Slow Food’s Ark of Taste Welcomes 5,000th Passenger

Honey made by the Gourmantché people in the Tapoa region of Burkina Faso chosen to mark this important milestone Honey made by the Gourmantché people...

Slow Food in Sierra Leone: Journey Among the Kola Nut Growers

Travelling southeast from Freetown, Sierra Leone’s capital, towards the eastern provinces, eventually brings you to the unpaved roads that lead to the Gola...

Chef’s Alliance Recipe – Michael Recktenwald

The Chef's Alliance Recipe this month comes to us from Langeoog, a little island in the North Sea, where chef Michael Recktenwald and his wife, brother, and sister-in-law promote sustainability in their hotel, bakery, and restaurant. On the menu: Braised Lamb with Beans

Honey: The Precious Nectar that Links Tradition with the Future of the New Generation

For the Ogiek people, honey was the main source of food during droughts, famines, and other calamities because it could be preserved for...