From our participation at the march in Milan, “Together Without Walls” on May 20th, to the “A Sea of Cultures” conference in Genoa, on May 21st, and the Migrant Film Festival at Pollenzo from June 9th-11th: we are all migrants, and we believe that cultural and ethnic differences enrich the world. For this reason, Slow Food and the University of Gastronomic Sciences will continue to be committed to this theme.
Our projects are tools to promote a model of agriculture that is based on local biodiversity and respect for the land and the local culture in harmony with the environment and which aims to provide food sovereignty and access to good, clean and fair food for all communities. What have we achieved so far?
On May 15, as part of his official visit to China, Italian Prime Minister Paolo Gentiloni met with the coordinators of Slow Food Great China that are now looking forward to the Slow Food International Congress. It will be an important event, testifying to Italy’s close cultural connections with China.
The city of Kobanî came to international prominence during the autumn of 2014, when Islamic State (ISIS) attacked it. After a long, drawn-out and ultimately unsuccessful siege, in which thousands of people died and several thousand had to abandon their homes, Kobanî become a symbol of hope and resistance throughout the world. But then what? Once the fighting was over, Kobanî quickly became old news. Meanwhile, for its residents, life goes on. And as ever, a secure food supply is priority that comes before all others.
Cheesemaking is a truly ancient pastime, predating recorded history. And for the vast majority of that time, all cheese was made using raw milk. With the invention of pasteurization during food’s “industrial revolution” and the subsequent commodification of food as a mass-produced good, raw milk consumption went into steep decline, not least in the United States, where pasteurization has been a recommended practice at the federal level since 1924. Nonetheless, there are raw milk cheese producers up and down the country who carry on traditional cheesemaking practices.