the fridge
the fridge foundation
GIOVANNI SOLDINI My passions: sailing and travelling
pot-in-pot fridges Preserving food in Darfur
ICE BARs snow hotelS The freeze experience across the globe
leggi la versione in italiano
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A volte i piani per la cena cambiano con una telefonata. Cogli tutte le opportunità, sapendo che il nuovo frigocongelatore Electrolux Rex FreshPlus conserverà i tuoi cibi freschi fino a 7 giorni più a lungo*, utilizzando la stessa tecnologia che trovi nei frigoriferi professionali. Questa è solo una delle caratteristiche dei nuovi frigocongelatori Electrolux Rex, ispirate da più di 90 anni di esperienza come partner di riferimento dei migliori ristoranti d’Europa. Abbiamo unito la nostra competenza professionale ad un design d’eccezione per creare una gamma di elettrodomestici che ti consente di vivere al massimo ogni momento, ogni giorno.
* Confrontato con frigoriferi combinati Full No Frost. Test condotto dall’istituto indipendente SGS Institut Fresenius GmbH, Germania
La nuova collezione Electrolux Rex.
2 electrolux-rex.it
the fridge
OUR MISSION We aim to promote a real “fridge culture” by showcasing different stories from around the world
We believe that food is a culture in our society: it offers the ideal medium for people from diverse backgrounds to learn about each other and share experiences. Through food people can experience new sensations and practices that stem from a need or desire to make it their own: from how it is acquired and its role to how we eat it. We aim to promote a real “fridge culture” by showcasing different stories from around the world. By showcasing photographs of fridges not only can we learn more about how to use them and store food, but we can also share other people’s culinary customs, lifestyles, and individual diets whatever they may be. Alessandro B. - Founder of TheFridgeFoundation.org
This issue of The Fridge takes you on a journey into the world of globetrotters with a “cold” look at local customs and extreme experiences On our first stop we share Giovanni Soldini’s experience on Maserati as he raced from New York to San Francisco. Sometimes an object gains more meaning through its absence, like in this case as the boat didn’t have a fridge. The food was dehydrated using a special cold-drying process. So how do you build a fridge for a sailboat? We asked Marco Brivio, an engineer and refrigeration expert. Next we continue our journey to find out more about the world’s ice bars, we wrapped up in our high-tech thermals and followed the best arctic routes. Have you ever wondered how fridges on aeroplanes work? We’ll find out with Lorenzo, a jet pilot. In Nigeria they use the Zeer pot, a technology that enables people to store food for long periods without using electricity. Next we hop on board a tram restaurant to savour the creations of Michelinstarred international chefs, and head to the Barilla Center to learn about the project that won the BCFN YES! Young Earth Solutions, young ideas for guaranteeing food and sustainability in the future … 3
“UN RAGGIO DI SOLE NEL MIO FRIGO.” Veronica Ferraro, Fashion Blogger, Milano
Prenditi cura di ciò che ami. Dalle sfilate di moda ad un evento mondano a New York, Veronica è nota per il suo look. Il suo blog illustra tutte le ultime tendenze di stile: ogni giorno è una nuova occasione, naturalmente anche un nuovo outfit. Ma come riesce ad avere sempre un aspetto così luminoso e fresco? Forse è grazie alle vitamine perfettamente conservate nello scomparto frutta e verdura del suo frigorifero Panasonic NR-B32FX2. Lo scomparto Vitamin Safe è infatti dotato di luci a LED blu e verdi, che simulano la luce naturale del sole, per una conservazione ottimale e più duratura degli alimenti. Anche questo è il segreto del sorriso e della forma smagliante di Veronica! Scopri tutto su Veronica sul sito panasonic.it/veronica-frigoriferi
the fridge foundation
Colophon The Fridge Foundation via E. Filiberto 7/a 20149 Milano T + 39 02 396 115 26 +39 02 396 115 66 press@thefridgefoundation.org
Editor-in-chief Andrea Canevese
Managing editor Alessandra Fraschini
Editorial staff Antonella Armigero
Art Direction & Graphics Anna Tortora
Freelancers Alessandro Boccolini Sara Carraresi
Publisher Contemporanea srl via E. Filiberto 7/a 20149 Milano Reproduction, even partial, of the contents and photographs is prohibited.
MY PASSIONS: TRAVEL AND SAILING
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KEEPING COLD ON THE HIGH SEAS
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THE FREEZE EXPERIENCE
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HIGH-ALTITUDE FRIDGES
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THE ICE QUEST
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THE ZEER POT: A FRIDGE FOR DARFUR
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COLD ON THE ROAD
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ALL ABOARD FOR FINE DINING
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HOST FAMILY, HOST FRIDGE
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YOUNG IDEAS FOR FOOD AND SUSTAINABILITY
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FACEFRIDGE
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Giovanni Soldini Giovanni sailed over 13,000 miles from New York to San Francisco around Cape Horn to set the new “Golden Route� record
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My passions: travel and sailing We interviewed Giovanni Soldini during his journey on the Maserati that set sail on 31st December and successfully beat one of the most exhilarating records in sailing history.
