Podcast appearances and mentions of Carlo Petrini

On this week's episode, host Caryn Antonini is joined by Dino Borri, an Italian born, New York based global connecter who brings, people, brands and cultures together through food, wine, design and stories. Dino hails from the town of Bra in Piemonte, a region in Northern Italy celebrated for its rich culinary traditions. Dino is a prominent figure in the global culinary scene, and began his career organizing and creating gastronomic events for the Slow Food movement, working closely with its founder, Carlo Petrini for some ten years. He went on to join the Italian marketplace, Eataly in Torino, just after its opening. He quickly became instrumental in expanding Eataly's global footprint and was the first Eataly employee to work outside of Italy with the opening of its Tokyo location, where he also lived. He then moved on to New York to open the first U.S. location and became the Head Buyer, Brand Ambassador and Vice President of Global Partnerships for Eataly USA.Dino is currently self-employed and a true Ambassador of Italian gastronomy worldwide..For more information on our guest:LinkedIn Login, Sign inlinkedin.com | Caryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshowGet great recipes from Caryn at https://carynantonini.com/recipes/

Andermaal dient de boerderij van bioboer Boy Griffioen als toneel voor de nieuwste aflevering van de podcast Eten is Weten. Karsten leidt ons via een onnavolgbare wikipediasessie naar landbouwkundige betekenis van de vlag van Brazilie. Hidde legt uit hoe het in vredesnaam mogelijk is dat bijna driekwart van alle groentezaden op de wereld haar oorsprong heeft Nederland, terwijl Joris een pleidooi houdt culinaire eigenwaarde als basis voor een duurzame landbouw. Feitje #1: Mocht je nog meer willen weten over de vlag van Flevoland Wikipedia lemma over de ontbossing van de Amazone Feitje #2: 70% van alle groentezaden komt uit Nederland Artikel in de Groene over Seed Valley feitje #3: Gezonde landbouw begint met culinaire eigenwaarde. Interview met Carlo Petrini, de grondlegger van de Slow Food beweging. https://www.nrc.nl/nieuws/2024/03/14/gezonde-landbouw-begint-met-culinaire-eigenwaarde-a4193040

The Italian chef Massimo Bottura may be a big dreamer, but he's also a firmly grounded-in-the-earth operator. Based in Modena, Italy, Bottura is famous for his three-Michelin-starred restaurant, Osteria Francescana, which has twice held the top spot on the World's 50 Best Restaurants list. He also runs Food for Soul, a nonprofit dedicated to promoting social awareness about food waste and world hunger. With its first Refettorio opened in 2015, Food for Soul now runs a network of 13 Refettorios around the world—from Paris to San Francisco to Naples—designed to serve people in need via food-recovery programs. In 2019, with his wife, Lara Gilmore, he also opened Casa Maria Luigia, a hospitality concept in the Emilian countryside that became the jumping-off point for their new recipes-slash-interiors book, Slow Food, Fast Cars (Phaidon). In everything he does, Bottura keeps the tradition of the Emilia-Romagna region alive while constantly imagining and executing new possibilities.On this episode, Bottura discusses the art of aging balsamic vinegar; his vast collection of thousands upon thousands of vinyl records; his deep love of Ferraris, Lamborghinis, and Maseratis; and how he thinks about the role of time, both literally and philosophically, in and out of the kitchen.Special thanks to our Season 9 presenting sponsor, L'École, School of Jewelry Arts.Show notes:Massimo Bottura[03:27] Food for Soul[03:27] Refettorio Harlem[03:27] Refettorio Ambrosiano[03:46] Universal Exposition in Milan[15:36] Carlo Petrini[10:40] Gastromotiva[12:30] “Chef Massimo Bottura on Why the Future of Food is in Our Trash”[15:22] Slow Food, Fast Cars[15:36] Trattoria del Campazzo[56:07] Casa Maria Luigia[58:50] Osteria Francescana[41:32] Cavallino[41:32] Lo Mejor de la Gastronomia[43:30] Joseph Beuys[43:30] Lara Gilmore[1:01:42] Tortellante

Ospite in studio Alberto Forchielli con il quale parliamo di attualità internazionale, Taiwan, crisi nel Canale di Suez e primarie in Usa. Nella seconda parte di trasmissione, invece, approfondiamo con Carlo Petrini la sua proposta rivolta al Governo di rendere l'educazione alimentare una materia obbligatoria tra i banchi di scuola

Il 14 dicembre del 1975 è il giorno in cui Carlo Petrini sbagliò dei gol, chiese scusa ai tifosi e poi segnò contro la Sampdoria.Ieri/Oggi recupera e racconta attimi di vite giallorosse nel giorno in cui sono accaduti, pochi o tanti anni fa.

È il 18 giugno del 1995, a Le Manoir de Rocheville, un piccolo paese della Francia settentrionale, un uomo riappende la cornetta di un telefono pubblico, appoggia la schiena al vetro della cabina, si accascia sulle ginocchia e scoppia a piangere. L'uomo che piange è stato un grande calciatore, ha amato molte donne, ha avuto macchine potenti, ha allenato una squadra, ha lasciato il calcio per aprire una finanziaria, ha accumulato una fortuna e poi una montagna di debiti, al punto che adesso in Italia in molti lo vogliono morto. Due passanti gli chiedono se ha bisogno di aiuto, ma lui dice di no, non ha più bisogno di niente, ormai. L'uomo che piange è Carlo Petrini, ha appena ricevuto la telefonata più brutta che un essere umano possa ricevere, ed è questo il momento esatto in cui tutto il groviglio della sua vita, le gioie, i dolori, le fughe, gli scatti in avanti, le passioni e le vittorie si trasformano tutte in un'unica terribile sconfitta. Questa è la sua storia. Scritto da Alessio Cuffaro Regia di Igor Mendolia Musiche su licenza: Epidemic Sound Fonti: video "CARLO PETRINI - Storia di doping e scommesse" pubblicato il giorno 09 dicembre 2011 sul profilo di fischiodinizio2003; video ""Nel fango del dio pallone" (Kaos edizioni), intervista a Carlo Petrini" pubblicato il giorno 29 aprile 2016 sul profilo di Lanfranco Palazzolo. Per informazioni: Sito internet: https://www.noisereductionstudios.it/ Email: info@noisereductionstudios.it Facebook: https://www.facebook.com/profile.php?id=61553003498282 Instagram: https://www.instagram.com/noise_reduction_studios/

È il 18 giugno del 1995, a Le Manoir de Rocheville, un piccolo paese della Francia settentrionale, un uomo riappende la cornetta di un telefono pubblico, appoggia la schiena al vetro della cabina, si accascia sulle ginocchia e scoppia a piangere. L'uomo che piange è stato un grande calciatore, ha amato molte donne, ha avuto macchine potenti, ha allenato una squadra, ha lasciato il calcio per aprire una finanziaria, ha accumulato una fortuna e poi una montagna di debiti, al punto che adesso in Italia in molti lo vogliono morto. Due passanti gli chiedono se ha bisogno di aiuto, ma lui dice di no, non ha più bisogno di niente, ormai. L'uomo che piange è Carlo Petrini, ha appena ricevuto la telefonata più brutta che un essere umano possa ricevere, ed è questo il momento esatto in cui tutto il groviglio della sua vita, le gioie, i dolori, le fughe, gli scatti in avanti, le passioni e le vittorie si trasformano tutte in un'unica terribile sconfitta. Questa è la sua storia. Scritto da Alessio Cuffaro Regia di Igor Mendolia Musiche su licenza: Epidemic Sound Fonti: video "CARLO PETRINI - Storia di doping e scommesse" pubblicato il giorno 09 dicembre 2011 sul profilo di fischiodinizio2003; video ""Nel fango del dio pallone" (Kaos edizioni), intervista a Carlo Petrini" pubblicato il giorno 29 aprile 2016 sul profilo di Lanfranco Palazzolo. Per informazioni: Sito internet: https://www.noisereductionstudios.it/ Email: info@noisereductionstudios.it Facebook: https://www.facebook.com/profile.php?id=61553003498282 Instagram: https://www.instagram.com/noise_reduction_studios/

È il 18 giugno del 1995, a Le Manoir de Rocheville, un piccolo paese della Francia settentrionale, un uomo riappende la cornetta di un telefono pubblico, appoggia la schiena al vetro della cabina, si accascia sulle ginocchia e scoppia a piangere. L'uomo che piange è stato un grande calciatore, ha amato molte donne, ha avuto macchine potenti, ha allenato una squadra, ha lasciato il calcio per aprire una finanziaria, ha accumulato una fortuna e poi una montagna di debiti, al punto che adesso in Italia in molti lo vogliono morto. Due passanti gli chiedono se ha bisogno di aiuto, ma lui dice di no, non ha più bisogno di niente, ormai. L'uomo che piange è Carlo Petrini, ha appena ricevuto la telefonata più brutta che un essere umano possa ricevere, ed è questo il momento esatto in cui tutto il groviglio della sua vita, le gioie, i dolori, le fughe, gli scatti in avanti, le passioni e le vittorie si trasformano tutte in un'unica terribile sconfitta. Questa è la sua storia. Scritto da Alessio Cuffaro Regia di Igor Mendolia Musiche su licenza: Epidemic Sound Fonti: video "CARLO PETRINI - Storia di doping e scommesse" pubblicato il giorno 09 dicembre 2011 sul profilo di fischiodinizio2003; video ""Nel fango del dio pallone" (Kaos edizioni), intervista a Carlo Petrini" pubblicato il giorno 29 aprile 2016 sul profilo di Lanfranco Palazzolo. Per informazioni: Sito internet: https://www.noisereductionstudios.it/ Email: info@noisereductionstudios.it Facebook: https://www.facebook.com/profile.php?id=61553003498282 Instagram: https://www.instagram.com/noise_reduction_studios/

A conversation with Edie Mukiibi, farmer, agronomist, activist, and current president of Slow Food International, about modern input-heavy agrochemical agronomy education, the disillusionment with agrochemicals, hybrid seeds, and much more.A wide-ranging interview that starts on a small farm in Uganda, where Edie was born, grew up, and received a very agrochemical agronomy education, which led to a huge disillusion with agrochemicals and hybrid seeds. The disillusion led Edie to a deep dive, which continues until today, in the world of agroecology, regeneration, and seed banks. The story could have easily stopped there, and Edie could have just focused on restructuring the agriculture education system in Uganda and the rest of East Africa, but he got involved in Slow Food, a global movemen of over 1 million people fighting for good, clean and fair food, which was started in 1989 in Bra, in Italy, by Carlo Petrini, who led the movement for 33 years until Edie took over in 2022.---------------------------------------------------Join our Gumroad community, discover the tiers and benefits on www.gumroad.com/investinginregenag. Support our work:Share itGive a 5-star ratingBuy us a coffee… or a meal! www.Ko-fi.com/regenerativeagriculture----------------------------------------------------More about this episode on https://investinginregenerativeagriculture.com/edie-mukiibi.Find our video course on https://investinginregenerativeagriculture.com/course.----------------------------------------------------The above references an opinion and is for information and educational purposes only. It is not intended to be investment advice. Seek a duly licensed professional for investment advice.Support the showFeedback, ideas, suggestions? - Twitter @KoenvanSeijen - Get in touch www.investinginregenerativeagriculture.comJoin our newsletter on www.eepurl.com/cxU33P! Support the showThanks for listening and sharing!

Il cappone di Morozzo è stato il primo “presidio” di Slow Food, l'associazione internazionale “impegnata a ridare valore al cibo”, fondata alla metà degli anni ‘80 da Carlo Petrini. Proprio insieme a lui, Laser ha ripercorso questa storia di valorizzazione e innovazione di una tradizione alimentare morente, facendone anche il primo tassello di una riflessione olistica sul cibo, cioè sul cibo inteso come via d'accesso all'ecologia integrale teorizzata da Papa Francesco (non a caso amico di Petrini) nell'Enciclica Laudato si'.

Slow Food hareketine ilham veren biberin tarihi 1914 yılına dayanıyor. 'Little California' diye anılan biberden yola çıkan kitabın adı "İyi, Temiz ve Adil" olarak yayınlandı. Aylin Öney Tan bir de 'Peperonata' tarifi veriyor. #acıtatlımayhoş - Slow Food hareketinin kurucusu Carlo Petrini'yi kitap yazmaya iten biberlerin öyküsü ilginç. Aslında biberlerin bölgedeki tarihi 1914 yılına dayanıyor. Hatta bölge bu Amerika'da geliştirilmiş biber çeşidini yetiştirmekle ünlenip “Little California” yani “Küçük Kaliforniya” olarak anılmaya başlamış. Bölgenin toprağı ve iklimiyle yerlileşen iri dört boğumlu “Peperone Quadrato” biberi temel kitabı ünlenmiş. Kitaptan dönersek İtalyanca başlığı “Buono, Pulito e Giusto” İngilizcede ise “Good, Clean and Fair” olarak yayınlandı, Türkçeye Slow Food gönüllüleri tarafından “İyi, Temiz ve Adil” olarak çevrildi. Burada “İyi” lezzetli, kaliteli anlamında. Herkesin güzel tada ve lezzete, kaliteli ürüne erişmesi ilkesini vurguluyor. “Temiz” kimyasallar, GDO'lu tohumlar karşıtı bir duruşu sergiliyor. “Adil” ise işçi-köylü ve küçük üretici haklarını ve tohumun çiftçiye ait olması gerektiğini savunuyor. Petrini'ye ilham kaynağı olan “Peperonata” tarifi ise kayıtta…  

Slow Food hareketi sanıldığı gibi yemeği yavaş yemek veya pişirmek üzerine değil, Fast Food'un karşıtı olarak başlamış. 1984 yılında Roma'da bir Amerikan hamburger zincirinin açılması üzerine bir grup gazetecinin hamburgercinin tam önündeki meydanda halka makarna tencerelerle dağıtması üzerine temelleri atılır. Ama Slow Food hareketinin felsefesini anlatan manifesto niteliğindeki kitap 2005 yılında hareketin kurucusu Carlo Petrini tarafından yazılır. “İyi, Temiz ve Adil” başlığı taşıyan kitabın çıkış noktası ise Piedmonte bölgesinin ünlü biberleri. Üstelik yerli olarak kabul edilen bu tür aslen Amerika kökenli, bizde de Kaliforniya veya Amerikan biberi diye satılan çok iri bir dolmalık biber çeşidi, kalın etli, hafif şekerli bir tadı var. Bir gün Carlo Petrini lokanta arkadaşı bir arkadaşının lokantasında yediği bu biberlerle yapılan “Peperonata” yemeğinin tadının aynı olmadığını fark eder. Arkadaşı artık aynı biberin yetiştirilmediğini, Hollanda menşeli tohumların piyasaya hâkim olduğunu söyler. Hikâyenin geri kalanı kayıtta…  

Ce mardi, Olivier Poels remonte en 1989 pour découvrir le mouvement de la slow food.

