Piazza 5 Giornate 1, Milano
Aperto tutti i giorni: 10.00-20.00
Sabato: 10.00-20.30

Alti cibi a prezzi sostenibili è il motto di Eataly, catena di punti vendita nati a Torino grazie al fondatore Oscar Natale Farinetti, che in questi anni si sta espandendo non solo nel nostro Paese, ma anche all’estero (Tokio e prossimamente  anche New York). L’idea geniale è quella di voler costruire un nuovo concetto di spazio enogastronomico, pensato non per la massa, ma per i veri cultori del cibo e della filosofia del mangiare bene all’italiana. Dimenticate le code e le offerte sotto costo dei classici supermercati, se quello che volete è tanto a poco, Eataly non fa per voi. Se invece volete scoprire il patrimonio enogastronomico italiano, portato avanti da piccoli produttori di eccellenza, troverete articoli adatti a soddisfare anche i palati più fini. Nota non da poco, come garante della qualità dei prodotti  c’è nientemeno che Slowfood. A Milano, nel piano sotterraneo del grande magazzino Coin di Piazza 5 Giornate, c’è un piccolo (ma ricco) punto vendita Eataly. I prodotti sono numerosi e coprono dall’antipasto al dolce e si nota un occhio di riguardo per la tradizione piementose, terra natale dell’idea Eataly. Fra i tanti spiccano i formaggi (Robiola di Roccaverano Dop, Pecorino Canestrato di Castel del Monte) e la pasta di Gragnano (in particolar modo quella del Pastifico Afeltra). Una volta provati  è difficile se non impossibile tornare a questi prodotti nelle loro vesti industriali. L’alta qualità e il gusto autentico si trova anche nella ricca offerta di spezie rare ( Pepe Nero di Rimbas, sale di grana grossa Riserva Salina Camillone) di oli, di farine (Mulino Marino) confezionate e dal sapore di un tempo, di prodotti freschi (ottimo lo yogurt in bottiglia di vetro, al naturale o al limone) fino ai dolci di nicchia (cioccolato a marchio Venchi, Paste di Meliga, solo per dirne alcuni). Nell’offerta delle acque, regina incontrasta è Lurisia, produttrice anche di gazzosa e chinotto superiori. L’elenco dei prodotti potrebbe essere lunghissimo, dato che, sebbene lo spazio non sia enorme, vi sono racchiusi infiniti tesori enogastronomici italiani. Potete provare la qualità che vi offre Eataly anche in pausa pranzo o per uno spuntino nello spazio ristorante-bar che si trova al centro del negozio. Se proprio non resistete fino a casa potete degustare al suo interno i prodotti in vendita nel negozio. Concludendo, il fascino di questo punto vendita sta nel piacere della scoperta di nuovi sapori e prodotti e nella sua filosofia del “mangiare come atto culturale”, non come pura necessità. E a questo dovete pensare mentre scegliete cosa comprare. Ovviamente la qualità si paga, può sembrare a volte eccessivo, ma è da intendersi come un regalo che vi state facendo. Dovete scegliere (se non siete sfondati di soldi) quale desiderio culinario più degli altri volete soddisfare e quale invece rimandare alla prossima visita. Perché ci sarà, anche solo perché quando finirete la pasta non riuscirete mai più a prenderla dai comuni scaffali del vostro supermercato. O perché improvvisamente vi tornerà la voglia di cibo autentico e di qualità superiore.

Foodometro™
In: prodotti rari e qualità Slowfood
Out: con un budget limitato, la scelta è dura
Il tempio del cibo made in Italy di qualità. 9,5

Just recovering from the enormous effort put in setting up, performing and taking down the Squatting Supermarkets at the Piemonte Share Festival 2009, “Market Forces”.

Several thousands visitors, hundreds of customized food cans, hundreds of QRCodes printed to link products’ stories, dozens of hours of live Shoptivist TV, 3 workshops, a ShopDropping action in the city centre of Turin, an augmented reality tour at Eataly (a big shopping centre focused on organic foods), hundreds of questions and the relative answers.

These are the numbers. Read on for the details…

Equilibrium. Squatting Supermarkets focuses on the possibility to reinvent reality.

We are all immersed in complex dynamics: simple, daily gestures hide global effects, complex consequences, and we all are the target of planetary strategies that are never clear enough. Turn a light switch on, buy a can of tomatoes, watch TV, drive your car. We constantly are part of global interests producing information that is far from complete.

Squatting Supermarkets enters the supermarket with this idea in mind. Shopping, buying, paying, choosing products are common tasks. When we enter supermarkets we instantly become the center of multiple interests: labels, signs, sounds, voices, aisles, shelves all tell messages suggesting our choices and hiding the whole story.

The Installation

Three experiences.

First.

An iPhone is held in front of a package of coffee, its viewfinder framing its logo and showing a microdocumentary creating a 3 minute narrative on the global situation of coffee production. Percentages, stories of distribution, revenue, profit, communication, social responsibility, sustainability. Recipes for your eco-sustainable cup of coffee. This is just one of the informations that shoppers can experience while choosing their buys at the supermarket. The idea is centered around the iSee application by FakePress.

Take a picture of a logo using your mobile phone and, if it has already been added to the database, the logo gets recognized (about 80% accuracy for this operation, if you have a steady hand… and getting better): information sources are shown on the device’s screen, allowing you to choose from social responsibility, sustainability, ecology, finance.

Attention is towards producers, and to the global policies and strategies that are designed and enacted through the products filling our daily lives.The objective is to show the part of the story that is seldom told, and to tell it right there, just-in-time, when you are there, choosing your product.

