Nr. 33 February '18

Hello February and Welcome to the new students on campus!

This month’s weather isn’t one of the nicest ones, keep warm and take a little tour through the snowy Langhe, beautiful no matter what. Check out the new sections in this month’s edition, like the yoga and podcast one. We hope you enjoy and have a wonderful week.

-Unisg table Team-

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STUDENT LIFE: YOGA


We have finally marched through the doors of November. It has taken us a few roasted pumpkins and heaps and heaps of roasted chestnuts, we cannot lie. And even if Halloween wasn’t enough to scare you away, there is something else that might-the weather. The defense you have, corduroys and jumpers in all hues of brown, is not sure to hold. This is where the ASSG and the Condotta come to aid. Here are some events to keep the skies over our student lives clear.  The pub quiz has been a long-lasting tradition; and no, don’t imagine the heated arguments about the future of gastronomy you are having around the dinner table, quite often caused by the participants’ search for the veritas in the effects of aged in casks substances. It is another sort of event. Still held in a bar, though, but fueled mainly by your knowledge, competitive spirit, and team play. To sooth the booing voices in the background, there will be drinks (some ‘stuzzichini’ as well), so get your facts right and don’t skim through your emails.  Aaah, Slow Food. It doesn’t pass a day without us being reminded about them. You’d better stay attentive, though, cause the UNISG’s Condotta keeps coming up with new events. In other words, check your inboxes with the regularity you do your Instagram feeds.

Yoga is gaining popularity all over the world and judging from flyers and posters around our little town, Bra is no exclusion. Luckily for us, there is a student offering a small weekly class for beginners or more seasoned practitioners alike. But actually, how does yoga feel? Is there a connection with food? Click here to read some thoughts and find out more, comment with articles and your thoughts!



MAMMAMIAAA PROJECT

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Find out a family recipe, challenge yourself in mastering it (by stealing the secrets from nonna’s hand), share it with your family and friends and tell its story… take advantage of the chance to discover Matera, in Basilicata!  Mammamiaaa is a celebration of food and relationships, it is one of the projects in the “Roots and Routes” theme by Matera 2019, European Capital of Culture.
Anybody can take part in this project, in your own mother tong with only a brief English translation to subtitle it with. All your digital stories will be inserted in the digital archive and the partecipants will be invited to Matera to a shared dinner on SEPTEMBER 7th.
More than 3,500 #mammaiaaa stories have already been shared online!
Check out these brochures, both in Italian and English. register here.
What’s more? They have created an online platform to share any Social food projects in Europe, to give value to the least known and to create a web of projects such as food hubs and community kitchens; community supported baking – and brewing; social farming, and care farming; citizen-farmer associations; soil restoration and seed saver projects; school gardens; community colleges and catering colleges with social programmes; food projects with refugee; urban farmers; edible foresters; bee keepers; street food projects; fair trade projects.

The location of each project is identified on an interactive map, together with a link back to the project’s website. If you would like to suggest an entry please send a short email – including a website for the project to: atlas@mammamiaaa.it
#mammamiaaa #matera2019

 



WINE CORNER

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Italian wine perspectives - Cantina Urbana
What first comes to your mind when you think of a wine cellar? Let me guess: it involves taking your car, driving to some hilly country spot, usually a greenish-yellow landscape surrounded by vineyards and possibly olive trees, some chickens scattered around and the inevitable tractor blocking your way for a while.
Did I guess it right? This is the typical Italian wine landscape and yet, you would never tell it is possible to find a wine cellar in a totally different context, that is THE METROPOLITAN CITY OF MILAN. Yeah, you heard me: I’m speaking of Cantina Urbana, the brand new wine-making and tasting spot along Navigli, the evocative canals crossing the city. Read more


BOOK & MOVIE CORNER


The Art of Fermentation is much more than a cookbook… It tells you how to do it, but much more important, it tells you what it means and why an act such as making your own sauerkraut represents nothing less than a way of engaging with the world”.

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These are the words of Michael Pollan from the foreword to this important fermentation book written by Sandor Ellix Katz. Katz, who spoke at conferences in Pollenzo on several occasions, created a guide simple enough to help people that are new to fermentation on the beginning of their journey, but also in-depth enough to give a better understanding and insight for those with more experience. He gives us a lot of information, like the history, concepts and processes behind fermentation.
So go and give it a read, take your veggies, your grains, starchy tubers, milk and many other things and start your new life as a “fermento”.

 

ALUMNI INTERVIEW


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Micol Treves

Micol Treves, 26, is a former master student from Turin, who lived parts of her life in Israel. After doing her bachelors degree in Tel Aviv, she came to Pollenzo to join our little bubble. She lived in Colombia for a few months to work on her thesis at a small farm, making cheese.
This inspired her to go back to Israel after graduating and start working in cheese production in the desert.
You can read the interview here.


INSTAGRAM OF THE MONTH


OUR INSTAGRAM!