Ce mardi, Olivier Poels remonte en 1989 pour découvrir le mouvement de la slow food.

Ce mardi, Olivier Poels remonte en 1989 pour découvrir le mouvement de la slow food.

In 1986, thousands of people gathered in the middle of Rome to protest against the opening of Italy's first McDonalds fast food restaurant. One of the opponents to the opening of McDonalds was journalist Carlo Petrini. Soon after, he founded a new organisation called the Slow Food Movement. Its main aim was to protect traditional foods and cooking. He has been sharing his story with Matt Pintus. (Photo: Carlo Petrini. Credit: Slow Food International)

“Many people think African agriculture, the traditional systems, are backward or primitive, but these are the systems which are feeding people in Africa”.These are the words of Edie Mukiibi, a farmer, agronomist and activist from Uganda and our guest for the third episode of The Star Ingredient podcast. He has also recently taken over the reins of the global Slow Food Movement from its founder, Carlo Petrini, who formed the group in the 1980s in response to the proliferation of mass-produced food.Edie, who is in his early 30s, represents a new generation of energetic thinkers in the food system. In this episode, Edie will recount the path his life has taken - from growing up on a humble farm in rural Uganda to leading a global food justice movement active in 160 countries. Hosted by Tokunbo Salako. Written and produced by Aisling Ní Chúláin, Marta Rodríguez Martínez and Naira Davlashyan. The theme music is by Andy Robini. Consulting editor: Catalina May. Solution journalism consultant: Michèle Foin. Production coordinator: Louise Lehec. Editor-in-chief: Patrick Heery. Special thanks to the Slow Food movement and Terra Madre festival for its contribution to this episode. For more information on The Star Ingredient, go to our website.Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef. The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation. Hosted on Acast. See acast.com/privacy for more information.

Per la prima puntata della stagione ospiteremo Carlo Catani, tra i fondatori dell'Università di Scienze Gastronomiche di Pollenzo, di cui è stato direttore per diversi anni, e animatore dell'associazione Tempi di Recupero, contro gli sprechi alimentari. Parleremo di "Il chilometro consapevole - Definire la sostenibilità a partire dalla tavola", scritto insieme a Carlo Petrini e pubblicato da Slow Food Editore, un libro ricco di contenuti e contributi, che riflette sui molti temi legati al concetto di sostenibilità alimentare.

È possibile misurare il “buono, pulito e giusto” di un prodotto? A offrire una risposta con suggerimenti pratici, testimonianze autorevoli e schede intuitive sono Carlo Catani e Carlo Petrini, in un libro che vuole porsi come strumento utile per tutti gli attori coinvolti nella filiera alimentare. Da oggi in libreria e sullo store online di Slow Food Editore, Il chilometro consapevole parte da una volontà decisamente pragmatica: dare la possibilità di esaminare i costi effettivi dei nostri acquisti, ma anche delle nostre azioni, come primo passo per creare un legame tra produttori, trasformatori, venditori e, non ultimo, i consumatori, definiti da Petrini “co-produttori”.

Il 16 luglio 2022 resterà una data impressa nella storia di Slow Food. In questa giornata, il movimento della Chiocciola ha organizzato a Pollenzo (Bra, Cuneo) il suo VIII Congresso Internazionale: un momento storico, di profondo cambiamento e di rigenerazione. Un passo fortemente voluto da Carlo Petrini, che questa associazione l'ha fondata più di trent'anni fa nella poco distante città di Bra.Oltre 50 delegati dai cinque continenti riuniti nella sede dell'Università di Scienze Gastronomiche hanno rinnovato il Consiglio di Amministrazione, il più importante organo decisionale dell'organizzazione, affidando alla nuova leadership il compito di guidare Slow Food attraverso le numerose sfide che la produzioni di cibo ci pone davanti che sono ambientali, climatiche, politiche e sociali. Contestualmente, il Consiglio di Amministrazione ha nominato il nuovo presidente. Il movimento Slow Food coinvolge attualmente 160 paesi nel mondo. I delegati riuniti a Pollenzo hanno anche deliberato il passaggio dalla forma associativa a quella di Fondazione di partecipazione Ets, riconosciuta dallo Stato italiano come Ente del Terzo Settore, che permette la partecipazione di una pluralità di soggetti, sia pubblici che privati, che ne condividono le finalità. Un rinnovamento del movimento internazionale iniziato durante il Congresso internazionale del 2017 a Chengdu proprio per andare oltre il modello associativo e rendere Slow Food più aperto e inclusivo con l'obiettivo di affrontare nel modo migliore le sfide odierne rispettando le diversità di tutti i territori in cui il movimento è attivo.

Last year in October, the European Parliament took a very important vote to accept a Farm to Fork strategy. It is at the heart of the European Green Deal. Aiming to make food systems fair, healthy and environmentally friendly. Food Systems cannot really be resilient to crises such as the pandemic we've just had if they are not sustainable. Stefano Scavino is really Walking the Talk in this and he tells us about his Farm to Fork farming and consumer engagement in this episode.EU Farm to Fork Strategy:https://ec.europa.eu/info/strategy/priorities-2019-2024/european-green-deal_encarciofo astigiano del sorì (sorì artichoke)Pepperoni quadrato della Motta de Costiglione d'Asti (Motta de Costiglione d'Asti bell peppers)Carlo Petrini's book "Buono pulito e giusto"English version: Slow Food Nation: Why Our Food Should Be Good, Clean, and Fair. CSA, Community Supported AgricultureWebsite : Duipuvrun  Facebook: Duipuvrun Instagram: @duipuvruncostiglioleDuipuvrun means two peppers but is also a Piemontese way to check if you can pronounce it correctly.

Piercarlo Grimaldi"Passepartout Festival"http://www.passepartoutfestival.it/2022/1922-2022 Fragile Occidente si intitola il diciannovesimo Passepartout, il festival culturale di Asti: geopolitica, storia, economia, società, ambiente, fotografia, arte, letteratura. Si svolgerà da venerdì 3 a domenica 12 giugno, organizzato dalla Biblioteca Astense Giorgio Faletti con la Città di Asti e la Regione Piemonte. Direttore scientifico Alberto Sinigaglia.Martedì 7 giugno, ore 18 cortile della Biblioteca Astense, AstiPiercarlo GrimaldiOmero non devo morireBeppe Fenoglio: l'epica delle colline e di un mondo piccolo, da salvare.Piercarlo Grimaldi è nato a Cossano Belbo il 26 luglio 1945. Dall'ottobre 2011 al settembre 2017 ha insegnato ed è stato rettore dell'Università di scienze gastronomiche di Pollenzo. In precedenza aveva insegnato Antropologia culturale, Etnologia e Storia delle tradizioni popolari all'Università di Torino e all'Università Avogadro del Piemonte Orientale. Direttore di collana editoriale, autore di libri e saggi con Carlo Petrini e Davide Porporato, ha dato vita ai Granai della memoria, progetto scientifico e didattico di archiviazione multimediale di storie di vita.IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Giovanni Correggia of Matteo Correggia. Photo ©Wine For Normal People This podcast was extra special for me, as I was able to record live with Giovanni Correggia of Matteo Correggia in Roero, a part of the Piedmont in Italy that I love and that I try to champion as much as possible. I met Giovanni several years ago and loved his wines and his family story. This podcast is so many things all at once: A great education on the Roero region, by the most famed producer there The story of a grape that was reborn in this place A lesson in the politics of the Piedmont and how some simple choices have brought fame to Barolo and Barbaresco and kept Roero down A fascinating family story that includes a talented champion of Roero, horrible tragedy, triumph of a widow who had nothing to do with wine and her unbelievable strength of character and perseverance for the legacy of her kids, and the current generation (Giovanni) with its shining positivity, great vision and promise of a great future for the Correggia family and its wines. I truly love the wines of Matteo Correggia and I believe that the Nebbiolos he makes  (just called Roero on the bottle) are the exact style of wine so many of us love – elegance, minerality, balance with none of the heaviness or the tannins that we sometimes get from Barolo. The Arneis, it goes without saying, is a white for the ages – a minerally, floral, saline wine with real gravity and the Barbera also has a lighter touch than some of the versions from over the river. Although hard to find, Giovanni's Brachetto is as tasty as he will describe as well.   I have to say that in interviewing Giovanni and then in editing this show, I laughed and teared up many times. I felt indignant on his behalf, and also triumphant. I hope the conversation we had evokes the same emotions in you. If nothing else, it's a great story and a great education on an underestimated region.   Here are the show notes: We discuss Roero, its location across from Barberesco and Barolo, and what that means for the climate of the area versus the other famed Nebbiolo areas of Piedmont Giovanni describes the soil types and how a small sea that once existed here, as well as the changing course of the Tanaro River, created a terroir with seashells, a canyon, and steep slopes covered in sandy soil that imbues the wines with a unique minerality that only exists in Roero Val dei Preti Vineyard, Matteo Correggia. Photo ©Wine For Normal People Once Roero was criticized for having multiple crops, but Giovanni talks about how this is now a distinct advantage Giovanni gives us a history lesson on Roero through his single vineyards on which he has great records: La Val dei Preti and Roche d'Ampsej and Marun. We discuss some of the modern history of Roero and some of its challenges Matteo Correggia wines. Photo ©Wine For Normal People We learn about the history of the Correggia family and of his father, Matteo, who started the winery in 1985 at age 23. We talk about Matteo's early relationship with the founder of Slow Food, Carlo Petrini, and how that led to great opportunities for the winery and the philosophy around organics. Giovanni tells us about his father's “membership” in the Barolo Boys as the only non-Barolo producer and how those relationships with Elio Altare and Roberto Voerzio were pivotal to early success Giovanni shares with us the tragedy around his father's death and how his mother Ornella, brought the winery to new heights with great vision and the help of winemaker Luca Rostagno, and the Barolo Boys We talk about the wines and specific vineyards: Giovanni talks about how different vineyards -- La Val dei Preti, Roche d'Ampsej, make different Nebbiolos and how they make wines that are more elegant, less tannic, and more aromatic and minerally than the Nebbiolo of the Langhe. We discuss the biggest problem for Roero, which is that Barolo and Barbaresco producers make excellent wines from the region and label them Langhe Nebbiolo or Nebbiolo d'Alba instead of Roero, thus keeping the region from being recognized We discuss Correggia's Barbera, and the funny story of the Marun vineyard. Giovanni gives me a great lesson on Barbera and its challenges in the vineyard We discuss Brachetto, the special clone from Roero, and why it is such a unique grape that, when made dry, is great for summer drinking Giovanni Correggia with Brachetto. Photo ©Wine For Normal People We wrap with a discussion of Matteo Correggia's leadership on screw cap in the region, and a discussion of the challenges and opportunities for Roero, and how Arneis is just the beginning for this undervalued region   Definitely check out Giovanni's wines – they are so inexpensive for what they are! Saratoga Wine in the states has almost the entire line, as does Tannico in the UK.   _________________________________________________________ Thanks to our sponsors this week:  Wine Spies uncovers incredible wines at unreal prices - on big names or boutique brands from all over the world at up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Don't forget to go to the store page to see what wines I love with descriptions I have written.      If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

In this episode we are interviewing Carlo Petrini, founder and president of Slow Food. He will share with us his experience as an activist. We will also discuss the evolution of youth activism, the concept of gastronomy and the importance of regenerating our food system. We will also get some insights on the current vision of the Slow Food movement. A special thank to Jonas Pfannenstiel for translation and dubbing. Host, production & editing: Valentina Gritti Guest: Carlo Petrini  Design: Pop-eye Music: Leonardo Prieto Dorantes @slowfoodyouthnetwork

[English version will be published on Monday 4th of April!] In questo episodio intervistiamo Carlo Petrini, il fondatore e presidente di Slow Food, sulla sua esperienza da attivista. Trattiamo tematiche come l'evoluzione dell'attivismo giovanile e del concetto di gastronomia, l'importanza di rigenerare il nostro sistema alimentare e la visione attuale del movimento di Slow Food.  Host, produzione & edizione: Valentina Gritti Ospite: Carlo Petrini  Design: Pop-eye @slowfoodyouthnetwork