Second.

An Oracle. A big eye watches you, awaiting. Products sit on their shelves, ready to be bought.

The first experience told stories about manufacturers, distributors, marketers.

The second one tells the stories of people, of families, of individuals making choices, producing food, objects.

Grabbing products and placing them in the Oracle revealed stories that will never be written on the labels: an anonymous package of olives told the tale of a man from Palestine, cultivating olive trees under the bombs of Israeli warfare; a transparent bag of salt allowed you to enter a deep valley among the mountains of South America, where people dig, dry, carry enormous quantities of salt in the most incredible manners; a pack of multicoloured candy brought you to a peculiar assembly chain in Bangladesh, in an industrial complex that is barely more than a straw barrack, and people live their daily lives among flies, heat and humidity, wore-down machinery, hazards and a few coins in their pockets.

The other part of the story. Embedded into the products.

Third.

First there were the companies, then it was the people. The third experience is all about the shoppers.

The supermarket is a process. Its architecture, its sound, its shape and volumes are designed for people to enter, choose their merchandise, proceed to the cashiers, pay and leave as fast as they can.

No space for expression, for sharing informations and points of view. Only the marketable survives.

We thought we could change that. We tried with the third experience.

Shoptivism TV is a digital TV channel designed to be recorded and viewed inside supermarkets. It is produced by the people. Grab your mobile phone, scan a product and start recording: happy people telling recipes, angry people telling unsatisfaction, informed people telling how things are, creative people telling stories.

Augmented Reality

Stepping aside frm the hype, Augmented Rality (AR) can mean many things. It can mean dinosaurs walking down your favourite street. But it can also mean to augment ordinary reality with new possibilities and opportunities.

We wanted to do just that: have a chance to reinvent the present, the real, adding new sensorial spaces, new sensibilities that can be achieved through digital media and contemporary devices.

Computer vision, location-based media, wearable and pocketable technologies, gestural and natural interfaces can turn complex tasks into simple ones.

Squatting Supermarkets is just that: augment ordinary reality with new possibilities; invade, squat, occupy time and space with expression and different voices; recontextualize, reappropriate, redesign strategies. Squatting Supermarkets’ intent is to recode the present.

Installation Setup

The three parts of the installation have been built with the fundamental help of many students from the Albertina Arts Academy of Turin and from the MultiDAMS. Arts, Crafts and scenographic support,  as well as an incredible deal of conceptual and dialogic exchange, were the key factors that brought to the definition of the final installation. Choosing materials, lighting, assemblage strategies and space design was really fun and it was a chance to dig into the themes of the installation. While our fingernails were breaking and our clothes getting dirtier, we had a chance to tell and discuss stories, bulding an augmented reality of our own.

On the technical side, the three experiences were built using software components implemented using multiple technologies.

The iSee iPhone application was built using Objective-C and Apple’s standard SDK. Some peculiar technologies were used as well, causing the application to be rejected from distribution on the Apple Store: this is the effect of an incredibly harassing strategy Apple is using against its international community of developers. But this is another story that will be told in just a few days.

The image recognition engine is built in two stages. Captured images of logos and products are first pre-processed on the iPhone (image colour adjustment, thresholding and basic feature recognition algorithms are applied in this phase) and the result is sent to a server for comparison with the items already added to the database (a feature comparison process is applied, where the presence of angles, straight lines, regular curves, areas of solid colors or juxtaposition of them all become parameters that are used to compare images coming from mobile phones with the ones of the stored logos and products). Once a logo is eventually recognized, standard SQL procedures allow for association of various information sources.

We currently are integrating:

• Corporate Watch
• CorpWatch
• NASA’s Earth Observatory
• MIT’s SourceMap

Custom contents are also progressively being produced and used, such as microdocumentaries, interviews, researches.

The Oracle is completely done using Processing. Many parts of the processing framework have been used. Efficient and error-free functionalities could not have been achieved without the help of Rolf van Gelder whose enhancements to our little QRCode library for Processing were of fundamental importance.

Two pieces of software were used on the third part of the installation. The main one was a webTV application integrating the streams coming from the LiveStream account we created to distribute the contents live (well.. almost live ) to the audience of the Share Festival with the streams coming from the interviews and visitors interactions with the installation.

The second component of this part of the installation was, again, made using Processing. An infovisualization gathered in realtime the communications arising in social networks (on Twitter, FriendFeed and Facebook) about the products we used in the other parts of the installation. This visualization was used whenever nothing was going on in the Shoptivism TV channel.

All was coordinated through a simple software layer built using Processing that took care of the generation of the sound environment (featuring triggered hypnotic loops of pure supermarket sound-madness) and the automatic live direction of the various software components, handled through locally networked control messages.

Workshops

Three workshops were performed.

The first one was done with the students of the MultiDAMS in Turin. Here we explained the mechanisms running the Shoptivist TV: how is a TV channel made for supermarkets structured? What technologies can be used? What does it mean to direct, edit and manage a multi author, free access, distributed, ubiquitous TV channel? What are the legal implications of letting people freely record a TV channel inside commercial spaces?

The students were wonderful and immediately activated, learning to use interfaces and grabbing visitors explaining them the wonders of free expression.

The second workshop saw me together with Luca Simeone and Federico Ruberti from FakePress detailing the multiples perspectives involved in Squatting Supermarkets. I introduced the artistic concept, Luca did a beautiful presentation of the anthropologic and interaction design strategies we are researching on to build FakePress and Federico thoroughly presented and explained impressive data collected with the collaboration of Cary Hendrickson on the economic, financial, social and ecological opportunities brought on by these practices.

