An essay on Manipur’s kitchens as sites of counter-governance: how smell operates as administration, fermentation as cultural technology, and women’s kitchens as the institutions through which Zo communities survive and assert vernacular sovereignty. The post Food, Legibility, and Vernacular Sovereignty in Zo Lifeworlds appeared first on RAIOT.| RAIOT
I'm celebrating Negroni Week at home, with an easy fig infusion that puts a fun twist on the classic Italian apertivo.| Comfort du Jour
At its core, this study rewrites a long-standing assumption: that beer drinkers form a homogeneous crowd. Far from it—your audience may fall into fl| Green Prophet
It’s like finding a map back to your grandmother’s pantry, but with the tools of a climate-conscious chef.| Green Prophet
April's highlights for seasonal fruit, vegetables, flowers and more in the UK.| Slow Living LDN.
'Slow'is the name of the latest cookbook by Chef Gennaro Contaldo. It embraces the principles of the slow food movement and showcases regional Italian recipes for easy, delicious meals. The Genesis of the Slow Food Movement The slow food movement began in Italy in 1986 as a response to the opening of a McDonald's in| MORE TIME TO TRAVEL
Nestled deep in a Gloucestershire valley, you’ll find Shipton Mill, a flour mill steeped in history. The first record of milling activity at this location dates back to the Domesday book of 1086. Today, Shipton Mill produces a range of high quality flours, including those which are Soil Association certified organic, milled from grains grown […] The post Taking the time to get things right: In conversation with John and Tess Lister of Shipton Mill appeared first on Slow Living LDN..| Slow Living LDN.
The start of November follows the clocks going back. We all enjoy an extra hour in bed for that weekend, but this annual event reminds us that the evenings are becoming longer and darker. As temperatures drop further and milder areas see their first frosts, November evokes memories of bonfire nights, cosy evenings by the […]| Slow Living LDN.
For an easy twist on a classic, try our autumnal apple crumble recipe with maple pecan granola.| Slow Living LDN.
We celebrate what fruit and veg are in season in October and share inspiration for making the most of seasonal living this month.| Slow Living LDN.
In this thought-provoking interview with The Slow Farming Company, we discuss regenerative agriculture and sustainable meat production.| Slow Living LDN.
Our favourite seasonal restaurants serving up considered dishes in the South West of England.| Slow Living LDN.
These fudgy and dense blondies make the most of in season blackberries.| Slow Living LDN.
The end of September coincides with the traditional harvest period, meaning there's heaps of delicious seasonal produce to enjoy.| Slow Living LDN.
We spoke slow food and artisan cheesemaking with Tom Calver from Westcombe Dairy in Somerset.| Slow Living LDN.
A guide to seasonal eating in the UK. Learn which fruits and vegetables are in season each month.| Slow Living LDN.
Explore Taitung natural farming methods that cultivate the finest produce. Discover how sustainable agriculture enhances the quality and flavor of Taitung's food.| Discover Taitung
We share the best of seasonal living in July with this month's flowers and fresh fruit and vegetables in season.| Slow Living LDN.
Discover what's growing in June in the UK, from flowers to the freshest local produce.| Slow Living LDN.
Tasting Pretzels & Wild Edibles Mustard Proper attire required Tuesday, September 13th, 6 pm Companion Bakery Campus Classroom 2331 Schuetz Rd., St. Louis, MO 63146 $20 non-member; $15 for members Join Slow Food St. Louis and Larder & Cupboard at Companion’s new, state of the art baking facility for a glimpse of how they accomplish an artisanal product […]| Slow Food St. Louis
In mid-winter, when the cold chill is upon us, heart-warming casseroles, stews and braises are the order of the day. Your butcher can offer great value on cuts that are perfect for slow cooking. Shin, neck, brisket and chuck are ideal cuts of meat for slow food dishes. A little…| Butcher Magazine
