The main asset of the Slow Food movement has always been the commitment of its network of volunteers, Convivia and Communities who organize events and trainings of various kinds. One example is the activities coming to us from Turkey: Slow Food Adana has just organized the program The chefs of the future and the nominee chef students from Nezihe Yalvaç Occupation and Technical Anatolian High School (Nezihe Yalvaç MTAL) will start preparing dishes with the local produce from the Slow Food Adana Farmer’s Market.
One of the events of November was the first appointment of the “The chefs of the future” program, in which the nominee chef students from Nezihe Yalvaç Occupation and Technical Anatolian High School (Nezihe Yalvaç MTAL) will be introduced to seasonal fruits and vegetables and other local products from the Slow Food Adana Farmers’ Market. This month, they prepared hummus, Lentil Köfte and Tabouleh.
The hummus was made with Tufanbeyli, a local chickpeas variety, tahini, lemon and olive oil, all from Adana. The students made a traditional Lentil köfte with lentils and karakılçık bulgur wheat. The same bulgur was used to make a tabouleh salad with included organic pomegranate juice and molasses, olive oil and walnuts from Saimbeyli (a district of Adana). The fresh greens in the salad were all sourced from local farmers.
Everyone wanted to taste this amazing delicious salad.
We also had a workshop “Preparation for Winter” with elementary school kids to teach them how to pickle vegetables, using pure vinegar and sea salt. The purpose was to show the kids how to utilize local products in different ways and to teach them about the beneficial properties of fermented foods.