The third was a continuous state of workshopping we happily embraced with the groups of MultiDAMS students coming in with professor Giulio Lughi. He brought in wave after wave of students, providing us a wonderful and enthusiastic audience to deal with and also allowing us to face questions, doubts and unthought perspectives in a wonderful way (many thanks professor!).

A more peculiar form of workshop was also performed, but it deserves a specific section.

So here comes:

ShopDropping!

Possibly the most exciting and replenishing thing happening for us during the Share Festival, we got several students involved in a creatively subversive action.

Starting from the concepts explained in the Squatting Supermarkets project, we decided that it would be of fundamental importance to get bodies involved in the critical assertions we were making: let bodies reclaim spaces and possibilites through creativity and action!

On Friday morning we gathered the students in front of the Museo Regionale delle Scienze Naturali. After a short explanation we were off for the action.

Three supermarkets, the FNAC and La Rinascente stores in Turin city centre were invaded with narratives and detournments.

The action included two parts.

1) invasion

The cans coming from the Squatting Supermarkets installation were placed among regular supermarket products. These out-of-place products proved to be quite powerful: their aesthetics, together with the fact that they were not part of the shops’ information systems, created multiple bugs in the processes of the commercial premises. The unexpected and unaccounted for turned into a tool for breaking down the daily processes ruling our lives.

2) free narratives

Microstories were distributed to the students under the form of stickers with urban haikus printed on them. They were to be attached on commercial products, over the barcode defining their prices and inventory identification. When people eventually bought the “processed” products none of them would pass the barcode reader, forcing both the clerk and the consumer into reading our little stories. Free form expressions telling tales of ecology, of carelessness, of reconsidering our lives, of applying critiques to our daily gestures.

This was a fantastic experience, both for us and for the students. The possibility to create our own narrative spaces in the places where no such thing is usually allowed was a powerful experience. We had to actually pull students out of FNAC, as they were enjoying the process too much

Connections

During the festival we leveraged the TV Channel to connect to other interesting events and people, further promoting the possibility for innovative forms of expression in symbolic spaces.

We first connected to San Francisco with Jonathon Keats. Jonathon told the audience the story of his incredible artworks, and in the clever ways in which the constantly manage to break down the schemes of markets and other complex global forces we are surrounded by. The audience particularily enjoyed the story of the Antimatter Bank Jonathon is bringing up in San Francisco: antimatter against global crisis!

We then connected with the inauguration party of the Hub in Rome. The Hub started in Egland and it turned out to be a really good idea: accessible spaces all over the world to start dialogues, actions, enterprises, between technology, culture, sustainability, social strategies. The Hub Roma just opened up its premises and, if the attitude and excitement they show in what they’re doing don’t lie, we’re set to see some truly interesting things going on over there.

Squatting Supermarkets @ Eataly

We’ll tell you more in the next post about this, so this is just a starter.

We agreed with the management of Eataly to create an event in which the people from the Share festival could have enjoyed visiting the beautiful supermarket dedicated to organic, local, sustainable foods, using Augmented reality techniques. We had an incredible time doing it, and people were delighted to see stories coming directly out of the producst they bought daily. The experience has been both interesting and critical, as people were truly enlightened by the possibility to learn more about the things they eat and drink, in such a direct way.

More on this and on its evolutions in the next post.

The Prize

On the last day of the Share Festival we also had a truly nice surprise.

Squatting Supermarkets won the “Green Prize” offered by Turin’s Environment Park for the most ecologic approach.

Thanks to everyone!

We really need to thank a lot of people. We couldn’t have made it without all of you. So here go the credits:

for the Squatting Supermarkets installation:
Concept, software and artistic direction: Salvatore Iaconesi (aka xDxD.vs.xDxD)
Arts, Crafts & Scenography: a fantastic group of students of the Accademia Albertina of Turin with the direction of Oriana Persico

the iSee application was produced by
Fake Press

for the “Squatting Supermarkets: introduzione pratica e teorica allo Shoptivism” workshop
Concept & Direction: Salvatore Iaconesi and Oriana Persico
The group of participants: Silvia Aimone, Roberto Brogi, Eleonora Cappai, Federico Manassero, Barbara Raimondi, Riccardo Rea, Federico Trovarelli, Salvatore Tuscolano.

for the “Complex Shopping Narratives” workshop
Artistic Statement: Salvatore Iaconesi
Antropological introduction & Interaction Design Theory: Luca Simeone
Strategic Marketing & Communication Research: Federico Ruberti
Eco-sustainability & Alternative Economic Models Research: Cary Hendrickson

for the Shopdropping action
Salvatore Iaconesi, Oriana Persico, an incredible group of students from Multi Damd and Accademia Albertina, Collettivo Aut Art (Milan), a student from Accademia of Venice

Photography & video:
Gianfranco Mura and Maya

Augmented Reality Tour @ Eataly
Concept & Direction: Salvatore Iaconesi and Oriana Persico
Contact & Coordination: Simona Milvo (Eataly)
Interview: Dino Burri (Eataly)

Special Thanks to
Tone and is dog, Maria, Davich, prof. Giulio Lughi, Massimo Melotti, Gadda, Lo|bo, Aut Art, Les Liens Invisibles, Maya, Gianfranco Mura, Stefan, Mirella, Marie, Franca Formenti, Dario Carrera, Conny Neri, Ivan Fadini, Jonaton Keats, Anna Masera, Dario Migliardi, Roberta Bosco, Alessio Oggioni, Filippo Giannetta, Kathryn Weir, Luca Giuliani, Pete Ippel, Stefano Sburlati, Rolf van Gelder, Silvia and the team of students of Multi D@MS and the all organisation of Piemonte Share Festival (Simona Lodi, Chiara Garibaldi, Luca Barbeni, Chiara Ciociola and the guest curator Andy Cameron) for the beautiful hospitality and work.

