Slow Food Mother City

Catch Slow Food Mother City committee member, Dax at a free Lunchtime Soapbox talk at IDASA next week. He’ll be chatting about Slow Food and how we need to reconnect with our food. We need to be aware of where it comes from and how it was produced so that we can change this system.

I always imagined mead as a rough kind of beer, something dark, brewed from hay and potatoes (or something like that), that would go well with a haunch of wild boar. So the mead tasting at Touch of Madness on Friday 23 April was a revelation.

Slow Food Mother City will be hosting an introduction to the pleasures of preserving with Oded Schwartz on 10 April. Join us for two hours of preserving history, theory, skills and tips, shared in a convivial atmosphere in Oded’s own kitchen. We’ll be tasting Oded’s preserves and pickles, and washing them down with Jack Black beer.