Dan Saladino’s Eating to Extinction, The World’s Rarest Foods and Why We Need to Save Them, involved 10 years of travel and research, exploring the plight of unique food diversity […]

Learn about the magic and versatility of milk at the Ballymaloe Cookery School micro dairy on their 100 acre organic farm. This is a working dairy and a working classroom […]

Week long cheesemaking course at Ballymaloe with David Asher Full details here 10% discount for Slow Food Members upon presentation of membership card.