All the people that spent time with us during the Festival

11 listopada to nie tylko dzień o ładnej dacie (duużo jedynek;-), święto narodowe oraz urodziny coponiektórych (sic!;-) ale także dzień św. Marcina. Dzień świętomarcińskich rogali z białym makiem oraz gęsi. Właśnie 11 listopada rozpocznie się akcja zorganizowana przez Slow Food Polska oraz Instytut Zootechniki PZB- ZD w Kołudzie Wielkiej. W ramach akcji w około 20 polskich restauracjach będą serwowane autorskie dania przygotowane z młodej gęsiny z Kołudy Wielkiej. Mięso gęsi owsianej posiada niezwykłe walory smkoe, ale też zdrowtne – gęsi tłuszczyk posiada dużo wielonienasyconych kwasów tłuszczowych, które korzystnie wpływają na gospodarkę choleserolową organizmu.
Więcej o gęsinie w dzisiejszej RZ, na stronach Styl Życia (klik klik)

Młode gąski z Kołudy wielkiej (zdjęcie: Daniel Pach, Slow Food Polska)

A tutaj lista restauracji, które włączyły się w akcję :
Absynt (Warszawa)
Ancora (Kraków)
Bulaj (Sopot)
Copernicus (Kraków)
Dom Wigierski (Wigry)
Kolumnowa (Augustów)
Likus Concept Store (Warszawa)
Mirador (Warszawa)
Młyn (Włocławek)
Monopol (Wrocław)
Piotrkowska 97 (Łódź)
Ristorante Cristallo (Katowice)
Romantyczna (Wysoka Wieś, k. Ostródy)
Spichrz (Toruń)
Stara Apteka (Inowrocław)
Stara Piekarnia (Pszczyna)
Weranda (Bydgoszcz)

manchmal sehnt man sich auch der slowfoodie nach einem schnellen genuss zwischendurch. dieser wunsch ist jedoch meist schwer zu erfüllen in der von md, bk, u.a. geprägten fast-food-landschaft dieser stadt. außer man hat eine gutes gedächtnis für alle slow-fast-food-orte und die bereitschaft auch weitere strecken dorthin zurück zu legen.

ich habe jetzt – endlich – einen solchen ort direkt vor meiner haustüre entdeckt: biostulle. als “untermieter” im berlinomat-flagship-store gibt es dort passenderweise “kiez-stullen”. scheibe für den kleinen oder klappstulle für den großen hunger ermöglichen eine kleine kulinarische entdeckungsreise durch berlin:  friedrichshain (roggenschrotbrot aus natursauerteig mit gerösteten walnusskernen und hausgemachtem vegetarischen aufstrich) oder lieber neukölln (gegrilltes focacciabrot mit brandenburger landschinken, geräuchertem mozzarella, auberginen, rucola und rotem pesto)? oder vielleicht doch nach charlottenburg (helles weizenbrot mit getrockneten tomaten, schwarzen oliven und kräutern, cremigem wiesenblumenkäse, faßbutter und rucola)?

bio, regional, viel eigenproduktion und ein sehr netter service des betreibers boris plücken. der ließ sich von mir gleich neugierig ausquetschen. warum bio? warum regional? weil bio qualität ist, weil’s besser schmeckt. und weil man doch nicht lebensmittel durch halb deutschland oder europa fahren muss, wenn man sie eigentlich direkt vor der haustür hat. 

ich freue mich jedesmal, wenn ich auf seelenverwandte treffe. und dann noch direkt vor der haustür  und montags bis samstags von 11 bis 20 uhr – vielleicht gibt es jetzt über winter auch noch ein süppchen und ab und ab mal ein risotto, hat boris laut gedacht. ich freu mich drauf und bin gespannt!

We first learned of the Slowharvest Gleaning project through Paul’s wife, Hilda. She had been out gleaning with Aletha Soule, who we previously only knew of as a very successful and creative ceramicist.  It seemed she was doing something interesting on the side and so we got involved and, together with Aletha and a few others, produced this primer on Gleaning. Don’t hesitate to take it literally and start something in your own neighborhood. ~Bob

Food is an important thing for us. Or actually not food, but eating. In my opinion there is a difference between eating and food. Real food. Food that is natural and pure and contains its own flavors. But a lot of people are just eating. They buy what the supermarket sells and don’t even think about what is in a product. We think it is normal that a product stays good for more than a month. But we don’t think about how they made it possible that these products last this long.

Real food is food that you cannot keep for more than a couple of days. It is food that is not industrially produced. And these are seasonal products. When there is an industrially process used to produce something, you will eat a lot of stuff that is not food, but additionals that are produced to make products look good. Nowadays we are used to food which has no real taste anymore and we like it, or at least most of us.

I am happy to see that more and more people start to rethink about what they eat every day. That there are organizations like Slow Food, who try to bring back natural products and help to keep the small producers and original products alive. But that is not enough.