Have you already looked at our new Instagram page? A new tool we wanted to integrate with the website, to keep you updated and directly share our articles, events and suggestions throughout the month.
Follow us, double tap, share share share! Most importantly though, DM us any interesting article, IG account, all the food porn-videos-recipes that you feel our small bubble just HAS to know of! We hope to hear from you!



PODCAST OF THE MONTH

Gastronomes! Satisfy that thirst for food stories, its patterns and impacts with this interesting and accurate podcast!
Hidden history, clearly explained science, Gastropod looks at food just how we like it! Interviews with experts and food facts, engaging and fascinating. A podcast by two award winning women, radio producer Cynthia Graber and book writer Nicola Twilley. Find it on Itunes, Soundcloud, Spotify (and on all the other hundred podcast-apps)!



STUDENT RECIPES

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Chestnut crostata

When I think about home, and most of all about home food in winter times, my mind goes always to the crostata with chestnuts of my lovely grandmum. She uses to do it with the afternoon coffee, or for an important party, because it's her favorite one and she is the best in making it.
Hope you like it, click here!


   FOOD FOR THOUGHT


10 years challenge?
In January 2009, the European Commission was due to publish criteria – called ‘nutrient profiles’. These maximum thresholds would act as “filters” preventing messages that give a healthy halo to unhealthy products and mislead consumers as to the actual nutritional content of the food they buy. 
However, the publication of those profiles has not happened yet.
Learn more - Gallery

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Check out the new Planetary diet, to save us and the planet. It is a scientifically studied diet, published by the EAT-Lancet commission, focused mainly on plant-based foods and important for the future of our planet. Click here

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Get some inspiration from these 17 recipes to cook Pumpkin and Squash, while it’s still in season!


JOB OFFERS OF THE MONTH


Eataly, Milano Smeraldo
Different intership positions available:
B2C events, Comunication, Didactic assistant.
Deadline: 10 - 28/02.

Mieli Thun, Trento
Sweetest proposal this month! Two internship positions in Marketing\online selling and Beekeeping fields. Deadline: 08 - 23/02.

UNISG Student/Alumni Ambassadors
Want to improve your public speaking, social media management, and event management skills? Become an official Ambassador of Pollenzo in Italy and in the world.
Deadline: 17/02.

Global generation, London
A full time position as catering manager, this role involves a combination of office and kitchen based work. Deadline: 10/02.


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck,
Asya Argentieri, Susanna Danieli, Martina Molino, Sonja Steffens

Nr. 32 January '19

Memories from 2018

In this special holiday edition, we have collected for you our highlights from 2018 Study trips.
We want to share our thoughts, feelings and acquired knowledge about thematic and territorial trips. Check them out and share them all, we have a new Instagram account too!

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A Canadian wine tasting

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If it bothers you to see it being killed, should you really be eating it?

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Teotihuacàn

stories from Mexico

Call to action for Magistrale and Master students! We want to know more about your experiences so, if you would like to share anything on our Student’s website, contact us!

CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Asya Argentieri
Susanna Danieli, Martina Molino, Sonja Steffens

Nr. 31 December '18

DECEMBER!

It’s December, and apart from the Christmas carols, there is one other thing we cannot get out of our heads: the end of the first term is coming. And beyond that, the merry time, the mulled wine, and the presents. Reassuring prospects to make the remaining couple of weeks more palatable. To help you keep that Christmassy feeling unaffected, we have compiled quite a few interesting stories.
Find them below.

-Unisg table Team-

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STUDENT LIFE


We have finally marched through the doors of November. It has taken us a few roasted pumpkins and heaps and heaps of roasted chestnuts, we cannot lie. And even if Halloween wasn’t enough to scare you away, there is something else that might-the weather. The defense you have, corduroys and jumpers in all hues of brown, is not sure to hold. This is where the ASSG and the Condotta come to aid. Here are some events to keep the skies over our student lives clear.  The pub quiz has been a long-lasting tradition; and no, don’t imagine the heated arguments about the future of gastronomy you are having around the dinner table, quite often caused by the participants’ search for the veritas in the effects of aged in casks substances. It is another sort of event. Still held in a bar, though, but fueled mainly by your knowledge, competitive spirit, and team play. To sooth the booing voices in the background, there will be drinks (some ‘stuzzichini’ as well), so get your facts right and don’t skim through your emails.  Aaah, Slow Food. It doesn’t pass a day without us being reminded about them. You’d better stay attentive, though, cause the UNISG’s Condotta keeps coming up with new events. In other words, check your inboxes with the regularity you do your Instagram feeds.

Before being a university, UNISG is a community: people come from all over the world to learn about food and to share their culture, experience and point of view. This community, of course, speaks many languages, but there are two that stand out, being required in most of our courses: the good ol’ English, which everybody speaks and understands, and the rather difficult, romantic, half-words, half-gestures Italian. You make the rules: it can be just an informal chat in Italian to improve conversational skills and clear any doubt about the use of the language; otherwise each of you can teach their own language to the other. Either way Tandem Project is a win-win!

