After the 24h online conference on June 26, Slow Food launches its climate pledge to demand that food and farming become part of the solutionand not a root cause of climate change
Slow Food HQ, July 5 The Slow Food Climate Action, a 24-hour online marathon organized by Slow Food with Slow Food in the UK, involved […]
...Slow Food Climate Action starts on June 26th with a 24h online conference to tell the world that the food system must be at the centre of the debate.
Slow Food HQ – June 10th – The climate crisis is in the news. Its devastating effects are now regarded as an emergency to which responses can no longer […]
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Gooseberries are an excellent fruit to grow because they help fill a gap in the fruiting year. By May we are no longer quite as excited by rhubarb, the apples are getting floury and we’ve eaten a freezer full of frozen berries. In a warm year our gooseberries usually come along at the very end […]
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A long time ago I worked out that it is cheaper to buy a whole chicken and joint it oneself than it is to buy chicken pieces.
The breasts, jointed legs and wings all go into the freezer for future dinners, leaving us with a raw chicken carcass and some wing tips. And of course there’s […]
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Whenever I go to the supermarket, I am always surprised to see that the fruit and vegetable section looks almost the same in July and in February. Supermarkets maintain us in some kind of utopian season in which everything is available all the time. It is as if they were trying to accomplish the great […]
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One has to be patient when growing asparagus; it’s a true slow food.
Having grown up in a remote mediterranean climate, we have always regarded asparagus as the ultimate luxury food. We were determined to grow it as soon as we had the space.
In early spring 2017 we planted eight asparagus crowns. A few thin shoots […]
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I detest supermarket pasta sauces – to me they taste artificial. I don’t like passata either, which is too sweet. If needs must, I’d rather make a quick sauce from a can of chopped tomatoes, heated together with some fried garlic and perhaps some thyme or oregano.
Usually, however, we use our own tomato reduction because […]
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A lush pasture, sheep grazing or resting in the shade of a tree or hedge, rambunctious lambs playing – it’s the pastural idyll so many of us believe the English countryside to be. Broughton Grounds Farm near Banbury certainly fits the image: The traditional farmhouse and farm buildings are part of Lord Saye and Sele’s […]
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Long rays of spring sunlight filter into one of the barns turned lambing shed at Broughton Grounds Farm, a tenanted mixed-farm on the Broughton Castle estate near Banbury. Several dozen ewes are bedded on a thick layer of straw or stand at the hayrack chomping and munching. The occasional soft rustling of straw adds to […]
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Professional Honey Sommelier and co-founder of sustainable beekeeping practice Bermondsey Street Bees, Sarah Wyndham Lewis questions why food professionals and shoppers committed to food authenticity are still buying processed, blended honey. The ironically-named ‘funny honey’ routinely sold by all supermarkets and catering suppliers stems from a corrupted global trade that destroys beekeepers’ livings and increasingly […]
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