Slow Food
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An Aromatic Adventure. Exploring Slow Food Travel’s Negros Island Trail
When you travel to the Philippines in the wet season, you have to be prepared for the possibility that your plans may be scuppered. We were lucky – each torrential downpour that punctuated our day trip conveniently occurred when we were under cover. Nevertheless, this tiny taste of extreme weather gave us a tangible awareness…
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Ska Moteane and the cuisine of Lesotho
Ska Moteane is an award-winning cookery writer and chef. She’s the only person to have ever written a cookbook on the cuisine of Lesotho. Her mission to write down the recipes of her own culture came after studying cooking in South Africa where she found traditional food was completely absent from the curriculum. First broadcast…
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Italy’s dying breed of wild-mussel divers
With over 7,000 km of coastline, it’s not surprising mussels are such a popular dish on Italian menus. While Mediterranean mussels are nowadays farmed in nets in the sea, there’s one little bay in the central Italian region of Marche where ancient traditions remain. Just south of the city of Ancona, Portonovo’s a unique place…
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Where vegetarianism is an exotic illness
Emilia Romagna is a region in northern Italy famous for its fine charcuterie, which can make avoiding meat dishes there particularly challenging. One of the nicknames of my adoptive town is “Bologna la grassa”, or “Bologna the fat”. The local diet is about as Mediterranean as chicken tikka masala. There is mortadella, a sausage known…
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Gelato with a sustainable difference
I love going to Slow Food’s incredible events but my favourite is Cheese because it takes place in Bra, the beautiful little hilltown where the Slow Food movement was born. At this edition of Cheese, I made a feature on using (sometimes unusual) leftover products to make sustainable gelato. Originally published on Radio DW 18/10/2019https://www.dw.com/en/inside-europe-gelato-with-a-sustainable-difference/audio-50872026
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Gelato Science
A dollop of gelato science featuring my all-time favourite interviewee, for his explanation of small ice crystals! Originally published on Radio DW 10 September 2012 https://www.dw.com/en/a-dollop-of-gelato-science/audio-16230314
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No Whey!
I confess, I stole this title from the Slow Food website. But it was so brilliant, I couldn’t help myself. If you usually buy your cheese in slices, plastic casing or foil-wrapped triangles, you’d be truly overwhelmed by a visit to Slow Food’s biennial festival: Cheese. Located in Bra, in the north west Italian region…
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Fukushima two years on
Yoko Sudo is a 32 year old farmer. She’s the leader of the Fukushima branch of the Slow Food movement. Slow Food is a non-profit organization with members throughout the world. It was set up to counter the fast food culture and protect biodiversity, food cultures and traditions, and sustainable eco-friendly practices. After the earthquake…
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Making a Splash in Tuscany: Vignerons d’Europe
In France they’re known as vignerons , in Italy as vignaioli: small-scale wine producers who do everything from growing and harvesting the grapes to transforming them into wine in their cellars, then bottling and selling it. Their estates are usually small and picturesque, and their wines are made according to local traditions and respect for…
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“Slow Food” Rekindles Local Culinary Traditions
Carlo Petrini started Slow Food out of protest against the world’s largest “fast food” chain. Two decades later, the movement is an international phenomenon. Last month, Carlo Petrini was awarded the prestigious French Traditions et Qualité – Les Grandes Tables du Monde culinary prize from France’s top gastronomes and 3-star Michelin chefs in recognition of…