Globally one in three women will be beaten or raped during her lifetime. That is the equivalent of one billion people, and this horrific fact forms the core of Eve Ensler’s One Billion Rising (OBR) campaign to end violence against women. Last year, 14 February, one billion people in over 200 countries showed their support for the campaign, dancing together to, according to the OBR website, “demand an end to violence against women and girls”.
Last year I wrote a short feature-style article for Grazia SA about the campaign, and today I am sharing that story to mark the campaign a year on. Show your support on 14 February 2014 by joining one of thousands of OBR events happening around the globe: onebillionrising.org/events
Here’s a food trend article I wrote for the Financial Mail last year, looking specifically at the Slow Food movement:
WE CAN see it in the growing popularity of local markets such as Neighbourgoods; in the scramble to climb on the organic bandwagon; the prevalence of pickling and jam recipes on platforms like Pinterest.com; and in our growing interest in all things locally produced, “natural”, homemade and artisanal: slow food is a big deal in the world of food trends.
But it is also not a new trend; rather it is one that has recently reclaimed the spotlight. Slow Food International is an organisation that grew out of the Slow Movement that originated in Italy in the late 1980s – specifically in response to plans to build a fast food restaurant at a historic site in Rome.
At its core, Slow Food is an alternative model to fast food – promoting traditional preparation and cooking methods, locally grown ingredients and regional tastes with a view to preserving these and the diversity of our crops and food sources. It is a movement that is as focused on sustainability as it is on lifestyle, and today boasts over 100000 members in 1500 convivia (groups) in 150 countries, including SA.
“The original [ethos] of Slow Food is knowing where your food comes from, knowing how it is prepared and sitting down and eating it, enjoying it in a convivial atmosphere. Convivia means ‘for life’,” explains Dennis Conway, the convivium leader of Slow Food Johannesburg. “The concept of knowing where your food comes from, knowing how it is prepared, is not that far removed from that of kosher, or halal.”
READ THE REST OF THE ARTICLE ON THE FINANCIAL MAIL SITE: www.financialmail.co.za/life/food/2013/10/24/embrace-the-slow-food-movement
This is a little column I sometimes do for Ventures Africa magazine. The column is called the Business of Doing Business and has an almost educational slant. It’s a fun way to take on a business-related topic (like networking or productivity) and break it down with expert input. I always learn from writing it and I hope young entrepreneurs learn from reading it.
I recently had the opportunity to write a “real life” piece, or an “As told to…” type article. I really enjoyed the exercise, not just because the subject Stevie French was lovely and engaging, but because it’s an exercise in discipline for a writer. You need to take someone’s own words and create the narrative in a way that both makes sense journalistically and to the character of the person interviewed. I’d love to hear your feedback on how successfully (or not) you think this effort was…