Meet the producers and makers of the conference food

ABALOBI, as a mobile app suite and programme, is aimed at social justice and poverty alleviation in the small-scale fisheries chain, transformation in the way we produce knowledge, stewardship of our marine resources, and resilience building in the face of climate change. Promoting traceable, storied seafood by empowered small-scale fishers from hook to cook, in a manner that is not only ecologically responsible, but also socially fair. Because who fishes matters.

My name is Hilda Adams, a fisher woman who lives in Mamre and working with Weskusmandjie ladies of Steenbergs Cove, St Helena Bay to economically empower ourselves. Our slogan – Reviving Indigenous Heritage by making pickled shell species that we harvest ourselves from the ocean. We also pickle different fish species, we buy the line and net fish from the small scale fishermen.

Limpets, Topshell (periwinkle type), black mussel etc. are still seen as a no-value specie, yet it is very delicious and nutritional and we want to change it so that it becomes of value to people. We make different crafts – hand knitted, crocheted items and shell crafts. We are registered with Abalobi, an NPO that helps us a lot with training and women economic empowerment opportunities. We network with Slow food international and do get exposure through this platform.

It is all about good, fair and clean food we are promoting and seeking to harvest sustainably with no harm to the ecosystem and environment. We appreciate all these exposures and assistance that we get from the leaders of these networks.

Hilda Adams
Email – hildadms3@gmail.com

GADIJA KHAN caters using recipes that she has been working with for decades, which are steeped in tradition. Her catering company produces wholesome, delicious foods for any event!

Food Jams are social gatherings in which eating food is only half the fun. Participants are paired up, preferably with strangers, and each team is given a portion of the meal to prepare and invited to follow the recipe, although participants are usually encouraged to improvise. The concept was started by Jade de Waal, and over the past seven years, Food Jams has grown into a business that encompasses all of Jade’s food related projects, including stalls at markets, food inspired art installations and exhibitions, online video cooking tutorials, cook books and all sorts of food related content in the form of videos, photography and website.

Food Jams, with help from Capsicum Chef School students will be preparing the teas and lunches, sourcing ingredients and products from small scale local producers and suppliers.

Food Jams have also made their Salt River venue available for the Slow Food Disco Sour elective

Conference catering curated by Loubie Rusch – owner at Making KOS, Founder of Local WILD

Loubie’s journey of learning about the many foods growing naturally in the Cape’s landscapes began by discovering their remnants on the sorting trays of Archaeological digs.

Her continuing exploration and increasing love of their flavours and textures has deepened into a complex entanglement that has required that she constantly re-calibrate her priorities. This trajectory has been richly fed by relationships with a wide range of people for whom actualizing ways to re-engage and revive their use also has real meaning.

Discovering how to balance these meanings with the potential they hold for providing solutions to the modern-day problems we have landed ourselves in deeply reflects the need to better measure our place on our finite planet.

Umthunzi farming community was established in March 2018. ‘Umthunzi’ means ‘shade’ in IsiXhosa, symbolising the support Umthunzi aims to provide to the soil, the plants, the farmers and our Cape Town community. Our mission is to support urban farmers to grow, sell and eat nourishing vegetables; improve consumer education and awareness of our local food system; and consciously link together all role players along the supply chain. Our vision is to create a more sustainable, ethical and transparent local food system, thereby increasing the sustainable livelihood of farmers and access to nourishing food for all. We currently work with a network of approximately 45 small-scale urban farmers from 35 farms in Khayelitsha, Gugulethu, Nyanga, Philippi and Mitchell’s Plain.