Ugandan coffee: a host of varieties for you to discover at a dedicated festival 13 February 2017 From the Nyasaland Arabica of Mount Elgon, intercropped with ginger and lemongrass, to the Nganda Robusta promoted by the youngsters of Bukunja, to the Kisansa of Luwero, in the Zirobwe district, which grows in the shade of forest trees:...
Terra Madre Burkina Faso: The West African Country Welcomes its First Slow Food Presidia 1 February 2017 Local rice and yam varieties are the first two Burkinabe Presidia Terra Madre Burkina Faso, the first gathering of West African food communities, which will be held in the capital city on February 3 and 4 (organized by the...
A New Slow Food Presidium Launched in Uganda to Protect Ancient Millet Varieties 2 December 2016 Thanks to the work of Slow Food Uganda and the Slow Food Foundation for Biodiversity, a new Presidium protecting four traditional millet varieties has been established in Uganda. The community of the village of Kyere, in the northeast of...
Towards the Creation of a Kenyan Honey Network 10 June 2016 Beekeeping is a traditional practice in Kenya, and one of the most important economic resources in arid and semi-arid zones, which represent around 80% of the country. Honey is an ingredient in several beverages customarily served at weddings and...
Between Earth and Cement 24 May 2016 The vineyards of the Sitges Malvasia Presidium, located inside the town of the same name, could suffer the negative consequences of unchecked urbanization. Sitges Malvasia owes its existence to a legacy. In the nineteen thirties Manuel Llopis de Casades,...
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...
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...
