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Ark of TAsTefore in 2014, with the organization of an international conference dedicated to analyzing the fishing practices ad- opted in northeast Asia and hearing the stories of fishers who use sustainable methods. To support sustainable fish- ing, Slow Food Korea has developed a strategic plan to study the overfishing situation in the Sea of Japan, the Yellow Sea and the East China Sea, and to give some respite to the local people. “Local communities will be seriously harmed if their marine resources disappear,” says Dr. Joon Kim of the Jeonnam Research Institute and a consultant to the Ark of Taste committee.rediScoveringlocal economieSDespite these black clouds, the com- mittee is continuing along its path and has nominated four products to be- come Presidia: Yeonsan Ogye chicken, Ulleung Chik-so cattle, Taean distilled salt and Pureun Kong soybean paste. Meanwhile the search for Ark products has been given a boost by the enthu- siasm over the first nominations. Pros- pects are rosy, and the plan for 2014 is to bring another 20 products on board, including native seeds and traditional foods. This is thanks to the support of the Namyangju municipality, where AsiO Gusto was held in 2013.What is the aim of all this work? It’s112 almanaC© arChIVIo Slow Food