For two days in March cyclone Idai ravaged Mozambique and Zimbabwe. Since then the devastation and the aftermath of the flooding it caused have dominated the news.
Cyclone Idai is one reason why we’ve heard next to nothing about another huge flood that’s been devastating US states in the Midwest: Nebraska has taken the brunt, but […]
Dublin Coddle is a traditional Irish one pot meal. Here our supporters Primal Cut tell us how to make their version of the family favourite: perfect for an evening meal together, easy to prepare and very satisfying.
Good simple food.
Ingredients – to serve 6 – you will need
Potatoes, peeled ( approx 1 kg but use up […]
One came rather a long way. Eliot Coleman grows vegetables in Maine, a state in the northeastern US which borders on Canada. He’s been farming organically and sustainably for over 50 years, he has written several books, he’s an educator, researcher and he’s long since become a veg guru: the man who knows how to […]
...My favourite moment of Terra Madre didn’t take place on a food stand or a stage but in a queue for the toilet.
There I was, patiently waiting one afternoon when out of the corner of my eye, I saw the lady ahead of me studying my Terra Madre delegate pass. “Oh no. Here we go” […]
This is my fourth visit to Turin for Terra Madre/Salone De Gusto, the biggest food gathering on the planet.
I remember my first experience in 2012 very clearly. It was very nearly my last.
For a few hours on that first day, I’d wished I was somewhere else – anywhere else, in fact.
I was leading a group […]
In July the European Court of Justice ruled that ‘gene editing’ techniques (known as ‘GMO 2.0’) are techniques to modify genes and should therefore be subject to the same regulations that apply to ‘traditional’ genetically modified organisms (GMOs). A lot of people, me included, breathed a sigh of relief. Biotech and agrochemical companies denounced the […]
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Here are 10 ways to use bone broth:
Pan – use in a stew or to add it to a fortify a soup. This recipe has healed many a cold over the years and each sip is reviving and immunity boosting so try it now! We also use ox tail or stewing meat (as long as […]
...Ever since discovering a passion for ingredients in the early 2000s, I have been incredibly fortunate to have spent time with numerous farmers, growers and food producers both in the UK and around the world; hearing their stories, discovering the challenges that they face and finding out what marks their produce apart from the rest. […]
...There are corners of Instagram where photos of beautifully scored loaves, crumb shots and the hashtag #sourdough abound. Where discussions revolve around hydration, refreshment schedules and proving times, and tips are swapped for getting the best oven spring. But this fascination with all things sourdough isn’t limited to the internet. While sourdough might once have […]
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Sunny day, fresh air, a cat lazing on the grass, …sounds like the beginning of a film. But in fact, we were at the Cyrenians Farm, for our Slow Food Scotland Chef Alliance meeting.
No whites, but comfortable clothing suitable for a harvest day. Yes, our chefs in Scotland were out for a harvest day.
Rob Davidson, […]