Picture Perfect in Italy and Ireland

Post courtesy of Hannah Hoban.
Over the past week I have been quite the world traveler….or at least thats how my mother now refers to me. Starting on October 24th my entire program took off for Turin, Italy where we attended Salone Del Gusto an enormous food festival that brings together all types of food producers from around the globe to share their products and ideas on sustainability. There were so many samples I didn’t even have to buy dinner! Here are some pictures showing some of the vendors.




After 3 days of non stop eating,  Carrie Anne and I left for Milan where we took a flight to Dublin! We loved Dublin but was so not ready for it. It defeated us within one night of going out to the Pub. We spent three days there where we visited the Dublin Castel and went on a tour of Wicklow, the country side right outside fo Dublin. We also went to the Guinness factory where we were certified to pour the perfect pint.

UNH American Girls Make Pasta Company's Newsletter!

Studentesse americane in visita a La Campofilone (American students to visit Campofilone)

Giovedì 18 ottobre, un gruppo composto da 18 studentesse americane, provenienti dal New Hampshire ed attualmente residenti ad Ascoli Piceno per un semestre di studio all’estero, sono venute in azienda in visita al nostra laboratorio.   (Thursday, October 18, a group composed of 18 American students, coming from New Hampshire and currently residing in the city of Ascoli Piceno for a semester of study abroad, have come with the company visit to our laboratory.)  Le ragazze, accompagnate dalla Dott.ssa Aleandra Piccinini, docente dell’Università di Camerino per il corso di Scienze dell’alimentazione, hanno assistito con entusiasmo ed interesse alle varie fasi di preparazione della pasta e sono rimaste estasiate dal nostro metodo di lavorazione artigianale , nel pieno rispetto della tradizione di Campofilone. Grazie ragazze! E grazie alla Dott.ssa Piccinini!  (The girls, accompanied by Dr. Aleandra Piccinini, a professor at the University of Camerino for the course of the Sciences of the power supply, have assisted with enthusiasm and interest to the various stages of preparation of the paste and have remained being astonished by our method of craftsmanship, in full respect of the tradition of Campofilone. Thanks girls! And thanks to Dr. Piccinini!) Chi fosse interessato a visitare il nostro laboratorio, ci contatti il numero: 0734 931 294 o all’indirizzo  (If you are interested in visiting our laboratory, please contact us the number: 0734 931 294 or at the address) e-mail: lacampofilone@lacampofilone.com   elenco completo

Olives, Olives, Olives!

Another delicious post by Christina Wolf:

This past weekend was spent picking olives, watching beautiful sunsets, and making olive oil!  Through the WWOOF Italia site, we found a farm that was willing to put us up for the weekend.  We arrived to the farm early Friday morning and were soon picking away.   The farm was 5 Hectares and had 50 olive trees, tons of grapes, and other fruits and vegetables.  We primarily worked on the olive harvest.

These trees were not small.... It took us a whole day to do just ONE tree by hand.  We had to use ladders and ropes to get to the top branches. That one tree had 100 kilos worth of olives... thats about 200 pounds. Harvesting olives is very relaxing and fun- there is no wrong way to do.  You just run your hand over the branch and they all fall off... or you can give it a shake.

That night we helped Fabio make the oil.  He has a small machine that produces about 1 Liter , in 3 hours time.  Most farmers will bring their olives to a communal olive press at the end of their harvest, where you pay and it takes one hour to produce...  but Fabio doesn't agree with that.  He doesn't want his olive oil to mix with others.  I had a lot of respect for this man.  He wakes up at 5AM to make a batch of oil, works in the field from 8-5, then makes another batch of oil from 5-8pm.  Talk about a long day!  So far he has harvested half of his trees in a months time putting in way over 100 hours. Fabio has little help on the farm, except for the occasional WWOOFER.  His right-hand women is his 90 year old mother-in-law, who works just as hard as him.  I hope I have that ability at 90...  

The mesh catchs all the olives

Trying to keep our lovely cabin warm! 

Annie on the 6m ladder!

