the
I remember it was a summer afternoon
undoes very hot that there is here in
santa rosa in a january
my husband was cutting the grass and of
suddenly begins to smell
arugula invaded the arugula patio god
I hope they finish when it ends
better for the tractor and I see that in the
tractor blades had hooked
these leaves this you are seeing
it seems arugula it is true that make colo
flight had the same flavor of the
arugula we all know that
we buy in that for the tests and
I also had the same flavor I stayed
surprised without knowing that a few years
then there is the wild arugula or
yellow flower with many we know and
make protagonist of one of the
gastronomy magazines opined more
important of the united states
gastronomic
I am a cook but first of all I am starting
I love to eat enjoyed the food
and this is because I think he’s trying
is what makes the experience of a
cook like a pixar up to a
Lobster stopping or in a restaurant
three stars michelin and in this
way I found two types of
people and reduction to those who
they believed that haute cuisine
it was just the brown drop and faver caviar and
others that will show another reality
these people have a name they are
mica and cali
as well as you what I am not
naming me is an engineer
agronomist of the inta remove from there
few kilometers and he was in the
development of lamb pampinta lamb
pampinta that bears his name justly
because the province was created to fall
together with the inta is a lamb
multipurpose of the we can use the
wool the meat the milk if I got married
once he sat on the table
restaurant and started talking about their
Fat is your order who is
talking was about her from the sheep to
she was like daughters to see the young
created and be part of that project
do with total naturalness for him
given what fits is the other person who
way the leading role there is a
accountant who works in the salinas
here in macachín and he sat down
He also joined the table filled with
salts of lozanne moisture from the
parking levels as something
totally natural while to me
I counted this I opened my eyes
in this way for him something routine and
for me it was time in dust what was
seeing with time it was happening and I
I decided away a bit those
lobsters those cruises and I decided
stay with the other group
this other group that I said I’m alone
like crazy bad in the theater group but
I did not have a first and last name and it’s a bit
the theme of this talk is called
kilometer zero that is the kilometer
zero kilometer zero is to try
consume the products that we have here
near distance without
need to go look for it thousands and
thousands of kilometers a fish that
maybe come frozen that this one
perhaps in good condition but what if
in the backyard
we can have a lot of yours of
edible weeds
if we can have these projects these
producers that have the meat and that
come to our hands is the milk
newly milked this is kilometer
zero
there is a bit some images that I
I would like us to share how
bring all that natural that we have to
reach out to our dishes that
that they see there in the rula that you like
At first, nothing is advancing
a lettuce bought in the supermarket
but now we do them with that
compass freshly harvested in front of
minutes before the harvest moss and
We take the sweet milk table to
through that freshly milked milk
lamb cows and we can
transform in this the sausages another
subject we have large producers of
charcuterie sausages here in the
Province
that verizon three types of sausages
parked one has 15 days
the other 40 and 70 others think that is
saying the one who is in extreme 15
days just finished doing and what
we have the nettle at our fingertips
you will say nettle eats yes clear
what you eat you have to be careful when
Harvest
logically after laundering celadon
transform us into an omelette soup
and stem in my favorite
ricardo hornus slender russian friday
that is going to roll the route that in summer
we try to dodge it to avoid hitting it
good when he was born in November
approximately in this era is
soft of the spinach family
we harvest and use it just like
like spinach as the sign in this
case we made some thistle sandwiches
Russian we can use it for fillings of
pasta pie they realize not that
everything we have there within reach of
hand
can reach our plate without
need to do many kilometers
I would like to tell you one last
anecdote so that they also happen
that we are not the only ones
we are on this topic a couple of
years I was traveling eating in which
today it is considered the best restaurant
of the world
we have 20 steps ahead
approximately in step 45 comes from
the kitchen a gentleman like with a Mamluk
as well as so dirty to pay a machine
chop meat and place it on the table it
goes and says
right away I come back we do not look with
thanking you when you come back with a bunch
of carrot and came in striking the
carrot tells us that that ship was
freshly harvested from the orchard that
they had in the background in full manhattan
more cement in that city I do not think that
there were also doing
kilometers jealousy and obsession with eating
follow every day more and every day
that’s what it’s about but I also think that
the experience of km 0 should be
complete because when we talk about
kilometer zero we do not just talk about
weeds of edible weeds in the box
of the milk we talked about the set where
we put the food that also what
we do with clay lay that one
local artisan that we do not bring to fake
We kilometers and took them to the table
clothing that we use to attend to
people
They are also artisans who work with
the freshly sheared wool and that does not
we put the talks with these
producers supertramp wealth of dora a
see the traceability an animal has
until it reaches our table
many times we have had talk with the
lonko rangel is that we told the
yes experience of the ancestors and everything
this is good for us too
tell you this experience
it has to be complete and what can
know is that as I showed you before in
this moment we are not the only ones in the
world is talking about this from km0 the
gastronomic are beginning to leave
to look a little at the gondola to look
a little more the patio
I like sometimes a phrase that
says that on Friday it says the tree
do not cover the forest
let’s look backwards at this forest that
would come to be the gondola is not
they pealed that it would come to be the patio
because kilometer zero remember not
it’s just identity km0 is also
culture
thank you very much
[Applause]
after
I remember it was a summer afternoon