Foto courtesy: TTommaso Ausili
by Alessandra Fraschini
The challenge faced by Giovanni Soldini and his crew of eight sailors reached a triumphant conclusion. They covered the 13,225 miles separating New York from San Francisco in 47 days, 42 minutes and 29 seconds to obliterate the previous record. The incredible feat was backed by Maserati, the main partner after which the boat was named, and the Swiss bank BSI (the Generali Group) and by Generali which were co-sponsors. The official suppliers for the challenge were Vodafone Italia, which supplied telecommunications services and produced the official website, Murphy&Nye, the sailwear brand that kitted out the entire Maserati team, Bulgari, which was the Official Time Keeper, and Boero Bartolomeo S.p.A., which supplied enamels and paints for the hull. Other sponsors on board Maserati included Eataly, which stocked the galley, Beta Utensili, which supplied all the professional tools, Corderia Lancelin, which provided special ropes and cables, FPT Industrial, which offered technical support for the engines, Jeppesen supplied the maps, B&G Navico
ensured instrumentation support, and Cantiere Picchiotti in La Spezia was the Maserati’s home while on dry land and the port authorities in La Spezia provided the Maserati’s home once in the water. “We’re delighted,” said Soldini upon arrival. “The Golden Route is an historic, very important and particularly challenging record. Now it will bear the colours of the Italian flag. Maserati proved to be a powerful, technologically advanced and very reliable boat. The crew has been extraordinary; they were all very well equipped to tackle even the toughest situations. I would like to thank all my companions in this adventure and my partners - Maserati, BSI and Generali, who enabled all of us to make our dream come true.” The 13,225 miles of sea that separate New York from San Francisco when sailing around Cape Horn represent an historic route that was widely used by clippers during the gold rush in the mid and late 1800s. One of the most famous clippers is an exceptional ship from the Boston shipyards called Flying Cloud, which took 89 days and 8 hours to reach San Francisco in 1854, a record that remained unbeaten for
over 130 years. After numerous attempts by many different boats, Warren Luhrs’ 60-foot Thursday’s Child docked in San Francisco in 1989 after 80 days and 20 hours. Then Isabelle Autissier made the journey in 62 days and 5 hours on board Ecureuil Poitou in 1994. Yves Parlier got the record down to 57 days, 3 hours, and 2 minutes with Aquitaine Innovations in 1998. This was the record that Giovanni Soldini and his crew were trying to beat with the Maserati VOR70; and they succeeded. Maserati was taken to the KKMI shipyard in Richmond, San Francisco, two days after their arrival for the maintenance required after covering more than 14,000 miles. Giovanni Soldini and the entire Maserati team will take part in the Transpac Race (www.transpacrace. com) from Los Angeles to Honolulu in July, which is open to monohulls and multihulls, with a delayed start from 8th July, depending on the classes participating. Maserati will set sail on 13th July. The race starts from the lighthouse at Point Fermin, San Pedro, Los Angeles, and ends in front of the Diamond Head volcano, Oahu, Hawaii (not far from Honolulu). 7
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What fuels your passion for sailing? I’ve always loved travelling and sailing, so long trips on a sailboat combine my two main passions in life. What’s your diet like during the races? Eating properly is very important when sailing; it gives you energy. And of course eating nice things is also good for the soul.
What’s your favourite dish when sailing? I usually eat pasta and brown rice but we also have couscous, vegetables and dehydrated meat on board prepared by the great chef Ugo Alciati. How is food stored in the galley? We don’t have a refrigerator because it’s too heavy. Cooked meals are dehydrated using a special colddrying process by chef Alciati and
stored on the boat. Why did you choose Eataly to supply your galley? Eataly guarantees the best quality ingredients, and Alciati did an excellent job cooking and dehydrating the delicious dishes for Maserati. Do you miss anything about your life on dry land? Yes, loads of things, such as a refrigerator with a nice cold beer or a good wine.
