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 and food systems which are threatened and rapidly disappearing. Inspired by Slow Food’s Ark of Taste, Dan has spent much of his career as a […]

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 where cows are milked daily. Full details here. 10% discount for Slow Food Members on presentation of membership card.

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