undoes very hot that there is here in
santa rosa in a january
my husband was cutting the grass and of
suddenly begins to smell
arugula invaded the arugula patio god
I hope they finish when it ends
better for the tractor and I see that in the
tractor blades had hooked
these leaves this you are seeing
it seems arugula it is true that make colo
flight had the same flavor of the
arugula we all know that
we buy in that for the tests and
I also had the same flavor I stayed
surprised without knowing that a few years
then there is the wild arugula or
yellow flower with many we know and
make protagonist of one of the
gastronomy magazines opined more
important of the united states
gastronomic
I am a cook but first of all I am starting
I love to eat enjoyed the food
and this is because I think he’s trying
is what makes the experience of a
cook like a pixar up to a
Lobster stopping or in a restaurant
three stars michelin and in this
way I found two types of
people and reduction to those who
they believed that haute cuisine
it was just the brown drop and faver caviar and
others that will show another reality
these people have a name they are
mica and cali
as well as you what I am not
naming me is an engineer
agronomist of the inta remove from there
few kilometers and he was in the
development of lamb pampinta lamb
pampinta that bears his name justly
because the province was created to fall
together with the inta is a lamb
multipurpose of the we can use the
wool the meat the milk if I got married
once he sat on the table
restaurant and started talking about their
Fat is your order who is
talking was about her from the sheep to
she was like daughters to see the young
created and be part of that project
do with total naturalness for him
given what fits is the other person who
way the leading role there is a
accountant who works in the salinas
here in macachín and he sat down
He also joined the table filled with
salts of lozanne moisture from the
parking levels as something
totally natural while to me
I counted this I opened my eyes
in this way for him something routine and
for me it was time in dust what was
seeing with time it was happening and I
I decided away a bit those
lobsters those cruises and I decided
stay with the other group
this other group that I said I’m alone
like crazy bad in the theater group but
I did not have a first and last name and it’s a bit
the theme of this talk is called
kilometer zero that is the kilometer
zero kilometer zero is to try
consume the products that we have here
near distance without
need to go look for it thousands and
thousands of kilometers a fish that
maybe come frozen that this one
perhaps in good condition but what if
in the backyard
we can have a lot of yours of
edible weeds
if we can have these projects these
producers that have the meat and that
come to our hands is the milk
newly milked this is kilometer
zero
there is a bit some images that I
I would like us to share how
bring all that natural that we have to
reach out to our dishes that
that they see there in the rula that you like
At first, nothing is advancing
a lettuce bought in the supermarket
but now we do them with that
compass freshly harvested in front of
minutes before the harvest moss and
We take the sweet milk table to
through that freshly milked milk
lamb cows and we can
transform in this the sausages another
subject we have large producers of
charcuterie sausages here in the
Province
that verizon three types of sausages
parked one has 15 days
the other 40 and 70 others think that is
saying the one who is in extreme 15
days just finished doing and what
we have the nettle at our fingertips
you will say nettle eats yes clear
what you eat you have to be careful when
Harvest
logically after laundering celadon
transform us into an omelette soup
and stem in my favorite
ricardo hornus slender russian friday
that is going to roll the route that in summer
we try to dodge it to avoid hitting it
good when he was born in November
approximately in this era is
soft of the spinach family
we harvest and use it just like
like spinach as the sign in this
case we made some thistle sandwiches
Russian we can use it for fillings of
pasta pie they realize not that
everything we have there within reach of
hand
can reach our plate without
need to do many kilometers
I would like to tell you one last
anecdote so that they also happen
that we are not the only ones
we are on this topic a couple of
years I was traveling eating in which
today it is considered the best restaurant
of the world
we have 20 steps ahead
approximately in step 45 comes from
the kitchen a gentleman like with a Mamluk
as well as so dirty to pay a machine
chop meat and place it on the table it
goes and says
right away I come back we do not look with
thanking you when you come back with a bunch
of carrot and came in striking the
carrot tells us that that ship was
freshly harvested from the orchard that
they had in the background in full manhattan
more cement in that city I do not think that
there were also doing
kilometers jealousy and obsession with eating
follow every day more and every day
that’s what it’s about but I also think that
the experience of km 0 should be
complete because when we talk about
kilometer zero we do not just talk about
weeds of edible weeds in the box
of the milk we talked about the set where
we put the food that also what
we do with clay lay that one
local artisan that we do not bring to fake
We kilometers and took them to the table
clothing that we use to attend to
people
They are also artisans who work with
the freshly sheared wool and that does not
we put the talks with these
producers supertramp wealth of dora a
see the traceability an animal has
until it reaches our table
many times we have had talk with the
lonko rangel is that we told the
yes experience of the ancestors and everything
this is good for us too
tell you this experience
it has to be complete and what can
know is that as I showed you before in
this moment we are not the only ones in the
world is talking about this from km0 the
gastronomic are beginning to leave
to look a little at the gondola to look
a little more the patio
I like sometimes a phrase that
says that on Friday it says the tree
do not cover the forest
let’s look backwards at this forest that
would come to be the gondola is not
they pealed that it would come to be the patio
because kilometer zero remember not
it’s just identity km0 is also
culture
thank you very much
[Applause]
after
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