{"id":27233,"date":"2022-09-27T11:20:08","date_gmt":"2022-09-27T09:20:08","guid":{"rendered":"https:\/\/slowfood.dk\/?p=27233"},"modified":"2022-10-05T01:25:10","modified_gmt":"2022-10-04T23:25:10","slug":"4-oktober-food-talk-m-dan-saladino","status":"publish","type":"post","link":"https:\/\/slowfood.dk\/en\/2022\/09\/27\/4-oktober-food-talk-m-dan-saladino\/","title":{"rendered":"4. oktober 2022 | Food Talk m. Dan Saladino"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Kom med til en sp\u00e6ndende aften med Dan Saladino, hvor han vil tale om sin anmelderroste bog &#8220;Eating to Extinction &#8211; The world&#8217;s rarest foods and why we need to save them&#8221; og i samtale med en r\u00e6kke folk vil dr\u00f8fte Ark of Tastes betydning og hvad vi kan g\u00f8re for at \u00f8ge biodiversiteten p\u00e5 vore breddegrader. Som Dan Saladino skriver: &#8220;Food stories are perhaps the most essential stories of all&#8221;.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Ark of Taste og Pr\u00e6sidia er to koncepter, som anvendes af Slow Food for at bevare udrydningstruede arter og madkulturellle samfund og for at \u00f8ge fokus p\u00e5 verdens ressourcer og en hurtigt forsvindende biodiversitet. I Slow Food findes n\u00e6sten 6.000 produkter i Ark of Taste og mere end 600 Pr\u00e6sidier. Danmark har 25 registrerede produkter i Ark of Taste, hvoraf 16 er danske \u00e6blesorter, og 1 Pr\u00e6sidie, Thorupstrand Kystfiskerlaug. L\u00e6s mere om Slow Foods fond for biodiversitet her: <a href=\"https:\/\/www.fondazioneslowfood.com\/en\/\">https:\/\/www.fondazioneslowfood.com\/en\/<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Slow Food har lavet en sp\u00e6ndende artikel om Dan og hans bog &#8211; l\u00e6s mere her: <a href=\"https:\/\/www.slowfood.com\/interview-dan-saladino-eating-to-extinction\/\">https:\/\/www.slowfood.com\/interview-dan-saladino-eating-to-extinction\/<\/a><\/span><\/p>\n<p><span style=\"font-weight: 400;\">Aftenen finder sted d. 4\/10 kl. 19-21.30 p\u00e5 <a href=\"http:\/\/www.josephine.dk\">Josephine Vinhandel og Bar<\/a> p\u00e5 Amager, som ejes af Christopher Melin, der ogs\u00e5 stod bag ciderfirmaet \u00c6blerov, og derfor har en del \u00e5r p\u00e5 bagen netop i arbejdet med \u00e6bler. <\/span><span style=\"font-weight: 400;\">Der serveres snacks. Drikkevarer k\u00f8bes separat.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pris 150 kr for medlemmer. <\/span><span style=\"font-weight: 400;\">Pris 175 kr. for ikke-medlemmer. Du k\u00f8ber din billet <\/span><span style=\"font-weight: 400;\"><a href=\"https:\/\/slowfooddanmark.nemtilmeld.dk\/12\/\">her<\/a>.<\/span><\/p>\n<div id=\"attachment_27235\" style=\"width: 250px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-27235\" class=\"size-medium wp-image-27235\" src=\"https:\/\/slowfood.dk\/wp-content\/uploads\/2022\/09\/Dan-Saladino-768x960-1-240x300.jpg\" alt=\"\" width=\"240\" height=\"300\" \/><p id=\"caption-attachment-27235\" class=\"wp-caption-text\">BBC &#8211; Dan Saladino<\/p><\/div>","protected":false},"excerpt":{"rendered":"<p>Kom med til en sp\u00e6ndende aften med Dan Saladino, hvor han vil tale om sin anmelderroste bog &#8220;Eating to Extinction &#8211; The world&#8217;s rarest foods and why we need to save them&#8221; og i samtale med en r\u00e6kke folk vil dr\u00f8fte Ark of Tastes betydning og hvad vi kan g\u00f8re for at \u00f8ge biodiversiteten p\u00e5 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":27236,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-27233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tidligere-aktiviteter"],"acf":[],"publishpress_future_action":{"enabled":false,"date":"2026-08-28 00:43:57","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/27233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/comments?post=27233"}],"version-history":[{"count":4,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/27233\/revisions"}],"predecessor-version":[{"id":27242,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/posts\/27233\/revisions\/27242"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/media\/27236"}],"wp:attachment":[{"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/media?parent=27233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/categories?post=27233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/slowfood.dk\/en\/wp-json\/wp\/v2\/tags?post=27233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}