The Slow Food Earth Markets, which advocate for food sovereignty, support local production, and develop nature-friendly production models, continue to grow through producer solidarity and knowledge sharing.
In this context, producers from Slow Food Earth Market Cappadocia-Uçhisar visited Slow Food Earth Market Tarsus. The visit was supported by academic staff from our University’s Gastronomy and Culinary Arts Department. A 40-member delegation, predominantly women producers, observed local production models firsthand at the Tarsus market.
The visit provided comprehensive insights into practices aligned with Slow Food’s “Good, Clean and Fair Food” principles. More than just a technical study trip, it became an inspiring example of solidarity where cultural heritage, experiences, and friendships were shared.
Yasmina Lokmanoğlu, Founder of Slow Food Earth Market Tarsus, presented the market’s establishment process, producer selection criteria, local product preservation, and trust-based relationships with consumers. The visit also facilitated valuable exchanges and collaboration opportunities among producers.
Arzum Karabıyık, Coordinator of Slow Food Earth Market Cappadocia-Uçhisar, expressed gratitude to the hosts while presenting a gift basket of regional specialties to Yasemin Güzel, Founding Leader of Slow Food Lake Beyşehir Heritage Community, and Yasmina Lokmanoğlu for their contributions.
The visit reaffirmed that food represents not just nutrition but also culture, labor, and community bonds – bringing together the power of local production, visibility of women’s work, and the value of solidarity.
Contact: yeryuzupazari.uchisar@kapadokya.edu.tr
