Category Archives: Food Education

2016 Terra Madre, in Turin, Italy

“Slow Food International” has a world food festival every other year in Turin, Italy. It’s called:

“Terra Madre/Salone del Gusto”
(“Mother Earth / Tasting Festival”)

This year, 3,000 delegates from around the world were there to represent their homeland. Several of us members from Slow Food South Bay went as delegates:

  1. Joni Sare, chef, and president of our Slow Food South Bay chapter
  2. Hilli Salo, founder of Silicon Valley Grows, and leader of Slow Food South Bay
  3. Peter Ruddock, committee chair of Ark of Taste, California
  4. Doniga and Eric Markegard, owners of Markegard Family Grass Fed Beef
  5. Mary Clark Bartlett, CEO/founder of Epicurean Group

Mary was inspired to make this video, which has a wonderful insight of the sights and sounds at the festival:

Here is a quick recap of the numbers:

  • 5 days (Sept 21 – 25, 2016)
  • 1.5 million people –from around the world
  • Nearly 160 countries showcased their regional –good, clean, fair– food
  • Thousands of products for tasting, and for sale
  • Dozens of speakers, workshops, dinners, cooking demos, conferences, forums

“Mark your calendar for 2018! If you love food, and if you love to talk with the people who make amazing food –then this event is for you!”

Here are a few photos from this year’s event:

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EWGs 2016 Shoppers Guide to Pesticides in Produce

STRAWBERRIES, about to come into high season in our South Bay, have jumped above apples for the first time in a few years.  Buy them ORGANIC (along with the other ‘Dirty Dozen’ listed) to avoid multiple pesticide residues in your food choices.  Follow the link for more of the research and to print a copy of the lists for your next shopping trip.

Check out @EWG’s 2016 Shopper’s Guide to Pesticides in Produce! #DirtyDozen #CleanFifteen

Source: EWGs 2016 Shoppers Guide to Pesticides in Produce

Stanford’s REAL FARM: Ag Ed by School of Earth, Energy & Environmental Sciences

Stanford farm-infographic copy

Stanford’s six-acre site is to be as much a laboratory as a classroom for students to learn theory and evolve best practices in sustainable agriculture.  The goal is to educate future leaders who can address our environmental and food system challenges in the 21st Century.


Source: A new educational farm on the “Farm” | Stanford School of Earth, Energy & Environmental Sciences

Consumer Reports Study: The Bacteria in Conventional Beef

Consumer Reports tested 458 pounds of ground beef and discovered alarming rates of bacterial contamination. 82% of conventionally produced and processed beef samples were found to have at least 2 types of bacteria.  CONVENTIONAL SAMPLES WERE MORE THAN TWICE AS LIKELY TO HAVE BACTERIA WHICH WAS RESISTANT TO 3  OR MORE CLASSES OF TYPICAL ANTIBIOTICS. 


Source: Ecocentric | The Bacteria in Our Beef

U.S. Crop Diversity Declining but…5 Ag Regions Buck This Trend!

9 Farm Regions Map from journal PLOS ONE

A new USDA study (published in the journal PLOS ONE) tracked crop diversity across farms in the US from 1978 to 2012 using five year ag census data.

While the overall data confirms the dominance of monoculture farming – a practice known not to be sustainable in the long-term – there is evidence that in five of the nine Farm Resource Regions where fruits and vegetables reign supreme crop diversity was either maintained or increased slightly.  Check out the map for specifics and read more…

Source: U.S. Farms Becoming Less Diverse Over Time | Civil Eats

What’s an Agrihood? Check Out Davis, CA’s The Cannery for Housing+Farmland Community


The Cannery agrihood in Davis, California, will place an educational incubator farm in the middle of a planned community.  Morphing from last century’s model of housing surrounded by a golf course, this new development seeks to transform an industrial site into a 21st century organic farming and living experiment.

Source: Northern California’s First Agrihood Will Bring Organic Veggies to Former Industrial Land | Civil Eats

GOOD FOOD NEWS! USDA Allots $34.3 M for Local Foods Infrastructure, Veg & Fruit Access


In an effort to strengthen local and regional food systems, the USDA has promised millions through several grants to support farmers markets, CSA’s and ‘hub’ businesses that aggregate and facilitate regional food promotion, awareness of resources and actual distribution channels.  Farm-to-institution programs are also included which is great news for educational and health organizations!

Source: USDA Awards $34.3 Million to Support Communities Local Foods Infrastructure, Increase Access to Fruits and Vegetables

From NPR – Reduce Food Waste, Learn from Dan Barber’s Garbage to Plate Experiment

The typical American family tosses out some $1,500 of food yearly. From smarter fridge packing to sauteing soggy lettuce, a new book is full of tips to rescue edibles from landing in the trash.

Source: Dont Toss That Sour Milk! And Other Tips To Cut Kitchen Food Waste : The Salt : NPR