AWAITING BIO
Dan Saladino is a renowned food journalist who has worked at the BBC for twenty-five years. For more than a decade he has travelled the world recording stories of foods at risk of extinction?from cheeses made in the foothills of a remote Balkan mountain range to unique varieties of rice grown in southern China. His resulting work Eating to Extinction The World’s Rarest Foods and Why We Need to Save Them has been recognised by the James Beard Foundation, the Guild of Food Writers, and the Fortnum & Mason Food and Drink Awards.
Dan Saladino is a guest lecturer on the topic of heritage grains at The Sourdough School for our Prescribing Baking as Lifestyle Medicine (BALM) Diploma course:
Heritage Grains by Dan Saladino
Instagram: dan.saladino
Twitter: @DanSaladinoUK