Another important part of food is the fact that unhealthy food not only is fake, it also makes us fat. Because in a lot of products are additional used that make us eat more of a product. That realizes that we want to eat more and that we can’t stop when we start eating a bag of chips or chocolate. Reducing the part of prefabricated food in our meals will help you to lose weight. There are some reasons to try. When you eat natural food:

• you are not confronted with the additional that make you eat more.
• your addiction to certain products reduces and you change your daily food pattern to only eating three meals a day.
• you start to understand the natural flavors of food and realize that what the supermarkets sell you is fake and can’t really be healthy.

Viltkjøtt til salgs

Nok en gang er bønda i by’n! Bondens Marked (BM), som jeg også skrev om i fjor, er tilbake: også denne gang har bøndene inntatt øvre del av Karl Johan, hvor 70 produsenter fra Nordland i nord til Agder i sør tilbyr det meste av lokalprodusert mat. Været er fint og skal visstnok holde seg i helgen, så det er ingen grunn til ikke å ta seg en tur til hovedstadens paradegate. Det jeg lurer litt på, er hvorfor ikke Oslo kan ha et eget permanent matmarked? Er ikke det norske folk nok opptatt av ordentlige mat- og råvarer til at det er mulig å drive et slikt marked? Vi var nettopp i Frankrike hvor man blant annet finner markeder som selger både hel kanin, kyllinghjerter, oster, grønnsaker, fisk og kjøtt av alle slag -  nesten i hver eneste lille landsby. Hver eneste dag! Er man virkelig nødt til å flytte ut av Norge for å få tak i bra mat til daglig?

Bondens Marked (som også kalle Matstreif) er årets største nasjonale matfestival og det gir en gyllen mulighet for oss bybarn å kunne smake på og gå til innkjøp av produkter som man vanligvis ikke finner i Oslo – den tilbakestående hovedstaden i landet vi bor i. Noen av varene som selges på BM selges kanskje i en av Oslos spesialforretninger (sjekk ut spesialforretninger på www.slowfood.no), men det kan du ikke ta for god fisk! Nordmenn har faktisk det dårligste vareutvalget blant alle de nordiske landene. Ikke nok med det; norske forbrukere betaler også 50 prosent mer for maten enn den gjennomsnittlige europeer! Dette kan vi blant annet takke de norske matvarekjedene for: det er de som kontrollerer 99,3 prosent av det norske markedet og som holder stålkontroll på alle ledd i verdikjeden, slik at produsenter og leverandører tvinges til å operere på kjedenes premisser. Ifølge underdirektør Gro Tvedt Anderssen i Forbrukerrådet, har de lokale kjøpmennene minimal innflytelse på utvalg og overhodet ingen på pris – alt styres fra de fire hovedkontorene til Norges matvarekjeder. BM gir deg dermed også sjansen til å handle direkte fra produsentene – det er ikke billigere, men produktene har en høyere kvalitet, de er ferskere, de er frekkere og de er i noen tilfeller også økologiske, men det gjelder ikke alle produktene. En produsent solgte blant annet 10-pakninger med egg:

“Er disse eggene fra frittgående høner?”, spurte jeg. “Nei”, var svaret. Jaha… Da velger jeg heller å kjøpe økologiske egg på butikken, så slipper hønene å tilbringe hele livet sitt i bur. Ei lykkelig høne er ei god høne! Man kan også kjøpe egg fra frittgående høner. Dette er forskjellen mellom burhøns, økologiske- og frittgående høner:

• Frittgående høner – går fritt inne, sover på vagle og har muligheten til å flakse med vingene og sandbade for å pleie fjærdrakten.
• Økologiske høner – kan bevege seg fritt både inne og ute, i tillegg til å nyte de samme fasilitetene som frittgående høner har. Dyrefôret er også økologisk.
• Burhøns – lever hele livet i bur hvor de har liten plass til å bevege seg, spiser mat tilsatt fargestoffer (for å farge plommen) og andre stoffer for blant annet å styrke bena (ettersom de ikke får brukt bena på en naturlig måte, trenger de tilsetningsstoffer for å styrke de).

I en av bodene plukket jeg med meg en brosjyre hvor det ble reklamert med at økologiske produkter er bra for deg, fordi de ikke inneholder kjemisk syntetiske sprøytemidler, kunstige fargestoffer og aromaer eller søtnings- og  konserveringsmidler. Økologisk mat inneholder i flere tilfeller også mer mineraler, antioksidanter og vitaminer. Det er bare så synd at økologisk mat skal være så jævla dyrt! Dyrevelferd koster! Interessen for økologisk mat er på vei ned i følge en artikkel i Aftenposten, og køen jeg ofte ser utenfor fattighuset på Grønland er nok ikke de som handler mest på Bondens Marked, økologisk eller ei, men de kan jo allikevel komme innom og få seg en smakebit i en av de mange bodene. Eller de kan kjøpe seg ei halv brødskive med noen reker til 25 kroner – faen for en frekk pris å ta for ei halv brødskive!

Ei halvbrødskive med noen reker: 25kr.

