Slow Food, the podcast

Who grows your food and at what cost? With Manlio Larotonda and Giulia Gianguzza

In this episode of the Slow Food podcast, we talk about modern slavery in the food chain. From exploited seasonal workers in Italy’s tomato fields to the global cacao market, we dig into how injustice hides in plain sight.

We hear from Manlio Larotonda, an Italian gastronome and alumnus of the University of Gastronomic Sciences in Pollenzo, who moved to Colombia to start a more just and transparent cacao project. And from Giulia Gianguzza, who works directly with migrant workers in Sicily.

This episode isn’t easy, but it’s essential. Understanding where our food comes from means acknowledging the human cost behind it — and doing better.

Guests: Manlio Larotonda (cacao Disidente founder and UNISG alumnus) and Giulia Gianguzza (social worker at Sportello Sans Papiers)

Host and production: Valentina Gritti
Music: Leonardo Prieto 

Join Planting The Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg==

A project by Slow Food Youth Network (SFYN) 

How can we make our households more Slow and sustainable? An inspirational talk with Chiara, Nico and Maca

How can we eat in a sustainable way at home? Do we need to come to compromises when we have small children? Does eating well always mean spending more money? And how can we introduce more plants into our daily meals?

I am very excited to introduce you to the guests of the podcast of today: Chiara and Nicholas, young parents who will share with us how they live in a Slow lifestyle with a daughter of 4 and one about to come and Maria Camila, from @Maca_bites who will give us some practical tips on how to introduce more plants into our meals.

Guests: Chiara Flora Bassignana (researcher at UNISG), Nicholas Panayi (agroecology consultant) and Maca (plant-based diet ambassador)
Host and production: Valentina Gritti
Music: Leonardo Prieto

Useful links:

Follow Nicholas Panayi on @yesroots 
And Maca on @Maca_bites 
Join Planting the Future: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== 

A project by Slow Food Youth Network 

Fermenting with the masters: tips and tricks from the Pollenzo Food Lab, Sandor Katz and Wild Mountain Dinners

How does fermentation prevent food from getting spoiled? Is fermentation always safe? What are some practical tips to start fermenting for the first time?

Since April 26th is World Disco Soup Day, our biggest campaign to reduce food waste all over the world, In today’s episode we want to deepen one of the methods that can help us save our food. I am talking about fermentation and today we have the pleasure to chat about it with some fermentation experts from the Slow Food movement. 

This podcast episode is aiming to slow your food habits down, build up your virtual bookshelf for the Planting the Future campaign, where we focus on rediscovering your connection with food and follow a journey that enriches your knowledge while shaping your values.

Ready for some practical tips on how to make your food alive? 

Guests: Nahuel Buracco (Pollenzo Food Lab UNISG coordinator), Sandor Katz (Fermentation revivalist) and Oliver Kienast (chef at Wild Mountain Dinners) 

Host and Post-production: Valentina Gritti

Co-host: Addison Austin-Lou 

Music: Leonardo Prieto 

 

More information on World Disco Soup Day: https://drive.google.com/drive/folders/16xUGb7W4NljulIVoMOdZy2ZIUTaYChxy?usp=drive_link 

Join Planting the Future! https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== 

Tell us what you think in our Telegram group: https://t.me/slowfoodthepodcast 

 

A project by Slow Food Youth Network 

 

Staying away from processed foods, with Bob Dickinson (@fromscratchwithbob) and Michael Moss

In this new episode of Slow Food, the Podcast, we’re talking about how to cook from scratch. Valentina Gritti and Addison Austin-Lou sit down with Bob Dickinson (@fromscratchwithbob), a digital creator focussing on conscious consumption and whole food and journalist Michael Moss to share real, practical tips on how to stay away from processed foods.

If you’re trying to eat better and slow down your life, this one’s for you!

 

JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== 

Share your tips in our Telegram group: https://t.me/slowfoodthepodcast 
A project by Slow Food Youth Network

How to eat "Slow" on a budget, with Guusje Weeber and Michael Moss

Do you really need to spend a lot to eat well? Or is it possible to eat good, clean, and fair food without going over budget?

 

In this new episode of Slow Food, the Podcast, we’re talking about how to eat Slow without spending a fortune. Valentina Gritti and Addison Austin-Lou sit down with Guusje Weeber communication manager of SFYN Netherlands and journalist Michael Moss to share real, practical tips on how to shop smarter, waste less, and make the most of what’s in season.

If you’re trying to eat better without spending more, this one’s for you!

 

JOIN PLANTING THE FUTURE: https://ig.me/j/AbZhBdCs9GKVkN_i/?igsh=MTFwYnV4eDZ1NHZneg== 

Share your tips in our Telegram group: https://t.me/slowfoodthepodcast 
A project by Slow Food Youth Network

Eating Slow in a metropolis: a coffee conversation with Raúl Mondragón

Eating sustainably in a big city sounds impossible, right? What if we told you it’s not — and that ancient floating farms might be the answer? 

