Fermenting with the masters: tips and tricks from the Pollenzo Food Lab, Sandor Katz and Wild Mountain Dinners
How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time?
Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today’s episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement.
This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values.
Ready for some practical tips on how to make your food alive?
Guests: Nahuel Buracco (Pollenzo Food Lab UNISG coordinator), Sandor Katz (Fermentation revivalist) and Oliver Kienast (chef at Wild Mountain Dinners)
Host and Post-production: Valentina Gritti
Co-host: Addison Austin-Lou
Music: Leonardo Prieto
More information on World Disco Soup Day: https://drive.google.com/drive/folders/16xUGb7W4NljulIVoMOdZy2ZIUTaYChxy?usp=drive_link
Join Planting the Future! https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Tell us what you think in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
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29:01
Staying away from processed foods, with Bob Dickinson (@fromscratchwithbob) and Michael Moss
In this new episode of Slow Food, the Podcast, we’re talking about how to cook from scratch. Valentina Gritti and Addison Austin-Lou sit down with Bob Dickinson (@fromscratchwithbob), a digital creator focussing on conscious consumption and whole food and journalist Michael Moss to share real, practical tips on how to stay away from processed foods.
If you’re trying to eat better and slow down your life, this one’s for you!
JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Share your tips in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
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27:39
How to eat "Slow" on a budget, with Guusje Weeber and Michael Moss
Do you really need to spend a lot to eat well? Or is it possible to eat good, clean, and fair food without going over budget?
In this new episode of Slow Food, the Podcast, we’re talking about how to eat Slow without spending a fortune. Valentina Gritti and Addison Austin-Lou sit down with Guusje Weeber communication manager of SFYN Netherlands and journalist Michael Moss to share real, practical tips on how to shop smarter, waste less, and make the most of what’s in season.
If you’re trying to eat better without spending more, this one’s for you!
JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==
Share your tips in our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
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25:10
Eating Slow in a metropolis: a coffee conversation with Raúl Mondragón
Eating sustainably in a big city sounds impossible, right? What if we told you it’s not — and that ancient floating farms might be the answer?
In our latest episode, we grab coffee with food activist Raúl Mondragón to chat about: Chinampas: 1,000-year-old floating farms still feeding Mexico City; why local vendors sometimes skip local food for cheaper options across town; easy ways YOU can support sustainable food without leaving your neighborhood.
If you’ve ever wondered how to eat Slow in a fast-paced world — this episode is for you.
Host & production: Valentina Gritti
Guest: Raúl Mondragón Segura (SFYN activist, researcher, entrepreneur and agroecology consultant in Mexico City).
Featured song: "Poder Prieto" di Son de Aquí
Links:
Raúl profile: https://www.instagram.com/ruleish/
Colectivo Ahuejote: https://www.instagram.com/colectivoahuejotemx/
Project Cocina Colaboratorio: https://www.instagram.com/cocina_colaboratorio/
Mentioned food spots: Yema supermarket, Numu market, Mercado Alternativo Tlalpan, Cucina Matte, Raíces centro cultural.
Join our Telegram group: https://t.me/slowfoodthepodcast
A project by Slow Food Youth Network
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33:52
Slow Food Goes Brussels: Profit over principle? The EU’s export of banned toxic pesticides
In the EU there are a whole host of pesticides that are banned for being too hazardous, either to human health or the environment or both. This means that they cannot be used here. But did you know that these are still produced on EU soil and then exported to other countries, and did you know that the food produced from those pesticides is than imported back into the EU and ends up on our plates? Let’s dive into this, join our final episode of the year with our guests:
Mathilde Dupré, co-director of the Veblen Institute
John Clarke, former director for international relations at the European Commission and former head of the EU Delegation to the World Trade Organization in Geneva
Kara Mackay, campaigns coordinator for the NGO Women on Farms Project in South Africa
Host: Natasha Foote
Post-production: Jonathan Rémy
Music: Leonardo Pietro Durantes and Jonathan Rémy
Join our Telegram group: https://t.me/+xSzaZeIyCUM1NjJk
Slow Food, the Podcast is a project by Slow Food Youth Network (SFYN). Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.
Welcome to Slow Food, the podcast! Where we take you on a journey through the beauty of good, clean, and fair food systems. From the coffee in your cup to the cacao in your chocolate, we uncover the stories of the people who make our food possible. Valentina Gritti, a lover of slow food, is your host on this journey.
Join us as we walk side-by-side with changemakers around the world who are working towards a more sustainable food system. We’ll also delve into the rich cultural knowledge of indigenous communities, opening our minds to new ways of thinking about food.
At Slow Food, we believe that everyone has a story to tell and a lesson to teach. So come along for the ride and discover the power of food to connect us all.
Colombia