Chef Ugo Alciati – My freeze-dried dishes “Due to weight restrictions the boat doesn’t have a refrigerator and so I tried to find a way to make up for this. During Soldini’s race we reproduced a diet that had already been successfully tested, and worked out a correct daily diet that was divided into lots of small meals containing the right amount of calories. These meals were made with top-quality ingredients and then dehydrated. Industrial foods containing preservatives and artificial colours are usually used in these types of situations. They are dehydrated using heat which creates a granular product that tastes a bit like “chicken food” when rehydrated. So we got together with Criofarma, a company from Turin, which uses a pressure-based freeze-dying process that enables cooked food to retain its aromas and flavours as well as its colour and shape. This technology means that food can be stored at room temperature for more than two years. Starting with top-quality ingredients but without using additives or preservatives is what made this the winning solution, and thanks to our work with Eataly, the galley supplier, we succeeded. We prepared a range of different dishes for the race that were organised into a series of three menus which were alternated.” 9
Bcool Engineering Well-designed details and maximum usability are the key features of a marine fridge
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Keeping cold on the high seas Marco Brivio from Bcool Engineering reveals the secrets behind the refrigeration systems designed for the marine market, plus bespoke projects for demanding customers in which energy efficiency is vitally important. by Alessandra Fraschini
What features do refrigerators on boats and ships need to have? Everything on a boat needs to have very specific, high-quality features. Well-designed details and maximum usability are essential for a refrigerator on a boat or ship. Corrosion-proof materials, madeto-measure shapes and sizes, and excellent energy efficiency thanks to water-cooled motors are just some of the key points that characterise a high-quality product for yachts and super yachts. Bcool Engineering projects also take many other features into consideration: we produce backup circuits to reduce any downtime caused by faults, double voltage so the system can function on 230 Volts and on 12/24 Volts using either power from the dock or from the onboard batteries. Which trends are currently popular in this industry? The Italian and international marine sector is feeling the recession at the moment and the number of boats being built has dropped significantly. We continue to focus on improving quality so our products and services stand out from the rest. We work closely with the client (shipyard, designer or shipowner/ end customer) so we can provide
all the design and functional features they require. To guarantee the highest quality of production our company relies on the building skills of Veco, which has become the leading manufacturer of marine refrigerators, freezers and wine cellars under the FrigoBoat brand. What’s the most original product you’ve ever made? The shapes and the openings are the features that make our products unique and original. It’s not uncommon to make refrigerators with openings on opposite sides for the same refrigerated compartment to provide easier access to food from both sides. One example of this design is installing a refrigerator with two doors in an island that separates the kitchen area from the living area so the shipowner/client can easily use the refrigerator in whichever area he may be: or sometimes the wine cellar faces the living area while the refrigerator can be accessed in the kitchen. What technology is used for marine refrigeration? The onboard systems are designed and made to measure to suit individual dimensions and performance requirements. The most efficient system uses seawater condensing
central units located in the engine room to optimise the system’s performance, space and noiselessness. Condensing units are specially designed on an ad hoc basis with a variety of power outputs and condensers made from cupronickel, which is highly resistant to corrosion in seawater. Are there any eco-friendly products available? Energy consumption and consequently optimising a system in terms of energy efficiency is at the core of Bcool Engineering designs. Electricity is always provided by batteries or generators, and solar panels or wind generators are often used to recharge service batteries. Another key aspect is the use of recyclable materials, such as steel and glass, and the exclusion of CFC from the foam. Apart from the marine industry, what other applications do your projects and products have? Bcool Engineering doesn’t design systems and products solely for the marine market. We are also the ideal partner for designers and architects who want to give their project a unique twist by using a customised electrical appliance to blend in with the space they are creating. 11
Rome Experience a subzero fantasy with no time limits at the Ice Club in Rome
Stockholm Smoked trout sandwiches and a frozen yogurt lolly: the frozen breakfast served at the Ice Bar in Stockholm
Qu茅bec Thermal quilts and a mattress protect your body from the cold ice bed at H么tel de Glace in Canada
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The freeze experience The Fridge Foundation went on a quest to discover the world’s ice bars. Built entirely from ice, you can sip a drink at 5° below zero and find out what life in a freezer is really like.
Foto courtesy: Roma - www.iceclubroma.it, Stoccolma - Astrid Trobro, Canada - Xdachez.com or Luc Rousseau, Londra - www.belowzerolondon.com
by Antonella Armigero
With a refined, dreamlike atmosphere created by the transparent designs of ice sculptures, blue lighting and spectacular interiors, ice bars are becoming increasingly popular in cities around the world. Following the success of the first ice bar, which opened in Jukkasjärvi, Sweden, in 1994, many others run by the same chain have sprung up in Stockholm, Oslo, Copenhagen and London. What makes these places absolutely unique are the themed settings creating by highly talented designers and artists who sculpt blocks of ice from the Torne River into space landscapes or deep-sea worlds. The bars are kept at a steady -5° C so to warm up the ambience you’ll find the best DJ sets and cocktails, like the Icemopolitan, served in ice glasses. In addition to the magic or the glacial atmospheres in these bars, you can also enjoy the social and cultural melting pot, take part in workshops and savour a tasty delight from the ice menu served on ice plates, as they do in the Stockholm restaurant or at Belowze-
ro in London. Even Rome has had its own Ice Club since 2006, just a stone’s throw from the Imperial Fora; here too the themed settings vary from Polar to Ancient Rome to offer guests an experience that’s always fresh and exciting. The Ice Bar attracts a broad clientele that ranges from teenagers to older folks who want a special night out. “Many companies book to do team building and give the group an arctic experience,” explains partner Augusto Simoncelli, “Unlike other ice bars, we don’t impose any time limits, and offer an open bar. To help our guests cope with the cold we provide thermal capes which act as insulation and conduct heat.” One of the biggest problems is preventing the ice from melting so the bar has sophisticated refrigeration systems, as Simoncelli explains, “They work just like a fridge but on a larger scale and with more power. Every now and then the ice is dismantled and the bar is completely rebuilt in about four to five days.”