In our latest episode, we grab coffee with food activist Raúl Mondragón to chat about: Chinampas: 1,000-year-old floating farms still feeding Mexico City; why local vendors sometimes skip local food for cheaper options across town; easy ways YOU can support sustainable food without leaving your neighborhood.

If you’ve ever wondered how to eat Slow in a fast-paced world — this episode is for you. 

Host & production: Valentina Gritti

Guest: Raúl Mondragón Segura (SFYN activist, researcher, entrepreneur and agroecology consultant in Mexico City).

Featured song: "Poder Prieto" di Son de Aquí

Links:

Raúl profile: https://www.instagram.com/ruleish/ 

Colectivo Ahuejote: https://www.instagram.com/colectivoahuejotemx/

Project Cocina Colaboratorio: https://www.instagram.com/cocina_colaboratorio/

Mentioned food spots: Yema supermarket, Numu market, Mercado Alternativo Tlalpan, Cucina Matte, Raíces centro cultural.  

 

Join our Telegram group: https://t.me/slowfoodthepodcast 

A project by Slow Food Youth Network

 

Slow Food Goes Brussels: Profit over principle? The EU’s export of banned toxic pesticides

In the EU there are a whole host of pesticides that are banned for being too hazardous, either to human health or the environment or both. This means that they cannot be used here. But did you know that these are still produced on EU soil and then exported to other countries, and did you know that the food produced from those pesticides is than imported back into the EU and ends up on our plates? Let’s dive into this, join our final episode of the year with our guests:

• Mathilde Dupré, co-director of the Veblen Institute
• John Clarke, former director for international relations at the European Commission and former head of the EU Delegation to the World Trade Organization in Geneva
• Kara Mackay, campaigns coordinator for the NGO Women on Farms Project in South Africa

Host: Natasha Foote
Post-production: Jonathan Rémy
Music: Leonardo Pietro Durantes and Jonathan Rémy

Join our Telegram group: https://t.me/+xSzaZeIyCUM1NjJk

Slow Food, the Podcast is a project by Slow Food Youth Network (SFYN). Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.

How can we make our end-of-the-year celebrations Slow?

How can we make our celebrations more sustainable without losing the festive vibe? What about decorations, presents, fireworks and food? And finally, shall we think about a slow lifestyle as a new year’s resolution? 

We are getting closer to the end of the year and big celebrations are about to begin. In today’s episode I will hold a conversation with my colleagues from the Slow Food Youth Network office, Jorrit Kiewik and Elena Lucchiari, on how we can make our celebrations and holidays more Slow…

Host & production: Valentina Gritti
Guests: Jorrit Kiewik (Director of Slow Food Youth Network and part of the board of directors of Slow Food International), Elena Lucchiari (SFYN campaign and community coordinator). 
Music: Leonardo Prieto Dorantes

Join our Telegram group to get in contact with us: https://t.me/slowfoodthepodcast

A project by Slow Food Youth Network (SFYN)

Slow Food Goes Brussels: Was the 2024 UN Biodiversity Conference a Success or a COP-out?

Biodiversity is the foundation of life on Earth, yet it's disappearing at an alarming rate—with habitats fragmented and up to a million species at risk. Agriculture is a key driver of this crisis, but is it a central focus in global biodiversity solutions?

In this episode, we delve into the recent United Nations Biodiversity Conference in Cali, Colombia, with insights from experts who were on the ground. Was there an agri-food flavor to the discussions? What were the key takeaways, and did this COP live up to its promises—or was it just for show?

Join us for a deep dive into the intersection of agriculture, biodiversity, and global policymaking, with our guests:

• Edward Davey, Head of the World Resources Institute Europe's UK office
• Lim Li Ching, co-chair of IPES-Food and senior researcher at Third World Network (TWN)
• Hazel Healy, De Smog’s UK Editor in Chief

Host: Natasha Foote
Post-Production: Jonathan Rémy
Music: Leonardo Prieto Dorantes and Jonathan Rémy

Follow @SlowFoodEurope on X, and join our Telegram group: https://t.me/+xSzaZeIyCUM1NjJk

A project by Slow Food Youth Network (SFYN)

Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.

Slow Food Goes Brussels: Who Gets to Decide What Food Ends up on our Public Plates?

What choices lie behind the food we eat in our public canteens, in our schools, hospitals, retirement homes and workplaces? And how can we ensure that the healthiest, most sustainable options end up on our public plates? 

In this episode, agrifood journalist Natasha Foote talks you through the world of public procurement, with the help of:

• Peter Defrancheschi – Head of the ICLEI Brussels office
• Renata Lukasova – Slow Food member, hospitality expert and director of food catering helping to run school canteens in the Czech Republic 
• Jannie Vestergaard – Slow Food member, food systems expert and food nutritionist
• Thomas Waitz – Green MEP and farmer

Host: Natasha Foote
Post-Production: Jonathan Rémy
Music: Leonardo Prieto Dorantes and Jonathan Rémy

Follow @SlowFoodEurope on X, and join our Telegram group: https://t.me/+xSzaZeIyCUM1NjJk

A project by Slow Food Youth Network (SFYN)

Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.