Representing the Midwest in Turin
Donation protected
Who am I?
A student, foodie, and future agriculturalist. A proponent of fresh, fair, and delicious food as well as policy that supports its viability in today’s markets.
Hi there! My name is Emily Reno and I’m a Lawrence, KS, native. I was drawn to the local foods movement through the people I met during my sustainable agriculture certification at Johnson County Community College. A few months after turning in my application, I found out that I was nominated as one of 200 delegates to represent the United States at an international food conference called Terra Madre .
I believe that in traveling to Italy to represent the Midwest’s young farmers, chefs, and sustainable food policy advocates, I will be able to help bridge the gap between stakeholders in this field. The knowledge I take away from Terra Madre will undoubtedly assist me in my career goals, as I plant to make urban agriculture/food systems/local food policy the focus areas of my Environmental Studies degree at the University of Kansas.
Why should you be concerned about local food systems?
Odds are that if you’re visiting this campaign page, you have an interest in the subject or are already familiar with the issues. All of the hubbub about “local”, “organic”, or “natural” can be overwhelming and at times confusing, but it really comes down to one question: Do you eat?
If so, then you have a relationship to your food. You may not yet realize the power in understanding this simple fact, but indeed as a consumer your decisions have a big impact on the rest of your food community. If I accomplish nothing else in my lifetime, my hope is this: to show others the sheer joy and satisfaction that comes from knowing where their food originates and how to grow it. Attending Terra Madre will help me by expanding my current knowledge of what a food system is and also assisting me to become a better story teller. I may have some impressive ideas tucked away in my pocket, but what use are they if I fail to communicate to others the genius behind them? It is my aim to bridge the gap between complicated concepts and the capacity of others to create change within their own community.
What do you get out of it?
When you support my campaign, you’re not just supporting your community—you are supporting a movement of young farmers, chefs, and food policy advocates who want to make a difference. I invite you to make a contribution out of excitement for these ideas and the 100% likelihood that it will make an impact on my experience at Terra Madre. If those aren’t satisfying enough, here are a list of potential perks you can take advantage of before, during, and after my attendance:
· Shout out on my travel blog (who I’ll be referring all my family, friends, and contributors to check in on during the conference)
· Free advertising (if T-shirt/hat/bag is supplied before September 21st, 2016)
· Updates during the conference through my blog, including notes from sessions and foodie photos
· Recognition during any events after the conference where I present on what I learned (farm-to-table dinners, panel discussions, group presentations, etc.)
Where is the money going?
All funds raised will contribute to my flight to Turin, Italy in late September. I will be traveling from September 21st-27th, and would like to raise the funds by July 7th. Any excess will be used to pay for workshops and sessions through the conference that aren’t included in my general admission. Examples include cooking schools, taste workshops, educational activities, forums, and eat-ins.
I’ve put together a list of a few sessions I’d like to attend to give you a better idea of what’s being offered. You can also browse the list online .
Into the Wild: Juri Chiotti’s Extreme Mountain Cooking
Slow Food Members Price € 25 ($28.39)
Juri Chiotti closed his eyes and followed his heart, going from one star in the red guide that chefs love to hate to a million stars in the sky overhead. He’s now cooking at an altitude of 1,850 meters, at the Meira Garneri refuge in the enchanting Vallone di Sant’Anna di Sampeyre in the province of Cuneo. This is no luxury hotel but an Alpine hut, reachable in the winter only by chairlift, snowmobile or snowshoe. In order to offer haute cuisine at accessible prices, he has had to plan carefully, creating a network of local suppliers and producing as many ingredients as possible himself. Juri has chosen to cook in an extreme and beautiful place, abandoning fashion and restaurant guides, in order to rediscover a connection to his beloved valley.
COOKING SCHOOL
The Slow Food Regions Present: Ancient Corns
Slow Food Members Price € 20 ($22.71)
Temi: BIODIVERSITY ENCOUNTERS WITH CUISINE
Tag: CEREALS CHEFS ITALIAN CUISINE LOMBARDY VENETO ITALY PIEDMONT LIGURIA
Bright-yellow Gandino Spinato, Rovetta Rostrato with sweet, reddish kernels, dried maize with small cobs and an intense flavor... Corn is the world’s most popular crop, but the fields tend to be planted with a handful of commercial varieties, ignoring the thousands that exist around the planet. In this workshop, you’ll explore the colors, scents and flavors of some of the best ancient varieties of corn still grown in Piedmont, Liguria, Lombardy, Friuli and Veneto, prepared by Beppe Barbero, the legendary “Gepis,” chef at the Albergo dell’Agenzia in Pollenzo.
COOKING SCHOOL
Master of Food – Cooking with Hemp
Slow Food Members Price € 20 ($22.71)
Temi: BE A FARMER ENCOUNTERS WITH CUISINE
Tag: CHEFS ITALIAN CUISINE ITALY LAZIO ABRUZZO CAMPANIA PRODUCTS OF THE LAND
Usually it’s said of pigs that nothing is wasted, but the same goes for hemp! As well as the seeds, the plant’s leaves and flowers can also be of use in sectors as diverse as construction, cosmetics and fashion, but most importantly in the kitchen. Thanks to the work of producers and chefs, this highly nutritious plant is once again being valued after years of prohibition. You’ll hear the stories of producers from Campania and Lazio while tasting dishes prepared by chef Angelo Fabozzo of Tabernola il Clanio. His cooking is a clear expression of his local area, historically famous for hemp cultivation.
To drink, the wines of Citra of Ortona (Chieti).
Lastly, I would like to thank everyone in advance for visiting my page and/or contributing to this campaign. Words can't describe what it means to me to have the support of my community to do meaningful work like this. Please feel free to reach out to me if you have any other suggestions for my campaign or just want to say hello!
