{"id":58741,"date":"2013-05-02T13:56:43","date_gmt":"2013-05-02T11:56:43","guid":{"rendered":"https:\/\/laindependent.cat\/cuina-slow-per-arribar-lluny\/"},"modified":"2013-05-02T13:56:43","modified_gmt":"2013-05-02T11:56:43","slug":"cuina-slow-per-arribar-lluny","status":"publish","type":"post","link":"https:\/\/laindependent.cat\/en\/cuina-slow-per-arribar-lluny\/","title":{"rendered":"Cuina &#8216;slow&#8217; per arribar lluny"},"content":{"rendered":"<p style=\"text-align: left;\"><strong><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\">OPINI\u00d3<\/span><\/strong><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\">Al defensar un altre model d&#8217;agricultura i alimentaci\u00f3, pensem     sempre en el paper clau d&#8217;aquells que treballen la terra i dels que     consumim, per\u00f2 oblidem que en aquesta cadena, cada dia m\u00e9s llarga,     que va del camp al plat es troben, tamb\u00e9, d&#8217;altres actors que juguen     un paper important a l&#8217;hora d&#8217;apostar per unes pr\u00e0ctiques de     producci\u00f3, distribuci\u00f3 i consum m\u00e9s justes. Cuineres i cuiners al     capdavant de fogons i restaurants diversos tenen molt a dir sobre     qu\u00e8 cuinen i qu\u00e8 mengem.<\/span><\/p>\n<p><!--more--><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> El moviment Slow Food els ha donat nom: <a href=\"http:\/\/cocineros.slowfood.es\/nosotros\/programa-km-0\/\" target=\"_blank\" rel=\"noopener\">Slow       Food Km0<\/a>. I sota aquesta &#8220;etiqueta&#8221; s&#8217;agrupen cuineres i     cuiners compromesos amb una agricultura local, ecol\u00f2gica pagesa i de     temporada. Com ells mateixos afirmen, aposten per aliments &#8220;bons,     nets i justos&#8221;, o el que \u00e9s el mateix menjar de qualitat, sense     transg\u00e8nics i que defensa un m\u00f3n rural viu. D&#8217;aquesta manera, en     aquests restaurants trobem productes adquirits a agricultors locals,     amb els quals s&#8217;estableix una relaci\u00f3 directa i de confian\u00e7a,     varietats antigues i en risc de desaparici\u00f3, aliments elaborats a no     m\u00e9s de 100km a la rodona, peix de captura sostenible, etc.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> Fa alguns dies es van lliurar, a Catalunya, <a href=\"https:\/\/gourmets.elperiodico.com\/noticia\/premios-slow-food-para-33-restaurantes-de-catalunya\" target=\"_blank\" rel=\"noopener\">les       plaques que acrediten als restaurants Slow Food Km0<\/a> de     Barcelona, Tarragona, Lleida i Girona. Xefs compromesos amb all\u00f2 que     cuinen, en general de restaurants petits repartits pel territori,     per\u00f2, tamb\u00e9, alguns a la ciutat de Barcelona, van recollir els     guardons de les mans del pag\u00e8s Josep P\u00e0mies i del cuiner Joan Roca,     que aquesta setmana ha estat not\u00edcia perqu\u00e8 el seu restaurant, El     Celler de Can Roca, s&#8217;ha convertit en el n\u00famero u nivell mundial.     Agricultors locals van acompanyar, amb una exhibici\u00f3 dels seus     productes, la cerim\u00f2nia. Camp i cuina units, com no podia ser     d&#8217;altra manera, per una alimentaci\u00f3 al servei de les persones.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> Es tracta d&#8217;apostar per la just\u00edcia social i ecol\u00f2gica no nom\u00e9s en     les nostres cuines sin\u00f3 en totes les cuines. I portar els principis     de la <a href=\"http:\/\/esthervivas.com\/2011\/01\/24\/la-soberania-alimentaria-como-alternativa-2\/\" target=\"_blank\" rel=\"noopener\">sobirania       aliment\u00e0ria <\/a>m\u00e9s enll\u00e0 de la producci\u00f3 i el consum, sent la     gastronomia un front m\u00e9s de la batalla contra un model d&#8217;agricultura     industrial, transg\u00e8nica, intensiva, quilom\u00e8trica, sense pagesos,     &#8220;petrodependent&#8221;, homog\u00e8nia, i que ens emmalalteix. Com diu la     directora del restaurant Km0 <a href=\"http:\/\/www.laccb.cat\/ca\/espai-tomata\" target=\"_blank\" rel=\"noopener\">Espai Tomata<\/a>, Neus     Monllor, necessitem d&#8217;una &#8220;cuina compromesa&#8221; amb &#8220;el nostre entorn,     amb qui tenim m\u00e9s a la vora, amb els cicles naturals, amb les     condicions dignes de treball, amb la qualitat del que arriba a     taula&#8221;.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> Cal apostar per una cuina &#8220;slow&#8221; bona i accessible per a tothom, no     nom\u00e9s per a aquells que s&#8217;ho puguin permetre. Per aquest motiu, \u00e9s     primordial treballar per canviar les pol\u00edtiques p\u00fabliques que     supediten l&#8217;alimentaci\u00f3 als interessos d&#8217;un grapat d&#8217;empreses de     l&#8217;agrobusiness. I portar els aliments &#8220;bons, nets i justos&#8221; a     menjadors escolars i als que m\u00e9s ho necessiten. Una cuina &#8220;slow&#8221; que     defensi, sense caure en xovinismes, els productes locals aqu\u00ed i     arreu del m\u00f3n i els drets d&#8217;aquells que treballen la terra, ja     siguin aut\u00f2ctons o vinguin de fora.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> Quan va emergir el moviment del 15M, all\u00e0 en un proper lluny\u00e0 2011,     es deia: &#8220;Anem lents perqu\u00e8 anem lluny&#8221;. Prenc aquesta consigna, amb     una petita modificaci\u00f3: Cuina &#8220;slow&#8221; per arribar lluny.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"font-family: trebuchet ms,geneva; font-size: 10pt;\"> *Article publicat a P\u00fablico.es, 02\/05\/2013.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>OPINI\u00d3 Al defensar un altre model d&#8217;agricultura i alimentaci\u00f3, pensem sempre en el paper clau d&#8217;aquells que treballen la terra i dels que consumim, per\u00f2 oblidem que en aquesta cadena, cada dia m\u00e9s llarga, que va del camp al plat [&hellip;]<\/p>\n","protected":false},"author":72,"featured_media":57893,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26622],"tags":[],"class_list":["post-58741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sobirania-alimentaria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Cuina &#039;slow&#039; 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