Honey: The Precious Nectar that Links Tradition with the Future of the New Generation 17 December 2018 For the Ogiek people, honey was the main source of food during droughts, famines, and other calamities because it could be preserved for a long time. Apart from being a staple food, honey played a key role in various...
Chef’s Alliance Recipe – Armando Cajero 20 November 2018 My name is Armando Cajero. I am a chef and the owner of the NA’AN seasonal cuisine restaurant in San Andrés Cholula, in the State of Puebla, Mexico. To tell the truth, I could never have imagined devoting myself...
Chef’s Alliance Recipe – Xavier Hamon 20 October 2018 When I got to know the Slow Food movement, I realized the impact of our food choices on the ecosystem, as well as the growing destruction of artisanal savoir-faire that is part of the food history of every country....
Slow Food South Korea Registers its 100th Ark of Taste Product 10 October 2018 With the addition of Gaetbangpung, a rare coastal plant used as food and medicine, South Korea becomes the 11thcountry with at least 100 products on the Ark of Taste. Slow Food South Korea is proud to announce its 100thproduct...
Maitland Earth Market has been granted with the Slow Food’s Gigi Frassanito award 23 September 2018 Maitland Earth Market has been granted with the Slow Food's Gigi Frassanito award, recognition during the Earth Market Summit at the international event Terra Madre Salone del Gusto 2018 held in Turin, Italy.
Chef’s Alliance Recipe – Joel Basumatari 21 September 2018 Here I’m presenting a recipe that uses fermented soya beans, known as axone. As a chef, I’m interested in many stories about food. There is a Sumi legend about how axone was discovered.
New Slow Food Presidium in Morocco: Rif Einkorn Wheat 4 September 2018 Slow Food launches a new Presidium to prevent the extinction of an ancient Moroccan wheat variety. The Presidium for Rif Einkorn Wheat becomes Morocco's 5th.
Chef’s Alliance Recipe – James Rohrbacher 20 August 2018 I first got involved with Slow Food when I met Alice Waters in Chicago, at a lecture about Slow Food. She is one of my idols as far as chefs go. Slow Food really resonated with me because I see...
Chef’s Alliance Recipe: Mikhail Lukashonok 20 June 2018 Black Russian Fava Beans have fallen seriously out of fashion and have become increasingly rare. Apart from private stocks cultivated by enthusiastic gardeners, Black Russians are virtually impossible to find. Despite this they have survived, and now on the...
Biodiversity takes center stage at the Bocuse d’Or 13 June 2018 Chef Christian André Pettersen of Restaurant Mondo (Norway) won the Bocuse d’Or Europe 2018, which was held in Turin on June 11-12. The 20 European chefs involved in the competition were invited to highlight some of Piedmont’s most traditional...
