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So freaking cool Boston: "The city is now finding creative way to make sure farming takes root. For instance, city planners have identified city-owned pieces of farmable land. They’re taking requests for proposals from potential farmers,
Are you interested in becoming a vendor at the Boston Public Market? Next week we will be holding a series of forums throughout the state to give potential vendors an overview of the project, the application
MI's Grow Education program has extra garden loam topsoil (approx. 6 yd.) and organic compost (approx. 3 yd.) for the taking at the Brooks School in New Bedford: 212 Nemasket St. Both piles are in the
Our Grow Education program has extra garden loam topsoil (approx. 6 yd.) and organic compost (approx. 3 yd.) for the taking at the Brooks School in New Bedford: 212 Nemasket St. Both piles are in the
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Thousands of artisanal cheeses are disappearing around the world, along with the…
Thousands of artisanal cheeses are disappearing around the world, along with the knowledge and the landscapes behind them. They are being recorded on the Slow Food Ark of Taste along with other endangered foods from around the world. What cheese do you want to save? You can nominate it here and add it to the Ark http://bit.ly/19q6Mku
Today the Ark’s online gallery features British chef Jeremy Lee who nominates a cheddar from the Isle of Mull on the west coast of Scotland.
#Cheese2013 – Save a chese | Salva un formaggio !
Quale formaggio vorresti salvare? Il celebre chef londinese Jeremy Lee non ha dubbi:
“Il primo formaggio che vorrei salvare è sicuramente il delicato Cheddar dell’Isola di Mull, nelle Ebridi, sulla costa occidentale della Scozia. Sono particolarmente legato a quei luoghi in cui ho trascorso l’infanzia con la mia famiglia. E infatti per tutti noi quel Cheddar ha un significato particolare, quindi non lasciamolo scomparire!”
Raccontaci qui (http://bit.ly/19O2Foh) quale formaggio vorresti salvare e allega una foto. Potresti vincere un libro di Slow Food Editore a #Cheese2013!
Se poi vuoi portarne un pezzetto a Bra, ti aspettiamo dal 20 al 23 settembre nella Piazza dell'Arca con un piccolo omaggio.
What cheese would YOU want to save? Jeremy Lee, chef of London’s Quo Vadis restaurant has no doubts:
“The first cheese I would save is certainly the delicate Cheddar from the Isle of Mull, in the Hebrides, on the west coast of Scotland. I am particularly attached to those places where I spent my childhood with my family. And in fact, for all of us that Cheddar has a special meaning, so let’s not let it disappear!”
Tell us here http://bit.ly/19q6Mku what cheese YOU want to save and attach a picture! You could win a book from Slow Food at #Cheese2013!
And if you bring a sample of it in Bra (Italy) from September 20 to 23, we'll be happy to welcome you with a small gift.
Quale formaggio vorresti salvare? Migliaia di formaggi artigianali stanno scomparendo in tutto il mondo, insieme ai saperi e ai paesaggi legati alla loro produzione. Raccontaci qui (http://bit.ly/19O2Foh) il formaggio che vuoi salvare e allega una foto. A #Cheese2013 (Bra, 20-23 settembre) potrai vincere un libro di Slow Food Editore! What cheese do YOU want to save? Thousands of artisanal cheeses are disappearing around the world, along with the knowledge and the landscapes behind them. Nominate an endangered dairy product online (http://bit.ly/19q6Mku) and include a photo. You’ll have a chance to win a Slow Food publication at #Cheese2013 (Bra, Italy, September 20-23)!