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A new alliance

Preserving Scotland’s culinary heritage

A unique group of chefs came together recently in Glasgow and as expected food was the main topic of conversation. It was a serious discussion about Scotland’s culinary heritage. The country is well known for its fantastic produce. From whisky to meat and fish we produce some of the best food in the world. But, it may be surprising to learn that many of the foods on the table of plenty are in danger of disappearing.

The chefs are part of the newly launched Slow Food Scotland, Chef Alliance Programme and are committed to cooking and showcasing what’s known as ‘Forgotten Foods’ - heritage Scottish food included in Slow Food International’s ‘Ark of Taste’. It’s a key part of the global commitment to protect and preserve Scotland’s biodiversity and culinary history. The programme provides a tool to educate not only Scots but visitors and tourists about our rich food culture, and promote foods that are being marginalised by the industrialisation of food production. There’s an astonishing range of foods and livestock already on board this virtual ark.

When Carlo Petrini, the founder of the Slow Food started the movement in the 1980s, it was in protest at the opening of a McDonalds’ fast food restaurant in Rome. Today there are more than 100,000 members in over 150 countries with over 2000 products in the Ark of Taste. The Chef Alliance was one of the very first programmes launched by Slow Food. It’s now a key project of the Slow Food Foundation for Biodiversity; uniting chefs from around the world who are committed to defending biodiversity, traditional gastronomic skills, local cultures and giving much needed support to quality food producers. No one would argue that Scotland’s heritage culture is worth preserving.

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October 2016 Edition The one with the "EAT YOUR CEREAL" COVER Robbie Dinwoodie has an exclusive interview with Malcolm Chisholm Peter A Bell on the Essential Nationalist and why a form of cultural oppression has been going on for years in the classroom Will McLeod in New Yorks writes on Hilary and the US Media Dr Craig Dalzell on the subject of GERS Wee Ginger Dug - Have a nice cold bowl of Brexit The Most Excellent Tom Morton on Finding good whisky at reasonable prices. Delia Forrest in Barcelona - Independence, at what price? Photo Essay by Top Photographer Simon Mayson Prof Steve Peers of Essex University - Can Scotland stay in the EU as part of the UK after Brexit? Jennifer Harper- a Basic Income Guarantee Payment + a Glass Act Dr Steve McCabe - Protecting Vulnerable Adults Ann MacLaren - James MacLaren and Fortingall Dave Bowman - Ewan MaColl iScot Short Story - Lunch at the Palazzo iScot Book Review - Par for the Ladies Rachel Gillon - Preserving Scotland's culinary heritage Grouse Beater - My Life as a Hero Mary Edward - The Govan Stones Fiona Nicholson - Bio-Assistance Dogs David McVey - Industrial Idyll - Inchcailloch - Loch Lomond Major Bloodnok - The guvnor