A glacial holiday Hôtel de Glace in Québec is an enormous complex made from 500 tons of ice and 15,000 tons of snow that covers 3,000 metres. The perfect place for a “chill” holiday, where you can even go skiing, ice-skating and dog sledding.
Capitalising on the success of the Ice Hotel in Sweden, Hôtel de Glace has bedrooms made completely of ice, a restaurant, a spa with Turkish baths and a chapel where couples can celebrate a subzero wedding. 13
Flying high Boardbar is the typical drinks trolley used by airlines but redesigned by famous artists to create a design object that can store drinks and food, or even documents and books and transform into a filing cabinet
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High-altitude fridges Have you ever wondered how fridges on aeroplanes are made and work? With help from jet pilot Lorenzo The Fridge Foundation has discovered how cabin crews keep our meals and drinks fresh.
Foto courtesy: www.boardbar.de
by Antonella Armigero
How did you start your career as an airline pilot and how long have you been flying? I started flying in 2005 when I was 27 years old. After graduation I went to a flight school and learned with small propeller planes. These aircraft really teach you to fly as they are not computerised like airliners. I started work in an air taxi company before moving on to a major airline. I now fly private jets. What are the biggest differences between these two careers? Scheduled flights have pre-arranged routes, timetables and shifts that you have to stick to. But with jets you’re always available and fly to less common destinations, which means I get to visit new places. I’ve just come back from Essaouira, a city in Morocco; it’s a fantastic place where some of my clients have their holiday homes by the sea. Who are the people that use this service? Entrepreneurs,businesspeople, people from the worlds of enter-
tainment and sport as well as a few politicians. The flights are mainly business trips; this industry has also been hit by the recession and in recent times there aren’t that many people who can afford a private jet for their holidays. What type of refrigerators do the aeroplanes have? There aren’t any refrigerators on aeroplanes for technical reasons; or rather they are not proper refrigerators. To keep drinks and food cool we generally use traditional or dry ice, the aeroplane isn’t always hooked up to a power supply so you have to turn on the engines if you want power. The less energyconsuming appliances you have, the better. So how does high-altitude refrigeration work then? The ice is placed in watertight drawers; a drainage system empties out the water and condenses it at the end of the flight. Airliners use a different system though which is more technologi-
cal called Air Chiller. Can you explain how this method works? The cabin crew’s drinks trolleys are connected to pipes that pump in cold air from the aeroplane’s cooling system. These are located in the galleys, otherwise known as the cabin crew’s service areas. The aeroplane has to be moving for the chillers to work as they use the air produced by the engines. What food is served on board? We don’t serve actual meals; we offer sandwiches, salmon canapés and prawns. Some clients ask for specific foods, the strangest request was for donkey salami. We also serve cold drinks, wine or champagne which we store in the ice. How much does an air taxi service cost? The price depends on the type of aeroplane and starts from € 2,800 per hour. We fly to Europe, Moscow, Africa, and the Middle East. We’ll fly wherever the client wants to go.
The sound of taste Scientists have discovered that the white noise heard inside an aircraft’s cabin has a negative effect on people’s perception of taste and alters their sense of saltiness or sweetness.
This explains why we think that inflight food always seems mediocre and bland. The study also found that music can make everything seem tastier. 15
The ice quest The Aurora Chalet in Luosto, Lapland, just a stone’s throw from Father Christmas’ village, has organised a text alert service so their guests can relax and not worry about missing the Northern Lights
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The ice quest Venturing deep into untouched countryside on a quest for glacial landscapes, The Fridge Foundation set out to find the coldest destinations so you can choose the best routes for your real arctic adventure. by Antonella Armigero
Discovering the beauty of Northern Norway, chasing the light displays of the aurora borealis, marvelling at the fjords and the unspoiled countryside from a snowmobile or a sled pulled by dogs: arctic adventures promise all this and more.
