Liz Wilding writes about Slow Food Oxon activities in Snail Mail - the national Slow Food magazine.

The SF Oxon Convivium has had (ironically!) a rather hectic schedule of events so far this year. 2007 seems to be a year for tastings. Even our book group combined a discussion of Mark Kurlansky’s Salt with a tasting of finishing salts from around the world. We were all a little thirsty by the end, but appreciated the chance to sample the differences between French fleur de sel and Hawaiian black lava salt, for example.