Por un vino bueno, limpio y justo. Es el lema de la feria Sana Slow Wine Fair que tiene lugar en Bolonia, del 27 al 29 de marzo 2022, en la región de Emilia Romagna, al norte de Italia y famosa por su gastronomía y sus buenos vinos. Un primer encuentro de este tipo donde los retos de la transición ecológica y la biodiversidad están en primera línea. Sana Slow Wine Fair  tiene lugar este año del 27 al 29 de marzo, en Bolonia, Italia y busca discutir durante estos días con productores, enólogos, distribuidores y aficionados sobre cómo el vino puede contribuir al renacimiento del campo, a la protección del medio ambiente o el promover un trabajo justo.  Otros temas abordados son los retos actuales de la transición ecológica en la producción del vino  sin pesticidas y cómo el paisaje vinícola puede contribuir a incrementar la biodiversidad gracias a prácticas tradicionales de cultivo respetuosas del medio ambiente.  La elección de Bolonia no es fortuita, ya que se encuentra en la región de Emilia Romagna, al norte de Italia, famosa por su gastronomía y buenos vinos.  Es en estas tierras que se cultivan también buenos vinos orgánicos gracias a los suelos fértiles que geográficamente se describen como de tierra de tiza y arenas amarilla y un micro clima que sirve de un gran apoyo. Slow Wine, una variante del concepto de Slow Food Esta feria se inscribe en el universo de la Slow Food. Este término de Slow Food (en español, comida lenta) nombra a un movimiento internacional que se contrapone a la estandarización del gusto en la gastronomía, y promueve la difusión de una nueva filosofía que combina placer y conocimientos. Opera en todos los continentes por la salvaguarda de las tradiciones gastronómicas regionales, con sus productos y métodos de cultivo. El símbolo del Slow Food es el caracol, emblema de la lentitud y el concepto fue fundado por Carlo Petrini en 1986. Maddalena Schiavone es coordinadora de la Slow Wine Coalition, la coalición que reúne a productores de vino que adhieren al concepto de Slow Food y fundada tan sólo  hace unos meses firmando un manifiesto. RFI conversó con ella sobre esta cita en torno al vino abordado desde un punto de vista global, donde la lentitud es una virtud, las prácticas tradicionales son también una aportación al respeto del medio ambiente a la vez que se paga un precio justo a todas las personas involucradas en el proceso de elaborar y degustar una botella de vino, desde los viñedos y las bodegas hasta la distribución y el comercio del vino.  Escuche aquí la entrevista con Maddalena Schiavone: Entrevistada: Maddalena Schiavone, coordinadora de la Slow Wine Coalition  que organiza esta feria de vino en Bolonia, Italia, del 27 al 29 de marzo, 2022. Otros temas relacionados: Vinos orgánicos y biodinámicos de Chile, un regreso a los métodos artesanales Comprar directamente su vino al productor

What did you eat for lunch today? Did you choose this dish because it was healthy, cheap or because it was just very tasty? Are you a fussy eater or an adventurous gourmet?I love exploring trends in food. 'Fusion cuisine' is not for everybody. My Italian grandmother would turn her nose up in disgust at the thought of tandoori pizza with mango topping but this marriage of tastes is perfectly fine in the 21st century. Chef and food writer Ching-He Huang, who presented a series on Chinese Food for the BBC, is a fan of the movement. She says: "Fusion has been happening for centuries, for as long as people have travelled, but with the internet, and global travel, the exchange of ideas makes the process much faster."Wolfgang Puck is seen by many as one of the chefs who made 'fusion' elegant. He cut his teeth in his native Vienna and made a name for himself when he opened his own restaurant in Los Angeles in the 1970s. This European delved into Asian cuisine and became one of the first in a long line of celebrity chefs. He said in an interview with the Wall Street Journal that initially he got negative responses from traditional American-Chinese restaurant owners but he is not bitter. "I believe authenticity is about evolution, not repeating your grandmother's recipe," he explains. "Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it's how you combine them that sets you apart."My granny's cup of tea would be the Slow Food Movement. Founded by her countryman Carlo Petrini in the 1980s and still going strong, it seeks to preserve regional cuisine and the use of ingredients that are grown locally. Petrini wants to see farmers connected more directly with consumers.All these trends give us food for thought. We might be wasting an exciting opportunity to wake up our taste buds when we scoff a sandwich at our desks. Tomorrow, why not find an exotic restaurant and enjoy a feast? You dress trendy so eat trendy!词汇表a fussy eater 吃饭挑剔的人a gourmet 美食家fusion （博取众长的）融合菜to turn her nose up 嗤之以鼻to cut his teeth 开始（练就厨艺）to make a name for himself 成名to delve into (something) 深入研究（什么东西）bitter 充满怨恨的the authenticity 真实性a recipe 菜谱the ingredient 食材food for thought 引人深思the taste buds 味蕾to scoff 狼吞虎咽feast 筵席，大餐trendy 新潮时髦的、时尚的

Joe Hollis shares about living off a minimal income and meeting your needs in the garden. You'll also hear about: Cultivating a botanical garden of useful plants On the Daoist tradition as a philosophy of how to live on Earth without messing it up On what can be accomplished in a lifetime  Joe shares his favorite adaptogens, and why everyone can grow them   ♥♥♥ Join The Earth Speak Collective Membership! Join like-hearted folks in a sacred container and community where you'll: Connect deeply to yourself, others, nature & spirit Learn to trust your intuition Activate your Earth magic Expand your healing & divination skills Put your intuition into practice in everyday life Stop feeling lonely on your spiritual path Embody & express your creative power & truths Experience safe space without agenda or judgment When you join the Collective, you get access to all of our past workshops, any live workshops happening while you're a member, live weekly energetic reset calls, monthly community rituals, all the secret episodes, member-run meetups to explore magical topics, and a lively members-only forum (that's not on FB!). ▶▶▶ Learn more and sign up for the Collective membership here: https://www.earthspeak.love/collective ***** For the past 25 years, Joe Hollis has been engaged in developing Mountain Gardens, a Paradise Garden on several acres of mountain woodland in western N. Carolina. For Joe, Paradise Garden is both a place to live and a way to live, and, above all ‘visionary ecological theater.' He tries to act on deep instincts and archetypal images related to human habitat and niche as a way of providing a sustainable values system with sufficient appeal to challenge the dominant consumer culture. Take a garden tour with Joe and learn more, at the Mountain Gardens YouTube channel.  Mountain Gardens is a botanical garden of useful plants featuring the largest collection of native Appalachian and Chinese medicinal herbs in the Eastern US, organically grown at the foot of the Black Mountains in Western North Carolina. Mountain Gardens specialties include: native and oriental medicinal herbs, wild foods, perennial vegetables, craft plants, and other ethnobotanicals. Offering for sale seeds, plants, fresh and dried herb material, workshops, resources, a self-help herb center and so much more!   In this episode, we talk about: Joe shares some of his story and how Paradise Mountain found him On the events that changed Joe's life trajectory forever  Culture shock and coming home from the Peace Corps in Borneo On what happened when ginseng spoke to Joe  On remembering another way to live from and with the Earth  Cultivating a botanical garden of useful plants  On growing the right plants for your bio-climate  Cultivating wild perennial foods  How agriculture changed the modern human relationship to the land  Tending to the diversity of the Earth, through the garden The special relationship between the plants of East Asia and Eastern North America  On getting out of the system of capitalism and into a more direct relationship with the Earth Building an intuitive relationship with the garden How Joe realized that he was in constant dialogue and communication with the plants On what can be accomplished in a lifetime  Joe shares how he utilizes the resources and organic materials from the land  Beauty as diversity  Joe shares his favorite and signature plant, and why everyone should grow them   How the plants teach us about the body  How adaptations boost the immune system and normalize systems within the body  On growing wasabi and specialist mountain plants  A day in the life of Joe  Advocating for a different lifestyle  On meeting your needs in the garden, instead of with money   Joe's library legacy and herbal self-help help center On the Daoist tradition as a philosophy of how to live on Earth without messing it up Finding your nitch On the unequal distribution of resources and money as the blood of civilization  Living off a minimal income and the resources of the Earth  Choosing a different path from the norm  Joe's upcoming book - ‘Make Paradise Not Money'  Practicing neo-primitive living  How the universe responds to our sincerity  And so much more! Secret Episode! Get access to past secret episodes at https://www.earthspeak.love/secret. Links: Join the Earth Speak Collective Membership at https://www.earthspeak.love/collective Learn more and connect with Jasper Joy @queerconjure // http://www.instagram.com/queerconjure  // www.queerconjure.org  Purchase a one-time pass to the live Interpreting the Wisdom of Water Workshop, with Veda Austin https://www.earthspeak.love/workshops?  Learn more about Joe's offerings at www.mountaingardensherbs.com Connect with Joe on Instagram @mountaingardens // https://www.instagram.com/mountaingardens/ Connect with Guest on Facebook @MountainGardensHerbs Explore the Guest's YouTube channel Get the secret episodes at https://www.earthspeak.love/secret  References: Veda Austin || Ep 72 https://www.earthspeak.love/shows-1/veda-austin-72   Water Consciousness workshop with Veda Austin https://www.earthspeak.love/interpreting-the-wisdom-of-water  Ancestry DNA https://www.ancestry.com/ Peace Corps https://en.wikipedia.org/wiki/Peace_Corps Longhouse https://en.wikipedia.org/wiki/Longhouse    Ginseng https://en.wikipedia.org/wiki/Ginseng Strip mine https://en.wikipedia.org/wiki/Surface_mining Poplars https://en.wikipedia.org/wiki/Populus Foxfire magazine https://en.wikipedia.org/wiki/Foxfire_(magazine) Adaptogen https://en.wikipedia.org/wiki/Adaptogen Whole Earth Catalog https://en.wikipedia.org/wiki/Whole_Earth_Catalog Mother Earth News https://en.wikipedia.org/wiki/Mother_Earth_News Back-to-the-land https://en.wikipedia.org/wiki/Back-to-the-land_movement Rosemary Gladstar https://en.wikipedia.org/wiki/Rosemary_Gladstar Goldenseal https://en.wikipedia.org/wiki/Goldenseal Keystone species https://en.wikipedia.org/wiki/Keystone_species Circumpolar https://en.wikipedia.org/wiki/Circumpolar_distribution Solomons seal https://en.wikipedia.org/wiki/Polygonatum Black cohosh https://en.wikipedia.org/wiki/Actaea_racemosa Wild yam https://en.wikipedia.org/wiki/Dioscorea_villosa Sansai https://en.wikipedia.org/wiki/Sansai Ramps https://en.wikipedia.org/wiki/Allium_tricoccum Permaculture https://en.wikipedia.org/wiki/Permaculture French intensive gardening https://en.wikipedia.org/wiki/French_intensive_gardening Plant communities https://en.wikipedia.org/wiki/Plant_community Gaia https://en.wikipedia.org/wiki/Gaia Dao https://en.wikipedia.org/wiki/Tao Cob https://en.wikipedia.org/wiki/Cob_(material) Double digging https://en.wikipedia.org/wiki/Double_digging Mountain Water || Shan Shui https://en.wikipedia.org/wiki/Shan_shui Yin and Yang https://en.wikipedia.org/wiki/Yin_and_yang The Dumbarton Oaks Anthology of Chinese Garden Literature || Book https://amzn.to/3I8vdKZ Aesthetics at Mountain Gardens || Essay https://www.mountaingardensherbs.com/aesthetics-at-mountain-gardens Science and Civilisation in China || Book https://amzn.to/3tlmXDc Jiaogulan https://en.wikipedia.org/wiki/Gynostemma_pentaphyllum TCM https://en.wikipedia.org/wiki/Traditional_Chinese_medicine Adaptogens and Russian Olympians https://on.natgeo.com/3Ikz2Nl Siberian ginseng https://en.wikipedia.org/wiki/Eleutherococcus_senticosus Nicotinic https://en.wikipedia.org/wiki/Nicotinic_acetylcholine_receptor Muscarinic https://en.wikipedia.org/wiki/Muscarinic_acetylcholine_receptor Amanita muscaria https://en.wikipedia.org/wiki/Amanita_muscaria Ginsenoside https://en.wikipedia.org/wiki/Ginsenoside Stevia https://en.wikipedia.org/wiki/Stevia Wasabi https://en.wikipedia.org/wiki/Wasabi Lantern Restaurant https://www.lanternrestaurant.com/ Slow Food https://en.wikipedia.org/wiki/Slow_Food California Farm Stewardship https://www.carolinafarmstewards.org/ Carlo Petrini https://en.wikipedia.org/wiki/Carlo_Petrini Horseradish https://en.wikipedia.org/wiki/Horseradish Tissue culture https://en.wikipedia.org/wiki/Tissue_culture Chinese angelica https://en.wikipedia.org/wiki/Angelica_sinensis Daoist Traditions College of Chinese Medical Arts https://daoisttraditions.edu/ Jeffrey C. Yuen https://daoisttraditions.edu/our-college/jeffrey-yuen-acupuncture-conferences/ Chinas Green Religion || https://amzn.to/3Id0sEN UNC https://en.wikipedia.org/wiki/University_of_North_Carolina_at_Chapel_Hill Civilization and Its Discontents || Book https://amzn.to/3KfTJvg Greenpeace https://en.wikipedia.org/wiki/Greenpeace Tincture https://en.wikipedia.org/wiki/Tincture WWOF https://en.wikipedia.org/wiki/WWOOF Work Away https://www.workaway.info/ Arthur Morgan https://en.wikipedia.org/wiki/Arthur_Ernest_Morgan TVA https://en.wikipedia.org/wiki/Tennessee_Valley_Authority Celo Community https://en.wikipedia.org/wiki/Celo_Community Arthur Morgan School https://www.arthurmorganschool.org/ Montessori https://en.wikipedia.org/wiki/Montessori_education    ► Leave us a written review on iTunes, and get shouted out on the show! Theme music is “It's Easier” by Scarlet Crow http://www.scarletcrow.org/ and “Meeting Again” by Emily Sprague  https://mlesprg.info/ ► Join the Earth Speak Collective Membership at https://www.earthspeak.love/collective Follow Earth Speak on Instagram and tag us when you share @earthspeak https://www.instagram.com/earthspeak

Er liebt gutes Essen, diskutiert leidenschaftlich und hat ein Lebensziel: den Hunger auf der Welt bekämpfen mit mehr regional produzierten, gesunden Lebensmitteln. Carlo Petrini. Der 72-Jährige ist Gründer und Präsident der weltweiten Slow-Food-Bewegung. Petrini glaubt nicht an die Macht grosser Konzerne, um die Welt zu ernähren, sondern an die Schlagkraft traditioneller, regionaler Produkte. Eine schöne Utopie? «Trend» hat Slow-Food-Gründer Carlo Petrini besucht. Die UNO zeichnete Petrini mit ihrem höchsten Umweltpreis aus. Er selber indes kritisiert die UNO scharf. Die Ergebnisse des Gipfels zu Ernährungssystemen seien «lächerlich».

