Community Gardens Are Taking Fayoum by Storm 2 October 2019 Last March, the village of Tunis Fayoum in Egypt was the site of a remarkable workshop on community gardens delivered by Edie Mukibi, Vice-President of Slow Food International.
The Cooks’ Alliance Recipe: Alessandro Grano’s from Italy to UK 19 September 2019 Originally from Apulia in southern Italy, Alessandro Grano’s passion for food rose in the early days whilst accompanying his grandfather to the local food markets. The differing smells, colours and shapes established in his mind early on that catering...
Latvia Joins Slow Food Cooks’ Alliance with Eight Chefs 9 September 2019 At the Pārceltuve Festival, held on beginning of August in Līgatne, eight Latvian chefs joined the international Slow Food Cooks’ Alliance. Since the opening of the Straupe Earth Market in 2016, Latvia’s local Slow Food network has been widening...
Cooks’ Alliance Recipe from Switzerland: chef Sandra Defanti 19 August 2019 Born with the gift of creativity, Sandra Defanti became a chef and hotelier thanks to two loves—of her husband Cesare and of cooking itself. A tireless source of new ideas, there’s no risk of being bored at her table,...
Ark of Taste sails into world’s biggest festival of gardening 23 July 2019 The Ark of Taste came to the biggest annual flower festival on earth in early summer. Held at the historic Hampton Court outside London, the festival, now called a Garden Festival, drew around 140 000 people over five days....
Cooks’ Alliance Recipe from Nassozi Kezia 18 July 2019 Nassozi Kezia got her love of local cuisine at a young age from her mother. Born in 1961 in Katente Village in Mukono district, she now works in catering, trying out different local dishes prepared in unusual ways which...
Cooks’ Alliance Recipe: Victoria Parkhomenko – Danube Herring Vorschmack in a Bun 23 June 2019 The Slow Food Cooks’ Alliance has been active in the Ukraine since March, and here one of its members, Victoria Parkhomenko, shares her recipe for Danube herring. Gastroexpert, restaurateur and chef of Kiev restaurant Klukva&Brukva, Victoria not only focuses...
New Slow Food Presidium for Extra-Virgin Olive Oil from the Indigenous Landscapes of the Aegean 27 May 2019 Anyone who has visited Turkey in recent years will be aware of the many profound transformations it has being undergoing, affecting every aspect of the country: society, politics, the economy and unfortunately also the environment. Building speculation has reached...
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...
Orkney Bere: the Ancient Grain that Keeps on Giving 19 April 2019 A friend of Slow Food, reporter David McKenzie, ventured to the Orkney Islands, off Scotland's craggy coastline, to learn about an ancient staple.
