Want to blog for us?
Calling all budding writers!
Part of our change in movement is about grassroots empowerment – the general Slow Food pages reflect our on-going policies and campaigns, and we want the blog to be a snapshot of our members activities and interests.
You could blog about something you do in your professional life, or a private passion. We will take one off […]
In Scotland, the old cheeses were named after the nearest town or region, and Anster is the old name for Anstruther, still used by older generations to this day. It is entirely made by the old methods with the milk of cows traditional to the region, and would at one time have been made by […]
The British Saddleback Pig
The Saddleback pig is a medium to large lop-eared pig, mainly black, with a white band running over the shoulders to the front feet, which gave it its name. A docile breed, they are very hardy, good foragers, and are known to thrive outdoors.
The Wessex Saddleback originated in the New Forest as a cross between […]
The Arbroath Smokie is a type of smoked haddock. The tradition of smoking these haddocks is said to have originated in the small fishing village Auchmithie, a little north of Arbroath in Scotland. The smokies soon became a habit in Arbroath hence the name by which they are known today. In the past, the village […]