Slow Food, the podcast

What are some tips to spot the latest food trends? What is new in the food scene around the world? Are these trends supporting a shift towards a more sustainable food system? Today I am recording a live conversation with Gijsbregt Brouwer, founder of De Buik and inspiring food trend watcher in Rotterdam, The Netherlands. This is a co-production between Slow Food, The Podcast and Bekt Lekker, Gijsbregt's podcast.  Hosts and guests: Valentina Gritti and Gijsbregt Brouwer Production: Klets Media With inputs from: Chef Jam Melchor from The Philippines, Oguniiyi Akinade and Eniola Okeola from Nigeria, Ariinda Ronald from Uganda, Roger Maldonado from Bolivia, Lea Balcerzak from Poland and Nahuel Burracco from the Pollenzo Food Lab, at the University of Gastronomic Sciences in Italy. A project by Slow Food Youth Network (SFYN) **Support our podcast by giving us a good rating on your favourite podcasting platform! 

Are food systems changed bottom up or top down? How do diplomacy and negotiations on a high political level work? What is an effective way to bridge practice and policy? Today we discuss with diplomat Pio Wennubst and SFYN executive director Jorrit Kiewik, how policies and negotiations but also bottom-up approaches can change our food systems. What do Pio and Jorrit have in common? Apart from the faith in diplomacy and love for food, they were connected through Bites of Transfoodmation: an initiative that brings together young motivated individuals to create a community of practice and change the future of our food systems. Jorrit was one of the youth joining the initiative and Pio, founded BOT, via the Swiss Agency for Development and Cooperation.   Read the Bites of Transfoodmation manifesto here: https://transfoodmation.com/bites-of-transfoodmation/manifesto/  Find here the CFS recommendations on promoting youth engagement and employment in agriculture and food systems for food security and nutrition: https://www.fao.org/fileadmin/templates/cfs/Docs2122/Youth/CFS_Policy_Recs_Youth_FInal_Agreed_Version_July2022.pdf  A project by SFYN (Slow Food Youth Network) **Support our podcast by giving us a good rating on your favourite podcasting platform! 

How can storytelling be fair? Can food become the means to tell a much bigger story? What shall we consider when talking about people from other cultures and indigenous peoples communities? Today, we will listen to the story of Gabriella, a student at the University of Gastronomic Sciences in Pollenzo (UNISG), Italy. Who had a life-changing experience with the Juruna indigenous community in the heart of the Brazilian Amazon. From this experience onwards she decided that she wants to invest her time in storytelling as a means to talk about indigenous food movements. In the course of this episode we will also listen to Tunda Lepore, an inspiring Maasai leader, and Slow Food International Counselor for Indigenous Peoples. Host & Production: Valentina Gritti Guests: Gabriella Bruno (UNISG student) and Tunda Lepore (SFI counselor for indigenous peoples, maasai) Read the digital magazines of Gabriella here: https://heyzine.com/flip-book/50067804e0.html and https://heyzine.com/flip-book/f3dae12021.html#page/1  Find out more about Fermolution here: https://slowfoodyouthnetwork.org/news/fermolution-a-revolution-through-ferments/ A project by Slow Food Youth Network (SFYN)

Does food make us humans? What is a balanced meal in indigenous cosmologies? Do you know what is the favourite meal of people close to you and could you recreate it? Grab your favourite drink, tea, coffee, or hot chocolate, and settle in. Today, we’re diving deep into food, culture, health and identity with a very special guest. I had the pleasure of sitting down with Elena Fusar Poli, researcher and lecturer in food anthropology at the University of Gastronomic Sciences in Pollenzo, Italy. Elena takes us into her fieldwork with indigenous communities in Oaxaca, uncovering powerful insights about how food shapes who we are. This is not just a conversation about eating: it’s about belonging, memory, and meaning. So, get cozy, and let’s begin this fascinating journey together. Host & Production: Valentina Gritti Guest: Elena Fusar Poli (researcher and lecturer in food anthropology at UNISG) With interventions of Alessandra Silva, Rachael Olajumoke and @tantamvv. Music: Leonardo Prieto A project by Slow Food Youth Network (SFYN)

We all drink it, but its journey is as clear as the beverage itself: Coffee.How can we make its chain shorter? What does it look like when you start a small scale coffee roastery? How does the origin of the coffee impact its taste? How is the price of coffee regulated on an international level? Today we will talk about coffee. In particular we will have a nice conversation with Francesco Anastasi. Francesco graduated at the University of Gastronomic Sciences in Pollenzo Italy in 2014, where we also got to know each other (I studied at UNISG myself). After working for 7 years at Slow Food International, he has founded together with his partner Gabriella, Santaromero, single origin Colombian coffee roastery based in Turin. So pour yourself your favourite brew and let’s get over to Francesco! Host & Production: Valentina Gritti Guest: Francesco Anastasi (UNISG alumno and co-founder of Santaromero coffee roastery) Music: Leonardo Prieto Chat with us on our Telegram group: https://t.me/slowfoodthepodcast A project by Slow Food Youth Network (SFYN)