Sep 2, 2021 | Cooking, Recipe, Youth Network
It’s fall, which means I have pumpkins and pickles on my mind. The pumpkins are self-explanatory, but the pickles? Most people think of summer as the prime time to preserve the season’s bounty, but I personally like my summer produce fresh and my fall produce tangy and pickled. But the truth is, you can pickle all year round! It’s an easy way to reduce food waste – in fact, you can even pickle “food waste” itself like watermelon rinds and citrus peels.
May 13, 2021 | Cooking, Slow Food Live
To kick off our three part pasta series, in partnership with Pastificio Di Martino, we were joined by the Pasta Queen, Nadia Caterina Munno, and Pastificio Di Martino President, Giuseppe di Martino.
Sep 24, 2020 | Stories, This Is Slow Food
Slow Food is a sense of place, fermented and bottled. This is Slow Food. Join the movement. Interview and words by Vivian WhitneyEdited by Giselle Kennedy Lord “That sense of place you get from a California wine or a New England beer or cider translates into a...
Jul 17, 2020 | Recipe, Slow Beer & Spirits, Slow Food Live
Kelly Dressman, Dry Land Distillers alchemist, takes you on a short historical tour of cocktail bitters and how they are used in today’s cocktail culture. You’ll also see how she designs and crafts in-house bitters for their tasting room and cocktail program....
