Harnessing Indigenous Crops: Adapting to Climate Change with Traditional Knowledge 20 May 2019 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 drought, floods, disease, price and market volatility and the poor adoption of measures to mitigate risks...
Terra Madre Burkina Faso 2019: The Slow Food Network Stands Against Terrorism 20 February 2019 After the first edition in 2017, the second edition of Terra Madré Burkina Faso was held on February 2 & 3 at the Maison du Peuple, Ouagadougou. The event was a huge opportunity for communities, consumers and people active...
Slow Food’s Ark of Taste Welcomes 5,000th Passenger 8 February 2019 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 in the eastern Tapoa region of Burkina Faso is the product Slow Food has chosen as the...
Strength in Unity: 10,000 Gardens in Africa 13 April 2016 Today, George Njoroge Ngumba, president of the “Jedidia” young people’s group, which looks after the community garden in Kanjuiri, Kenya, tells us about his experience. When was the Jedidia group set up and why? We are 15 young people...
Dillard University Visits Slow Food Ghana 7 April 2016 On the 15th of March 2016, a Dillard University delegation from Louisiana, USA came to visit the activities of Slow Food in Ghana. Dillard University is a private, historically black liberal arts college in New Orleans founded in 1869....
Young Generations Take Action: Slow Food Clubs Started in Tanzanian Schools 4 March 2016 “Even if Slow Food has a slow approach to food, young people must act fast to prevent further damage to agrobiodiversity.” That’s the idea behind the formation of Slow Food Clubs in schools that involve the younger generations, as...
Who Is Behind the Slow Food Projects? 5 February 2016 The Kiswahili term sukuma wiki, “managing to get to the weekend,” is also the name of an everyday vegetable served with maize porridge or rice in order to ensure a meal through to the end of the week. This...
Gardens, nettles…and sustainability! 21 January 2016 “The way to do really big things is to do really small things, and grow them bigger” Paul Graham An Interview with Salome Njeri Mwangi, coordinator of the Slow Food Karirikania Family Garden in Kenya How did you discover...
Cooking for peace 30 October 2015 Already two centuries ago, the celebrated German philosopher Ludwig Feuerbach declared “we are what we eat,” in other words that diet plays an important role in defining human culture. What’s certain is that food is a fundamental part of...
Eataly Supports 10,000 Gardens in Africa 29 October 2015 Abease is a historic town in the district of Pru, in Ghana. Here, the Abease Bono tribe has created a school garden where 325 students between the ages of 9 and 17 grow peanuts, beans, soy, peppers, tomatoes, eggplant...