LANGUAGE EXCHANGE
The primary objective of the Tandem Project is to help those international students who need to learn Italian as quickly as they can, in order to be able to follow the academic courses and get the most of their experience during the time spent Italy. As students, we understand the difficulty people face approaching a new language, especially Italian, with its tricky grammar, interchangeable syntax and, last but not least, figurative speech and gesture, which Italian widely consists of. Here’s the deal: two students (one native Italian, one international), a place to meet (Bra and Pollenzo are full of cozy spots to choose from), a language-based activity.

SKILLS EXCHANGE
Tandem Project is not just about the need (especially for first and second year undergraduate students) to learn Italian: the project is born also to make new friends and have the wonderful opportunity to learn something new, giving back your personal knowledge in terms of skills. What would you like to learn? What can you give in return? Are you a pro in Indian folk dance and want to learn how to play the trumpet? Are you an expert in bread-making and would love to strike some yoga poses? Somewhere in Pollenzo there could be your perfect Tandem partner to share knowledge with!

INFO: If you wish to apply for Tandem Project and for any further information about how it works, please send an email to p.bengtsberg@studenti.unisg.it



STUDENT’S STUDY TRIPS

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Without any doubt, study trips are the most awaited times for us Unisg students! Could we extend the feeling, satisfy our thirst for meeting producers throughout the whole year? Niko’s ambitious project tries to keep the curiosity alive!



WINE CORNER

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A Canadian wine landscape
Hey folks! As you know our university is pretty famous for didactic trips which, apart from a full immersion in different cultures, involve visiting all kind of food operators: in practical terms this means eating and drinking a lot. So what a better opportunity for us to explore the wine scene happening outside of Italy? Read more


BOOK & MOVIE CORNER


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This month we want to present both a Netflix docuseries and the cookbook it is based on. Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking’ is Samin Nosrat’s attempt to bring attention to the forces that give balance to cooking, may it be in restaurant kitchens or at home.
She gives the reader/viewer an idea of how to control these forces, and improve their cooking skills. The book as well as the series is divided into 4 parts (I’m sure you can guess the respective titles) that concentrate on these four “elements” of cooking. The documentary additionally brings Nosrat and the viewer to 4 different countries that in her opinion represent the elements of cooking: Japan (Salt), Italy (Fat), Mexico (Acid) and, the place where she mastered her cooking, California (Heat).
Make sure to check out this little gem and make use of the tips and tricks it will provide you to up your home cooking game.


INSTAGRAM OF THE MONTH


We always focus our attention about food on taste and smell, but what about touch? This experience is something new, something you can feel on your hands. “Hand as a primordial and sensorial tool for eating.” You can be in contact with food in a new way, more deeply with your soul. If you are interested in that follow Con•tatto and be in contact with the events. Keep in TOUCH!



YOUTUBER OF THE MONTH

Youtube channel "Benedetta - Il Cibo delle Coccole"
For me food has always been like a cuddle, like those my lovely grandmother Maria (Nonna Mari) used to give me, by hugging me or by feeding me with genuine Italian cuisine. And this is why I decided to name my channel "Il Cibo delle Coccole" (The Food of Cuddles): 'Cause Food is like a Cuddle!
APPELLO AGLI STUDENTI (E NON) ITALIANI: Read more about her story here



STUDENT RECIPES

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Husarenkrapferl

Baking Christmas cookies in December is a German tradition that I hold very dear. What could be lovelier on a cold Sunday afternoon than making the whole house smell like sugar and spice, eating too much raw cookie dough, licking your fingers, sticky with jam?
Find how to make them here!


   FOOD FOR THOUGHT


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A 100% organic world is possible. The Indian state of Sikkim shows us how
It is the first state to be fully certified and is now ready to export its mode to the rest of the world. Click here

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UN warns to stop biodiveristy loss or we could face our own extinction
The world must thrash out a new deal for nature in the next two years.
Click here

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Watch for free the new documentary “DOMINION”
Dominion uses drones, hidden and handheld cameras to expose the dark underbelly of modern animal agriculture. A must see. Watch here


  EVENTS IN DECEMBER



JOB OFFERS OF THE MONTH


Gusto Madre, Alba
Looking for a part time job? Gusto madre in Alba is looking for a waiter/waitress to help them asap! Deadline: 12/12.

Slow Food, Bra
Take part in the European commission project to develop the rural area in Azerbaijan through a gastronomy of quality. Curricular internship for students. Deadline: 31/12.

Heineken, Comun Nuovo (BG)
They are looking for Junior and Senior Technologists for the Production and Supply chain departments. Deadline: 03/12.

Sustain, London is looking for an experienced campaigner who shares their commitment to improving children’s food environments Deadline: 03/12.


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Nikola Gruev,
Elena Terzano, Susanna Danieli, Martina Molino, Sonja Steffens, Mateo Torres