Cooks’ Alliance Recipe: Victoria Parkhomenko – Danube Herring Vorschmack in a Bun

The Slow Food Cooks’ Alliance has been active in the Ukraine since March, and here one of its members, Victoria Parkhomenko, shares her...

New Slow Food Presidium for Extra-Virgin Olive Oil from the Indigenous Landscapes of the Aegean

Anyone who has visited Turkey in recent years will be aware of the many profound transformations it has being undergoing, affecting every aspect...

Harnessing Indigenous Crops: Adapting to Climate Change with Traditional Knowledge

Malawi’s agriculture-based economy means that any unforeseen events affecting the agricultural sector have a negative impact on the economy. The risks associated with...

Orkney Bere: the Ancient Grain that Keeps on Giving

A friend of Slow Food, reporter David McKenzie, ventured to the Orkney Islands, off Scotland's craggy coastline, to learn about an ancient staple.