Slow Food, the podcast

Today’s conversation is part of some live interviews I recorded at Terra Madre in September. Terra Madre is the biggest event of the Slow Food movement, which takes place in Turin, Italy, every two years and brings together food activists from all over the globe. I had the privilege of recording the upcoming interviews together with Andrew Valenti, regenerative gardener, community builder, and podcast host. You will now listen to our conversation with Slow Food International president Edward Mukiibi. Edward is based in Uganda, and before becoming the leader of a global movement, he was (and he still is) an agroecological farmer and agronomist. This Terra Madre edition was particularly emotionally significant for him, because it was the first one without the Slow Food founder Carlo Petrini, who unfortunately passed away last May. Edward takes us through some of his personal memories from his childhood and more recent years. We are recording this conversation in a beautiful ancient room of the Circolo dei Lettori in Turin city center, inside a historical building built between the 1600 and 1700.  Taking Edward back to his childhood, we ask him what is the first crop he remembers planting himself. Hosts: Valentina Gritti and Andrew Valenti Guest: Edward Mukiibi, president of Slow Food International A project by Slow Food Youth Network.  This episode was co-funded by the European Union. Its contents are the sole responsibility of the project "Rural Voices 2030. Engaging young rural European citizens in a gender responsive approach to soil protection" and do not necessarily reflect the views of the European Union.  

What is a coffee cupping? What is the difference between green, washed and fermented coffee? Why does the same coffee taste different in Ethiopia and in Italy?  Today I am going to take you back to World Of Coffee in Brussels, one of the most important events around specialty coffee in Europe, which took place last June. I went there to meet with some coffee farmers and roasters from the Slow Food Coffee Coalition, but also to understand more about the world of specialty coffee. For those of you who don’t know it, the Slow Food Coffee Coalition is an international, open, and collaborative network that brings together everyone involved in the coffee supply chain. Of course promoting good, clean and fair coffee.  So, grab your coffee cup and follow me to the event!  Host & Production: Valentina Gritti  Guests: Fitsum Bekere, Cesar Marino, Christian Reyes, Elio Leite, Sandro Bonacchi, Fernando Patiño, Iordanis Chrysafidis and Carlo Cortinovis Music: Leonardo Prieto Find out more about the Slow Food Coffee Coalition here: https://www.slowfood.com/thematic-network/coffee-coalition/  A project by Slow Food Youth Network (SFYN)

How do streaming platforms and media shape food cultures at scale? Who controls the narrative of what “good food” looks like? Is media marketing always fair when it comes to sustainable food brands? Today we are going to talk about media, television and streaming platforms with Luca Antioniazzi. Luca is researcher and teacher on audiovisual culture and communication at the University of Gastronomic Sciences of Pollenzo, Italy.  His background ranges from film preservation, to cultural policies, and food documentaries. Are you what you stream or you stream what you are? Let’s discuss this with Luca. Host & production: Valentina Gritti Guest: Luca Antoniazzi  Music: Leonardo Prieto Useful links: https://www.youtube.com/watch?v=0RtXSon0yMw (Tampopo) https://www.youtube.com/watch?v=Ldcayb6kGaQ (La Grande Abbuffata) https://www.youtube.com/watch?v=rQV6CijIzrc (The Bear) https://www.youtube.com/watch?v=cKKCGtoIOVY (Taste of Things) https://www.youtube.com/watch?v=J9TUuZ62xgg (Inglorious Bastards, scene) https://www.youtube.com/watch?v=gBmkI4jlaIo (Goodfellas, scene) Food documentaries: https://www.imdb.com/interest/in0000063/  A project by Slow Food Youth Network (SFYN)  

What does the smell of fresh bread have to do with selling a house? Why does vanilla make things taste sweeter? And when did the food industry start using scent as a tool to shape what we want, before we even take a bite? Today we are diving into something you probably experience every single day without realising it: the invisible world of food smells and how they are used to influence your choices, your emotions, and your appetite. My guest is Elena Mancioppi, a philosopher and researcher at the University of Gastronomic Sciences in Pollenzo, Italy, specialising in the aesthetics of smell, olfactory marketing, and the sociopolitical dimensions of food aromas. Her work sits at the crossroads of philosophy, perception, and food politics. And it might just change the way you walk through a supermarket. Are you ready to smell things differently?  Host & production: Valentina Gritti Guest: Elena Mancioppi Music: Leonardo Prieto Useful links:  Osmospheres, Mimesis International: https://mimesisinternational.com/osmospheres-smell-atmosphere-food-2/ L'Olfattivo, Edizioni ETS: https://www.edizioniets.com/scheda.asp?n=9788846763136 The Senses of Smell: Scents, Odors and Aromatic Spaces, Rivista di Estetica: https://journals.openedition.org/estetica/8190 Osmospheric Dwelling: Smell, Smell, Food, Gender and Atmospheres, Espes: https://zenodo.org/records/7489494 Smell Aesthetics, UNISG: https://www.youtube.com/watch?v=Cw1yohcLbRQ Towards a Sociopolitical Aesthetics of Smell, Rivista di Estetica: https://journals.openedition.org/estetica/8383?lang=en Atmospheres, Art, and Aesthetics: A Conversation, Espes: https://static1.squarespace.com/static/59ac89042994caa10199036a/t/66df1ada3a5b080f32dbd329/1725897434627/ESPES_interview.pdf Omosfere: Estetiche olfattive dell’abitare l’aria, Smell Magazine: https://smellmagazine.it/omosfere-estetiche-olfattive-dellabitare-laria/02/02/2023/   A project by Slow Food Youth Network (SFYN).

When did sweet become too sweet? How does sugar reflect a collective craving? And what does this reveal about contemporary food society? Today we are going to immerse ourselves into an indulgent discussion. We will speculate with philosopher and researcher Maddalena Borsato about how sweetness is shaping our society and what sugar and the need for something sweet actually means to us. Maddalena is a researcher in the field of philosophy and aesthetics at the University of Gastronomic Sciences in Pollenzo, Italy. At the same time she has attended pastry school and she runs a blog called Aristotele, where she raises philosophical questions starting from a sweet recipe. Are you already craving something sweet? Because I do! So let’s start our discussion with Maddalena.  Host: Valentina Gritti Guest: Maddalena Borsato  Production: Klets.media A project by Slow Food Youth Network