January 26, 2014Meet the Salak
Great article from the Smithsonian Magazine, all about the salak. Slow Food Bali would love to see this become a passenger on the Ark of Taste!
“First you open the snake skin,” he says, plucking up one of Monsaro’s salaks and making quick work of its covering. Inside, lobes of garlic-like meaty fruit await. “Then, clean off the little skin,” he instructs, indicating a thin, film-like coating encasing each segment of the yellowish white fruit, like that found on a boiled egg. “The white salaks are the best,” he shrugs, handing us the more-yellow-than-white fruit. We pucker up at the salak’s unfamiliar acidity and spongy texture, which leaves our mouths seemingly both dry and full of citrusy juices at the same time. Within each lobe, a few more nibbles expose a large, dull seed in the same shade of brown as the snakefruit’s exterior.”
September 24, 2013Hari Tani Nasional 2013
The most important people to appreciate and recognize today and everyday- our farmers! Today is National Farmers Day (Hari Tani Nasional) in Indonesia. We hope you take a few minutes everyday to try and form a better connection with your food producers in Bali and around the world.
September 18, 2013A small but eloquent protest
“To ferment your own food is to lodge a small but eloquent protest—on behalf of the senses and the microbes—against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else’s.”
- Saturday, July 1, 2017 / Living Light Bali, Sayan, Ubud
Join us for an informative workshop celebrating all aspects of the amazing BANANA plant.
- To be announced soon.
Come join fellow Slow Food friends to celebrate local heritage fruit preserving.
- To be announced soon.
Come celebrate some of the most amazing Italians who have developed their own artisanal crafted foods right here in Bali.
Exploring how to make cheese using local ingredients here in Indonesia. A special project led by a Slow Food Bali member!
Jams made from fruits you have never heard of!
Experience the preparations & tasting of the renowned Smoked Bali Duck
All About Goats, Fine Chocolate and the Tastiest of Fresh Balinese Cuisine.
Learn the tradition of fermenting legumes for use in an assortment of nutritious recipes.
- [ more future events ]