archive
HISTORY OF DOING: WORKSHOP & TASTING AROUND KNOW-HOW AND SKILLSSLOW FOOD VAUD
(CH)
Workshop, Conversation, Research, short circuit, production, history, localisme
In the 18th century Ancient Regime setting offered by domaine de la Doges, SF Vaud President Yvan Schneider will entertain you with food related stories of back then and their evolution, with workshops to discover old traditions and technics as well as modern ones. Lastly, a conversation with artisan growers will allow the public to understand trade secrets, more from the feel they have than their technics. How to react when confronted by the materials’ resistance? How do you salvage a situation? When do you feel alone in your artisanal job?
Centred around three axes, this event will be fun (I make), tasty, (I sample) and informative, (I learn). A conference? A workshop? A sampling? A meeting? It’s all of those at the same time!
Present in 160 countries around the world, Slow Food is a trend defined by 3 adjectives:
Good: with fresh and tasty seasonal produce
Clean: because food manufacturing should neither deplete the planet resources nor harm the environment, animal or humans.
and Fair: because it strives for fair conditions and prices from production to retail, and from retail to consumers.
Amongst the values supported by SF, there is fighting against food waste, for food sovereignty, supporting small farmers, for direct distribution between supplier and consumer and seasonal produce. Once a month, the SF Vaud convivium organizes a visit or a tasting workshop at a local grower or artisan who follow SF philosophy to promote and preserve them.
Three SF Vaud committee members are responsible for this event:
Yvan Schneider, the SF Vaud president, “la Semaine du Goût” ("week about taste") member, HEP professor, cooking and nutrition education teacher at Vervey secondary school.
Nina Hauri: trained in EHL, long time passionate about food and its unusual sides, she is also concerned about produce quality and consumption sustainability.
Lauren Dällenbach: trained in philosophy, stove enthusiast, concerned by our consuming habits and food wastage.