Third-Year Students Go International and European for March 2007 Stages

From March 5-20, 2007, the third-year students of UNISG, divided amongst four groups, will travel across Europe and beyond for first-hand studies on the gastronomy and culture of Kenya, Argentina, Switzerland and Portugal.

The group going to Kenya will start in Nairobi, with a first visit with the convivium leader of Slow Food Kenya for an introduction to the history, geography, culture, and food of the region. Over the course of subsequent days, they will visit Nakuru National Park and tackle the issues of deforestation and lake pollution, and the effect of these factors on the park’s wildlife. While there, they will be the guests of the Kenyan Institute of Agricultural Research. The students are also scheduled to visit a number of organic farms, to learn about a variety of projects currently under development that play an important role in the local economy. Included in these are the Macadamia project, the Michinda School 4K garden project, the Upendo Oyster Mushroom project, the Meru Herbs project, and the Vanilla Bean cultivation project. Other food themes to be covered include tropical fruit, tea, coffee, and fish production. The students will experience a variety of dining experiences as well, notably at Karina Restaurant, whose chef participated in Terra Madre 2006, along with the Baobab food community, who were also Terra Madre participants.
–> Download the complete Kenyan stage program

In Argentina, study will focus on the areas around Buenos Aires and Mendoza. Upon arrival, the students will visit Liniers Market and attend a cattle weighing and auction, followed by a lesson entitled “Economic deregulation and its effect on market, economic, and sanitary issues.” The Buenos Aires Slow Food convivium will later welcome the students with a typical Argentinian dinner, held in their honor, featuring a tango performance. Following days will see the students exploring the geography and history of the country, as well as participating in a panel discussion entitited: “Slow Food: Good, Clean, and Fair.” A number of days will be dedicated to the study of beef, one of the foods most closely identified with Argentina, along with the distinctive local roasting technique. Other foods and products encountered will be olive oil, wine, and fish. During these two weeks, in addition to the study of typical products, the students will visit such striking locations as the Cordon del Plata, a panoramic view reached only on horseback, as well as the town of Potrerillos, at an altitude of 2200 m (7200 ft), where the Jerome microbrewery is located. Other days will be dedicated to the typical sweets of Argentina, including the renowned dulce di leche (dairy-based caramel) and membrillo (quince paste).
–> Download the complete Argentinian stage program

Of the European stage journeys, one is dedicated to Switzerland. In the city of Bellinzona, the students will be the guests of the the Hotel and Tourism Secondary School; later, in Balerna, they will be hosted by The Agricultural Institute of Mezzana. Over the course of this time, they will participate in lessons on Ticino cookery and the history of agriculture in Ticino and Switzerland. Many themes will be presented during these days, in particular, cured meat and cheese, and the various steps involved in their processing: production, aging, and conservation. One of the cheeses to be studied is Zincarlin, a Slow Food presidium product. In the city of Aubonne, the students will discover a number of varieties of heritage fruits, while in Vevey they will go to the Alimentarium, a museum of food. A day will also be dedicated to one of the best known Swiss foods: chocolate. This will include a visit to the Selchin chocolate factory where they will learn about different varieties of cacao and the methods used in processing this raw material. A significant additional aspect of this trip will include a visit to Coop of Switzerland, a Slow Food partner, and the work being done there to commercialize organic food products.
–> Download the complete Swiss stage program

The Portugal stage will begin in the city of Porto. This evocative location will serve as the backdrop to a study of its eponymous wine, including vinification, aging, and the diverse types of Port produced. A section will also be taught on quality control and certification, with a day dedicated to the Porto and Douro denominations of origin. Later, the students will meet with a community of shepherds who raise “churra da terra quente,” an indigenous breed of sheep with historic roots. The following phase of this stage will be in Aveiro, famed for its artisanal salt production and cod fisheries. There the students will visit the old cod-fishing vessels and a modern drying and freezing plant. Wrapping things up is a visit to the production site of Broha de Milho, a regional type of corn bread that is one of the products in the Portuguese Ark of Taste.
–> Download the complete Portuguese stage program