New Slow Food® group launches - Slow Food South East Wales / y De-ddwyrainA new Slow Food UK group has started in Wales: Slow Food South East Wales / y De-ddwyrain. This is the fifth group to open in Wales, with the others being in Llangollen, Dyfi Valley, Carmarthenshire and Anglesey (Dros-y-Fenai). People in South East Wales will now have an opportunity to participate in a wide range of Slow Food activities, such as meetings with guest speakers, campaigns on specific issues, awareness-raising programmes, and diverse events.
Slow Food is about helping people think differently about food. In the UK, Slow Food works to reconnect people with where their food comes from, so they can better understand the implications of the choices they make about what they put on their plates. The aim is to encourage people to choose nutritious food from sustainable and local sources, which tastes great. Slow Food is a non-profit organization, supported by members and donations.
Mark Adams, Group Leader of Slow Food South East Wales said: “I am very happy that we have been able to form a Slow Food group in the area. These days the food market is dominated by multi-national corporations offering highly processed, multi-ingredient products as opposed to simple wholesome food. Add to this the lack of food education and we are seeing the loss of traditional cooking skills along with some of our unique native breeds.”
He adds: “Our aim in forming the group is to help people understand the impact that their choices in food can have on them, their families and the environment. We want to promote the importance of ‘local’ and help protect our culinary traditions and regional food products. Ultimately we want everyone to have access to good, clean and fair food.”
Carol Adams, founding member and Secretary of the group says: “We are a young group but have a strong committee comprising of local food and drink producers, business owners, chefs and those with an interest in good food. We are actively seeking new members to help us achieve our goals."
"We have a strong focus on food education to help individuals and communities make informed choices about their food and its production,” she explains. “Our aim is to help preserve forgotten Welsh foods and cooking traditions, alongside supporting artisan producers and farmers of sustainable and biodiverse food, which in turn helps protect the land for future generations. Our locality has an abundance of great producers and produce, and we shall be hosting a number of activities and events throughout the region.”
Slow Food South East Wales y De-ddwyrain covers an area roughly from Bridgend to the English border, sweeping up through Merthyr Tydfil and the Valleys to Monmouthshire.
The newly formed Slow Food South East Wales committee members are as follows:
Mark Adams (Group Leader/Chair), Barnaby Hibbert (Vice Chair), Rolant Tomos (Treasurer), Carol Adams (Secretary), Grady Atkins, John Thomas, Melissa Boothman, Richard Crowe, Rob Lilford, Stephen Nottingham.
For more information about the group email: firstname.lastname@example.org
Committee membersBack row from left to right: Grady Atkins, Rob Lilford, Melissa Boothman, Stephen Nottingham, Richard Crowe, Carol Adams, Rolant Tomos, and John Thomas
Front Row: Mark Adams and Barnaby Hibbert
About Committee Members:
Mark Adams: Group Leader, Aberdare-based, Professional Trainer, Food Blogger, Food Adventure Ltd
Barnaby Hibbert: Vice Chair, Chef and Patron The Gallery Restaurant in Barry, Vale of Glamorgan
Carol Adams: Secretary, Aberdare-based, Director Food Adventure Ltd
Rolant Tomos: Micro Brewer Tomos a Lilford, Vale of Glamorgan
Rob Lilford: Micro Brewer Tomos a Lilford, Vale of Glamorgan
Grady Atkins: Chef and Consultant, Cardiff
Richard Crowe: Cardiff, avid consumer of good food and drink, a keen home cook and Welsh translator
John Thomas: Merthyr Tydfil, livestock farmer based at Penrhiw farm Trelewis. John is the fourth generation of the Thomas family to farm at Penrhiw
Stephen Nottingham: Vale of Glamorgan, freelance writer and journalist, specialising in European nature conservation, environment, climate change and food-related issues
Melissa Boothman: Cardiff, Deli Owner, The Penylan Pantry
For further information contact Carol Adams email@example.com