12 Responses to Contact

1. Karyn says:

   October 26, 2010 at 1:32 pm

   I am planning on starting a specialty cow dairy within the next year or so and would love to see the milk value-added. My passion is for the cattle, so I’d like to find someone with a passion for cheese, yoghurt, icecream, or ???? that may be interested in working together. Do you know how I could go about this or point me in the right direction?
2. Alexandra Stuart says:

   November 22, 2010 at 1:32 pm

   I’d just like to say that I am a passionate supporter of the slow food / whole food movement and believe that natural foods that are nutrient dense are the right to everybody. i also believe that education is key and anytime you need support in this area, I am Sydney based and happy to lend a hand.

   Alexx
3. Randall Tuttle says:

   December 15, 2010 at 4:50 am

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4. Chelsea Jacobson says:

   February 3, 2011 at 1:04 pm

   I am looking for a cody of the documentry “Tarre Madre” – Ermanno Olmi can anyone help me?
5. Hannah Miller says:

   March 28, 2011 at 10:55 am

   I am currently in Australia on a working holiday visa and am dying to do something with slow food! I am a chef and have been working in this profession for about 9 years. I would love to help out on a farm, make cheese, work with kids, anything. I am passionate about food and where we are headed in the industry. I am from the States originally but was involved in working with slow food during my time working in London. Let me know if anyone has any leads or ideas. Thanks!
6. Philippa Ryan says:

   April 21, 2011 at 1:27 pm

   I am desperately trying to find a copy of a seasonal food guide for Sydney. Can anyone please help me?!!! Thanks.
7. jamie says:

   April 26, 2011 at 1:44 pm

   Dear Philippa,

   Please contact Syd Pemberton by email at sydney.nsw(at)slowfoodaustralia.com.au

   Jamie Kronborg
   Webmaster
8. Caroline Smillie says:

   May 4, 2011 at 5:01 pm

   I passed a fruit shop in Woodend (Victoria) this morning that was advertising a Slow Food winter dinner in the area,on I think the 14th or 15th but they only had one flyer and no pen or paper. Can you tell me where this is and any other details. Thanks. Caroline
9. Ally says:

   October 11, 2011 at 12:13 pm

   Self Sufficiency and Sustainability is so important for our future. Weeds are amazing,natural, healthy, medicinal, organic and all found in your garden! Isabell Shipard (Australia’s Herb Guru) will be doing her last day Course this Spring on ‘Self Sufficiency and Survival Foods’, covering Edible Weeds, Herbs, Sprouts .In this course, Isabell will share valuable information, which every person will find practical for daily living. It is often said that we live in ‘the lucky country’… we really need to start being ‘the get smart country’ and be more prepared with self-sufficiency foods, and our own natural medicines. The course will share many ways of using plants and seeds for food, flavouring and much more.The Course will be held in Nambour Sunshine Coast Qld Australia.
   For more information or an enrolment form:

   http://www.herbs-to-use.com/news/news.html

   Also Isabell has a best selling book “How can I be prepared with Self Sufficiency and Survival Foods” which people find it a useful and practical reference guide.

   http://www.herbsarespecial.com.au
10. Philip Ayres says:

    November 1, 2011 at 5:19 pm

    I just returned from northern Italy where I used an Italian guide to slow food restaurants. Why don’t you produce a list of slow food restaurants in Victoria or
    more generally, Australia? Aren’t there any here?
11. Phillip says:

    December 9, 2011 at 5:46 pm

    Being reading ” in Prasie of Slow”
12. Rosalie Paino says:

    December 30, 2011 at 10:11 am

    I recently travelled to Italy’s Aeolian Islands, my cultural origins. My desire is to see a ‘revivial for survival’ of farming arable land on the Aeolian Islands – a beautiful archipelago of seven islands north-east of the Straits of Messina. One of the islands, Salina, is on Slow Foods’ map for its capers, honey and malvasia.
    On Lipari Island, I was dishearted to see a cousin import fruit and vegetables from mainland Sicily to stock his fruit and vegetable market stall when so much rich, volcanic, agricultural fields and fruit orchards lie abandoned. Locals pay extra Euros to transport imports. Ancient farming knowledge is under threat of being lost as elder generations die.

    Take heart! local cuisine and local produce, is still there! when I, together with 15 family members was feasted at another cousin’s long table lunch, with a magnificant vista on Salina, we dined into a late afternoon Mediterranean sunset. Dried tomatoes, olives, wood oven bread, spinach tagliatelli, basil tomato passata, pork rolls, roast chicken, wine, lemoncello… prepared by my cousin and his wife with produce they cultivate on their land using a closed-farming system.

    Vulcano island, it too has it’s culinary delights. Amazed, I watched an artiginale stiring his goats milk in a temperature regulated vat to produce fresh ricotta cheese.

    Revivial for survival, equates to reviving local economy using sustainable farming methods based on local ancient knowledge to fertizler the soil and control pests.
    Beside the rewards of gastronomical pleasures ‘revivial for survival’ eco-agriculture stimulates the growth of a healthy human body, provides plant base source for natural remedies, prevent diseases. Quality of life, survival …do it for our kids!

    I want to believe that movements like ‘Slow Foods’, awareness and change is happening in…

    Education – that local/regional government education authorities encourage agriculture and biodiversity Aeolian specific study in schools and teritary level – provide incentives

    Consumers – that the local Isolani, the Italians, and international patrons who frequent stores and restaurants, request and buy produce that is locally farmed and marketed…fruits, nuts, vegetables, cheese, meats, pulses, grains, etc

    Buon appetito!