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Terra Madre Katrina Relief Fund to Benefit Gulf Region Food Producers On the morning of August 29, 2005, Hurricane Katrina’s tremendous storm surge caused extensive damage along the central Gulf Coast. For many of the region’s farmers, food producers, and fisherman, the disaster threatened or decimated their livelihoods. Although months have passed, those affected by the hurricanes in the Gulf Region are still in desperate need of help. Slow Food has been able to make a positive impact through the Terra Madre Fund. In early December, a worldwide appeal was sent to more than 1,000 Terra Madre food communities, inviting them to share their moral support, their equipment, and their labor to producers in need. Farmers and fishers from the region have received grants from local convivia nationwide, and partner organizations, such as Seed Savers Exchange, have provided generous donations. Slow Food USA is directing various kinds of support to farmers of the Gulf Coast region. We have identified producers who are integral to the area’s gastronomic and agricultural landscape to receive monetary grants from the Terra Madre Fund. Please take a moment to read about them and the foods they produce below. Together, we can help the Gulf Coast region’s producers return to their farming and fishing practices. Ways to Show Your Support:
Terra Madre Katrina Relief Fund Recipient Profiles Rebel Seafood Their shipping business was starting to take off right before the hurricane hit, when their retail market was completely lost. They suffered more than $500,000 in damages, that included their home and trawler, which was found in thirty feet of water. Their fishing village of Saint Bernard Parish was extremely hard hit and the loss of infrastructure has made things very difficult. They travel at least an hour to purchase ice. However, the Brandhurst family continues to move forward. They have recovered their boat and the engines, but the operation is still far from being properly equipped. Ray continues to go out fishing, but he must stay close to land. They have already received a generous grant from Slow Food Carmel, but are still in need of funds to pay for boat equipment. They are also accepting offers of physical labor. Contact:
The Soft Shell Crab They suffered extensive storm damage to their soft shell facility, (crabs must be monitored 24 hours a day in order to be harvested as soon as moulting occurs) and their boat sunk TWICE—first during Katrina and again after it had been salvaged. Undaunted, Anthony has repaired the boat and today is only crabbing for hard shells, though they hope to have their soft shell operation up and running again by March, 2006. Contact: Fair Pop Hill Farm The hurricane destroyed Terry’s greenhouses and badly beat up the citrus trees—causing more than $30,000 in damages. He has fixed the tomato greenhouse and just finished reseeding for spring. His crop is normally ready for harvest in mid-November, but this year they will not be ripe until mid-March. His operation is in desperate need of HAF (horizontal air flow) fans that provide the air circulation in his tomato greenhouse, and water lines for his citrus houses. The water lines mist the trees to provide irrigation and protection from potential freezes. Contact: Roko’s Oyster Contact:
Isabel and Miguel Mendez The Mendez family grows strawberries and other seasonal vegetables in a sustainable way, respecting the environment and selling their products locally. Unfortunately the hurricane devastated their farm and they lost everything. Contact: Mandina’s The Mandina family has operated the restaurant for four generations. While Anthony and Frank served their country in World War II, Anthony's wife, Miss Hilda, ran the restaurant alone. When the brothers returned, Anthony ran the kitchen and Frank manned the bar, which, prior to Hurricane Katrina, was staffed by the youngest generation of the Mandina family. Seafood, Soul, Creole and Italian dishes like Red Beans & Rice with Italian Sausage, Daube with Spaghetti, Stewed Chicken, Trout Meuniere and Oyster Loaf have been on the menu for years. For so many New Orleanians, eating at Mandina’s—one of the city’s last remaining, true neighborhood restaurants—feels and tastes like home. Water levels of up to 6 feet caused catastrophic damage to this venerable eatery. Despite the challenge, the family intends to restore the restaurant, though the re-building costs will be enormous due to the major structural repairs needed. Contact: Angelo Brocato’s Ice Cream and Confectionary At age 12, Angelo Brocato apprenticed at an ice cream parlor in Palermo, Italy, and hoped to one day open his own shop. Angelo was one of many Sicilian immigrants who came to New Orleans with his American dream. He used the wages he earned working on a sugar plantation to open a modest ice cream shop which he later expanded into one of the city’s first sit-down parlors, and eventually moved the operation to its current Mid-City location. Prior to the storm, the ice cream parlor served more than 24 flavors of ice cream, Italian ices, and gelato made with all natural, imported Sicilian flavorings. A third generation of Brocato’s were producing their products on-site. It’s hard to imagine a St. Joseph’s Day alter without Brocato’s Biscotti Di Regina (Italian Seed Cookies), Cucidata (Italian Fig Cookies) and Pigniolata (Sugar Coated Confections)—all baked according to Mr. & Mrs. Angelo Brocato Sr.’s recipes and standards. Generations of New Orleanians pray this isn’t the case this spring. The Brocato family pledges to come back, but 5 feet of water inundated their establishment for weeks and has ruined their equipment (most of which was newly purchased in celebration of their centennial). Flood damages leaves them with over a quarter of a million dollars in rebuilding costs. Contact: Click here for Brocato's Traditional Sicilian Cookie Recipes - Cuicidatti & Biscotti Regina Dooky Chase’s In 1946, Leah Chase married Dooky, Jr. and began to be involved at all levels of his parent’s restaurant. Under her guidance, the restaurant was transformed into a center of art and culture for the Creole community with her growing selection of African American art. Leah’s food is without compare. It couldn’t be Holy Thursday in New Orleans without her magical Gumbo Z’Herbes. Today, the 4th generation is running the show, though Hurricane Katrina brought this tradition to a screeching halt with 5 feet of water flooding the restaurant. The restaurant must be entirely rebuilt. The relentless Leah is determined to return this year, despite the fact that every family member also lost their home. From a FEMA trailer in the parking lot, the octogenarian is pressing the workmen so that she can be at her stove again. Contact: |
