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  • Marloe Scott Wilson

SLOW FOOD - CONNECTING PLANET & PLATE

Did you know that our gorgeous little village of Haenertsburg is part of the global Slow Food movement? The Slow Food movement began in the small town of Bra, near Piedmont in Italy in 1989. Carlo Petrini and a group of likeminded activists took exception to the proposed opening of a McDonalds fast food outlet there. They believed that junk food would erode the town’s wonderful gastronomic traditions and culture, and they managed to halt the opening and make it their mission to create global awareness around the relationship between plate and planet.


The Slow Food movement promotes ‘good, clean and fair food’. Good refers to a fresh and flavoursome taste promoting regional traditions; clean means food production practices that don’t harm animals, people or the environment; and fair talks to empowering conditions for producers and accessible prices for consumers. This is a sustainable food system for future generations.


Today, Slow Food represents a global movement involving thousands of projects and millions of people in over 160 countries. Haenertsburg became part of the Slow Food movement when Nipper and Sylvi Thompson of Wegraakbosch Organic Farm went to a cheese expo there and their cheese won a prize and cemented the friendship between Slow Food and Haenertsburg.


So how can we apply the principles of slow food here? Think of SLOW as being Seasonal, Local, Organic, Whole food. Haenertsburg and Magoebaskloof have plenty of growers and suppliers so it is easy to support locally grown produce.


  • Mapula’s Fruit and Veg stall has a prime position on the corner of the R71 near Haenertsburg and the R572, the George’s Valley road. Her quality produce and friendly approach make her stall a firm favourite. Skwiza (Sabena) can be found on the R71 below the police station. They sell fruit and veg in our neighbourhood and welcome one and all. (I love that Skwiza!)


  • Aunty Peggy at Market Time (near the Red Plate restaurant) sells yummy local produce and homemade products from local crafters and bakers and makers of things. She also has buckets filled with veggies and fruit in season. She’s open on Fridays and Saturday mornings.


  • Andre at T-Mart Supermarket makes the best droewors and will gladly try and source something for you that you might need and he doesn’t stock. Just ask. Good fella.


  • FoodZone is where you will find some of Wegraakbosch’s dairy products and veggies, and their delectable chorizo. The yellow bread baked on the premises is a favourite amongst many.


  • Eugene at The Village Kitchen at the top of the road makes a great Turmeric Latte with Almond Milk. Just saying.


  • Wegraakbosch is an organic farm and dairy that sells delicious cheeses, raw milk and yogurt, free range eggs and various cured sausages, including my favourite chorizo. Their vegetables can be found at Foodzone in the village and if you live locally, you can also join their Whatsapp order group on 073 071 3749. They’ll send you their list of available products and you make an order.


  • Arrabon Farm sells a wide range of pork that has been reared antibiotic-free. I can attest to the quality of the pork. So yum. They also sell herbs and free range eggs. The contact number for orders and a list of products is 060 324 4858.


  • Fresh from the Farm couriers farm fresh products directly from their farm and other local producers to your door, cutting out the middleman. Their boxes offer a selection of things like avos, macadamia and pecan nuts, organic garlic, sauces, honey, tea, moringa and soaps. You go online, add to your cart and within a few days there’s delicious Limpopo at your front door. Check out www.freshfromthefarmza.co.za Their list is long and inviting. They also support an NGO - Choice Trust - to which they donate food. Kindness goes a long way.


  • SugarHill in Tzaneen stocks the Wegraakbosch lettuce, veggies, eggs and cheese as well as Microgreens from Cicadas.


  • Claire’s Chooks – 079 697 6670 – for Free Range Chickens, healthy and delicious. I know, I eat, I like very much.


  • I I found out that Top C/Grade C beef is the yellow fat, local beef that is not fed hormones and antibiotics and wanders around grazing on grass. Ask your local butcher. I ordered from the hindquarter supplied by the butcher at Venbeck in Tzaneen. The cuts were club steak, T-bone, shin and mince. Game meat, of course, eats out in the veld on leaves and grass that have not been sprayed with pesticide. Venison is pure organic, wild pastured meat.


The Slow Food Community Founding Declaration states that good, clean food is the inalienable right of everyone and that safeguarding the environment and promoting biodiversity is our priority to ensure a better future for generations to come. So support our local small businesses, shops and restaurants, and the suppliers of goods. Share or give away anything of which you may have aplenty. Make a simply super-sustaining soup from your larder to share with somebody special. Make slow food part of your every-day this Spring.


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