FRENCH CONNECTION

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Visioning the Potential of Michigan's Value-Added Agriculture and Agri-Tourism

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Visioning the Potential of Michigan’s Value-Added Agriculture and Agri-Tourism

A Collaborative Project by Linette Crosby, Chris Bardenhagen, Phil Howard, Barbara Jenness & Wynne Wright

Michigan State University

Powerpoint Presentation Outline:

What is Slow Food?

• an international eco-gastronomic, member-supported, non-profit organization
• a movement founded in 1989 to counteract fast food and fast life
• a world network committed to changing the way food is currently produced and consumed

The Slow Food Network:

More than 80,000 members in 129 countries that make up 800 convivia, as well as schools, hospitals, institutions and local authorities, together with 1,600 food communities, 5,000 food producers, 1,000 cooks and 400 academics from 150 countries, that represent and participate in Terra Madre

What does Slow Food do?

• Defends our right to pleasure
• Promotes good, clean, and fair food
• Supports local food

To do so Slow Food:
• connects producers and co-producers
• educates consumers
• protects biodiversity
• organizes food events
• fosters network-building and exchanges

What kind of food is Slow?

good
+ clean
+ fair
= sustainable quality food

Find out more and find Slow Food near you

www.slowfood.com

Language of the Heart

• Listening for what’s important to people
• Historic Preservation of diverse cultures
• Language barriers are broken
• Cultural differences are celebrated
• Life, Peace, & Existence
• Preservation of life itself
• No words are necessary. It is understood

Direct Marketing:
Lessons From France

Even within Michigan there are distinguishable sub regions. These regions are a combination of climate, soils, topography, history and economic activity. But is is all these things that go into making up the concept of “Terroir.” In France the concept is all about protecting tradition but in Michigan it should be all about starting tradition.
Go to full page.  By Ron Goldy

Place-based Foods:
Turning Regional Food to Regional Dollars

“Place-based foods” have a unique taste tied to an ecological niche and/or ethnic or regional heritage of their producers. We can learn from the French. They key for entrepreneurial producers and food-related eateries who wish to cater to travelers and locals who seek local flavor, is to cultivate and prepare foods that are locally grown, tied to the heritage of the area, and that come with a story to be told. Food then becomes a more integrated piece of the local culture and contributes to the economic vitality of the region.
Go to full page.  By Ginger Hentz

Agricultural Tourism

Agricultural Tourism: Activities that include visiting a working farm or any agricultural, horticultural or agribusiness operations to enjoy, be educated or be involved in what is happening on the locale.
Go to full page.  By Michelle Walk

Notes from Herault Region of Southern France

Presentation based on detailed notes of visit.
Go to full page.  By Yvonne (Bonnie) Wichtner-Zoia