Chefs’ Alliance Recipe – Caroline Rye, The Urban Fishwife 15 April 2019 Scottish chef Caroline Rye is the Urban Fishwife, sharing knowledge, understanding, and recipes that highlight the culinary treasures of Scotland's coast. Here she explains how to make potted mackerel pâté with dulse.
The North Ronaldsay Sheep is the first Slow Food Presidium in Scotland 27 March 2019 The North Ronaldsay Sheep, the oldest breed in Northern Europe and among the oldest and most rare in the world, has officially become the first Slow Food Presidium* in Scotland. According to a Danish investigation of old bones on...
Chef’s Alliance Recipe – Gena Iodice 23 March 2019 The Slow Food Chef’s Alliance recipe for March comes to us from the south of Italy. Gena Iodice, a member of the Chefs' Alliance in Campania and Basilicata, presents her recipe for Fusilloni with azure blue sweet peas, sausage,...
Waranà: A Tale of Indigenous Resistance 26 February 2019 The Sateré-Mawé people live near the sources of the Andirà and Marau rivers, in the Brazil’s Amazon rainforest. The bond that these people share with their land is so strong that the Brazilian constitution itself protects their right to...
Terra Madre Burkina Faso 2019: The Slow Food Network Stands Against Terrorism 20 February 2019 After the first edition in 2017, the second edition of Terra Madré Burkina Faso was held on February 2 & 3 at the Maison du Peuple, Ouagadougou. The event was a huge opportunity for communities, consumers and people active...
Chefs’ Alliance Recipe – Nancy Hinton 18 February 2019 A native of Quebec, Nancy Hinton is a passionate cook with 25 years of professional experience under her belt, and is a long-time devotee to local, seasonal cooking and the Slow Food movement. In 2005, Nancy entered into business...
Slow Food’s Ark of Taste Welcomes 5,000th Passenger 8 February 2019 Honey made by the Gourmantché people in the Tapoa region of Burkina Faso chosen to mark this important milestone Honey made by the Gourmantché people in the eastern Tapoa region of Burkina Faso is the product Slow Food has chosen as the...
Slow Food in Sierra Leone: Journey Among the Kola Nut Growers 28 January 2019 Travelling southeast from Freetown, Sierra Leone’s capital, towards the eastern provinces, eventually brings you to the unpaved roads that lead to the Gola Rainforest National Park, one of the few remaining tracts of rainforest left in the country. Rivers...
Chefs’ Alliance Recipe – Michael Recktenwald 25 January 2019 The Chef's Alliance Recipe this month comes to us from Langeoog, a little island in the North Sea, where chef Michael Recktenwald and his wife, brother, and sister-in-law promote sustainability in their hotel, bakery, and restaurant. On the menu:...
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...