Foto courtesy: www.menesjarvi.fi, www.bluebarrytravel.it
Even though the weather can be bitterly cold and even reach 25 degrees below zero, this type of trip always guarantees a unique experience. Couples young and old, singles and even families can enjoy these trips of discovery to cities packed with festivals and culture. Stefano Serra from Blueberry Travel Company, a travel agent specialising in custom package holidays to Norway, Sweden and Finland, explains, “We organise “made-to-measure” soft adventure holidays; we offer people the chance to get the very best from these places with trips on dog sleds and snowmobiles and sojourns in the mountains to admire the aurora borealis.” This solar phenomenon attracts many tourists who hope to see the colourful auroral arcs which vary from green or red to blue. Stefano Serra explains further, “The arctic adventures are usually three to five night trips as you need at least this long to visit these places. We also offer nights in an ice hotel, like the Sorrisniva Igloo Hotel on the River Alta, which has bedrooms sculpted into the ice.”
Visitors can also travel from Nordkapp to the Lofoten Islands on the Hurtigruten, the famous fjords mail boat that sails the entire coast of Norway. Sportier tourists can visit Holmenkollen not far from Oslo, where they can get their skis on and admire the breathtaking views from the top of the world’s largest ski jumping hill. A trip to the aquarium to see the seals and penguins is an absolute must for families with children; the aquarium is in the city of Bergen, which is a UNESCO World Heritage Site. One experience that everyone loves is the Husky Safari, “Lots of people, particularly men, want to do the snowmobile trip, but once they have ridden a sled pulled by huskies they appreciate just how truly unique this experience is.” Those who love learning about other cultures and their customs will find the experience with the Sami people absolutely fascinating. The Sami live in the Finnish village of Inari where they breed reindeer and invite visitors to try their traditional cuisine in the typical houses, or kota. “The thing that most often astonishes tourists is the food,” Stefano Serra concludes, “The local diet is quite basic, consisting mainly of fish, herrings and reindeer meat, but they always return home singing the praises of this unusual yet tasty cuisine.” 17
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1. Journey Jacket, the warm parka by O’Neill with a blizzard-proof faux fur collar. 2. Breathable pure Merino wool thermal top with a zip by Rewoolution. 3. Morritz woollen beanie hat with a pom-pom by O’Neill. 4. Windproof and waterproof technical gloves with an
adjustable wrist strap by O’Neill. 5. Rewoolution thermal tights made from natural fibres that capitalise on the wool’s antibacterial power. 6. Padded trousers from the O’Neill Adventure line. 7. The North Face Snow Betty Boots are robust and versatile, ideal for walking.
the fridge The frigde outfit Temperatures often drop to 25 degrees below zero in countries like Norway, Sweden or Finland, and the windchill factor can make it feel even colder during excursions or snowmobile rides.
Wearing the right clothes when tackling an arctic adventure is essential. Here are some tips for surviving the freezing temperatures.
Thermal clothing to insulate against the cold and the right equipment are essential for ensuring you enjoy the vistas and this experience to the full. Good underwear should never be underestimated; tights and vests in direct contact with the skin use body warmth to insulate the body against the cold, and woollen fabrics are the best for this. The Italian company Rewoolution, from Biella, makes clothing from oil-free, natural pure Merino wool; these garments combine the great “Made in Italy” textile tradition with state-of-the-art technologies. The tights morph to fit the body and ensure great freedom of movement. Another must-have is a breathable thermal vest, like the ones in the Hybrid line by The North Face, which ensure maximum comfort even during demanding sports like cross-country skiing. A fleece top or sweater will keep you warm under a heavy coat or parka, best to wear a knee-length one with a fur hood. The bright coloured O’Neill parka is perfect as it’s got a small iPod pocket so you can choo-
se your favourite soundtrack for your adventure. The bottom half of your body is just as important. Padded trousers in waterproof fabrics with windproof zips are best, like the fashion-forward technical garments with Hyperdry and Hyperflow features from the Outerwear line by O’Neill. As your feet are always on the ground it’s important to protect them with socks made from wool or a breathable technical fabric, and sturdy, nonslip yet comfortable footwear for long walks over sometimes tricky terrain - the women’s Snow Betty Boots with nonslip rubber soles by The North Face are ideal for this type of endeavour. Accessorise your outfit with the right gear to protect your head, hands and neck with a touch of unique style. Gloves should fit well with room to move your fingers, O’Neill makes a pair with Velcro fastenings so no wind, snow or rain can creep in.
You lose a lot of heat through your head so it needs to be covered with a woolly hat, a close-fitting cap and a hood. The classic bobble hat made by O’Neill comes in traditional mountain colours. A traditional scarf isn’t always enough to keep your neck warm, so add a fleece or thermal snood with an adjustable drawstring.
