Related coverage on Slow Food

A visit to Amirim, Israel’s first all-vegetarian village in the Galilee

Just 15 kilometers from Tzfat there is a moshav that was founded in the late 50s that was ideologically influenced by organic, vegetarian and vegan principles. My hostess at Ohn-Bar, the tzimmer where I stayed, explained that the people of Amirim were among the pioneers of Israel’s strong vegetarian movement.

What’s in season in June – plus recipes and forager’s notes

Middle Eastern markets are bursting with the color and aromas of summer's soft fruits. This is the guide to getting the most out of June. 

Jailhouse Booze For Home Bootleggers

You don’t have to languish in jail to make Jailhouse Booze. It’s an easy, fun project you can make in your own kitchen, with fruit juice. Old-time jailbirds used to call it Pruno. We also have another, no-waste, alternative wine recipe: Pea Pod Wine.

Street Vegan in Sri Thanu is a must-stop family lunch spot on Koh Phangan, Thailand

If you’re anywhere near Sri Thanu on Koh Phangan, Thailand, around the yoga centers: Zen Beach, Haad Yao, or Salad Beach—make time for Street Vegan. It's vegan and so satisfying that one meal might convince you that eating plant-based is not a compromise. I suggest for any vegan restaurant owner or chef to come to this modestly-priced venue to learn from a master.

April Is National Garlic Month

April is National Garlic Month! We’re close to the end of April, but fear not: the North American garlic harvest lasts through July, and you can pick up the bulbs until Fall. Even after the green stalks wither and the bulbs are drier, your garlic will remain pungent for any months if you store it well.

Tony Cho’s model for regenerative cities

Tony Cho is a regenerative developer and community builder focused on designing cities as living ecosystems that support human connection and ecological balance. A key figure in Miami’s urban transformation, he helped shape the Wynwood Arts District and founded the Magic City Innovation District. Influenced by an unconventional upbringing that included time in an ashram, Cho brings a spiritual lens to real estate, blending culture, community, and capital into what he calls regenerative placemaking.

Make Watermelon Rind Jam

From Iraq with love, a great jam with a surprising ingredient.

Make nettle dumplings, also known as nettles malfatti

Springtime foraging yields a harvest of wild greens to cook at home, like nettles. Make delicious nettles malfatti dumplings with this recipe.

Farm To Table Israel Connects People To The Land

Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

Lion’s Mane Mushroom Recipe

Eyeing the mushrooms for sale in the local supermarket, I was intrigued to see shaggy, pearl-white Lion’s Mane mushrooms...

Slow food market Souk el Tayeb in Lebanon celebrates food and Eid El Barbara

What makes Souk El Tayeb in Lebanon remarkable is not only its insistence on local, seasonal produce, but its belief that dignity and sustainability must go hand in hand. Farmers are paid fairly. Villages are uplifted. Traditional recipes are kept alive not as nostalgia but as knowledge systems: real food is carbon-light, waste-free, and is adapted to the land.

Best cheese made without cow milk

Sheep, goat, and buffalo milk create some of the world’s most flavorful cheeses. And if you are going an extra step and can find it, camel milk cheese might be one to try.