A night of deliciousness featuring wine and food from Bra and Barolo, Piemonte Italy
Escaping the Hong Kong humidity, we were welcomed to Aria with glasses of chilled white wine from the featured vineyard* of the night. The winery, Marchesi di Barolo, pioneered the dry Barolo wines in 1814that was exclusively served in the royal courts. These wines were paired with a special menu^ created with Slow Food Ark of Taste ingredients. The event…Continue Reading
Cow Story: Online Sharing with Adelaide Lala Tam
Article by Elizabeth Zhang I recently started Michael Pollan’s “Omnivore’s Dilemma” and in the early chapters, he discusses purchasing a steer (named simply No. 534), to follow this one animal from birth to slaughter, in order to better understand the modern food production chain in the US. To borrow a quote from his writing: What grocery-store item is more silent…Continue Reading
Back to the Roots: Food & Community – A Special Terra Madre Dinner at Frank’s
Back to the Roots: Food & Community – A Special Terra Madre Dinner at Frank’s Article and photos by Jane Meijnen Terra Madre means Mother Earth. Terra = land, earth, ground, soil. Madre = mother. In Wikipedia, Terra Madre is a network of food communities launched by Slow Food and the intent is to provide small-scale farmers, breeders, fishers, and…Continue Reading
Slow Boat to Hakka: Eco-tour and Farm Visit to Lai Chi Wo
Slow Boat to Hakka: Eco-tour and Farm Visit to Lai Chi Wo Article and photos by Peter Chang (original text from his blog Diary of a Growing Boy) If there’s one thing that we haven’t done much during the two-year pandemic, it’s activities in the Great Outdoors. Unlike many friends with kids, I have been mainly staying in – initially…Continue Reading
Hack Your Snacks: Afternoon Tea Talk at Fringe Vault
Hack Your Snacks: Afternoon Tea Talk at Fringe Vault Article and photos by Michele Wisla A small, hungry group of snack enthusiasts gathered at The Fringe Club on the afternoon of Saturday 27 November 2021 to hear about (and taste) healthy options to munch on in-between meals. Our two speaker’s products went together like salt & pepper! We had gourmet…Continue Reading
Ode to Lard: Dinner at Heritage Meats
Ode to Lard: Dinner at Heritage Meats Article by Gary Suen “Eat less of the wrong meat” advocated Bennet Lee, founder of the Hong Kong-based Heritage Meats, when someone in our group asked a question about the global trend of putting less reliance on meat as our daily diet. We were at his shop in Repulse Bay as part of…Continue Reading
Slow Wine Tasting with Il Borro
Slow Wine Tasting with Il Borro Article and photos by Danny Grimshaw A long time ago in a galaxy far, far away…well it has certainly felt like a long lost memory since the last gathering of the Slow Food faithful in Hong Kong. On a rainy and blustery evening in mid-October 2021 after surviving back to back typhoons, it was…Continue Reading
Add (No) Oil: Plant-based, Oil-free Eating with Michele Wisla
Add (No) Oil: Plant-based, Oil-free Eating with Michele Wisla Article by Nicholle Yu On the afternoon of Saturday, 14 August 2021, Slow Food Hong Kong welcomed Michele Wisla, a plant-based certified nutrition coach and founder of Our Conscious Kitchen to talk about whole-food plant-based diet. Michele had begun her career in the fashion sector and found herself with certain health…Continue Reading
Seasonal Calendar of Vegetables and Fruits from Hong Kong
On 24 July 2021, we were proud to present with Plant Right Now the Seasonal Calendar of Vegetables and Fruits from Hong Kong. Special thanks to our member Stephanie Fleury for her facilitation of the project. Celebrate the local biodiversity and eat seasonally to benefit the environment and our health, for better taste and at a cheaper price! Download the…Continue Reading
The True Cost of Food with Peggy Chan
The True Cost of Food with Peggy Chan On 22 May 2021, we were honoured to have Peggy Chan of Grassroots Initiatives to share her insights into the true cost of food, environmental degradation over that past 50 years, and what we need to do to restore and regenerate the Earth’s topsoil. Peggy gave an informative introduction on the food…Continue Reading