The backpack Arctic travellers always need to make sure their backpack contains the little things that make excursions easier. It’s a sensible idea to have a small, wind-up flashlight to light the way in the event of an emergency, a whistle to let people know where you are in snow or if visibility is poor, and a water bottle or a thermos flask for hot drinks. Don’t forget to put a bar of chocolate
or a snack in your backpack to keep up your calorie intake; a combination of the cold and exercise can cause your blood sugar and energy levels to drop during the journey. The cold and air at altitude can make your eyes red and irritated so it’s a good idea to keep some eye drops in your bag just in case as these will provide immediate relief. 19
World-changing ideas Rolex honours extraordinary individuals who have used their ideas to improve lives and expand culture and knowledge on the planet
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The Zeer pot: a fridge for Darfur A small technology inspired by ancient traditions that enables people in Nigeria to store their food for longer even without electricity. Meet the Zeer pot. by Antonella Armigero
Foto courtesy: Tomas Bertelsen
Storing perishable foodstuffs correctly is a serious problem in countries in the Emerging World, where malnutrition is one of the main causes of death. Africa has a wealth of many resources but unfortunately the lack of electricity and refrigerators for storing foodstuffs and agricultural produce reduces product distribution and thereby the opportunity to feed the population. Experimenting with new preservation methods has led to the production of innovative prototypes, some of which are more technological and others stem from ancient knowledge. One of these is the Zeer pot, which was invented by Mohammed Bah Abba, a Nigerian teacher, and earned him the Rolex Award, an award programme set up by the world-famous watchmaker to honour the best projects that expand knowledge and culture on the planet. The Zeer pot descends from the ancient Egyptian art of preserving food in vases, a system that is used in the Darfur area of Nigeria and noticeably improves the lives of people living in some of the driest rural areas in the world. In terms of looks and functions, this “refrigerator” differs greatly from the normal ap-
pliances we are used to seeing in our homes. But the system is as simple as it is effective, and all of us could actually make one if we had the few tools required. The pot-in-pot consists of two different sized clay pots. One pot is placed inside a larger pot and the space between the two is filled with wet sand; fruit, vegetables and also cereals and water are placed in the smaller pot, and then the entire thing is covered with a very thick cotton cloth. As the water evaporates the food stays cooler than the outside temperature; the only proviso is that the Zeer pot must be kept in the shade and away from direct sources of heat. This innovation has enabled traders and farmers to save most of their produce, considerably extending the storage period and maintaining the food’s nutrients. The Women’s Association for Earthenware Manufacturing, which produces and sells Zeer pots in the Al Fashir area, has calculated that traders who use these pots have seen an additional 30% profit on their income. This may be a small innovation that only costs $ 2 to make but it has significantly improved the quality of life of the Nigerian people. 21
Camper Fridges Vitrifrigo snc is one of the few companies that produce a complete range of three-way refrigerators (12/220/gas) with capacities ranging from 40 to 150 litres
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Cold on the road To keep your food cool when travelling in a camper van, especially in the summer, ensuring your vehicle is fitted with a suitable compressor or hybrid three-way fridge is an absolute must… by Alessandra Fraschini
There are two main categories of fridges for campers, caravans and motorhomes: built-in camper fridges and mobile camper fridges. The technology used in both cases can be three-way refrigerators (absorption), two-way refrigerators, compressor refrigerators or hybrid refrigerators; they all have their own characteristics that make them ideal for different purposes and climates. Built-in camper fridges are installed as part of the camper’s cabinetry and can have one or two doors and a freezer compartment just like domestic appliances. When installing a built-in camper fridge it is important to choose exactly the right position to ensure correct ventilation and check that the heat difference between the freezer and room temperature does not exceed 40° when the thermostat is set to maximum. The technology of the operating systems for campers can be divided into: three-way absorption fridges, two-way absorption fridges and compressor fridges. A three-way fridge can be run on gas, 12 volts or 220 volts. A concentrated ammonia solution is heated in a hermetically sealed boiler and then vaporised and released. The high-pressure gas is liquefied in a condenser and evaporated with hydrogen. This removes heat from the cooling area. The ammonia gas next reaches the absorber where it is reabsorbed by an unsaturated ammonia solution. Finally,
the saturated solution flows back to the boiler and the cycle starts again. The main advantages of this system are that it is completely silent (very important in the confined space of a camper), the fridge can be run on gas when no electricity supply is available, the refrigeration capacity is up to 33°C less than the room temperature, and the fridge can be run on 12 volt DC or 230 volt AC. Two-way absorption fridges for campers can either be powered by gas or 220 volts, and compressor fridges for campers work with a coolant that changes from liquid to gas form as it flows through the evaporator. Heat is removed from the fridge compartment which then cools. The main advantages of this system are the opportunity to maintain excellent performance levels even with extreme temperatures outside, the fridge works perfectly even when the vehicle is on a slope, low energy consumption, and the fridge can be powered by solar panels, with 12 / 24 volt DC or 12 /24 volt DC and 100 – 240 volt AC. But without question the most versatile fridge for campers is the hybrid version. Thanks to a thermoelectric module in addition to the compressor, this type of mobile refrigerator can also be used out on the porch and easily switched to the vehicle’s 12 volt battery for use in the caravan or camper. 23