Terra Madre/Salone del Gusto

To start our week long break, we traveled to Torino for the bi-annual food festival, Terra Madre and Salone del Gusto.   It is sponsored by Slow Food, an international movement that promotes Good, Clean and Fair food.  This event was a foodies dream come true; there were over 1,500 food vendors from all over the world, representing more than 150 countries. There were also numerous free conferences with topics ranging from edible educations to pasta making, to seed freedom. Some big names in the food world were there including Alice Waters, Vandana Shiva and Carlo Petrini, and I got to see each of them speak.  We spent Thursday-Sunday at the event... I am pretty sure I spent over 40 hours there and didn't even see everything it had to offer.  The event was held in the old Fiat factory as well as the olympic speed-skating arena.

I got to try a variety of foods and drinks ranging from Palm Tree Beer to Rose Gelato to Reindeer Meat from Sweden (yes, Rudolph).   Almost every booth had some sort of sample with their country or regions signature food.   There was one room devoted to international foods and another two rooms solely for Italy.  The Italy room had enough meat, cheese and wine to last a life time.

On Saturday night I went to a pizza making workshop put on by the men of Naples.  Napoli was the birthplace of pizza. I tried five different pizzas and got the secret crust recipe to bring home....

Here are some pictures from the weekend:

homemade tagliatelle pasta!

palm tree beer from Brazil....apparently high in antioxidants

eating an Arancini- fried rice ball stuffed with peas, carrots and meat

Enoteca- wine tasting room.. over 2000 wines from Italy!

pizza with broccoli rabe, sausage and mozzarella di bufala 

Overall the weekend was very inspirational and gave me hope that this food movement is about to take over the world.  

Post by Christina Wolf, Recreation Management & Policy and EcoGastronomy Dual Major, UNH

Lecture and Q&A: Food Literate Leadership - Your Role in International Food System Reform

The UNH Center for International Education cordially invites you...

 Happy Returns 

IA Alumni sharing their journey from  campus to career

 Jacqueline Lewin (BA, French/International Affairs, 2005)

  Yale Sustainable Food Project, Event and Outreach Coordinator

Wed. Nov. 14th, 4:30-6 pm, MUB Entertainment Center

           Lecture and Q&A: Food Literate Leadership—

          Your Role in International Food System Reform

           
  (Gourmet refreshments provided by EcoGastronomy students)

At the Yale Sustainable Food Project, Jacquie educates “Food Literate Leaders” about why food choices matter for the health of our families, the environment and communities. Before joining the YSFP, Jacquie WWOOFed in France, Italy and Sweden, and worked in New Delhi, India as an assistant to Dr. Vandana Shiva. She received a Master's in Food Culture from Slow Food's University of Gastronomic Sciences in Parma, Italy, and a B.A. in French Studies and International Affairs from the University of New Hampshire. Jacquie is a home cook with Armenian roots who loves feeding people.
Sponsored by the Center for International Education
with support from the Class of 1954 Academic Enrichment Fund
Co-sponsored by the Office of Multicultural Student Affairs, MOSAICO (Latino/a student organization), and the CONNECT program.

For more information please contact the CIE office:

international.affairs@unh.edu  •  603-862-2398 •  http://www.unh.edu/cie/
 

Know Your Food with EcoGastronomy

Wednesday, October 31, 2012 via Healthy UNH

By:Madeleine Gould

SavitKeawtavee

EcoGastronomy is a word coined by the University of New Hampshire itself, just like EcoGastronomy is a program available only at UNH. Break the word “EcoGastronomy” down, and it basically means environmental eating. But what is that? There are a thousand ways to interpret it, and most of them describe the EcoGastronomy dual major.
Food is an integral part of our life- we kind of need it. Why do people interact with their food the way they do?  That’s one of the focuses of EcoG. If the food we eat can cause pleasure or disgust, make us healthy or introduce toxins into our bodies, why do some of us eat so mindlessly? Our culture no longer allows us to easily know where our food is coming from. What can we do to change this? EcoGastronomy explores these questions and many more through active classroom time, assigned reading and exploration. The program requires participation in the student’s choice of a fantastic, food-focused study abroad, semester in Italy or France. As a dual major, EcoG allows students from almost any major to add a new field of interest into their lives and resumes and further their opportunities after graduation. To learn more about the program, follow the link to EcoG’s website and attend an information session:  http://www.unh.edu/ecogastronomy/

Student Gourmet Dinner to benefit H(eat)!