Your signature for Stilton! 20 March 2016 Stilton, one of Britain’s oldest and noblest cheeses, is currently produced by six large cheese producers who blend milk from a number of farms and produce over one million rounds per year. The raw milk version of Stilton, on...
The Taste of Licurì 9 March 2016 Do you want to know about a flavor that lingers in the emotional memory of anyone who spent their childhood in rural Bahia? I’m talking about licurì, the famous “coquinho,” as we call it. If there was one thing...
The Gold of the Khasi 25 February 2016 It is believed that the Khasi mandarin has the power to drive away anger in a person. If you have maddened somebody, locals will tell you to offer them the fruit to dispel their rage. A 10,000 step...
Strengthening a Network of Meliponiculture in Brazil’s Northeast: Good Practices for the Well-Being of Native Stingless Bees 8 February 2016 Ask any Brazilian what bees bring to mind, and they’ll invariably say “honey” or “sting.” But as ecologist and Slow Food collaborator Jerônimo Kahn Villas-Bôas notes, bees with stingers (apis mellifera) are a foreign import, brought to the country...
The Strength of the Tucumán Women 18 December 2015 A new Presidium for goat’s cheese and the fight against monocultures for a truly Argentinian future “Our land cannot be bought. There is no amount of money that is worth our houses, our fields, our lives.” There is no...
A Delicious and Ethical Panettone 30 November 2015 As Christmas approaches, there is renewed collaboration between the Slow Food Foundation for Biodiversity and Venetian pastry maker Fraccaro Spumadoro. For the second year in a row, Torna Natale and the Slow Food Foundation will offer the Eccellente e...
Ankole. The Cow With the Long Horns 23 November 2015 The Ankole is a local Ugandan cattle breed now at risk of extinction. This is its story… A strip of semi-arid land crosses Uganda from the southwest, near the border with Rwanda, to the northeast. This is the “cattle...
Seeds of Freedom 16 November 2015 Jon Harlouchet is a producer of Basque Grand Roux corn, a Slow Food Presidium. In a video, he describes his choice and the corn’s history… “The taste of this corn is firstly a taste of liberty,” begins Jon Harlouchet,...
One Coffee, Please 9 November 2015 Yes, but which one? A journey to discover Uganda’s robusta coffee and a festival organized by Slow Food Uganda A sip of coffee is a journey of taste and knowledge though distant countries and communities. Today we take you...
A (Sweet) Buying Group Inspired By Solidarity 2 October 2015 The Torronificio Scaldaferro is a quality nougat producer located on the Riviera del Brenta whose factory was recently devastated by a violent tornado. Find out how you can help. On July 8, a violent tornado struck the Riviera del...
