Conflictfood and Slowfood
Slow Food instead of Fast Food
Food equals pleasure – tasty and responsible enjoyment. This is why Conflictfood is looking for culinary specialties from conflict regions, in order to strengthen their local structures.Building such business relationships cannot be done overnight – it requires sensitivity and – is ‘slow’! Slowfood is an organization that was founded 30 years ago as a movement against the increasing popularity of fast food and they committed to saving our marvellous culinary culture.Slowfood’s criterion is good, clean and fair: Excellent taste, sustainable production and rewarding workers fairly. Food has to be produced in a manner that neither humans nor nature or animals are harmed. This cannot be achieved by rushing through it – represented by Slowfood’s logo: an edible snail. Quality needs time. It includes a sustainable and environmental friendly production, which is also necessary to protect our biodiversity. To secure the protection of our biodiversity, Slowfood launched an additional project ten years ago: The Ark of taste. Eat what needs to be saved! The Ark of Taste takes in passengers, which cannot survive due to today’s market conditions, referring to animals, plans, food and farming methods, which are threatened with extinction.
The Biodiversity of Palestine
At this year’s Stadt Land Food Festival, we, Conflictfood, and Slowfood Berlin joined forces to taste the culinary diversity of Palestine.Our diverse food is closely linked to our cultural identity. What is not demanded will not be produced and a great part of our cultural heritage fades away. Identity, especially cultural identity, plays an important role for people living and surviving in Palestine. Hence, such important traditional and cultural heritages can be found in their kitchen as well, for instance Akkoub and Loof. Both plants are considered delicacies – if one knows how to prepare it well. Akkoub is a wild plant, which can be found in the mountain scenery. Its preparation was once celebrated as a ritual. Loof is another passenger whose preparation is considered very difficult, as the raw plant is poisonous and if not prepared right, it has a strong bitter taste. Due to these hindrances both of these plants are in danger of disappearing from our culinary world.Another passenger, who has taken a special seat on the Ark, is Freekeh. Freekeh is a green harvested wheat roasted over an open fire. People have used it for thousands of years. The word Freekeh has its origin in the Arab language and means „to rub“. According to an old story, Freekeh was found by coincidence. During an assault on a little village, young wheat fields were burned. The farmers desperately tried to save their harvest and started to rub off the burned part. The outcome? A roasted, delicious seed. And this is how Freekeh was found and came to its name. It is considered a specialty in numerous Arab countries, especially in Palestine where it is used along with traditional dishes. Freekeh is a natural health booster and a wonderful resource of protein. It is a great supplement for athletes and is largely recommended for people with diabetes. But most importantly – it is delicious!
This great wheat has been on the menu in Syria, Palestine and Jordan for more than four thousand years. And yet – it is not well known in Europe so far. In the north of the West Bank, Conflictfood met a group of organic farmers at the granary of Palestine, who grow Freekeh according to ancient traditions. It is those farmers we want to support, by creating new opportunities of sales markets and by providing a stable economic perspective by fair and direct trade.Get Freekeh!Our consumption has an impact on people living on this earth. Together we can walk a new path and show everyone that social responsibility and trade go hand in hand.
Conflictfood can be your alternative. We encounter our partners as equals. Let us save Freekeh from oblivion together with Slowfood and simultaneously support farmers from the West Bank. So we can appreciate our food fully: with tasty and responsible enjoyment.