Turkey’s Many Cheeses on Display
At the beginning of the month, the tiny village of Boğatepe, near Kars in Turkey’s northeast, hosted cheesemakers and lovers from around the country for an exchange, while the local Kars Kaşar cheese was given Protected Geographical Indication (PGI) status. Following the event, which was a great success, Slow Food’s Michele Rumiz caught up with …
Earth Markets in Turkey: Liberating Seeds For All
“In Turkey, there aren’t many markets like this, where producers and NGOs cooperate at this level.” Earth Markets are a great example of resilience in the face of the changing climate in Turkey, as consumers and producers cooperate to protect heirloom seeds, promote organic agriculture and a shortened supply chain. By purchasing from Earth Markets, …
The Yedikule Lettuce and Istanbul’s Cultural Heritage
Last weekend, Slow Food’s Istanbul branch Fikir Sahibi Damaklar (Thinking Palates) celebrated the third-annual Yedikule marul lettuce festival, a product which is also aboard the Ark of Taste. Yedikule lettuce is a variety of Romaine lettuce that is strongly linked to both the historic and contemporary daily diet of the area. Locals used to consume this lettuce not as a salad but by serving the leaves in a glass with fresh lemon juice and salt. It is especially an important food source for the urban area of Istanbul, and was the only variety of lettuce consumed here until imported varieties arrived in recent decades.
“Yaveş Gari!” – Slowing down with Slow Cheese Bodrum
Two ancient cities on the southwestern coast of Turkey, Milas and Bodrum, will host the second edition of Slow Cheese Bodrum, a local version of Slow Food’s responsible Cheese event, organized by one of our newest conviviums, “Yaveş Gari!”. The event will be held March 2-5, at the same time as the Milas Fair of Agriculture and Animal Husbandry.