Slow Food
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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…