Con Sabor

The program presents Cuban recipes, using local products. It shows traditional and current Cuban cuisine, with information about the healthy cook. We present many materials related with botanical and cultural characteristics of many edible plants, in order to show the rich biodiversity of them. There are some messages about the relation between food production and environment. It has a deep educational purpose.

I have published 6 cookbooks and several healthy food papers, such as:

• Cocina ecológica en Cuba (2001, 2002 and 2004, 35 000 copies).
• Educación alimentaria para la sostenibilidad (2003, 500 copies).
• Comer con Lezama (2010, 10 000 copies).
• Comer en casa I (2011, 20 000 copies).
• Beber en el trópico cubano (2011, 10 000 copies).
• 50 recetas famosas de la cocina cubana (2012, 1 000 copies).
• Newspaper Column in La Calle del Medio.
• More than 50 articles published in the journal Energía y tú from CUBASOLAR (www.cubasolar.cu).
• Slow Food Latin American Cookbook, compiling by Otilia Kusmin, Argentina.
• At the present I am preparing Comer en casa II and Comer con los cubanos.

I believe in the Slow Food International philosophy because of its universality and transcendence. I consider that it has supported my activities about food education with many people. All fields of the human development are included in this idea. In Cuba we will work for increasing the impact of the Convivia and for incorporating more actors of Cuban society, related to the projections of this organization. I look forward to strength Slow Food in this area. We will contribute to the achievement of the three basic objectives decided in the last Congress. In order to accomplish these goals I count with my Cuban fellows and the invaluable support of the councilors worldwide. Ideas and actions for good, clean and fair food will help us in this regard.

Blog:  www.comercontodos.blogspot.com