Vi gikk raskt forbi standen med brødskiver, og stoppet ved en bod hvor vi kjøpte både elg- og reinsdyrbiff fra Skjåk. Når man kjøper vilt så er man i alle fall garantert at dyrene har fått gått fritt. Systemet er lagt opp slik at jo mer man utnytter både naturen og menneskene, desto mer sitter man igjen med i fortjeneste. Det burde vært omvendt! Produsentene som forgifter oss og naturen, burde betale i dyre dommer! Når det gjelder frittgående, så vil jeg gjerne nevne at i Argentina, hvor de lenge har vært kjent for å la flokkene med storfe gå fritt og gresse på de endeløse slettene, har de nå begynt å gå mer over til vestlig fedrift, hvor kyr og okser står sperret på båser og blir fôret mesteparten av sine liv. Gauchos’enes tid er kanskje forbi? Har tiden løpt fra dem, eller er det kanskje kapitalismens klamme grep som har innhentet dem? Slettelandet som før ble brukt til beiting, blir nå heller brukt til å produsere Monsanto mais og soya til det amerikanske biodieselmarkedet. En produsent på BM solgte faktisk mais som var dyrket i Norge. Jeg visste ikke engang at man kunne dyrke mais i Norge, men det kan man altså. Hvis du lurer på hvor, så er det noe vage svaret jeg kan gi: borte ved Drammen et sted… Ifjor kjøpte vi en eplemost kalt “Frisk og Frodig”, fra Sauar Gård i Telemark. Heldigvis var de der i år også, og vi fikk sikret oss en 3-liters. Nydelig og syrlig smak på den eplemosten. Jeg har sett at den også har blitt solgt ved Meny på Grønland, men av økonomiske årsaker handler vi minst mulig på Meny, selv om de har mye bra varer der. Den manglende bredden blant norske dagligvarer, skyldes de skjulte bonusene leverandørene må betale kjedene for å få innpass i butikkhyllene. Terskelen for å komme seg inn i kjedenes butikkhyller blir for høy for små produsenter med nisjeprodukter, og forbrukeren blir sittende med regningen i form av høyere priser og dårligere utvalg. Mange av varene i dagligvarehandelen er også behandlet for å få lengst mulig holdbarhet. Jo mer man behandler råvarene, desto mer mister de av både utseende, smak og næringsinnhold. De norske dagligvarekjedene har derfor stor påvirkningskraft på den norske folkehelsen, uten at man skal ta fra folk ethvert ansvar for hva de putter i kroppen sin. Et ekstremt eksempel på dette er en narkoman vi så da vi var på vei hjem fra BM. Han hadde tatt en overdose og døde, sittende lent opp mot et tre nede ved plata, mens kameraten hans fånyttes prøvde å riste liv i ham og mens menneskene rundt fortsatte sine liv…
Noen mistet kanskje en venn, andre mistet et familiemedlem, mens for andre er dette kun nok et tall i statistikken eller en notis i avisa…

http://www.bondensmarked.no
http://www.naturlighudpleie.no
http://www.epleblomsten.no/
http://forbrukerportalen.no/Artikler/2009/matmaktas_taushet
http://www.oikos.no
http://www.regionalmatkultur.no
http://dinmat.aftenposten.no/content/view/full/32199
http://gosouthamerica.about.com/od/argartcultureentertain/a/gauchos.htm
http://money.cnn.com/2009/08/10/news/international/argentina_beef.fortune/

P.S: Om du kjøper lam eller sjøkreps på Bondens Marked, så kan du følge disse oppskriftene i VG:
http://www.vg.no/mat-og-drikke/artikkel.php?artid=580448
eller denne fra bloggen:
http://skaperen.wordpress.com/2008/11/09/lammerullade-med-sopp-og-spinat/

verzamelen

De was draait, de pompoensoep staat te koken. Buiten stookt de boer een vuur om de slootkanten af te branden. Ik kreeg vandaag een grote tas kweeperen en goudrenetten. Op een tafel in de schuur liggen ze te wachten tot ze rijp genoeg zijn om gelei en appelmoes te maken.

Exposition La vitesse et ses limites au Centre canadien d’architecture de Montréal

Culte de la vitesse sur son déclin

Paul-André Gilbert

(Agence Science-Presse)

Cent ans après le Manifeste du futurisme, déclaration polémique chantant la modernité, peut-on dire que l’accélération de nos sociétés… ralentit? En lançant son exposition La vitesse et ses limites, le Centre canadien d’architecture veut nous faire réfléchir sur la place qu’occupe la vitesse dans notre société.

Depuis quelques années, des mouvements qui célèbrent la lenteur commencent à émerger. Par exemple, le «slowfood» cible la restauration rapide. On voit apparaître parmi les bestsellers des livres qui questionnent notre rapport à la vitesse. Ces manifestations tranchent avec l’accélération constante que notre monde a connue au cours du 20e siècle.

C’est ce paradoxe que l’Américain Jeffrey Schnapp, le commissaire de l’exposition, a voulu explorer. «Une ambivalence persiste même si notre quotidien continue d’accélérer d’une manière qui continue à définir notre identité et notre sens de la communauté».

L’exposition, présentée en collaboration avec la Wolfsonian-Florida International University et «conçue dans une optique plus critique que commémorative», est divisée en cinq pièces, qui ont chacune leur thème: la capture de mouvement, l’efficacité, la construction rapide, le corps et l’esprit, le rythme et le trafic.

M. Schnapp, directeur du Laboratoire des sciences humaines à l’Université Stanford et auteur de plusieurs autres expositions, a choisi ces thèmes pour éviter les icônes habituelles de la modernité. Au lieu de montrer des voitures rapides ou les robots d’une chaîne de montage, le commissaire s’est intéressé à des aspects du sujet qui passent souvent inaperçus, comme l’augmentation de l’efficacité dans les bureaux ou les cuisines occidentales. «Notre environnement a été tellement transformé pour permettre l’accélération de chaque élément de notre existence, que la vitesse est devenue aussi omniprésente qu’invisible», explique-t-il.

