Terra Madre 2006: October 26-30 in Turin, Italy- Largest International Gathering of Small-Scale Farmers and Food Producers: Jeff Jackson of La Jolla, California Attending as Delegate
La Jolla, California (September 2006) – On October 26, 2006, 5,000 small-scale farmers, breeders, fishermen, herders and traditional food producers from five continents and 130 countries, including 500 from the U.S., will be joined by 1,000 chefs and 400 academics from around the globe in Turin, Italy, as Slow Food International hosts Terra Madre 2006. Delegates from the United States will include Jeff Jackson, Executive Chef at The Lodge at Torrey Pines®, who will be joining prominent leaders in all areas of sustainable agriculture, including David Mas Masumoto, a peach farmer in Del Rey, California, and Jim Gerritsen, an organic potato grower in Aroostook County, Maine, as well as chefs Alice Waters of Chez Panisse, and Judy Wicks of White Dog Café in Philadelphia, PA. Thirty-one U.S. academic institutions, ranging from the University of California at Davis to Cornell University, will also be represented at Terra Madre.
Jeff Jackson, Executive Chef of The Lodge at Torrey Pines, the luxury hotel, golf resort and spa in La Jolla, California, oversees the culinary concept and menu development for the resort’s signature restaurant, A.R. Valentien, two lounges and a casual restaurant, The Grill, as well as meeting and banquet facilities.
Since The Lodge’s opening in 2002, Chef Jackson has shaped the culinary staff and defined the menus for what remains the only AAA Five Diamond resort hotel in San Diego. Jackson’s trademark style of imaginative, market-driven cooking reflects the variety of premier fresh foods available in each season from some of California’s finest organic farms, orchards and fishermen. “Taking advantage of a location that provides an abundance of independent small farms and orchards, the menu is determined and influenced by what is available and in season at any given time,” says Jackson.
Jackson joined The Lodge with more than 30 years of culinary experience. Previously the Executive Chef at Shutters on the Beach in Santa Monica, California, Jackson played a critical role opening that award-winning property and its sister property Casa Del Mar and established Shutters’ culinary style with a straightforward approach to American and California cooking. Classically French-trained under legendary culinary expert Jean LaFont, Jackson won the esteemed USA Bocuse d’Or Culinary Gold Cup competition in 1988 and represented the United States in the world competition in Lyon in 1989. He is a graduate of the Culinary Institute of America, Hyde Park, New York.
Terra Madre 2006 will be the largest international gathering of small-scale farmers and food producers in history, and will provide a forum for producers whose traditional methods and ways of life are threatened by an industrialized world food supply. Terra Madre is based on the concept of the food community, which encompasses the long chain of people involved in bringing the food from the field to the table. The traditional farmers and producers who provide the raw ingredients, the chefs who transform them, and the academic researchers who study them will convene to discuss how to make environmentally sound, socially just, quality small-scale food production possible. “Terra Madre is a forum for all who believe that good, clean and fair food should be available at every table,” said Jeff Jackson, of the Lodge at Torrey Pines.
Three key themes will be at the heart of Terra Madre 2006: networks, agro-ecology, and market access, and will be explored at “Earth Workshops,”where delegates will seek solutions to shared challenges and strategize innovative approaches for a sustainable future. These workshops will range from the specific, such as the defense and promotion of biodynamic wine production and the certification of wild foods, to the broader issues of efficiency in agricultural production and distribution systems. Central topics of discussion throughout the conference will be access to clean water – a growing concern for entire populations worldwide – and the control of seeds – an urgent issue of agricultural biodiversity as multinational corporations continue to patent and genetically modify seeds. Delegates will also attend plenary sessions with speeches by international leaders in sustainability on the first and last days of Terra Madre (HRH, the Prince of Wales, addressed Terra Madre in 2004).
One of the most memorable aspects of the meeting for the delegates – specifically food producers – is the opportunity for many to be housed with producers in the Piedmont region of the same type of production, so even while they may not speak the same language, they can exchange traditional knowledge in other ways.
Terra Madre will run concurrently with Salone del Gusto, also organized by Slow Food, and considered to be the most important international fair dedicated to high quality artisan food from around the world. Slow Food believes that both events will build bridges from the farm to the table and inspire solidarity among sustainable producers, supporters and advocates. Terra Madre and Salone del Gusto will both take place in Turin, Italy, and are organized by Slow Food in partnership with the Italian Ministry of Agriculture and Forestry, the Italian Cooperation for Development, the Ministry of Foreign Affairs, the Region of Piedmont, and the City of Turin.
Slow Food, founded by Carlo Petrini in Rome, Italy, in 1986, is an international association whose aim is to protect the pleasures of the table from the homogenization of modern fast food and life. Through a variety of initiatives, it promotes gastronomic culture, develops taste education, conserves agricultural biodiversity, and protects traditional foods at risk of extinction. Slow Food has more than 100,000 members worldwide. For more information, visit:
Slow Food International at www.slowfood.com
Slow Food USA at www.slowfoodusa.org
Terra Madre www.terramadre2006.org
Salone del Gusto www.salonedelgusto.com
The Lodge at Torrey Pines www.lodgetorreypines.com
Terra Madre 2006 Earth Workshops: From Bees to Beer to Bio-Diversity
Terra Madre 2006 will be the venue of 42 “Earth Workshops,” at which the 5,000 farmers, 1,000 chefs and 200 academics in attendance will discuss practical issues concerning the land, agriculture, techniques, and markets.
At the workshops, farmers, fishers, breeders, beekeepers, nomads from the Peruvian Andes to the Argentine pampas, delegates from California’s vineyards and First Nation reservations, from the shores of the Mediterranean to the seas of Northern Europe, from Africa to Australasia, all organized into “food communities,” will share diverse experiences and solutions in their determination to shape a future food supply that is good, clean and fair.
Earth Workshops will be held on specific products and geographic issues ranging from the defense of and promotion of grass-fed beef to the non-timber resources of the Amazonian forest. Other workshops will center on issues of more general interest to all food communities, such as efficiency in agricultural production and distribution – issues of growing importance as world oil supplies become ever more scarce.
Themes and workshop topics include:
Agro-ecology in the world Integrated agricultural systems Traditional agricultural systems Alternative systems to conventional agriculture The health of soils Native is better
The FAO treaty on genetic resources
ECONOMICS AND MARKET ACCESS
Producers’ markets More than consumers: the force of co-producers Participatory certification Money and sustainable development Who do small fisheries belong to? Honey and Europe
Chefs’ roles in food systems: educators, promoters and custodians ·
Health and safety regulation and small producers ·
Responsible tourism and the culture of hospitality ·
Women and agriculture: knowledge and dissemination SEEDS:The future of seeds WATER: Available water, desirable water Alternative energy and agriculture · WATER: The environment and small-scale fisheries GMO: In what ways are GMOs helpful? GMO-free: Are we sure? ·
LOCAL FOOD FOR EDUCATION: Approaches to teaching, Collective restaurants ·
Food technologies and the preservation of culture and quality ·
Protected areas and typical products The importance of origin ·
Mobile stock rearing Total sustainability for wine:from vineyard to cellar Wild resources
PRODUCTS AND PRODUCERS
Beer: Traditional Beer Brewing styles. Roots and Tubers Cereals Spices Cocoa Coffee Cheeses Oil Bread Rice Tea Commodities (Fruit, Fresh and dry) Processed fruits and vegetables