sLoWth
sLOw FooD mOVemeNT
SLOW FOOD usa
slow foOD RevoLuTion
Terra Madre, the effective coordinator of Slow Food member countries and towns throughout the world, features projects on their website. (http://www.terramadre.info/pagine/welcome.lasso?n=en)
One story is based in an alpine town in Albania...
Situated at an altitude of 1,250 meters, Lepushe is the highest village in the Albanian Alps, hence in the country. After the emigration of its young people, its 70 remaining residents continue to produce cheese, raki (a plum distillate), sauerkraut, potatoes, and caj (infusion of wild herbs). One distinctive dairy product is mishavin, a fermented cow-milk cheese that, along with sauerkraut, pork and raki, provides sustenance during the bitter Alpine winters. Jardun is made from salted sheep milk, thickened by slow cooking, and eaten primarily by children. Raki, a ritual drink par excellence, is made using red plums harvested in October, left to ferment for a month, then distilled. The infusion herbs, dried in the dark, include oregano and St. John’s Wort (Hypericum maculatum)
UGaNda
Slow Food Mukono, led by Mukiibi Edward, aims to enhance nutrition and promote clean, fair food for children in Uganda, and hopes to adjust the social attitudes towards cultivation for school children in the future. (2006)
http://multimedia.slowfood.com/index.php?lng=2&method=gallery&action=zoom&id=4097
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