Farming mushrooms as Slow Food, medicine, bioremediation by Kirsten Dirksen on March 19, 2012 In the past few years, mushrooms- and the vegetative part of the fungus, mycelium– have been elevated from the underworld. …
¿Locávoro y/o vegetariano? Sobre dilemas alimentarios by Nicolás Boullosa on July 5, 2011 Hace unos días, el ensayista Andrew Winston exponía en Harvard Business Review que comer menos carne es más efectivo que una …
Fermented pet: care and feeding of sourdough starter by Kirsten Dirksen on November 24, 2010 Homemade sourdough bread can be a vocation for life. Once you have caught some wild yeast and created a sourdough …
Slow sourdough: catch wild yeast for a better loaf of bread by Kirsten Dirksen on November 23, 2010 In the long history of bread-making, commercial yeast is a relatively new invention (evidence of breadmaking was found in Egyptian …
Ventajas de la moderación en vino y comida by Nicolás Boullosa on August 17, 2010 En contra de la cultura de la cantidad, comer en moderación, evitando el exceso calórico, y beber vino tinto con …
La bella "vida sencilla" de los vascos de Idaho by Nicolás Boullosa on August 3, 2010 Idaho es un Estado poco poblado del Oeste americano, cuya escarpada orografía garantizó ricos prados de alta montaña y abundante …
Brightkite and faircompanies founders talk about happiness by Kirsten Dirksen on December 23, 2009 Given that we work from home and are substantially downshifted (i.e. we are very salary-light), when we socialize, we often …
Slow bread: how to ferment your own bread by Kirsten Dirksen on November 10, 2009 Before the arrival of commercial yeast a couple centuries ago, bread was made from a starter that was kept alive …
How to make Slow Gnocchi by Kirsten Dirksen on June 2, 2009 Anne Gillis likes to make gnocchi the old-fashioned way: by hand and chemical-free (i.e. organic). This Italian-born, California-raised octogenarian learned …
Obesidad, el dilema del omnívoro, Slow Food y más by Nicolás Boullosa on September 24, 2008 La situación económica y el aumento del paro parecen invitar a que los estudios sean igualmente negativos, o comparativamente negativos, …