Compriamo sempre di più nei farmers market, cioè direttamente dai produttori del nostro territorio, e lo abbiamo fatto soprattutto nei mesi della pandemia. È l'espressione di un desiderio di genuinità e autenticità che la globalizzazione ha reso ancora più urgente. Ma ciò che compriamo dai contadini che coltivano dietro casa siamo sicuri che sia migliore? E che cosa significa migliore: è sufficiente che sia più buono? Ne parliamo con Carlo Petrini, fondatore del movimento Slow Food; Sandra Chiarato, di Coldiretti Veneto, che ha il merito di aver coniato la definizione di chilometro zero; Maurizio Martina, ex ministro dell'Agricoltura e attuale vicedirettore generale aggiunto della Fao. E poi con Pino Petruzzelli, che ha portato in scena uno spettacolo sulla straordinaria storia del cuoco italiano che ha cucinato per primo "a chilometro zero", e Anna Morelli, direttrice di Cook.inc, che racconta invece la svolta impressa a questo fenomeno da uno degli chef più bravi e famosi al mondo: René Redzepi.

Welcome to "How To Be...", exploring how to gain life skills, whilst attempting to gain some myself. The slow movement advocates a cultural shift toward slowing down life's pace. It began with Carlo Petrini's protest against the opening of a McDonald's restaurant in Piazza di Spagna, Rome in 1986 that sparked the creation of the slow food movement. So what can help us to slow down? Looking into what the 'experts' say about how to slow down and whether it is truly helpful? And also hearing from others who have gained some mastery over themselves. Please hit subscribe to hear the whole series on life skills! It should be short and sweet. I look forward to journeying with you through this maze of hacks.

È sempre più importante seminare che raccogliere: ne parliamo in questa nuova puntata con esperti quali Carlo Petrini, fondatore di Slow Food, e Federica Bigongiali, direttrice della Fondazione “Seminare il Futuro”. Chiudiamo con un brano di Lucrezio tratto dal “De Rerum Natura”. See omnystudio.com/listener for privacy information.

Carlo Petrini is leading a food revolution - one that fights to protect local, traditional ingredients and farming methods in the face of a standardised, industrialised food system. From a protest against a McDonald's in the heart of Rome, to a network of more than 100,000 members in 160 countries, his Slow Food movement strives for a world where producers are fairly treated and the planet is better protected. Carlo tells Emily Thomas the story of his life and activism and why he believes that a post-pandemic world offers a profound opportunity for economic, environmental and social change - should we choose to take it. Producer: Simon Tulett If you would like to get in touch with the show please email thefoodchain@bbc.co.uk (Picture: Carlo Petrini. Credit: James Leynse/Corbis via Getty Images/BBC)

In 1986, the Italian journalist Carlo Petrini organized a protest of the opening of a McDonald’s restaurant near the Spanish Steps in Rome. Holding bowls of penne pasta, the protestors chanted, “We don’t want fast food, we want slow food.” By one standard, the protest was unsuccessful: the McDonald’s opened as planned. (It was apparently such a big deal that teenagers “nearly stormed the restaurant, stopping traffic and causing havoc in the streets.”) Yet not all was lost, because out of that demonstration was birthed Slow Food, an international movement that now has 150,000 members worldwide. Slow Food helps save endangered foods and food traditions, promotes local food and drink, and re-educates industrialized eaters on how to enjoy real food again. We’re so far removed from where our food comes from that we literally have to re-learn how to taste. Slow Food has also gone on to inspire other Slow movements, including Slow Money and Slow Cities. While these movements differ in subject, scope, and strategy, what they have in common is their opposition to what the sociologist George Ritzer described as McDonaldization, or “the process by which the principles of the fast-food restaurant are coming to dominate more and more sectors of American society.” Ritzer identified four core values of McDonaldization: Efficiency Predictability Calculability (a focus on countable results) and Control, which runs through all the others. Food, money, and cities aren’t, of course, the only areas of life to have ceded ground to the “cult of speed.” According to Strong Towns content manager John Pattison, the North American church has proven just as susceptible as the rest of culture to the promises of McDonaldization. That’s why for the better part of a decade, John and his friend Chris Smith have been exploring and promoting the concept of “Slow Church.” A Slow Church is a faith community deeply rooted in the pace and place of its neighborhood, a church working with neighbors to weave a fabric of care in their particular place. Together, John and Chris wrote the book Slow Church: Cultivating Community in the Patient Way of Jesus. In this week’s episode of the Strong Towns podcast—the final episode of 2020—Strong Towns president Chuck Marohn invited John to talk about Slow Church and how the Slow Church and Strong Towns conversations overlap. They discuss what it means to be a “slow church,” the importance of proximity, why human beings are “called to community,” and what a polarized country can learn from the stunning diversity among Jesus’ apostles. They also talk about how churches are working in their neighborhoods, "grocery aisle accountability," and how—led by churches—John’s town has made eating together part of the community fabric. Additional Show Notes: Slow Church: Cultivating Community in the Patient Way of Jesus, by John Pattison and C. Christopher Smith “Conversation: A Neighborhood’s Way of Life,” by C. Christopher Smith “How Sharing Food Can Strengthen Communities,” by Hilary Dumitrescu John Pattison (Twitter) Charles Marohn (Twitter) Related content from Strong Towns “The Bottom-Up Revolution is...Empowering Churches to Connect with Their Neighborhoods” (Podcast) “Walk Humbly: How Faith Communities Can Help Build Stronger Towns,” by John Pattison “Does God Care How Wide a Road Is?” by John Pattison “Living in Communion,” by Charles Marohn “Faith Communities Can Help Build Vibrant Neighborhoods,” by Jennifer Griffin “How (and Why) to Make Your Church Bike-Friendly,” by Sara Joy Proppe “Conversations on Faith: Sikhs and the City,” by Johnny Sanphillippo “Conversations on Faith: Mormonism and Strong Towns,” by Spencer Gardner

Der Sternekoch Jockl Kaiser führt sein Wirtshaus Meyers Keller im ganz eigenen Stil. Zwischen Wirtshausatmosphäre und Casual Dining dirigiert ein kulinarisches Konzert der Extraklasse. Und dabei ist er wie jeder Künstler Perfektionist und Idealist. Das zeigt er in der Führung seines Betriebes, seiner Mitarbeiter und auch im Engagement als Gründungsmitglied der Jeunes Restaurateurs d'Europe (JRE). Als Membre d'Honneur ist er dem Netzwerk aktiv verbunden und steht seinen jungen Kollegen besonders gerne mit Rat und Tat zur Seite. Tradition und Innovation nehmen bei ihm einen hohen Stellenwert ein. Seine Passion ist in die Tiefe gehen, Wissen erfahren, Geschmack entdecken, Entwickeln, Weitergeben und dies mit seinen Mitarbeitern und seinen Gästen zu teilen. Er will Menschen begeistern. Dabei steht er tief verwurzelt mit beiden Beinen auf dem Boden seiner Heimat. Es ist ihm eine besondere Herzensangelegenheit, seinen Heimatort Nördlingen zu begleiten und Teil des Ganzen zu sein. In den Mauern der ehemaligen Familienbrauerei produziert der kulinarische Virtuose den Rieser Culatello Riserva-Schinken. Ein Spitzenprodukt, das ich bislang nur aus der Emilia-Romagna kannte. Der gemeine Liebhaber des italienischen Schinkens mag sich zu Recht fragen, worin der Unterschied besteht. Ganz einfach: Während der italienische Culatello 12 – 14 Monate reift, gibt Kaiser den Fleischteilen mindestens 30 Monate Zeit. Seine Maxime in der Herstellung: Gut Ding will Weile haben. Besonders stolz ist der Spitzenkoch darauf, dass kein geringerer als der italienische Gründer der Slowfood-Bewegung, Carlo Petrini, seinen Schinken persönlich verkostete und ihn für perfekt hielt. Die Herausforderungen aufgrund der Corona-Pandemie und dem daraus resultierenden Lockdown haben ihn beflügelt, neue Wege zu gehen. Beispielsweise mit den monatlich stattfindenden Kulinarischen Matineen. Dabei werden die Gäste in die höchsten Geschmackssphären entführt. Ob Caviar, Brot vom heimische Bäcker, Schokolade uvm. – er vermittelt neue Eindrücke und schafft Geschmackserlebnisse. Auf weitere Überraschungen wie beispielsweise die Salongespräche, die noch in der Pipeline hängen, dürfen wir uns freuen https://jockl-kaiser.de/news-events/. Was den Spitzenkoch antreibt und warum die Auszeichnung des Guide Michelin für ihn eine sehr besondere Auszeichnung ist, das hört Ihr hier... https://bew-genuss.de/ https://in-via-gustum.de/ https://jockl-kaiser.de/

Fast Food World was organized by Orville Schell, Dean of UC Berkeley’s Graduate School of Journalism, and professor of journalism Michael Pollan. They had invited an international panel. The goal of Fast Food World was to examine the economic, social and health aspects of worldwide food production and the role of food industries in promoting or destroying human welfare. The first speaker is Eric Schlosser, author of Fast Food Nation, followed by Vandana Shiva from India, activist and author of Monocultures of the Mind and Biopiracy. Also present and participating in the discussion, whether it is even still possible to feed the huge world population with healthy food are: Wendell Berry from Kentucky, farmer and poet - and author of The Unsettling of America, and Carlo Petrini from Italy, President and Founder of Slow Food International. Fast Food World took place on November 24, 2003.

Fast Food World was organized by Orville Schell, Dean of UC Berkeley’s Graduate School of Journalism, and professor of journalism Michael Pollan. They had invited an international panel. The goal of Fast Food World was to examine the economic, social and health aspects of worldwide food production and the role of food industries in promoting or destroying human welfare. The first speaker is Eric Schlosser, author of Fast Food Nation, followed by Vandana Shiva from India, activist and author of Monocultures of the Mind and Biopiracy. Also present and participating in the discussion, whether it is even still possible to feed the huge world population with healthy food are: Wendell Berry from Kentucky, farmer and poet - and author of The Unsettling of America, and Carlo Petrini from Italy, President and Founder of Slow Food International. Fast Food World took place on November 24, 2003.

Ignazio Ingrao, Tg1 ; Carlo Petrini, SlowFood ; Vittorio Messori, giornalista .

Ignazio Ingrao, Tg1 ; Carlo Petrini, SlowFood ; Vittorio Messori, giornalista .

En diálogo con La W, el autor e impulsor del movimiento Slow Food presentó su libro 'Terrafutura' y contó algunas curiosidades de sus charlas con el sumo pontífice.

Prima ora: - Audio Whatsapp degli ascoltatori sulla riapertura delle scuole. - Al telefono, Sabrina da Roma, mamma arrabbiata di un bimbo che deve andare in quinta elementare. Solo ieri le hanno comunicato che la sua scuola riaprirà il 24 settembre invece che il 14. Seconda ora: - Gli Oscar introducono la clausola dell’inclusione nella corsa al titolo di 'Miglior Film'. Ce ne parla Ilaria Iacoboni. A partire dalla 96esima edizione, cioè dal 2024, la crew del film (attori e maestranze) dovrà essere inclusiva di tutte le minoranze per concorrere alla statuetta più ambita. - RadioTraffic, informazioni sulla viabilità con Sharon Fermi. - Stop alla sperimentazione del vaccino AstraZeneca. Al telefono, il prof. Sergio Abrignani, immunologo dell'Università La Statale di Milano. Terza ora: - Borse e Mercati con Ettore Livini. - Carlo Petrini ci presenta "TerraFutura", il suo nuovo libro dedicato all'ecologia integrale, scritto in dialogo con Papa Francesco.

La storia di Lorenzo, dopo una triennale in economia e management in Università Bocconi, segue la sua più grande passione (per la cucina e il food) e si iscrive all'Università di Scienze Gastronomiche di Pollenzo, nel master in Food Innovation and Management.L'Università è nata nel 2004, promossa dal movimento Slow Food e dal suo presidente Carlo Petrini. L'Università vuole dare dignità accademica al cibo e all'alimentazione e propone vari indirizzi, con diversi focus e specializzazioni, sempre mettendo al centro il food.Sito dell'Università: https://www.unisg.it/Parliamo di:-UNISG dopo triennale di economia classica-esperienza a Pollenzo-le materie: critica gastronomica, strategia imprenditoriale, food marketing-gite e attività didattiche-lavorare nel food, i vantaggi di fare UNISGe tanto altro ancora.Profilo Linkedin di Lorenzo: https://www.linkedin.com/in/lorenzo-errico-98184a147/Il nostro profilo Linkedin: https://www.linkedin.com/company/49088297/admin/Il nostro profilo Instagram: https://www.instagram.com/truemillennials/?hl=itIl nostro canale YouTube: https://www.youtube.com/channel/UCc4GGjBzCUNC-wTz5L6Vxdw/featured

Carlo Petrini parla di Terra Madre Salone del Gusto 2020

El movimiento Slow Food apareció en 1986 de la mano de Carlo Petrini, como alternativa al Fast Food, para salvaguardar las tradiciones gastronómicas regionales, así como sus productos y métodos de cultivo. Pensando en la gente y en el planeta. Para combatir la estandarización del gusto y de la cultura y para oponerse al poder […] La entrada Slow ideas #107 se publicó primero en Toni Colom..