Vite, mais pas nécessairement bien

Ce qu’on découvre lorsqu’on se promène à travers les pièces, ce sont surtout des archives du 20e siècle qui nous rappellent notre rapport à la vitesse. Par exemple, dans la salle consacrée à la circulation automobile, on peut admirer des études sur les accidents. Notre obsession de la vitesse a un coût. Dans la pièce qui a pour thème l’efficacité, on voit l’évolution de nos cuisines et de nos espaces de travail à travers des photographies prises tout au long du siècle.

Il n’y a pas beaucoup de place pour la science dans La vitesse et ses limites. On y voit surtout des objets qui représentent l’évolution de la vitesse. On aurait pu penser qu’une plus grande place serait consacrée à l’environnement, car notre obsession de la vitesse, en particulier dans les transports, a un effet néfaste sur le futur de notre planète.

En faisant ressortir la vitesse comme mythe de la modernité, les organisateurs veulent marquer ce qu’ils considèrent être le début du déclin de l’ère de la rapidité. Pour Jeffrey Schnapp, la vitesse est en effet en train d’être remplacée comme mythe de la modernité.

Selon lui, le prochain mythe sera celui du développement durable. Le terme «durable», explique-t-il, est entré dans l’univers socio-culturel et n’a pas toujours des bases dans la réalité. Par exemple, les compagnies publicisent souvent leurs produits comme «biologiques» ou «verts», peu importe qu’ils le soient réellement.

Cela dit, pour M. Schnapp, notre obsession pour la vitesse ne disparaîtra pas… très vite. Il anticipe plutôt un monde où des univers rapides et lents vont se côtoyer pendant longtemps encore.

L’exposition se poursuit jusqu’au 8 novembre 2009

PUBLICITÉ

Graffiti Hip Hop de la scène de Montréal

Opération Graffiti. Toute l’histoire de la création du Café-Graffiti. La relation avec les jeunes. Ce qu’ils ont vécu dans le projet. Ce qu’ils ont fait vivre aux intervenants. Toutes les anecdotes d’un projet qui fait encore parler de lui. Une façon intéressante et originale de soutenir le Café-Graffiti dans sa mission d’aide et de soutien aux jeunes. 19,95$.

Disponible Par téléphone: (514) 256-9000, en région: 1-877-256-9009
Par Internet: http://www.editionstnt.com/Livres.html
Par la poste: Reflet de Société 4233 Ste-Catherine Est Montréal, Qc. H1V 1X4

Was kann man/frau so alles mit einem Reiskocher zubereiten?
Ein einfaches und tierfreundliches Rezept für den Reiskocher

Apfel-Zimt-Reispudding

vegan / vegetarisch / Süßspeise

Vorbereitung: 10 Min.
Kochzeit: 30 Min.
Schwierigkeitsgrad: simpel

1 Messbecher = 100 ml
Msp. = Messerspitze

Zutaten für 2 Personen:

1 süßer oder sauerer Apfel, je nach Geschmack, entkernt und gewürfelt

1 Messbecher Rundkornreis (sog. Milchreis)

3 Messbecher kochendes Wasser

1 Msp. Salz

1 Messbecher Rosinen*

1 Msp. Muskatnuss (gemahlen)

1 Messbecher Koskosmilch*

½ Teelöffel Vanille (gemahlen)*

Zimt nach Geschmack (gemahlen)

1. Reis, Salz, kochendes Wasser, Rosinen, Apfel, und Muskatnuss in den Reiskocher tun.

2. Reiskocher auf „Kochen“ stellen.

3. Nach dem Kochvorgang, Kokosmilch und Vanille hinzufügen. Umrühren.

4. Nochmal kochen.

5. Mit Zimt bestreuen und kalt oder warm servieren.

Für mehr Genuss und weniger Schadstoffe empfehlen sich Produkte aus kontrolliert ökologischem Anbau.

* gibt es als fair gehandeltes Produkt im Eine-Welt-Laden.

Logo Slow Food

SLOWFOOD – Condotta del Veneto Orientale, in collaborazione con Mostra dei Vini Corbolone, presenta una serata interamente dedicata alla degustazione di vini dell’Abruzzo

Mercoledì 23 Settembre 2009 alle ore 20,30

I VINI DELL’ABRUZZO:

Trebbiano, Montepulciano e…gli altri

Sagra Corbolone, San Stino di Livenza, Venezia

In occasione della 17^ Mostra dei Vini di Corbolone una serata dedicata a vini di questa importante regione enologica dell’Italia Centrale.

Nessuna regione può vantare, negli ultimi anni, progressi altrettanto importanti, in materia di vino.

A testimoniarlo, oltre al crescente interesse che incontrano i vini DOC abruzzesi sui mercati di tutta Europa, sono i numerosi premi e riconoscimenti internazionali raccolti negli ultimi anni dai migliori produttori della regione.

Sagra di Corbolone: il mercato e la mostra mercato degli animali che si tiene la domenica

La degustazione avrà luogo nella sede della Mostra dei Vini presso i Locali Gini a Corbolone di S. Stino di Livenza, in Via Gallo.

L’incontro prevede la degustazione dei vini di 8 importanti vini delle seguenti prestigiose aziende:

1. CIAVOLICH, (info)
2. CONTADO VENIGLIO, (info)
3. FARNESE VINI, (info)
4. MASCIARELLI, (info)
5. MARINA CVETIC, (info)
6. EMIDIO PEPE, (info)
7. PODERE CASTORANI, (info)
8. VALENTINI, (info)

Condurrà la degustazione Antonio Geretto Enotecnico, Maestro Assaggiatore, Sommelier, Panel Leader di analisi sensoriale e docente Master Slow Food Vino.

La serata si concluderà con una degustazione di salumi del Salumificio Mio di Pravisdomini e di pane del Panificio Flaborea di Concordia Sagittaria.

