Thursday
Slow Cheese in Bodrum
The Yaveş Gari Bodrum chapter of the international Slow Food movement organized the first Slow Cheese Festival of Turkey, which took place March 5 to 8 this year. We were lucky enough to experience it for ourselves.
Local food cultures and small-scale food producers everywhere are at risk of disappearing due to the market economy and industrialized food production, and Slow Food’s various initiatives aim to help them survive and to educate the public about their cultural and gastronomic value. Dairy products in particular are under threat from immense regulation, which decreases diversity and imposes an often insupportable financial burden on small producers. Moreover, as Slow Food says, “It is not simply a question of the best milk and cheeses – our food culture and the freedom to choose what we eat are at stake.”
Read the rest of this feature at Culinary Backstreets.
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no responses - Posted 03.17.15
In Turkish popular lore, the residents of Kilis, a town in Southeast Turkey near the Syrian border, are known for two things: kebab-making and smuggling. We haven’t been to Kilis, so we can’t vouch for the smuggling bit (although these days the town is featured regularly in the headlines as a ...continue
no responses - Posted 03.04.15
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