2025亞太原住民慢食網絡培訓交流分享會

我是一名紀實攝影師，也是慢食大學（University of Gastronomic Sciences）畢業生。自2024年7月以來，我一直在與菲律賓的Slow Food社群合作，研究並記錄瀕臨滅絕的食物傳統，為《味覺的方舟》名錄進行調查和紀錄。

I'm a documentary photographer and a recent graduate of the University of Gastronomic Sciences in Pollenzo. Since July 2024, I’ve been working with Slow Food Communities in the Philippines, researching and documenting endangered food traditions for the Ark of Taste catalog.

In my twenties, I volunteered on farms in Colombia and Turkey through WWOOF, where I learned traditional agricultural methods—many rooted in indigenous knowledge. These practices are increasingly under threat as subsidized industrial agriculture spreads. That experience made clear to me how critical it is to protect and preserve them, especially in the context of the worsening climate emergency.

This led me to get involved with Slow Food Portland, which eventually inspired me to apply to UNISG (University of Gastronomic Sciences, Pollenzo). During my time there, I focused on World Food Cultures, with particular attention to indigenous farming and food systems.

我是位廚師，我一直在不同國家展示一道世界上最古老的料理之一，叫做「帕查曼卡」（Pachamanca），這道菜是在秘魯製作的。

I'm a chef, and I've been showing off one of the world's ancestral dishes, called pachamanca, which is prepared in Peru, in different countries.

傳統科利馬廚師社群旨在透過傳統科利馬料理，推廣技藝、食材與背後的故事，涵蓋墨西哥太平洋地區。我們提供工作坊、課程、美食展覽，以及與傳統廚師的交流活動。

The community of traditional Colima cooks aims to spread techniques, ingredients, and stories through traditional Colima cuisine in the Pacific region of Mexico.We offer workshops, classes, food shows, and meetings with traditional cooks.

我出生並成長於夏威夷，這片太平洋的熱帶大熔爐，從小就對食物充滿好奇。尤其是夏威夷的原住民文化深深影響了我，這種文化強調社區、對土地的尊重以及與祖先的深厚聯繫。身處於這樣的文化基礎中，塑造了我的世界觀，並讓我對世界各地文化的多樣性和相互聯繫產生了深刻的欣賞。

我在精品旅遊行業的職業讓我能夠探索我對美食和款待的熱情，同時透過教育和社區參與促進有意義的文化交流。作為The Table Less Traveled的國際項目經理，我策劃並負責全球各地的沉浸式旅遊體驗——通過親密的、美食為主的行程，將旅行者與當地的工匠、廚師和社區聯繫起來。從小團體遊覽到定制行程，我的目標是創造既深思熟慮又文化尊重、並且難以忘懷的旅遊體驗。

Born and raised in Hawaiʻi, the tropical melting pot of the Pacific, I grew up a culturally curious soul—especially when it came to food. From a young age, I was deeply influenced by Hawaiʻi’s indigenous culture, which emphasizes community, respect for the land, and a deep connection to one’s ancestors. Being immersed in this rich cultural foundation shaped my worldview and instilled in me a deep appreciation for the diversity and interconnection of cultures around the world.

My profession in the boutique travel industry allows me to explore my passion for gastronomy and hospitality while enabling meaningful cultural exchanges through education and community engagement. As International Program Manager at The Table Less Traveled, I curate and oversee immersive travel experiences across the globe—connecting travelers with local artisans, chefs, and communities through intimate, food-forward itineraries. From small-group tours to custom journeys, I aim to create travel that is thoughtful, culturally respectful, and deeply memorable.

As Cesar Chavez said, “people who give you their food, give you their heart.” I carry that belief with me wherever I go—always a curious eater, savoring each bite and the stories it holds.