Stefano Sobrino"Coltivare e Custodire"https://www.coltivarecustodire.com/Terza edizione della manifestazione dedicata alla sostenibilità ambientale Dal 22 al 27 giugno 2020 appuntamenti in streaming per celebrarele corrette pratiche in agricoltura per tutelare la salute dell'uomo e del pianeta.“Coltivare e Custodire” - appuntamento ideato dalle Aziende Vitivinicole Ceretto e dall'Università di Scienze Gastronomiche di Pollenzo - per la sua terza edizione è dedicato a un alimento essenziale il pane, simbolo per eccellenza della tradizione contadina. Una riflessione su questo alimento è stata ritenuta essenziale in un momento come quello attuale in cui le lunghe settimane di chiusura dovute all'emergenza sanitaria hanno portato tutti a riconsiderare il concetto di necessario, ed ecco che il pane diventa simbolo, ancora una volta, di resilienza, vita e rinascita. Protagoniste di questa edizione digitale saranno le eccellenze e le buone pratiche del territorio, portatrici di una moderna panificazione tra tradizione e innovazione che pone al centro la territorialità del grano riscoprendo consuetudini antiche che oggi risultano sostenibili e in armonia con l'esigenza sempre più pressante di diffondere un pensiero sostenibile a tutti i livelli della filiera agro alimentare. Dalla coltivazione, alla trasformazione, alla creazione, alla divulgazione: dai campi fino alla tavola racconti, conversazioni, scambi intorno al pane e ai grani dedicati ad esplorare i valori della terra, in due luoghi d'eccezione quali Pollenzo e la Tenuta Monsordo Bernardina ad Alba che, nel rispetto delle misure di sicurezza vigenti, ospiteranno alcuni incontri. Coltivare e Custodire è anche un riconoscimento, a livello internazionale, in difesa dell'ambiente, dell'ecologia e dell'agricoltura di qualità. Questi i valori fondativi della manifestazione che per 5 giorni racconterà - sui canali social dell'Università di Scienze Gastromiche di Pollenzo e delle Cantine Ceretto - storie di agricoltori, panificatori, studiosi, produttori che esploreranno il tema 2020 portando la propria esperienza e il proprio agire come testimonianza di un modo concreto di lavo- rare la terra, rispettandola e diffondendo una diversa cultura dell'attività agricola, culinaria, gastro- nomica. “Le recenti vicende ci hanno portato a riflettere ancora di più sulle pratiche agricole ed è con mag- giore consapevolezza e responsabilità che con la mia famiglia continuiamo questo percorso con l'Università di Scienze Gastronomiche con cui condividiamo un genuino amore e rispetto per la terra che passa dalla cura del paesaggio, alla pratica di un'agricoltura genuina, al rispetto della tradizione e all'impegno a consegnare una terra sana al futuro” sostiene Roberta Ceretto, terza generazione alla guida delle Aziende vitivinicole Ceretto insieme ai cugini Alessandro, Lisa, e al fratello Federico. “Per sostenere i produttori e il nostro meraviglioso territorio raccontiamo pratiche a noi vicine per offrire la nostra esperienza e inserirci all'interno di un movimento crescente di addetti ai lavori sempre più interessati a praticare un'agricoltura sostenibile, alla base anche della nostra produzione vitivinicola.” "Alimento semplice ma dal potentissimo valore simbolico, il pane ci racconta di una saggezza con- tadina dimenticata e ci ricorda di far parte della stessa comunità. Da sempre elemento di condivisione, solidarietà e compagnia (dalla sua stessa etimologia cum panis), testimonia la necessità naturalmente umana di fare rete – afferma Carlo Petrini, Fondatore di Slow Food Internazionale e Presidente dell'Università di Scienze Gastronomiche - Anche per questo motivo quest'anno abbiamo scelto questo tema, per ricordarci in un momento così difficile, che la sola via d'uscita è nella lotta all'individualismo e nella vittoria del bene comune". Coltivare e Custodire streaming avrà inizio lunedì 22 giugno a Pollenzo alle ore 18.30 con la Tavola Rotonda “Coltivare salute: il ruolo della ricerca per le filiere di pane locale”. Parteciperanno Sandra Spagnolo (ricercatrice AIAB in Piemonte), Bettina Bussi (Rete dei Semi Rurali), Rosario Floriddia (azienda agricola Floriddia di Pisa, Pasquale Polito, (forno Brisa di Bologna e componente di Panificatori Agricoli Urbani), Nazarena Lanza, Slow Food. Moderatrice: Paola Migliorini (docente di Produzioni Vegetali e di Agro-Biodiversità presso dell'Università di Scienze gastronomiche). In diretta su UNISG e Cantine Ceretto. Nei giorni successivi si alterneranno Le Conversazioni: Storie intorno al mondo del pane “Le buone pratiche dal mulino al forno”, disponibili online su www.coltivarecustodire.com e condivise anche sulle pagine Facebook di UNISG e Cantine Ceretto. Martedì 23 giugno – ore 18,30: Sara Porro - food writer per Amica, Sportweek, Style - incontra Renzo e Stefano Sobrino del Mulino Sobrino di La Morra (CN) Mercoledì 24 giugno – ore 18,30: Luca Iaccarino - giornalista gastronomico - incontra Eugenio Pol, fondatore e maestro panificatore di Vulaiga a Fobello (VC), nelle Alpi della Valsesia. Giovedì 25 giugno – ore 18,30: Laura Lazzaroni - giornalista, direttrice di Food & Wine Italia, autrice - incontra Luigi ed Enrico Giacosa, padre e figlio maestri panificatori della Panetteria Giacosa di Alba. Infine venerdì 26 giugno alle ore 18,30 dialogo tra Carlo Petrini e l'antropologo Marino Niola attorno al valore culturale del pane, trasmesso in diretta su canali di Slow Food Italia, UNISG e Cantine Ceretto. La consueta premiazione dedicata alla sostenibilità ambientale concluderà la 5 giorni di incontri e si svolgerà sabato 27 giugno alle ore 18.30 presso la Tenuta Monsordo Bernardina. Per questa terza edizione saranno premiati da Carlo Petrini, insieme a Roberta e Federico Ceretto, Silvia Cancellieri, Forno Tondo (Milano), l'Associazione Amici del Forno di Rocca di Roccacigliè (CN), Giovanni Faggio e Carlo Arcostanzo de “Il Papavero Rosso” Azienda Agricola, Mulino, Forno Confreria (Cuneo). Anche la premiazione sarà trasmessa in diretta su UNISG e Cantine Ceretto . IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

Enrico Giacosa "Coltivare e Custodire"https://www.coltivarecustodire.com/Terza edizione della manifestazione dedicata alla sostenibilità ambientaleDal 22 al 27 giugno 2020 appuntamenti in streaming per celebrarele corrette pratiche in agricoltura per tutelare la salute dell'uomo e del pianeta.“Coltivare e Custodire” – appuntamento ideato dalle Aziende Vitivinicole Ceretto e dall'Università di Scienze Gastronomiche di Pollenzo – per la sua terza edizione è dedicato a un alimento essenziale il pane, simbolo per eccellenza della tradizione contadina.Una riflessione su questo alimento è stata ritenuta essenziale in un momento come quello attuale in cui le lunghe settimane di chiusura dovute all'emergenza sanitaria hanno portato tutti a riconsiderare il concetto di necessario, ed ecco che il pane diventa simbolo, ancora una volta, di resilienza, vita e rinascita.Protagoniste di questa edizione digitale saranno le eccellenze e le buone pratiche del territorio, portatrici di una moderna panificazione tra tradizione e innovazione che pone al centro la territorialità del grano riscoprendo consuetudini antiche che oggi risultano sostenibili e in armonia con l'esigenza sempre più pressante di diffondere un pensiero sostenibile a tutti i livelli della filiera agro alimentare. Dalla coltivazione, alla trasformazione, alla creazione, alla divulgazione: dai campi fino alla tavola racconti, conversazioni, scambi intorno al pane e ai grani dedicati ad esplorare i valori della terra, in due luoghi d'eccezione quali Pollenzo e la Tenuta Monsordo Bernardina ad Alba che, nel rispetto delle misure di sicurezza vigenti, ospiteranno alcuni incontri.Coltivare e Custodire è anche un riconoscimento, a livello internazionale, in difesa dell'ambiente, dell'ecologia e dell'agricoltura di qualità. Questi i valori fondativi della manifestazione che per 5 giorni racconterà – sui canali social dell'Università di Scienze Gastromiche di Pollenzo e delle Cantine Ceretto – storie di agricoltori, panificatori, studiosi, produttori che esploreranno il tema 2020 portando la propria esperienza e il proprio agire come testimonianza di un modo concreto di lavo- rare la terra, rispettandola e diffondendo una diversa cultura dell'attività agricola, culinaria, gastronomica.“Le recenti vicende ci hanno portato a riflettere ancora di più sulle pratiche agricole ed è con maggiore consapevolezza e responsabilità che con la mia famiglia continuiamo questo percorso con l'Università di Scienze Gastronomiche con cui condividiamo un genuino amore e rispetto per la terra che passa dalla cura del paesaggio, alla pratica di un'agricoltura genuina, al rispetto della tradizione e all'impegno a consegnare una terra sana al futuro” sostiene Roberta Ceretto, terza generazione alla guida delle Aziende vitivinicole Ceretto insieme ai cugini Alessandro, Lisa, e al fratello Federico. “Per sostenere i produttori e il nostro meraviglioso territorio raccontiamo pratiche a noi vicine per offrire la nostra esperienza e inserirci all'interno di un movimento crescente di addetti ai lavori sempre più interessati a praticare un'agricoltura sostenibile, alla base anche della nostra produzione vitivinicola.”“Alimento semplice ma dal potentissimo valore simbolico, il pane ci racconta di una saggezza con- tadina dimenticata e ci ricorda di far parte della stessa comunità. Da sempre elemento di condivisione, solidarietà e compagnia (dalla sua stessa etimologia cum panis), testimonia la necessità naturalmente umana di fare rete – afferma Carlo Petrini, Fondatore di Slow Food Internazionale e Presidente dell'Università di Scienze Gastronomiche – Anche per questo motivo quest'anno abbiamo scelto questo tema, per ricordarci in un momento così difficile, che la sola via d'uscita è nella lotta all'individualismo e nella vittoria del bene comune”.Coltivare e Custodire streaming avrà inizio lunedì 22 giugno a Pollenzo alle ore 18.30 con la Tavola Rotonda “Coltivare salute: il ruolo della ricerca per le filiere di pane locale”. Parteciperanno Sandra Spagnolo (ricercatrice AIAB in Piemonte), Bettina Bussi (Rete dei Semi Rurali), Rosario Floriddia (azienda agricola Floriddia di Pisa, Pasquale Polito, (forno Brisa di Bologna e componente di Panificatori Agricoli Urbani), Nazarena Lanza, Slow Food. Moderatrice: Paola Migliorini (docente di Produzioni Vegetali e di Agro-Biodiversità presso dell'Università di Scienze gastronomiche). In diretta su UNISG e Cantine Ceretto.Nei giorni successivi si alterneranno Le Conversazioni: Storie intorno al mondo del pane “Le buone pratiche dal mulino al forno”, disponibili online su www.coltivarecustodire.com e condivise anche sulle pagine Facebook di UNISG e Cantine Ceretto.Martedì 23 giugno – ore 18,30: Sara Porro – food writer per Amica, Sportweek, Style – incontra Renzo e Stefano Sobrino del Mulino Sobrino di La Morra (CN)ilmulinosobrino.itMercoledì 24 giugno – ore 18,30: Luca Iaccarino – giornalista gastronomico – incontra Eugenio Pol, fondatore e maestro panificatore di Vulaiga a Fobello (VC), nelle Alpi della Valsesia.Giovedì 25 giugno – ore 18,30: Laura Lazzaroni – giornalista, direttrice di Food & Wine Italia, autrice – incontra Luigi ed Enrico Giacosa, padre e figlio maestri panificatori della Panetteria Giacosa di Alba.Infine venerdì 26 giugno alle ore 18,30 dialogo tra Carlo Petrini e l'antropologo Marino Niola attorno al valore culturale del pane, trasmesso in diretta su canali di Slow Food Italia, UNISG e Cantine Ceretto.La consueta premiazione dedicata alla sostenibilità ambientale concluderà la 5 giorni di incontri e si svolgerà sabato 27 giugno alle ore 18.30 presso la Tenuta Monsordo Bernardina. Per questa terza edizione saranno premiati da Carlo Petrini, insieme a Roberta e Federico Ceretto, Silvia Cancellieri, Forno Tondo (Milano), l'Associazione Amici del Forno di Rocca di Roccacigliè (CN), Giovanni Faggio e Carlo Arcostanzo de “Il Papavero Rosso” Azienda Agricola, Mulino, Forno Confreria (Cuneo). Anche la premiazione sarà trasmessa in diretta su UNISG e Cantine Ceretto .IL POSTO DELLE PAROLEascoltare fa pensarehttps://ilpostodelleparole.it/

durée : 00:03:01 - Urdin Euskal Herri Irratia euskaraz / Les chroniques en basque de France Bleu - Slow Food est un mouvement international créé en Italie en 1986 par Carlo Petrini : le but est de défendre une alimentation paysanne, saine et équitable, et de mettre en garde contre la malbouffe

durée : 00:03:01 - On egin - Slow Food est un mouvement international créé en Italie en 1986 par Carlo Petrini : le but est de défendre une alimentation paysanne, saine et équitable, et de mettre en garde contre la malbouffe

#iorestolibero 4 chiacchiere con Carlo Petrini (Fondatore di SlowFood)

#iorestolibero 4 chiacchiere con Carlo Petrini (Fondatore di SlowFood)

Intervista ad Antonio De Palma, presidente del sindacato infermieri Nursing Up. Intervista a Matteo Renzi. Intervista a Carlin Petrini.