A student, foodie, and future agriculturalist. A proponent of fresh, fair, and delicious food as well as policy that supports its viability in today’s markets.
Hi there! My name is Emily Reno and I’m a Lawrence, KS, native. I was drawn to the local foods movement through the people I met during my sustainable agriculture certification at Johnson County Community College. A few months after turning in my application, I found out that I was nominated as one of 200 delegates to represent the United States at an international food conference called Terra Madre .
I believe that in traveling to Italy to represent the Midwest’s young farmers, chefs, and sustainable food policy advocates, I will be able to help bridge the gap between stakeholders in this field. The knowledge I take away from Terra Madre will undoubtedly assist me in my career goals, as I plant to make urban agriculture/food systems/local food policy the focus areas of my Environmental Studies degree at the University of Kansas.
Why should you be concerned about local food systems?
Odds are that if you’re visiting this campaign page, you have an interest in the subject or are already familiar with the issues. All of the hubbub about “local”, “organic”, or “natural” can be overwhelming and at times confusing, but it really comes down to one question: Do you eat?
If so, then you have a relationship to your food. You may not yet realize the power in understanding this simple fact, but indeed as a consumer your decisions have a big impact on the rest of your food community. If I accomplish nothing else in my lifetime, my hope is this: to show others the sheer joy and satisfaction that comes from knowing where their food originates and how to grow it. Attending Terra Madre will help me by expanding my current knowledge of what a food system is and also assisting me to become a better story teller. I may have some impressive ideas tucked away in my pocket, but what use are they if I fail to communicate to others the genius behind them? It is my aim to bridge the gap between complicated concepts and the capacity of others to create change within their own community.
What do you get out of it?
When you support my campaign, you’re not just supporting your community—you are supporting a movement of young farmers, chefs, and food policy advocates who want to make a difference. I invite you to make a contribution out of excitement for these ideas and the 100% likelihood that it will make an impact on my experience at Terra Madre. If those aren’t satisfying enough, here are a list of potential perks you can take advantage of before, during, and after my attendance:
· Shout out on my travel blog (who I’ll be referring all my family, friends, and contributors to check in on during the conference)
· Free advertising (if T-shirt/hat/bag is supplied before September 21st, 2016)
· Updates during the conference through my blog, including notes from sessions and foodie photos
· Recognition during any events after the conference where I present on what I learned (farm-to-table dinners, panel discussions, group presentations, etc.)
Where is the money going?
All funds raised will contribute to my flight to Turin, Italy in late September. I will be traveling from September 21st-27th, and would like to raise the funds by July 7th. Any excess will be used to pay for workshops and sessions through the conference that aren’t included in my general admission. Examples include cooking schools, taste workshops, educational activities, forums, and eat-ins.
I’ve put together a list of a few sessions I’d like to attend to give you a better idea of what’s being offered. You can also browse the list online .
Into the Wild: Juri Chiotti’s Extreme Mountain Cooking
Slow Food Members Price € 25 ($28.39)
Juri Chiotti closed his eyes and followed his heart, going from one star in the red guide that chefs love to hate to a million stars in the sky overhead. He’s now cooking at an altitude of 1,850 meters, at the Meira Garneri refuge in the enchanting Vallone di Sant’Anna di Sampeyre in the province of Cuneo. This is no luxury hotel but an Alpine hut, reachable in the winter only by chairlift, snowmobile or snowshoe. In order to offer haute cuisine at accessible prices, he has had to plan carefully, creating a network of local suppliers and producing as many ingredients as possible himself. Juri has chosen to cook in an extreme and beautiful place, abandoning fashion and restaurant guides, in order to rediscover a connection to his beloved valley.
COOKING SCHOOL
The Slow Food Regions Present: Ancient Corns
Slow Food Members Price € 20 ($22.71)
Temi: BIODIVERSITY ENCOUNTERS WITH CUISINE
Tag: CEREALS CHEFS ITALIAN CUISINE LOMBARDY VENETO ITALY PIEDMONT LIGURIA
Bright-yellow Gandino Spinato, Rovetta Rostrato with sweet, reddish kernels, dried maize with small cobs and an intense flavor... Corn is the world’s most popular crop, but the fields tend to be planted with a handful of commercial varieties, ignoring the thousands that exist around the planet. In this workshop, you’ll explore the colors, scents and flavors of some of the best ancient varieties of corn still grown in Piedmont, Liguria, Lombardy, Friuli and Veneto, prepared by Beppe Barbero, the legendary “Gepis,” chef at the Albergo dell’Agenzia in Pollenzo.
COOKING SCHOOL
Master of Food – Cooking with Hemp
Slow Food Members Price € 20 ($22.71)
Temi: BE A FARMER ENCOUNTERS WITH CUISINE
Tag: CHEFS ITALIAN CUISINE ITALY LAZIO ABRUZZO CAMPANIA PRODUCTS OF THE LAND
Usually it’s said of pigs that nothing is wasted, but the same goes for hemp! As well as the seeds, the plant’s leaves and flowers can also be of use in sectors as diverse as construction, cosmetics and fashion, but most importantly in the kitchen. Thanks to the work of producers and chefs, this highly nutritious plant is once again being valued after years of prohibition. You’ll hear the stories of producers from Campania and Lazio while tasting dishes prepared by chef Angelo Fabozzo of Tabernola il Clanio. His cooking is a clear expression of his local area, historically famous for hemp cultivation.
To drink, the wines of Citra of Ortona (Chieti).
Lastly, I would like to thank everyone in advance for visiting my page and/or contributing to this campaign. Words can't describe what it means to me to have the support of my community to do meaningful work like this. Please feel free to reach out to me if you have any other suggestions for my campaign or just want to say hello!
Organizer
Emily Reno
Organizer
Lawrence, KS