我是撣族和傣仂族的混血，但在泰國出生長大。從小，我總是會去緬甸探望我的撣族親戚。我喜歡那裡的氛圍和生活方式。無論是食物還是簡樸的生活，在現今，那樣的生活正慢慢消失，像是高腳屋、種植蔬菜、飼養食用動物，或是食物的分配方式。因為工業化食品越來越普及，人們沉迷於它的便利和快速，這對他們的健康和生活方式都產生了負面影響。我想成為保存和傳播撣族和傣仂族身分認同的一份子，讓它得以延續下去。因為這個原因，當我受到「種子旅程」創辦人南的邀請時，我毫不猶豫地加入她，一同向大眾和我們的部落傳達我們的文化，好讓我們所愛和珍惜的事物能夠留存下來。

I am half Shan and half Tai Lue, but I was born and raised in Thailand. Since I was a child, I have always visited my Shan relatives in Burma. I like the atmosphere and the way of life there. Whether it is the food or the simple way of life, nowadays, that kind of life is slowly disappearing, whether it is the stilt houses, growing vegetables, raising animals for food, or the distribution of food. Because industrialized food is becoming more prevalent, people are addicted to its ease and speed, which has negative effects on both their health and their way of life. I want to be a part of preserving and spreading the Shan and Tai Lue identity so that it will remain. For that reason, when I was invited by Nam, the founder of Seeds Journey, I did not hesitate to join her in communicating our culture to the general public and our tribes, so that what we love and cherish will remain.

我叫Tamtam，今年24歲，是一位美食數位創作者，致力於保存印尼原住民的植物性料理與飲食文化，透過有趣的內容推廣生物多樣性與美食外交，面向全球觀眾。

I’m Tamtam (24yo), a food digital creator with a mission to preserve Indonesian indigenous plant-based cuisines and foodways, promoting biodiversity as well as gastro diplomacy through engaging contents aimed for global audience. Check out my Instagram page @tamtamvv

Haeyoung Kim

目前我在一所大學教學生並經營烹飪課工作室。我的主要興趣是兒童烹飪課程以及教授韓國和西方美食。

Currently, I am teaching students at a university and running a cooking class studio. My main interests are children's culinary classes and teaching Korean and Western cuisine.

Jinyoung Jung

我的專業是韓餐和中餐，在韓國經營台灣中餐館。我想將韓國飲食文化與台灣飲食文化結合起來

My major is Korean food and Chinese food, and I run a Taiwanese Chinese restaurant in Korea. I want to combine Korean food culture with Taiwanese food culture

我是一家餐廳的經理，專注於介紹沖繩及琉球豬肉文化。我們不僅經營餐廳，還開設傳統料理課程，向當地的孩子們傳授知識。

我的經歷 2022年，我曾前往意大利，學習Slow Food社群的一年。在那裡，我在一家餐廳工作，這家餐廳被Slow Food編輯選為「Osterie d’Italia」的推薦餐廳。這家餐廳種植蔬菜、釀酒、製醋並養殖一些動物，供餐廳使用。此外，這家餐廳還讓殘障人士與年長者一起工作，並致力於保存食物文化與社區工作。

我意識到，很多人應該與自然共同幫助彼此，這就是Slow Food的精神。

我希望能分享沖繩豬肉文化的歷史。如果有機會，我也想了解如何在我們的文化中進行豬的屠宰，因為沖繩面臨著屠夫短缺的問題。

I 'm a manager of restaurant,which tells Okinawa & Ryukyu pork culture.

We run not only restaurants but also traditional cuisine lessons for local children .

my experience

I’ve been to Italy to study Slow Food community for a year in 2022.

I worked at one restaurant ,which is selected as “Osterie d’Italia“ by Slow Food Editor .At this restaurant, they grow vegetables, wines,vinegar and some animals for their restaurant.Additionally people with disabilities work with elderly people near their restaurant.They conserve their food culture and community work .

I realized that many people should help each other with nature , this is slow food spirit.

I want to share the history of Okinawan pork culture .If I can, I would like to know how to butcher a pig at own culture.Because we have a problem for butchers in Okinawa.

我住在沖繩（琉球），並且經營著保護和發展當地物種的事業。我向農民購買一些當地物種，然後再賣給顧客。我自己也有經營農場。我參加了 2024 年的大地之母（Terra Madre），這讓我意識到我們必須在世界各地互相分享和學習關於保護當地物種的行動。

I’m live in Okinawa (Ryukyu) and I have own business that protect and develop a local spieces. I buy some local spieces from farmer and buy them to customers. I’m also doing farm by my self. And I joined Terramadre 2024, it makes me realize we have to share and learn about action for local spieces with each other in the world.

我是香港慢食組織 代表

Conviction Leader of Slow Food Hong Kong