Tram experience A gastro-tourism experience like no other! 24 menus created by top Michelin-starred chefs and privileged views of Brussels’ most stunning streets
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All aboard for fine dining Trams replace the hurly-burly of city life with the leisurely pace of a 5-star dinner. Tram restaurants have been transformed from public transport into exclusive eateries with unique views of a city on the go. by Antonella Armigero
Dishes created by international Michelin-starred chefs, the finest wines, exquisitely decorated interiors, sophisticated, ultramodern design, and on-the-go panoramic views of the city, this is
Foto courtesy: www.visitbrussels.be e ww.atm-mi.it
The Bruxelles Tram Experience, designed to promote Brusselicious, the Year of Gastronomy. A city tram was transformed into a renowned restaurant to keep taste on track during the event, which comes to a close early this year. Chefs of the calibre of Lionel Rigolet from Comme Chez Soi, the molecular cuisine wizard Sang-Hoon Degeimbre, and Thierry Theys, one of Brussels’ finest up-and-coming chefs, lent their artistic genius to creating innovative menus and adding a fresh culinary twist to Belgian gastronomic traditions. Leading brands, such as Electrolux which had successfully worked with The Cube, the temporary restaurant above the Cinquantenaire arcades, sponsored the event and supplied equipment and the tram’s interior design. The ultramodern, high-tech tram has a real kitchen complete with two AEG wine cellars, a traditional refrigerator and two Electrolux professional refrigerators to store the ingredients in the best possible conditions. Installing electrical appliances in such an unusual “place” required the use of an adap-
tor to transform the volts from the tramline into traditional voltage, and an uninterruptible power supply to remedy any power failures during the journey. The event was such a resounding success in 2012 that it is coming back for the whole of 2013. ATMosfera, Milan’s tram restaurant, offers a classic ambience in pure Orient Express style on a vintage Milanese trolley tram. Instead of the ultramodern design of the Brussels tram, the Milanese version opts for classy details and luxurious table linen and cutlery for a romantic dinner or for an original business meeting as you tour some of the city’s most evocative sights. Like Brussels, the dishes have been created by international chefs who serve up traditional recipes or different themed dishes for each season. Two trams are in use so the restaurant stays open all year round and also for lunch. If you fancy a candlelit dinner while admiring the Colosseum and the Eternal City’s other historic monuments, why not try RistoTram, Rome’s fine dining service which opened in 2006; and if you’re in Turin, hop on board the historic tram called Gustotram and savour the traditional local fare and fine PDO wines accompanied by fabulous music. 25
I love Italian food Tomke Giedigkeit is a 19-year-old German girl working in Italy as an au pair. She loves to keep mozzarella and lots of fruit in her fridge
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host family, host fridge 19-year-old Tomke Giedigkeit comes from the city of Oldenburg in northern Germany. She came to Italy in August to work as an au pair for a family in Milan city centre. Tomke looks after three children and does the housework in return for board, lodging and weekly spending money. So how does she get on with her refrigerator? by Alessandra Fraschini
What did you keep in your fridge in Germany? We’ve got a very small refrigerator at home in Oldenburg; it’s much smaller than my host family’s fridge. We just kept dairy products, meat, eggs and jam in it. What do you miss about the fridge in your homeland? I really miss cucumbers, Gouda cheese, margarine and cream, and of course custard. But here you’ve got fabulous food which I can eat instead, like ricotta and courgettes. Of all the electrical appliances, do you think the refrigerator plays an important role? Why do you think that is? Together with the coffee maker and the dishwasher, I think that a refrigerator is the appliance that makes life much easier, especially if you’ve got a family. You don’t have to go shopping for every meal. The refrigerator is the electrical appliance with which I spend the most time. When I feel hungry I
try to remember what’s in the fridge, I open the door, look for what I remembered was there but I don’t find it because one of the family has beaten you to it. So then a minute later I’ll open the door again and eat my brother’s favourite yogurt just for revenge. I think the relationship with the fridge is a personal one, it’s very different from the one you have with the washing machine, which is a great help. You can customise your fridge with stickers, postcards and magnets and the inside tells you a lot about the owner’s lifestyle and his or her attitude towards food and the environment. Some people even have feelings for their fridge, like when you’re on a diet and trying to resist the temptation to open the door... What’s the strangest thing