Coronavirus, la fase 2. Cosa serve per la riapertura? Quali le condizioni di sicurezza? Ne abbiamo parlato con la sottosegretaria allo sviluppo economico Alessia Morani, con l'epidemiologo dell'Università Statale di Milano Carlo La Vecchia. In avvicinamento al 25 Aprile, intervista a Carlo Petrini, fondatore di Slow Food.

Coronavirus, la fase 2. Cosa serve per la riapertura? Quali le condizioni di sicurezza? Ne abbiamo parlato con la sottosegretaria allo sviluppo economico Alessia Morani, con l'epidemiologo dell'Università Statale di Milano Carlo La Vecchia. In avvicinamento al 25 Aprile, intervista a Carlo Petrini, fondatore di Slow Food.

Coronavirus, la fase 2. Cosa serve per la riapertura? Quali le condizioni di sicurezza? Ne abbiamo parlato con la sottosegretaria allo sviluppo economico Alessia Morani, con l'epidemiologo dell'Università Statale di Milano Carlo La Vecchia. In avvicinamento al 25 Aprile, intervista a Carlo Petrini, fondatore di Slow Food.

La révolution alimentaire est-elle (enfin) en marche ?Se nourrir : lorsque l’enjeu n’est plus de ne pas avoir faim, la qualité de ce que l’on mange, de la manière dont notre nourriture est produite, du respect des droits des producteurs, des consommateurs, de leur santé devient l’enjeu. (Rediffusion du 14 avril 2018). En un demi-siècle, cependant, l’industrialisation de l’agriculture, la concentration dans l’agro-industrie, l’urbanisation ont accouché d’une société qui ne sait plus toujours de quoi elle est nourrie, et qui progressivement renonce à dire, à demander quelle nourriture elle veut pour elle, pour les générations à venir, pour la terre, les producteurs, pour les économies locales, pour sa santé, pour la biodiversité, pour la préservation de l’environnement. Il y a 30 ans, le mouvement Slow Food initié par notre invité, Carlo Petrini, s’érigeait en défenseur du droit de tous à une alimentation juste, propre et saine, au bien manger pour tous en somme, en promouvant l’éducation au goût, la biodiversité, en sensibilisant les producteurs, les habitants, pour préserver les richesses de la terre, des cultures et des économies qui en découlent, pour lutter contre la banalisation des goûts, l’unicité de l’offre. Des chefs cuisiniers, dont Olivier Roellinger, se sont associés au mouvement pour mettre en valeur les produits de leurs régions, des citoyens se sont érigés en sentinelles de produits, de traditions, de savoir-faire, de patrimoine culinaire menacés de disparition. La révolution alimentaire lancée en Europe, il y a 30 ans, devient enfin réalité.   Nos invités : Carlo Petrini, journaliste, Italien, critique gastronomique. Président fondateur de Slow Food, un mouvement international pour une alimentation bonne, propre et juste. Olivier Roellinger, un chef engagé, cuisinier à Cancale, en Bretagne, membre de l’alliance des chefs Slow Food, passionné d’épices. Pour en savoir plus : « Le grand Guide Slow Food des produits du terroir français » sera publié, le 19 avril 2018, aux éditions Plume de Carotte. Les projets Slow Food Le projet 10 000 jardins potagers en Afrique. Jean-Marie Koalga est le coordinateur Slow food pour le Burkina et conseiller international Slow food pour l’Afrique de l’Ouest. Il raconte la genèse du projet 10 000 jardins potagers en Afrique et ses effets, miraculeux, notamment dans les écoles. L’alliance des cuisiniers : l’Alliance Slow Food réunit plus de 1 000 cuisiniers dans 15 pays (France et Italie, mais aussi Allemagne, Albanie, Argentine, Belgique, Brésil, Canada, Équateur, Inde, Kenya, Maroc, Mexique, Ouganda, Pays-Bas…) pour la valorisation de leurs patrimoines culinaires respectifs. Éric Sanceau est éleveur dans la vallée de Chevreuse à l’ouest de Paris. Toute sa ferme est pensée dans le respect des animaux et des hommes qui les élèvent. À La Petite Hogue, outre les poules de Houdan, Éric Sanceau élève plusieurs races de vaches (Aurochs, Aubracs, Wagyus), au grand air, à l’herbe, et au foin. Ses vaches écoutent de la musique classique dans la sérénité et le calme. Programmation musicale :- Terri de Seydou Boro- Slow Food d’Aston Villa.

Antonello Mangano"Lo sfruttamento nel piatto"Quello che tutti dovremmo sapere per un consumo consapevoleLaterza Editoriwww.laterza.it«Il viaggio raccontato da Mangano lungo la complessa filiera agroalimentare permette di conoscere ciò che si nasconde nel piatto in cui mangiamo. La conoscenza come strumento per essere liberi e scegliere consapevolmente. Il cibo come elemento con una potenza straordinaria capace al contempo di indebolire o favorire giustizia sociale: nostra la scelta, nostra la responsabilità.»Carlo Petrini, Slow FoodAl supermercato siamo contenti di trovare passate di pomodoro e arance ‘sottocosto'. Spesso le compriamo, soddisfatti del risparmio. Poi capita di indignarci leggendo certe notizie spaventose sui lavoratori delle campagne.C'è un filo comune che lega quelle notizie ai nostri comportamenti d'acquisto. Questo libro indaga la filiera di alcuni prodotti agricoli ad alto rischio, dalle arance ai pomodori, all'uva. Andando a ritroso dal supermarket ai centri di distribuzione, fino alle serre e ai campi, scopriamo che la brutalità del caporalato e la ‘modernità' della globalizzazione convivono senza scontrarsi. E che l'economia globale porta i contadini di Rosarno a competere con quelli brasiliani; i pugliesi con i cinesi; i piemontesi con gli spagnoli. I ghetti sono la parte visibile del problema. Le cause vanno cercate in una filiera dominata dagli intermediari e sovrastata da oligopoli capaci di imporre i prezzi, a ogni costo.Antonello Mangano ci accompagna in un lungo viaggio dagli agrumeti di Rosarno alle industrie di succo d'arancia tra Messina e Catania, dai supermercati del milanese ai campi di pomodori di Foggia e Ragusa, fino alle centrali logistiche padane. Infine, scopriremo i frutteti di Saluzzo e i vigneti del Chianti, perché lo sfruttamento si annida persino nelle aree più ricche.Il libro si chiude con una domanda cruciale: se non voglio essere ‘complice' di un sistema ingiusto, come devo comportarmi? Le alternative, per fortuna, sono numerose.Antonello Mangano, giornalista, si occupa di migrazioni. Fondatore di terrelibere.org, è autore, tra l'altro, di Gli africani salveranno l'Italia (Rizzoli 2010).IL POSTO DELLE PAROLEascoltare fa pensarewww.ilpostodelleparole.it

Neste episódio, o Opinião discute a importância do Slow Food, movimento gastronômico criado na Itália em 1986 por Carlo Petrini, que defende o direito ao prazer da alimentação, por meio do uso de produtos artesanais que respeitem tanto o meio ambiente como os produtores. Trinta e três anos após ser fundado, o Slow Food conta com mais de 100 mil seguidores e apoiadores em 150 países. Andresa Boni recebe o sociólogo e jornalista Carlo Petrini, fundador do movimento, e o biólogo e integrante do Slow Food Brasil, Glenn Makuta. A dublagem é de Rodrigo Piscitelli.

Jenny decided to do a bonus episode recommending some cozy holiday reading and finishing up the 2019 TBR Explode project. If you listen prior to December 14, you still have time to contribute your best book of 2019 to be included in the last episode of the year. Read more about it!Download or listen via this link: Reading Envy 174: Cozy Holiday Reading and TBR Explode 4.Subscribe to the podcast via this link: FeedburnerOr subscribe via Apple Podcasts by clicking: SubscribeOr listen through TuneIn Or listen on Google Play Listen via StitcherListen through Spotify Cozy Holidays:We Met in December by Rosie Curtis25 Days 'Til Christmas by Poppy AlexanderLet it Snow by Nancy ThayerThe Christmas Spirits on Tradd Street by Karen WhiteRoyal Holiday by Jasmine GuilloryLittle Women by Louisa May AlcottMeg and Jo by Virginia KantraSnowflakes at Mistletoe Cottage by Katie GingerThe Snow Child by Eowyn IveyThe Bear and the Nightingale by Katherine ArdenThe City Baker’s Guide to Country Living by Louise MillerLouise Miller InstagramOne Day in December by Josie Silver2 A.M. at The Cat's Pajamas by Marie-Helene BertinoWinter by Karl Ove KnausgaardWinter by Ali SmithChristmas Days by Jeanette WintersonHome Made Christmas by Yvette van BovenFeast by Nigella LawsonNigella Christmas by Nigella LawsonA Castle in the Clouds by Kerstin Gier, Romy Fursland84 Charing Cross Road by Helene Hanff TBR Explode 4Removed from TBR: The Girl in the Italian Bakery by Kenneth TingleIntruder in the Dust by William FaulknerSway by Ori BrafmanFiskadoro by Denis JohnsonThe Apocalypse Reader by Justin TaylorIf I Loved You, I Would Tell You This by Robin BlackAlthough of Course You End Up Becoming Yourself by David LipskyThree Ways to Capsize a Boat by Chris StewartEverything I Want to Do is Illegal by Joel SalatinAll You Can Eat by Joel BergTerra Madre by Carlo PetriniThe Taste for Civilization by Janet A. FlammangThe Dying Animal by Philip RothThe Kitchen and the Cook by Nicolas FreelingWent ahead and read:Await Your Reply by Dan ChaonThe Blue Castle by L.M. MontgomeryFirst Light by Charles BaxterMockingbird by Walter TevisMedium Raw by Anthony BourdainLeft on TBR:The Sound and the Fury by William FaulknerBrick Lane by Monica AliOblivion by David Foster WallaceBetween Meals by A.J. LieblingLa Bonne Table by Ludwig BemelmansThe Belly of Paris by Emile ZolaWhen Gravity Falls by George Alec EffingerRelated Episodes:Episode 123 - Godlets and Forests with Lauren WeinholdEpisode 141 - Profound and Tedious Work with Yanira Ramirez Episode 149 - TBR Explode!Episode 158 - TBR Explode 2Episode 168 - TBR Explode 3   Episode 172 - The It Book of NYC with Jon Laubinger Episode 173 - Expecting a Lot from a Book with Sarah Tittle Stalk me online:  Jenny at GoodreadsJenny on TwitterJenny is @readingenvy on Instagram and Litsy

Le reazioni della community di Decanter alla proposta di Carlo Petrini: "Le osterie diventino Patrimonio materiale dell'Unesco"

Pirate radio founders in Italy, Nonnas in Staten Island, pig farmers in coastal Georgia, and seaweed entrepreneurs in Maine – these are just a few of the characters you'll meet in this week's episode. We look at a word that's central to our mission – HERITAGE – by exploring flavor preservation, family recipes, and both land-based and aquatic farming practices. Our food heritage is something to be celebrated and fiercely protected, and it takes a diverse group of people to give our culinary history the recognition it deserves. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Meat + Three is powered by Simplecast.

The Good Food Awards took place on Friday, January 11th, 2019 at the Herbst Theatre in San Francisco. It was a celebration in truly good food – the kind that brings people together and builds strong, healthy communities. Speakers included Carlo Petrini (translated from Italian by Patrick Martins), Jessica B. Harris, Sarah Weiner, and more. Listen in to hear the winners for beer, charcuterie, cheese, chocolate, cider, coffee, confections, elixirs, fix, honey, oils, pantry, pickles, preserves, snacks, and spirits. HRN On Tour is powered by Simplecast.

