrini suggested that the greatest gift we would take from Terra Madre was recognising the value of others and seeing the pride of the farmers.  That is absolutely true.

We were not able to see or experience everything – not even close. The event was enormous and apparently, almost a million people attended over the five days.  These photos and words capture just a tiny part. Visit the Slow Food Terra Madre site to view incredible photos which illustrate the event so much more effectively than this article.   You can also read Nikki’s personal account of her trip to Italy here.

Do join us in Ntombenhle’s garden on Saturday 10 December as we celebrate Terra Madre Day with our new friends from across the world.  11am. Bring home grown, homemade, local, organic food to share. Perhaps your favourite Mnandi recipe?

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Terra Madre Day

We love picnics.  We don’t need much excuse, but Terra Madre Day on 10 December is perfect to celebrate local food with communities around the globe.  We invited friends, customers, neighbours and family to a bring along some food grown and prepared with love to share.

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Terra Madre Day is Slow Food’s annual day to promote the diversity of food traditions and production, and show how on the Slow Food network is using its creativity and knowledge to build a better food future.

r terra madre mpop penzSince 2009, each year on December 10 – Slow Food’s anniversary – food communities and Slow Food convivia around the world celebrate eating locally and sustainable local food production in hundreds of events: collective meals, community festivals, protests, workshops for children, excursions to producers and much more are held to promote local food traditions and demonstrate the Slow Food philosophy of good, clean and fair food to communities, media and decision makers.  Organic Farmer, Rob Symons, joined us “It was a pleasure  to attend. I enjoyed myself. It is always uplifting to connect with people who are intimate with the soil and have a love for all life.”

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“Terra Madre Day has continued to play a key role in addressing challenges by sensitizing communities and reminding them of the importance of sustainable agriculture, traditional food and biodiversity conservation,” says John Kariuki, Slow Food Foundation Vice President and coordinator of Slow Food activities in Kenya. “The event has also acted as a platform for bringing communities together and strengthening their local economies as a united force.” Read about last year’s picnic when the Mpophomeni garden was really just beginning.

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The Community Garden has become a pivotal spot for urban farmers to gather.  Nhlakanipho Nzimande is in the process of helping a number of people set up home gardens. He enjoyed chatting to veteran Mpop gardener Tutu Zuma about her successes and challenges.  Everyone shared their knowledge along with their food.

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Rob suggested to Ntombenhle Mtambo that comfrey tea was a great way to get good root growth on seedlings.  Kate Chantunya brought along some Baobab juice and told of it’s many nutritional and healing properties – pity we can’t grow a tree in Mpop.  “A fun ‘Slow Lunch’ with friends – an array of delicious food, freshly plucked and dug from backyard vegetable gardens. So inspiring!  This garden illustrates shows what can happen in a suburban setting. Grow your own, no matter where you live!” said Kate.

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This celebration of local food does seem to be a truly important moment for local communities across the African continent. Edie Mukiibi, Slow Food International Vice President, tells us about one event in Uganda: “At the Nama Wellness Youth Centre in Mukono, the national SFYN network will organize an evening dedicated to local and traditional products. The Forgotten Vegetables Party will be a unique opportunity to get to know foods from regions and cultures around the country, with traditional recipes. We hope to get young people curious about these often-forgotten foods and bring back to the table products that can often play a fundamental role in food sovereignty.” Jesse Chantunya from Howick brought just dug potatoes from his grandmother’s garden and enjoyed the pumpkin leaves and amaranthus cooked with peanuts most of all.

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“Terra Madre Day is a the celebration of our traditional, indigenous and local foods. A day to showcase our food biodiversity with pride and gratitude to Mother Earth. The size of the event should not matter, but what matters is the willingness to come together and celebrate our food heritage and biodiversity”. Hleziphe Mbajwa enjoyed the beetroot and herb salad most of all, Nelly Makanya loved the free range eggs with homemade mayo and Thobekile Shezi tucked into the carrot, orange and fennel salad.  Between them they collected all sorts of fresh veggies and herbs from the garden to create a colourful chopped salad.

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Mbali Mlambo made everyone’s favourite – ijece – steamed bread.  Nathi Adam arrived a bit late because he was busy preparing scrumptious fresh spinach. Rutendo Zendah and Sam Govender arrived with masses of seasonal fruit – just perfect for the hot summer day. Three Gogos passing by, spotted the gazebo and joined in the celebration, sharing the phutu, cabbage and beans they had prepared for their own lunch.

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Yvonne Munk had a most  interesting and inspiring day.  “Wonderful to see what can be done with commitment and passion,” she said. Yvonne made the most of the opportunity to stock up on fresh veggies, a Wonderbag and Isistofu.

