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Trecorras Farm say Goatober for Slow Food Week!

OCTOBER looks set to be a busy month for Trecorras Farm, producers of premium British kid goat meat. The farm is delighted to be supporting Slow Food week, which takes place during the first week of October, and Goatober, a month long celebration of delicious kid meat, which launches in the UK this year.  The […]

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BBC Radio 4’s The Food Programme Wins at the Fortnum & Mason Food and Drink Awards 2016

BBC Radio 4’s The Food Programme Wins at the Fortnum & Mason Food and Drink Awards 2016 for Dan Saladino’s Section “The Ark of Taste: The World’s Most Endangered Foods” 
The slot “The Ark of Taste: The World’s Most Endangered Foods” on BBC Radio 4’s The Food Programme was yesterday awarded a prestigious recognition […]

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10,000 Ark Nominations for Terra Madre!

10,000 Ark Nominations for Terra Madre!

The Ark of Taste is very close to reaching 2,900 products, and we have good reason to think that it could double or even triple its passengers in 2016. In fact the new year has brought an important development.
As many of you will already have learned from the newsletter, a collaboration has already begun between […]

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Let’s Not Eat Up Our Planet

Let's Not Eat Up Our Planet

In a few days, governments from around the world will be meeting in Paris to talk about climate change. After more than 20 years of failed debate, mediation and forums, the Paris conference (COP21) will attempt to broker a binding, universal agreement for the first time.

In the 54 pages of the text of the negotiations, however, the term “agriculture” does not appear once,though there are multiple mentions of food security. Slow Food believes this is a serious omission.
The absence of this word means relegating to the margins of the discussion an issue that is in fact of central importance: the […]

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Sugar: The Good, The Bad & The Delicious

Chef Alliance member, Kenneth Culhane,  has long put into practice its strong views on the use of sugar, all the more timely now with the widening debate on sugar as the ‘villain of the piece’, and the lobby for a tax on sugar and sugary drinks.
The Dysart Petersham where Culhane is Head Chef […]

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SFYN: We Feed The Planet

SFYN: We Feed The Planet

Thousands of young farmers, fisherman and fisherwomen, bakers, chefs, shepherds and sheperdesses from 130 countries all convened in Milan earlier this month under the rallying cry of ‘We Feed the Planet’. We shared stories, ideas and perspectives for three days in a large warehouse space in the Navigli district – continually taking on and off […]

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Kitchen Notes from a Beekeeper’s Wife

Kitchen Notes from a Beekeeper's Wife

My husband, the beekeeper, likes to point out that not only is honey an ancient Slow Food, it is also the original luxury product. We have rather a lot of it in our kitchen: a quick assay of the cupboard yielded 26 different raw honeys. That’s a lot of luxury: From the uncomplicated liquid gold of Italian […]

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Addicted to Sheep

Addicted to Sheep

Tenant sheep farmers in the Upper Teesdale, perhaps doesn’t sound like an instant cinema hit, but this film charms and gives wry smiles throughout.
Set in a full year, you get a full sense of the season, from the sheep in the snow, to high summer – the bitter-sweet Spring bringing both new lambs (livestock) and […]

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Slow Food London aims to raise £2500 in crowd Funding

Slow Food London has been raising money for ten community gardens using crowd funding.
With three weeks to go before Slow Food Week, can you help them raise the last £800?

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Chef of the Month – Kenneth Culhane

Chef of the Month - Kenneth Culhane I’ve long been aware of the Slow Food Movement and admired what it represents, from my very first experience training as a chef.  My childhood, on a remote farm in Southern Ireland, was pivotal in instilling in me an understanding of good husbandry and of the top quality produce that only comes from a true understanding of the particular qualities of the land, the soil, the aspect of any area or farm - a very natural harmony for me ever since.

1) How did you come across Slow Food UK?
When I met the team at The Dysart Petersham, and discovered that we shared a mutual respect for these principles, I was so pleased to have the chance as Head Chef to put my commitment into practice.  Even before I was approached to join the Chef Alliance, we […]

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