In Defense of Authentic Hutsul Bryndza 24 April 2018 The Hutsuls are the indigenous people of the Ukrainian Carpathians. Every June, Hutsul shepherds move up to the Carpathian valleys where they spend the summer moving from pasture to pasture with their flocks of Carpathian Mountain Sheep, milking them...
Chef’s Alliance Recipe – Icelandic Lamb with celeriac, kale and crowberry sauce – Siggi Helgason 20 April 2018 The Slow Food Chef’s Alliance recipe for this week comes from Sigurður Helgason: Executive Head Chef at The Radisson Blu Saga Hotel in Reykjavik. The Radisson Blu Saga Hotel was built in the 60s by local farmers and is...
Slowdowntown: Slow Food Cairo Convivium Earth Market 19 April 2018 In 2016, our Slow Food Cairo convivium began a partnership with Eish & Malh, a restaurant in downtown Cairo located on one of the most famous streets of the capital. Eish & Malh which translates into Bread & Salt,...
Slow Food Launches the First Presidium in Haiti: Traditional Haitian Clairin 17 April 2018 Slow Food has officially launched the first Haitian Presidium, to protect a traditional rum called Clairin. The Italian company Velier, which has been importing wine and spirits into Italy for over 70 years, and which supports Slow Food in...
Vale Soliko Tsaishvili 12 April 2018 Slow Food’s 2008 mission to Georgia, the homeland of wine, led to the establishment of the Slow Food Georgian Amphora Wine Presidium, a local convivium and two food communities. But most importantly, it contributed to inspiring a transformation in...
Slow Fish en Tunisie – A Triumph for Traditional Fishing 12 April 2018 In response to the ever-growing industrialization of the fishing industry, and the subsequent risks the overfishing and destruction of the local ecology posed to the existance of fishing communities in the region, the Club Bleu Artisanal was founded. This...
Is Norway rediscovering its lost food soul? 10 April 2018 Norway is a country that almost forgot about its food traditions. For many years everything has revolved around the question of where to buy the cheapest food – to pay less and to get ready-made industrially produced food to...
A market to nurture a new Slow Food community 7 April 2018 Artur and Justyna Kinasz might be young, but they have already done something great for their city. The Targ Pietruszkowy market in Krakow, the first Polish Earth Market, exists thanks to them. After the Podgórze meat market was demolished,...
What can Iceland’s past teach us about the future of its food? 3 April 2018 History books tell us that no man set foot on Icelandic soil until the 9th century. Irish monks did sail north sporadically on their bull hide currachs, but little is known about that. Iceland was therefore Europe’s last land...
A different path for food production in Denmark 27 March 2018 There seems to be just about a consensus in Denmark that food production will have to change, and that Denmark has to prepare for a different model in the future, but as for consensus about which path production should...
