CORBY Kummer, a journalist with The Atlantic, pedaled with 150 Slow Food University of Gastronomic Sciences’ students on a 24-day bike ride along Italy’s river Po. ‘They filmed interviews with farmers and fishermen who remembered when the river provided much of the populace with its livelihood.’ writes Kummer. ‘They mapped the region and its specialties.’ At the completion, Slow Food international president Carlo Petrini, who had accompanied the students for parts of the journey, suggested ‘next time the Nile on camels’.

FEDERICA Pozzi, student at Slow Food’s University of Gastronomic Sciences, writes in the university’s June 2009 newsletter about how, in part, her sense of self is realised through food. ‘…A series of others (close others) study food and culture with me. Without them I wouldn’t be able to sense my identity as I do. Difference, as threat and opportunity, is the mirror of the self and the spice that livens up a plate. A plate is a good image for the students of UNISG, a salad for example. Different nationalities mixed together, all chopped up and sprinkled with the same dressing: the information and the experience we are exposed to, every day, during our program.’ Read the article.