slow food

Finger on the dulse – the rise of Northern Irish seaweed

Stepping nimbly from rock to rock, Sandy stooped and picked a handful of thickly-ribboned seaweed from the cool waters of the Irish Sea. “Potatoes, children, seaweed” he smiled “That was a saying used by Irish women to determine their priorities for the day.” “This stuff” holding aloft his bounty “Played a huge part in everyday life”.

Bristol Food Connections

We spend bank holiday Monday at Bristol Food Connections meeting some of the small artisan producers in the Slow Food Ark of Taste Market, get to try traditional authentic pizza from the pop up pizzeria and join the free Eat-In event organised by the Sustainable Food Trust with food and drink kindly donated by local producers from the South West, the Gleaning Network and Feeding the 5000; Winners of the Best Food Initiative in the BBC Food and Farming Awards 2014..