AJ and Chris dive in to an all new mini-series called the PNW State of Mind Series. Taking a bird's eye view of something often neglected, but highly critical to our well-being: Our health! The duo talk Chris * Wrapping up the hiking season, and changing my mindset in approaching food* Requiem for a personal newsletterPrimer: Published Aug 8: NYT OP.Ed.*The Toll of America’s Obesity *Beyond the human suffering, diet-related diseases impose massive economic costs.By David S. Ludwig and Kenneth S. RogoffDr. Ludwig is a pediatrician. and Dr. Rogoff is an economist. https://www.nytimes.com/2018/08/09/opinion/cost-diabetes-obesity-budget.htmlDiet discourse, views and opinions * Whole30 * Ketogenic* Paleo* Slow carb diet* Intermittent Fasting.* Slow Food- Carlo Petrini (Italy) * “Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. * Our approach is based on a concept of food that is defined by three interconnected principles: *good, clean and fair.* * *GOOD:* quality, flavorsome and healthy food * *CLEAN:* production that does not harm the environment * *FAIR:* accessible prices for consumers and fair conditions and pay for producers.What AJ is trying:* Eating healthy- not as a diet. * Eating “Culturally and Traditionally” * Son with allergy issues, means some things can't be in the house or used in cooking; adapting what goes on the family plate. * RECALIBRATE that sweet tooth.* Have tried/using Zero fasting app: * https://itunes.apple.com/us/app/zero-fasting-tracker/id1168348542?mt=8* See books + Argus app + Netflix as reference. * Yes weight-loss as a result for the last month, but went into this for the mindset of better wholistic diet health; not as a diet. * Observations from traveling abroad, and borrowing from Japan; BENTOBooks & Media:* Mindless Eating: https://www.amazon.com/Mindless-Eating-More-Than-Think/dp/0345526880 * “This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.”* Omnivores Delima - https://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?s=books&ie=UTF8&qid=1534452217&sr=1-1&keywords=omnivores+delimma * *Michael Pollan- “ *What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food.”* ** In Defense of Food - https://www.amazon.com/Defense-Food-Eaters-Manifesto/dp/0143114964/ref=sr_1_1?s=books&ie=UTF8&qid=1534452286&sr=1-1&keywords=In+Defense+of+Food * Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: *"Eat food. Not too much. Mostly plants." **Netflix: BBC Food Delicious Science* https://www.netflix.com/title/80204401 2017: 3 episodes* “ TV presenter Michael Mosley and botanist James Wong explore the physics, chemistry and biology inside every bite of food we eat.”Apps:* Want an analog option? Try a food journal* Argus: Calorie Counter & Steps by Azumio Inc. http://www.azumio.com/s/argus/index.html (iOS and Android) Meal PrepBlue Apron (https://www.blueapron.com/) - monthly subscription-based delivered-to-your-door whole meal kitDandelion Organic (https://www.dandelionorganic.com/) - Healthy produce brought to your door for a budget-friendly price, right here in Whatcom CountyShopping the outside perimeter of a grocery store#DisciplineConnect*AJ*: patreon.com/ajbarse (http://patreon.com/ajbarse) or follow on Instagram (http://instagram.com/ajbarse) @ajbarse AND an all new www.ajbarse.com (http://www.ajbarse.com/)*Chris*: mnmltek.micro.blog (https://mnmltek.micro.blog/) or chrispowell.co (http://www.chrispowell.co/)*Twitter Hashtags*: #bhampodcastListenIf you're in the Bellingham area, be sure to listen to our show on KMRE 102.3 FM (http://www.kmre.org/bellingham-podcast-media-tech/) Thursdays @ 9:00 am and Saturdays @ 1:30 pm.TalkGot a question about technology or anything else about life in Bellingham? Call 201-731-8324 (tel:2017318324) (TECH) and leave us a voicemail, and ask us nicely! We may include it in one of our future shows.SubscribeiTunes, Google Play Store, Soundcloud, Spreaker, TuneIn, or wherever else you podcast. And check out our website at bellinghampodcast.com (http://bellinghampodcast.com/)

AJ and Chris dive in to an all new mini-series called the PNW State of Mind Series. Taking a bird's eye view of something often neglected, but highly critical to our well-being: Our health! The duo talk Chris * Wrapping up the hiking season, and changing my mindset in approaching food* Requiem for a personal newsletterPrimer: Published Aug 8: NYT OP.Ed.*The Toll of America’s Obesity *Beyond the human suffering, diet-related diseases impose massive economic costs.By David S. Ludwig and Kenneth S. RogoffDr. Ludwig is a pediatrician. and Dr. Rogoff is an economist. https://www.nytimes.com/2018/08/09/opinion/cost-diabetes-obesity-budget.htmlDiet discourse, views and opinions * Whole30 * Ketogenic* Paleo* Slow carb diet* Intermittent Fasting.* Slow Food- Carlo Petrini (Italy) * “Slow Food was started by Carlo Petrini and a group of activists in the 1980s with the initial aim to defend regional traditions, good food, gastronomic pleasure and a slow pace of life. In over two decades of history, the movement has evolved to embrace a comprehensive approach to food that recognizes the strong connections between plate, planet, people, politics and culture. * Our approach is based on a concept of food that is defined by three interconnected principles: *good, clean and fair.* * *GOOD:* quality, flavorsome and healthy food * *CLEAN:* production that does not harm the environment * *FAIR:* accessible prices for consumers and fair conditions and pay for producers.What AJ is trying:* Eating healthy- not as a diet. * Eating “Culturally and Traditionally” * Son with allergy issues, means some things can't be in the house or used in cooking; adapting what goes on the family plate. * RECALIBRATE that sweet tooth.* Have tried/using Zero fasting app: * https://itunes.apple.com/us/app/zero-fasting-tracker/id1168348542?mt=8* See books + Argus app + Netflix as reference. * Yes weight-loss as a result for the last month, but went into this for the mindset of better wholistic diet health; not as a diet. * Observations from traveling abroad, and borrowing from Japan; BENTOBooks & Media:* Mindless Eating: https://www.amazon.com/Mindless-Eating-More-Than-Think/dp/0345526880 * “This book will literally change the way you think about your next meal. Food psychologist Brian Wansink revolutionizes our awareness of how much, what, and why we’re eating—often without realizing it. His findings will astound you.”* Omnivores Delima - https://www.amazon.com/Omnivores-Dilemma-Natural-History-Meals/dp/0143038583/ref=sr_1_1?s=books&ie=UTF8&qid=1534452217&sr=1-1&keywords=omnivores+delimma * *Michael Pollan- “ *What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food.”* ** In Defense of Food - https://www.amazon.com/Defense-Food-Eaters-Manifesto/dp/0143114964/ref=sr_1_1?s=books&ie=UTF8&qid=1534452286&sr=1-1&keywords=In+Defense+of+Food * Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: *"Eat food. Not too much. Mostly plants." **Netflix: BBC Food Delicious Science* https://www.netflix.com/title/80204401 2017: 3 episodes* “ TV presenter Michael Mosley and botanist James Wong explore the physics, chemistry and biology inside every bite of food we eat.”Apps:* Want an analog option? Try a food journal* Argus: Calorie Counter & Steps by Azumio Inc. http://www.azumio.com/s/argus/index.html (iOS and Android) Meal PrepBlue Apron (https://www.blueapron.com/) - monthly subscription-based delivered-to-your-door whole meal kitDandelion Organic (https://www.dandelionorganic.com/) - Healthy produce brought to your door for a budget-friendly price, right here in Whatcom CountyShopping the outside perimeter of a grocery store#DisciplineConnect*AJ*: patreon.com/ajbarse (http://patreon.com/ajbarse) or follow on Instagram (http://instagram.com/ajbarse) @ajbarse AND an all new www.ajbarse.com (http://www.ajbarse.com/)*Chris*: mnmltek.micro.blog (https://mnmltek.micro.blog/) or chrispowell.co (http://www.chrispowell.co/)*Twitter Hashtags*: #bhampodcastListenIf you're in the Bellingham area, be sure to listen to our show on KMRE 102.3 FM (http://www.kmre.org/bellingham-podcast-media-tech/) Thursdays @ 9:00 am and Saturdays @ 1:30 pm.TalkGot a question about technology or anything else about life in Bellingham? Call 201-731-8324 (tel:2017318324) (TECH) and leave us a voicemail, and ask us nicely! We may include it in one of our future shows.SubscribeiTunes, Google Play Store, Soundcloud, Spreaker, TuneIn, or wherever else you podcast. And check out our website at bellinghampodcast.com (http://bellinghampodcast.com/)

MULAS CARLO PETRINI RIVISTA NANG BANDO MAZZACURATI

S.E. Cardinal Gianfranco Ravasi, presidente del Pontificio Consiglio della Cultura ; Carlo Petrini, presidente Slow Food.

https://entrearchitect.com/wp-content/uploads/2018/03/Mette2016bwsmall.jpg ()The Slow Space Movement with Mette Aamodt of Aamodt Plumb Architects “In 1986 Carlo Petrini protested the opening of a McDonald's restaurant in Piazza di Spagna, Rome and launched the Slow Food Movement. Carl Honoré explains in his book, In Praise of Slowness, that Slow Food stands for everything that McDonalds does not: fresh, local, seasonal produce; recipes handed down through the generations; sustainable farming; artisanal production; leisurely dining with family and friends. But ultimately the movement is about the sensual pleasures of food. Thirty years after Carlo's protest, organic produce, artisanal cheeses and craft beer are everywhere. Foodies flock to ever more specialized restaurants serving only food cultivated in their own backyards. Whole Foods is considered mass market and Michelle Obama is promoting farm-to-table in public schools. Carlo should be proud. He saved food! Since then, the http://aamodtplumb.com/slow-space-movement/ (Slow Movement) has touched almost every industry except ours. Slow Cities. Slow Aging. Slow Religion. Slow Cinema. Slow Education. Slow Sex. Slow Medicine. Slow Fashion. Slow Parenting. Slow Travel. Architecture, design and the building industry are conspicuously absent from the list. We find that strange. So we decided to do something.” – http://aamodtplumb.com/slow-space-movement/ (Slow Space Movement) This week at EntreArchitect Podcast, The Slow Space Movement with Mette Aamodt of Aamodt Plumb Architects. Background Mette Aamodt is an architect, CEO and cofounder of Aamodt Plumb, an architecture, interiors, and construction firm in Cambridge, Mass. She’s a former AIA member, a design activist, and cofounder of the Slow Space Movement to promote good, clean, and fair buildings for all. She publishes biweekly thought pieces on her blog, http://SlowSpace.org (SlowSpace.org), to explore ideas around slow space and slow architecture. She’s a mother of two with her husband and partner, Andrew Plumb. She was diagnosed with MS in 2002 upon graduation from Harvard’s GSD. Origin Story Mette’s story goes back to her parents, who did not want her to be an architect. Her father was an architect, and her parents taught her that architecture was a very hard business. She remembers the highs and lows and recessions. She found her way to architecture through a long path through urban planning and ending up at the GSD. When she graduated, she was diagnosed with MS. There she also met her husband and partner, Andrew. A week before her thesis review, she went blind in one eye and couldn’t hold the exactor to cut her model. Thinking it was stress, she pressed on. When she went to the doctor, she realized it was worse than she t thought. Mette and Andrew were starting their careers as architects with this horrible diagnosis and no idea how it was going to affect them. They were unsure of what to do because they believed in the power of architecture to make an impact on people’s lives, but they saw how much it sucked to be an architect and what little value society places on architecture. They were faced with a dilemma: how could they do good work, have a good life, and make a good living? Since then, the challenge has been to work to balance all three of those things. After a few years of working, they were lucky enough to start their own firm to figure out how to do things differently. How could they run their firm that was different from the way all the other architects were doing? How could they persevere to their triple threat: good work, good life, good money. They began looking at other business models for good examples of how to run a company well. Through trial and error and their own learning, effort, and mistakes, they’ve gotten to where they are today. There’s no status quo, they’re constantly innovating on

Ens acompanya Carlo Petrini, fundador del moviment "slow food" i tamb

Back in November, I saw posts from Dino Borri on Linkedin and all this buzz about opening Eataly’s newest location in Los Angeles. Conveniently, I thought it wouldn’t hurt to message him saying if I could interview him at the spot. It turned out, I was able to go to Eataly, take a tour of the fantastic new LA location, interview Dino, and did such a good job, I ate the heck out of their food. Sponsor – FoodGrads If you are even just a little bit interested in a career in food & beverage, you should join FoodGrads.  It’s an interactive platform where you can hear about different careers, hear from your peers, have a voice and share your story as well as ask specific questions and get feedback from industry experts across the sector. You can create a profile, add your resume and search for co-op, internships and full time opportunities just for Food Grads. Employers can find you too, they can recruit you for jobs and projects they need help with to give you the relevant industry experience you need. Join FoodGrads today! Just go to Foodgrads.com Sponsor – ICON Foods So let me pose this question to you food developers and R and D colleagues out there in Podcast land. Have you even run into a situation where you have marketing breathing down your neck to accomplish the impossible? I’ll bet. This is where my friends at Icon Foods can play a roll. Their ReformulateU initiative is in place and ready to help you reformulate with Clean Label Sugar Reduction in mind. Icon’s CEO Thom King was on one of my podcasts a while back and he literally wrote the book on cutting out sugar. His book Guy Gone Keto comes out in late March. If you are looking to cut down on your added sugars in your formulas and want a reliable supply chain partner in clean label sweeteners and ingredients look no further than Icon Foods. www.iconfoods.com or give them a call at 310-455-9876 Key Takeaways What Eataly means to Italian food What makes each Eataly location unique How Purchasing vets their 25,000 SKUs Show Notes Eataly is all about Susbtainability What is your official job title?: VP of Purchasing, but titles dn’t matter in Eataly What’s the best thing about your job?: We create a lot of jobs in the United States. We also support a lot of small business products How do you find new vendors? We go out and they also go to us. We have a blind taste for all of our products. They use a simple ranking system. The food has to be Good, Clean and Fair. The History of Eataly SLOW Food Philosophy - a movement Mr. Oscar Farinetti, the founder of Eataly who wants to combine Italy Food and Retail Used to be called Eat Italy Opened in Italy to start (duh) Then the Tokyo Location 5 more stores in Italy New York Location (Aug 31st 2010) 40 stores in 2017. Finally in Los Angeles Possible next locations: Las Vegas, Toronto maybe Phoneix (haha) Launching Eataly World in Bolongna November 15th Eataly world 65 acres of Italian food. Has FICO – Italian farmer production Why do people like Eatlay so much?: We deliver the experience. Every location is different. When you walk, you feel like you’re in an Italian market. Differences in Eataly Every location is a mix of products. What’s different in Japan’s Eataly? We use soy sauce and tofu. Los Angeles has more Vegan and local Fish products Claifornia Wine Flour is sold locally. We want to use local ingredients What is your favorite food event or expo?: The town of Bra, Cheese event in Italian 30000 people. All the cheese mongers in the world for 4 days How did you get into Eataly?: I worked for SLOW Food and my boss Carl Petrini knew the owner of Eataly El Bulli Dino had a dream of going to New York, and he opened the Eataly store in new York El Bulli will create a class Did you have any experience in purchasing or was it all there?: I had to learn it on my own Any advice for quality products versus cheap products?: It’s easy to buy the best product, but it’s hard to afford the best product. I need to find good food for everybody. Our system makes it easier for smaller businesses to get to our market. Our job in Eataly is to deliver good food to the store. Why does your food job rocks?: Food has become cool. In the past, food was a common person’s job. Now food is important. We have to take care of the earth What type of Food Trends are you interested?: We want labels that say “not organic”. Also, the certification is too harsh for small businesses. GMO Good or bad?: Bad Gluten-Free: It depends. I love pasta and pizza but I don’t overeat. We should enjoy food. Clean Meat: We need to eat meat. But we should eat less meat Sustainability: Everything should be sustainable The biggest Challenge the food industry has to face?: Food Waste. We produce food for a lot of people but a million people still go hungry. Eataly is almost 0% waste and we give food away. What is one thing you’d like to know more about?: Other food cultures. Whenever we open a new store, I discover a new culture. What’s a new favorite cuisine?: Whenever ask people what’s my favorite, I tell people I haven’t found my favorite yet. Whatever reminds me about my roots. What do you recognize when you eat your home town food?: Raw meat at my home town Bra. A local cheese from Bra  mixed with tomato. Who inspired you to get into food?: Carlo Petrini was in my hometown and he inspired me. I started working for him at 14 year old. I met people like Michael Pollan Why did the owner like you?: I got lucky. I was born in the right place and met the right people. I was part of the University of Gastronomy. We hire a lot of people there. (is this like food science?) Favorite Quote: We are what we eat, don’t eat sh*t Favorite Kitchen Item: Knife. I eat raw food so I like to cut. I have knives from Japan and Brookyln Any advice for anyone who wants to go into your industry?: When you’re in the food business, you’re feeding people. You’re in the ecosystem. Study a little bit. Where can we find you if you want to be found?: You can go to our website and contact our buyers. We will blind taste your product. Eataly SKU’s: 25,000 in the United States. The Los Angeles SKU has 15-18,000 SKUs.  

