This year, we focused on indigenous cooks and selected fourteen of them. Each of the cooks preserves one kind of traditional skill from elders. The hope is that this event opens the door to the creation of the first indigenous cook alliance in the world. 

Chefs from Japan, Korea, Malaysia, Thailand, Philippines, India, and local indigenous chefs shared how they implement the Slow Food philosophy in their cuisines. The main goal of this event was to promote the Indigenous food culture in Hualien and make more people understand where their food is grown, who made it, and how to preserve it.
 
The mayor of Hualien county, Chen-Wei, said: “The development of Indigenous Slow Food Community in Hualien needs to have a base set on the value of culture and the implementation of the idea.” 
In 2020 Hualien Slow Food Community founded the first “Indigenous Wild Vegetable Center” around Taiwan. This project is the result of the 1st Terra Madre held there. “Hualien needs to combine environment and food for promoting indigenous slow food” into practice.
After the pandemic, we hope all international Slow Food Communities can come to Hualien to taste our food and explore our tradition.
 
 
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