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.
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.
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...
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...
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...
Saving Sweden’s Food 19 March 2018 A survey of grocery stores in Sweden has revealed how difficult it is for Swedes to find food products belonging to their national heritage, which in turn are at risk of disappearance. In Sweden, the Retired People’s Organisation (PRO)...
Slow Food Coffee Festival is back: Celebrating Uganda’s Special Coffee Varieties 16 February 2018 The event will launch a network of producers of native Ugandan coffee varieties at risk of extinction Celebrating Uganda’s Special Coffee Varieties, the third edition of the Slow Food Coffee Festival, will take place at Mayor’s Gardens Mable in Mbale, Eastern Uganda,...
The Ark of Taste: the foods and skills of the Brazilian food heritage all in one book 26 October 2017 The first publication about the Ark of Taste in Brazil will be presented by Carlo Petrini today in the course of a meeting entitled ‘O valor da biodiversidade para uma nova economia sustentável,’ (The importance of biodiversity for a...
Slow Food at Semana MESA São Paulo 24 October 2017 The Semana MESA São Paulo is coming, from October 26-29 2017. On October 26, on the first day of the Congresso MESA Tendências 2017, we’ll welcome Carlo Petrini, the founder and president of the Slow Food movement. The theme...
Creating Virtuous Networks for a Solidarity That Is Never Futile 1 September 2017 How many times have we heard it said, even from unexpected sources, that the work of NGOs and foundations in Africa or South America may well be motivated by good intentions, but is entirely irrelevant given the mountain of...