you’ve every kept in a refrigerator? I haven’t had any strange experiences with weird foods in the fridge, but one night during my first job as an au pair (which only lasted a month) I went into the kitchen in the dark to get a bottle of water from the fridge. The light turned on as I opened the door and I saw two dark eyes staring back at me. They were right in the middle of an enormous octopus, with all its tentacles and slimy suction cups. I was really shocked by this sight... What do you keep in your fridge now in Italy? Every possible type of food, except maybe for pasta. How is the family fridge managed? Is it shared or does everyone have their own part? Our fridge is really disorganised; the food is mixed up and even crammed into the place where you’re supposed to put eggs or milk. Sometimes it’s tricky trying to find your favourite food … 27
The Garden City Barilla bosses honoured the Italian Federica Marra and her “FromOurRoof� project for the eco-friendly reconversion of cities
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Young ideas for food and sustainability The first international BCFN YES! Young Earth Solutions contest created by the Barilla Center to provide young people with a voice for their best ideas on the subject of “Food and sustainability: how can we reduce our environmental impact while guaranteeing health and access to food for everyone.” by Alessandra Fraschini
The Barilla Center for Food & Nutrition (BCFN) is a centre that takes a multidisciplinary approach to analysis and ideas with the aim of providing in-depth analysis of the predominant issues associated with food and nutrition around the globe. Established in 2009, the BCFN listens to society’s current, emergent needs, and gathers experiences, knowledge and skills on a worldwide level to facilitate an ongoing, open dialogue. Access to food is one of the primary and fundamental human rights. Where there is not enough food there is no opportunity for a dignified life and this affects the right to health and a peaceful society. So with this knowledge BCFN is renewing its interest in food-related issues for the fourth year running through intense research which aims to continue to constantly listen to these emergencies and bring proposals and recommendations to the attention of the world’s
decision- and policy makers. BCFN is committed to creating an open dialogue with leading experts and society by using institutions, research bodies, and businesses, and invites everyone to participate and make a contribution. BCFN firmly believes that analysis, sharing and collation are the best way to invest energy to promote change and plan a better future for humanity and for our planet. THE WINNING PROJECT The BCFN Young Earth Solutions! (BCFN YES!) was launched with the aim of giving a voice to young people and brilliant ideas for food-related issues. It has honoured the Italian Federica Marra, a student at Leiden University (NL), and her “FromOurRoof” project. The project proposes an eco-friendly way to reconvert urban spaces which are now alienated from food production and a new “green” education for citizens. “FromOurRoof” will engage young people from all the OECD
countries in an international network of activities combining education, communication and business. They will actively take part in growing, preserving, cooking and selling local produce. With the use of roof gardens, window farms and “edible” walls, the urban community will be able to supply fresh local produce with proper energy, water and waste management. The project is based on a short loop between the producers and consumers, supporting local production and promoting cultural diversity, agricultural tourism and a food culture. Today about 50% of the population of OECD countries lives in urban areas, and this figure is destined to reach 70% by 2050 and this would require agricultural production to increase by 60%. So the objective is to restructure young people’s social responsibility with regard to food and to promote international cultural exchange. 29
Dan 25 years old Interior designer Dan shares a small flat in New York; some of his flatmates are Italian.He often has foreign food in his fridge, which he secretly eats because his hectic city life means he’stoo busy to go shopping
Davide 35 years old A 360° artist He rarely cooks and hardly ever goes shopping; that’s why his fridge is often bare. He lives and breathes art, preferring tempera colours to fancy recipes. He only finds time for a plate of pasta or some fruit between one picture and the next
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Facefridge When you open the door to someone’s fridge you can learn a lot about their habits, vices and virtues: it’s not just the food, even the quantity and quality and which shelf it’s on can reveal the behind-the-scene details of all our lives. So, tell me about your fridge, and I’ll tell you who you are!
Francesca
42 years old Chef Everybody knows her as Big Mama, and her kingdom is Ostello Bello’s kitchen in Milan. Every morning, she opens the fridge and creates the day’s menu. She reinterprets traditional dishes and adapts them to italian and foreign tastes. 31
Giancarlo 25 years old Language student He lives in Stockholm but his grandparents are Italian. He’s not crazy about the Mediterranean diet, and prefers butter, dairy products and takeaway food over fresh fruit and vegetables. His fridge is always stocked with beer for evenings with his friends
Joeantohony
23 years old Web developer He lives in the States but loves Italian food. He’s just come back from a holiday in Milan where he stocked up on tomato sauce and Parmigiano cheese.He doesn’t love cooking but can make a complete meal with just a few ingredients when he tries 32
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Damiano 45 years old Businessman, He lives in Malmo, Sweden, but his heart is in Rome. He loves grocery shopping because the Swedish supermarkets Swedes seem like a museum. His fridge is full of healthy and fresh food to ensure his three children enjoy a proper diet
ARE YOU facefridge?
Send us your photo and your profile to press@thefridgefoundation.org and we’ll publish it in the next issue!
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