La partecipazione alla serata è limitata a 40 persone.

Costo della serata:
- € 25,00 per i soci Slow Food,
- € 30,00 per i non soci (*)

Per prenotazioni e informazioni:

•Maria Grazia Barbazza Slow Food Condotta Veneto Orientale
329/2038504 e-mail: m.barbazza@alice.it

•Mostra dei Vini Tel. 0421/43441(ore negozio) oppure 335/7407071

* Il ricavato netto della serata sarà devoluto a favore dei terremotati dell’Abruzzo.

Migliorare le abitudini alimentari e indirizzare ragazzi e adulti verso una scelta consapevole dei prodotti. A questo servono i percorsi di educazione sensoriale proposti da Terra Madre, una rete nata per mettere in contatto i contadini e i piccoli produttori del cibo di tutto il mondo, progetto nato per opera di SlowFood. Terra Madre in varie occasioni pubbliche e nelle scuole in molti paesi propone questi percorsi di educazione sensoriale, con esercizi per i sensi e degustazioni. OggiScienza ne parla con Lilia Smelkova, responsabile di educazione del gusto e alimentare di SlowFood Internazionale

This Saturday we have made a trip to Gruczno for the Taste Festival. And despite few hours spent in car it was great day! Tasty, joyful, full of laugh and good food. I’ll write something more about it later – for know I just wanted to show you some pics. More images from Gruczno yu’ll find on my Flickr Photostream.

Cominciamo quindi parlando di latte e formaggi. Prendo spunto da uno speciale sul Formaggio edito dalla rivista di SlowFood di agosto. Roberto Rubino (Presidente ed anima dell’ANFOSC, “associazione nazionale formaggi sotto il cielo”, che si occupa di valorizzazione e supporto per la produzione di formaggi esclusivamente da latte crudo) fa riferimento ad un concorso sulla mozzarella di bufala tenutosi lo scorso marzo, nel quale è stato chiamato tra gli esperti della giuria. Bene! “Il giudizio”, dice Rubino “è stato quasi unanime: il 70% delle mozzarelle in gara non era all’altezza, ed in tutte si riscontrava un sentore metallico di fondo misto ad amaro”. Il fatto potrebbe essere passato inosservato se, successivamente, lo stesso autore, non avesse riscontrato lo stesso sentore “metallico-astringente-amaro” nella gran parte delle degustazioni fatte su paste filate provenienti da Lazio, Campania, Basilicata, Puglia, Calabria e Molise.

Quale la causa di questo “difetto standardizzato”? Il latte bovino negli ultimi anni ha raggiunto livelli di qualità minima: l’alimentazione con silo-mais e l’alto livello di produzione dei bovini sono i fattori principali che determinano il più basso contenuto in aromi e di sostanze nutrizionali nel latte. Latte che arriva prevalentemente dall’estero o comunque da regioni lontane da quelle di lavorazione. A questo si aggiunge poi il trattamento termico di pastorizzazione e la pratica sempre più diffusa dell’utilizzo di acido lattico e acido citrico come coadiuvanti per la coagulazione del latte in formaggio, oppure l’addizione di fermenti industriali in luogo del tradizionale “siero-innesto”, cioè la pratica di conservare parte del siero della lavorazione del giorno (derivante da un’acidificazione naturale del latte ad opera dei lattobacilli presenti) per addizionarlo nella successiva produzione e garantire la coagulazione acida.

Da Tecnologo dovrei approvare quelle tecniche industriali che chiaramente rendono il latte più pulito dal punto di vista igienico, il processo di caseificazione più veloce e più sicuro, il prodotto più costante (come piace ai buyer della GDO) e si abbassa la percentuale di difetti finali. Tutto questo porta però ad un appiattimento dei prodotti e dei sapori. Allora a che serve parlare tanto di prodotti tradizionali, valorizzare le razze locali, certificare i prodotti se poi sfuggono di mano certi particolari? Si può produrre un prodotto artigianale su scala industriale rivedendo alcune regole che negli ultimi decenni hanno imposto la massimizzazione della produzione, la standardizzazione e le politiche di prezzo. Il problema principale ora sono i prezzi! Come può una grande o una piccola azienda imporsi sul mercato a prezzi al di sopra della media? Solo differenziando il prodotto. Ora anche l’industria ha l’esigenza di differenziare, rallentare i cicli produttivi, renderli meno efficienti in termini di produttività, ma più remunerativi, con prodotti diversi. “Il latte è troppo pulito e per questo si usano i fermenti”, citano gli autori sulla rivista di cui sopra. I fermenti selezionati non è detto che siano solo un’esigenza dell’industria. Con l’esperienza del pane si è dimostrato che è possibile realizzare produzioni anche industriali con l’utilizzo della cosiddetta “madre o lievito madre”; quindi l’alternativa possibile per i caseifici pugliesi, oltre al mantenimento dell’allevamento a stabulazione libera, al miglioramento qualitativo e non solo quantitativo del latte, è l’utilizzo di determinate tecnologie che permettano di ottenere un prodotto “tradizionale” ma con quegli accorgimenti che consentano la diffusione e la conservazione nel tempo.

Sabato 28 Agosto ore 21,00

A Villa Scarsella di Diano Marina
nell’ambito della manifestazione

“Un mare di pagine e non solo…”

presentazione del libro
“Sciasceline, le mani invisibili” (Ennepilibri, 2008)
di Silvia Genta

e proiezione del documentario

PER UN PUGNO DI OLIVE

saranno presenti gli autori