Slow Living - Slow Food International

How Ancient Food Strategies and Culinary Techniques May Be Applied in Present

18 August 2022 Anna Maria Ruminska

To Bring More Fun and Health, and Reduce Expenses and Environmental Exploitation “Take that stone mortar and pestle, and grind it to powder, then sieve it. But first, soak the beans for 24 hours in well water, then cook it for 6 hours, mash it with a manual screw grinder, air/sun dry it, and crush …

Food Reenactment Methodology

14 February 2022

The Ark of Taste in detail When it comes to speaking of the Ark of Taste, many people have questions about the process for nominating, or at least about the idea, the goal. Indeed, it may seem confusing, but only at the beginning. It took us some time in the Convivium to catch the idea. …

30 years of Slow Living in Isera Mountains

29 June 2020 Anna M. Ruminska

This year’s lockdown was not new for many. If you live in the mountains, like Agata and Leszek Rozanski, you are isolated by choice. They live in Kopaniec village (~300 res.) in Isera Mountains, Lower Silesia region, south-west Poland. Living here is harder than living in towns or lowlands: rough climate makes gardening tough, wild …

Slow Down for Meatless Monday with Brabant Grey Buckwheat Crêpes

24 January 2020 Richard McCarthy

Few ingredients trigger such strong emotions as buckwheat. At a recent discussion at the Archestratus Books in New York City, famed cookbook author and culinary instructor Sonoko Sakai and visionary grain farmer Glenn Roberts of Anson Mills are in violent agreement that most of us who purchase buckwheat seeds and milled grain are not getting …

The Environmental Cost of your Food Shopping

20 January 2020 Damini Ralleigh

As research surrounding the disastrous impact of intensive animal agriculture strengthens, food manufacturers (and retailers) are scampering to establish themselves as green producers and cut energy costs. Today, even a quick stroll down the meticulously decked aisles of the supermarket allows us to distinguish organically grown produce from that which has borne the brunt of …

2020: The Year We Fight Climate Change With Our Forks

11 January 2020 Damini Ralleigh

Questioning the environmental impact of what we choose to grow and how we choose to consume it is key to countering the climate crisis. Producers, farmers, chefs and consumers were all increasing the quality and quantity of their environmentally-conscious food choices in 2019. This trend should only continue into 2020 as they set the agenda …

Discovering good, clean and fair in Finland

27 August 2019 Roberto Maggio

It is reductive to think of a holiday in Finland simply as a journey to the country that has the cleanest air in the world, where 75 per cent of the land is covered by forests, and where there are roughly 2.3 million saunas, a veritable credo for the locals. No, Finland is much more …

Pollinators and Power: A conversation with Professor Dave Goulson

20 May 2019

On May 20 it’s the World Bee Day and Slow Food is launching a brand-new Community, Slow Bees! Slow Bees mission is to promote Seasonal, Local and Organic food for all pollinators. On that occasion our US pollinator advocate Terry Oxford interviewed Professor Dave Goulson of Sussex University, a biologist specialized in the ecology and …

The Sea: A Common Good – Slow Fish 2019

26 February 2019

On March 19 we will be officially presenting the new edition of Slow Fish, to be held in Genoa from May 9 to 12. The full program will be published along with the list of exhibitors and the many innovations planned for this ninth edition of the event.