Sarah Weiner is the founder of the Good Food Awards. She came up in the food world working for the likes of Carlo Petrini at Slow Food in Italy and Alice Waters at Chez Panisse in San Francisco, before deciding the food movement needed its own awards show. Weiner tells Caity the story of how she got into food, and the mark she hopes the Good Food Awards can leave on the world.

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Luis Sepùlveda - "Deux idées de bonheur" Rencontre animée par Martine Laval Interprète : Manuela Corigliano Après "Histoire d'un escargot qui découvrit l'importance de la lenteur", Luis Sepúlveda continue sa décélération à la Maison de la Poésie avec "Deux idées de bonheur", une conversation avec le gastronome italien Carlo Petrini. L'auteur du "Vieux qui lisait des romans d'amour" nous fait découvrir avec générosité ses échanges avec le fondateur du mouvement slow-food et promoteur du « manger local ». Comme conviés à leur table, nous partageons avec eux souvenirs et pensées sur l'actualité et la littérature, la gastronomie et la politique, la défense de la nature et les traditions. Les deux hommes nous invitent à la formulation d'un quotidien placé sous le signe du plaisir. Une cuisine qui nous va bien. À lire – Luis Sepùlveda & Carlo Petrini, "Deux idées de bonheur", trad. de l'italien par Serge Quadruppani, Métailié, 2016. Rencontre du vendredi 4 mars 2016 ©Faluomi Retrouvez toute la programmation de la Maison de la Poésie sur www.maisondelapoesieparis.com

Tiginesh in Etiopia tutela i prodotti tipici e sensibilizza la popolazione, lo chef Bledar in Albania valorizza i piatti locali e lancia la lotta agli sprechi: sono i due protagonisti della puntata di We Feed the Planet.

Tiginesh in Etiopia tutela i prodotti tipici e sensibilizza la popolazione, lo chef Bledar in Albania valorizza i piatti locali e lancia la lotta agli sprechi: sono i due protagonisti della puntata di We Feed the Planet.

Donna, masai, pastora: la storia di Leah ne vale almeno 3. Ve la racconta Sara Milanese domenica alle 12,30, perché Leah è uno dei 2500 eroi del futuro che arriveranno a Milano per We feed the Planet...Carlo Petrini ci parlerà invece di Expo e dei progetti di Slow Food per il futuro. Insomma: questa puntata non la potete perdere!

Donna, masai, pastora: la storia di Leah ne vale almeno 3. Ve la racconta Sara Milanese domenica alle 12,30, perché Leah è uno dei 2500 eroi del futuro che arriveranno a Milano per We feed the Planet...Carlo Petrini ci parlerà invece di Expo e dei progetti di Slow Food per il futuro. Insomma: questa puntata non la potete perdere!

Incontriamo Michele Fino, Pro-Rettore Università degli Studi di Scienze Gastronomiche di Pollenzo, un ateneo unico nel suo genere ai piedi delle Langhe, un polo internazionale dedicato all'enogastronomia, intesa come scienza, attività economica e pratica piacevole. La struttura è nata nel 2003, per idea di Carlo Petrini, il fondatore di Slow Food, e si propone di dare dignità al cibo e all'alimentazione interpretati come fenomeni complessi e multidisciplinari, attraverso lo studio di una rinnovata cultura dell'alimentazione. L'università possiede ora un patrimonio inestimabile, un patrimonio che legittima il nuovo concetto di qualità gastronomica che l'associazione vuole diffondere: buona dal punto di vista organolettico, sostenibile dal punto di vista ambientale, equa dal punto di vista sociale.

Incontriamo Michele Fino, Pro-Rettore Università degli Studi di Scienze Gastronomiche di Pollenzo, un ateneo unico nel suo genere ai piedi delle Langhe, un polo internazionale dedicato all'enogastronomia, intesa come scienza, attività economica e pratica piacevole. La struttura è nata nel 2003, per idea di Carlo Petrini, il fondatore di Slow Food, e si propone di dare dignità al cibo e all'alimentazione interpretati come fenomeni complessi e multidisciplinari, attraverso lo studio di una rinnovata cultura dell'alimentazione. L'università possiede ora un patrimonio inestimabile, un patrimonio che legittima il nuovo concetto di qualità gastronomica che l'associazione vuole diffondere: buona dal punto di vista organolettico, sostenibile dal punto di vista ambientale, equa dal punto di vista sociale.

Carlo Petrini ci presenta We Feed the Planet, poi conosciamo i primi due "eroi del futuro": Edie, agronomo che in Uganda aiuta i contadini a resistere al landgrabbing, e Lee, che nel nord della Thailandia aiuta le comunità Akha a produrre caffè in modo sostenibile.

Carlo Petrini ci presenta We Feed the Planet, poi conosciamo i primi due "eroi del futuro": Edie, agronomo che in Uganda aiuta i contadini a resistere al landgrabbing, e Lee, che nel nord della Thailandia aiuta le comunità Akha a produrre caffè in modo sostenibile.

Today on The Main Course, host Patrick Martins talks to fish expert and author of the book School of Fish, Ben Pollinger. They discuss how he had to come up with a different approach to writing a food book. His approach came naturally as a direct result of cooking at home. He also briefly discusses various fish seasons and his top three year round fish. In the latter part of the show, we pick up where we left off with the talk given by Carlo Petrini and Alice Waters during their 25th anniversary of Slow Food. This program was brought to you by the International Culinary Center. “My approach to writing the book developed naturally as a direct result of cooking at home.” [1:30] “I think it's unrealistic to think that we'll never be eating farm fish, it's just an unreal expectation.” [9:40] —Ben Pollinger on The Main Course “If there's no reflection or philosophy and there's just a bunch of handshaking, then it's not going to serve anything.” [25:00] “80% of the seeds is controlled by only 5 multinational companies” [28:30] —Carlo Petrini & Alice Waters

This week, host Patrick Martins dedicates this episode of The Main Course to the Slow Foods 25th anniversary. We revisit the talks given by Carlo Petrini and Alice Waters, in which they discuss the past 25 years of their movement, possibilities for the next 25 years and much more. Listen to the entire talk here. This program was brought to you by the International Culinary Center.

Intervista a Carlo Petrini, fondatore di Slow Food - La Svizzera in autunno - Le poesie di Rocca Imperiale

Judy McGuire takes on co-host Mike Edison and his co-author Patrick Martins to talk about their new book, The Carnivore’s Manifesto, out now on Little, Brown, and Company. Hear how Patrick became involved with heritage breed preservation after studying under Slow Food’s Carlo Petrini. Find out how Mike and Patrick came to collaborate on the book, and how their personalities fueled the pace and content of the book. Will Mike & Judy collaborate on the sequel? Find out on this week’s edition of Arts & Seizures! This program has been sponsored by Roberta’s. “Something tells me that commodity foods were better in the 70’s before industrial food emptied all of the calories from them.” [4:00] “You have to eat these heritage breed animals in order to save them. They’re meant to be food, so in order to keep them alive, you have to make a market for them so they can be raised in larger numbers.” [5:30] — Patrick Martins on Arts & Seizures

Si parte con l'incredibile idea di Faster per una nuova serie prequele subito dopo un consuntivo su Cannes e l'exploit di La grande bellezza, attaccandoci alle uscite della settimana con Solo Dio Perdona. Ma la vera delusione della settimana è Una notte da leoni 3, oltre alla bufala Holy motors che molti ha già ingannato. Si arriva così in fretta a Slow food story doc sulla storia di Carlo Petrini, film che dice più di quel non vuole dire e al ritorno al cinema di Vogliamo vivere di Lubitsch. In chiusa Populaire, commedia francese dal tono ricercato e sofisticatissima e il resoconto del nuovo film dei fratelli Coen visto a Cannes.

Si parte con l'incredibile idea di Faster per una nuova serie prequele subito dopo un consuntivo su Cannes e l'exploit di La grande bellezza, attaccandoci alle uscite della settimana con Solo Dio Perdona. Ma la vera delusione della settimana è Una notte da leoni 3, oltre alla bufala Holy motors che molti ha già ingannato. Si arriva così in fretta a Slow food story doc sulla storia di Carlo Petrini, film che dice più di quel non vuole dire e al ritorno al cinema di Vogliamo vivere di Lubitsch. In chiusa Populaire, commedia francese dal tono ricercato e sofisticatissima e il resoconto del nuovo film dei fratelli Coen visto a Cannes.

Il sistema agroindustriale globale ha finito per capovolgere la semplice frase “noi mangiamo il cibo”. Oggi è il cibo che mangia noi, dal momento che la sua produzione insostenibile divora la terra, la fertilità dei suoli, l'acqua, la biodiversità, i contadini e i consumatori stessi. Succede perché abbiamo smesso di riconoscere nel cibo il suo valore intrinseco e lo giudichiamo soltanto in base al prezzo, alla stregua di un qualsiasi prodotto di consumo. Ma il cibo è altro: ci dice chi siamo, è il legame con il territorio in cui viviamo e di cui ci dovremmo prendere cura, è la cosa che più ci ricorda quanto facciamo parte della Natura e non ne siamo un elemento esterno che può sfruttarla senza limiti.

Conscientious Cooks VII (Sooke Harbour House) The Sooke Harbour House is a 28-room inn in Sooke, British Columbia which has been owned and operated by Frederique and Sinclair Philip since 1979. The inn is home to a restaurant that has led the way in Canada (if not North America) in the practice of sourcing local and wild-crafted foods. The restaurant even goes so far as to cultivate their own herbs and salad greens right on the property. The Sooke Harbour House also employs area-farmer Jill Winstanley to produce food on the inn's 1.5 acre farm. The restaurant also maintains a long list of local suppliers and in February 2010, Deconstructing Dinner's Jon Steinman visited the restaurant to learn more about the restaurant's unique approach. Carlo Petrini & Slow Food Canada Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people's dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. Slow Food has over 100,000 members in 132 countries. In this segment we hear a talk from Slow Food founder Carlo Petrini and discuss the Slow Food Canada organization with Canada's international representative Sinclair Philip. Guests Sinclair Philip, co-owner, Sooke Harbour House (Sooke, BC) - Since 1979, Sinclair and his wife Frederique have owned and operated the Sooke Harbour House - a 28-room inn and restaurant. Sinclair grew up in Ontario and has spent considerable time in France. He is the past-president of Slow Food Canada and is currently a member of Slow Food Vancouver Island and is Canada's international representative to Slow Food International. Byron Cook, head gardener, Sooke Harbour House (Sooke, BC) - Byron is an organic gardener who has worked for many years leading a dedicated team at the Sooke Harbour House. Mary Alice Johnson, farmer, ALM Organic Farm (Sooke, BC) - Mary Alice is an experienced farmer, seed-saver and educator in the southern Vancouver Island food community. Along with Marika Nagasaka, Mary Alice operates ALM Organic Farm. From the farm they also operate Full Circle Seeds - a producer of certified organic seeds for farmers and gardeners. Mary Alice is also involved in a number of unique educational programs including apprenticeship programs such as S.O.I.L (aka Stewards Of Irreplaceable Land). Amy Rubidge, farmer, Barefoot Farm (Sooke, BC) - Amy's farm is focused solely on egg production and she is the primary egg supplier to the Sooke Harbour House. Voices Carlo Petrini, international president / founder, Slow Food (Italy) - Carlo is from the the Italian region of Bra and developed the Slow Food organization in the 1980s after taking part in a campaign against fast-food giant McDonald's who was at the time opening a restaurant in Rome.

La Natura ci insegna che la biodiversità è garanzia di vita, evoluzione, adattamento e crescita. Come per i processi biologici anche per la cultura umana la diversità è fonte inesauribile di creatività. Le 2000 comunità del cibo di Terra Madre, provenienti da 153 Paesi, ci insegnano, con la loro complessità e il saper far convivere tradizione e modernità, nuove vie per uscire dalle crisi e ridare alla Terra una speranza sostenibile. Produrre cibo contro l'omologazione culturale, in difesa dell'ambiente e delle popolazioni rurali, è diventato essenziale per il nostro futuro. Garantire la loro diversità e la diversità dei cibi significa garantire la vita. Una vita più piena, più felice, più umana.