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North Atlantic Salmon Fund
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Slow Food Kampagne

Brief von Carlo Petrini, Präsident der Organisation Slow Food, 1. Dezember 2005 (Brief als PDF)

Slow Food International
Via della Mendicità Istruita, 14 - 12042 Bra (Cn) - Italy

Bra, December 1, 2005

Dear friends,

first of all: many thanks for all your messages. Their sense of concern and energy is a measure not only of your commitment, which we totally share and support, but also of how the Slow Food movement has become a point of reference for all those worried about the future of our planet and its inhabitants. More than anything else, they have given us the chance to address the problem with the backing of people as competent and enthusiastic as you are.

The debate that arose at the conference in Genoa on November 13 last is a great opportunity to clarify a project very close to our hearts, born in 2002 of the need to recover and protect an important part of the Irish food and artisan tradition: the art of fish smoking.

To this day, the four members of the Presidium - Peter Dunn, Anthony Creswell, Sally Barnes and Frank Hederman - are not fisher folk but fish smokers who, together with Mark Boyden, have developed a protocol attentive to the question of the decline of the 'king of fish'.

Today we have to accept the fact that the elements of caution contained in the protocol no longer suffice to counterbalance the danger of extinction for this fish. We and the members of the Presidium (who you can contact, if you wish, through Mark Boyden: streamscapes@eircom.net) thus intend to set to work immediately on a process of revision to ensure that not only smokers but also the fisher folk involved can reconvert somehow without losing culture and earnings.

We shall thus suspend the Smoked Wild Salmon Presidium as of 2006, at least as far as net-caught salmon are concerned, though we have already begun to assess the productive possibilities of other non-endangered fish species.

This is a delicate process. It will be neither swift nor painless, but we will carry it out according to logics of participation and transparency. We welcome the contributions of all of you in the interest of both good ecology and good eating - and with respect for the culture and life of Food Communities.

Carlo Petrini, President of Slow Food

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