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Garden Goddess Ntombenhle was delighted with the event. “I love having so many people in the garden, everyone sharing and learning and trying new things. All the colourful foods make my heart sing. We must eat like this everyday.”  Pam Haynes brought gifts of organic dried bay leaves for everyone. “A most inspiring day – sharing food and meeting new people,” she said afterwards.

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Are you a member of Slow Food?  Membership is just over R100 per year if you live in Africa. Should you share the Slow Food vision of a world in which all people can access and enjoy food that is good for them, good for those who grow it and good for the planet, you really should join. email Renee Gordge:  slowfood.imifinokzn@gmail.com  for an application form. Learn more: http://www.slowfood.com/  r terra madre mpop 047

 

 

 

Slow Food – sidla ngoludala

Terra Madre Day is an initiative of The Slow Food movement who promote good, clean fair food. All around the world, communities gather to celebrate eating local food – sustainable, diverse and delicious.
Terra Madre day - Lindiwe, Tutu, Ntombenhle and Penelope
For the whole week we will be eating only vegetables and drinking fresh water, nothing else. On Terra Madre Day we will prepare and share the food that is growing in our garden with our community. We want to inspire everyone to live a healthy life and grow good food.
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Imifino – wild greens – epitomises what Slow Food is all about. The KZN Slow Food Convivium, that the Mpoppies are members of, is also called ‘Imifino’.
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Everyone has a favourite imifino. Amanda Ntombela picked imbuya today in the community garden.
harrismith 223Nosipho Dladla helped, although she prefers spinach.
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One lady came past and asked if she could come and pick only uqadolo – that is her favourite kind.
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On 10 December we joined thousands of people all across the world to celebrate #TerraMadreDay , with a bring and share lunch in our community garden.

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Nelly brought potatoes, Zamile boiled butternut with imifino,

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Penz stir fried radish and carrots with olive oil and a little chilli,  Nqobile made a salad of tomatoes, avocado and ucadolo,

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There were radishes (of course!)

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Nikki contributed parley and pecan pesto, onion marmalade and mint cordial. It was a feast!

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These are the 10 essential ingredients for a Slow Food Garden.

  1. They are created by a community. The gardens bring together and value the capacities of all the community membersuniting different generations and social groups (village and school associations, local administrators or non profit organisations). They recover the wisdom of older generations, make the most of energy and creativity of younger people, and benefit from the skills of experts.
  2. They are based on observation. Before planting a garden, it is necessary to learn to observe and to get to know the terrain, local varieties and water sources. The garden must be adapted to its surroundings, and local materials should be used to make the fencing, compost bins and nurseries.
  3. They do not need a large amount of space. By looking creatively at the space available, it is possible to find somewhere to put a food garden in the most unlikely places: on a roof, by the side of a footpath and so on.
  4. They are gardens of biodiversity. Slow Food gardens are places for local biodiversity, which has adapted to the climate and terrain thanks to human selection. These nutritious and hardy varieties do not need chemical fertilizers and pesticides. The gardens are also planted with medicinal plants, culinary herbs, and fruits trees (bananas, mangos, citrus).r greens 1
  5. They produce their own seeds. Seeds are selected and reproduced by the communities. This means that every year the plants become stronger and better suited to the local area, and money does not need to be spent on buying packets of seeds.They are cultivated using sustainable methods. Natural remedies based on herbs, flowers or ash are used to combat harmful insects or diseases.
  6. They save water. Once again, an approach based on observation and creativity is fundamental. Sometimes it only takes a gutter, tank or cistern to collect rainwater to resolve seemingly insurmountable problems and avoid more expensive solutions.
  7. They are open-air classrooms. Food gardens offer an excellent opportunity for teaching adults and children alike about native plant varieties, promoting a healthy and varied diet, explaining how to avoid using chemicals and giving value to the craft of farmers.
  8. They are useful, but also fun. Food gardens are a simple and inexpensive way of providing healthy and nutritious food. But even in the most remote villages and the poorest schools, Slow Food gardens are also a place for games, celebrations and fun.
  9. They are networked together. Neighboring gardens exchange seeds, while those further away exchange ideas and information. The coordinators meet, write to each other and collaborate. School gardens in Western countries are raising funds for the African gardens.r greens 3

A food garden is a drop in the ocean compared to the problems Africa faces every day. But if the number of gardens grows from a hundred to a thousand to ten thousand, and they share and support each other, their impact grows. Together, they can transform into a single voice, speaking out against land grabbing, GMOs and intensive agriculture, and in favour of traditional knowledge, sustainability and food sovereignty. Learn more about Slow Food.

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