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PHOTOGRAPHY: FELICITY MCCABE FOOD STYLIST: LIAM BAKER WRITERS: CHRISTOPHER STOCKS, ROSA BERTOLI

Action begets reaction. Or, in the

case of the slow movement, inaction.

As the world speeds up, slowness

carries on expanding into unexpected

areas. Joining the ranks of slow food,

slow fashion and slow tech are slow

parenting, slow advertising and

slow medicine. For every junk-space,

there’s now a slow space. For every

existing metropolis, there’s a slow

city in the making. There’s even

a slow church, presumably created

to counterbalance the evangelical

hyperactivity of megachurches. Then

there is slow education, slow travel

and even slower yoga than usual.

For those in a hurry to find out,

we recommend you ask your local

neighbourhood slow consultant,

because they’re there, too.

SLOW MOTION

INCOMING | JOHN WEICH

Pity poor Ermintrude. Once upon

a time, most yoghurt was made with

cows’ milk, but with more self-diagnosed

lactose intolerance and the rise of milk

alternatives, it was only a matter of time

before yoghurt followed suit. We’ve had

sheep’s and goats’ milk yoghurt for some

time now, but more recently it’s been

joined by yoghurts made with almond,

rice and coconut milk, not to mention

water buffalo milk and cashew nut milk.

This might sound like faddism, but each

of these yoghurts has their own specific

qualities and flavours to suit different

needs. Cashew milk yoghurt is not only

lactose free, but also less nutty in flavour

than almond milk yoghurt. Water buffalo

yoghurt, by contrast, is high in protein

and calcium, with a rich creamy flavour,

while coconut milk yoghurt is said to

have antiviral and antibacterial qualities.

All in all, they’re a cultured bunch.

BORN AGAIN

Culture trip

We’re exploring the latest and tastiest

alternatives to cows’ milk yoghurt

Danish designer Finn Juhl was best

known for his elegant upholstered

seating, featuring sinuous wooden

frames and curvaceous forms. But

despite his penchant for organic

materials and craftsmanship, in

1948 he entered a competition,

held by New York’s MoMA, for an

affordable mass-produced chair.

His design didn’t win (the prize

went to Charles and Ray Eames),

but was recently unearthed from

the Finn Juhl archives. Released by

House of Finn Juhl, the ‘Modern Art’

chair, with its asymmetric metal

frame, wooden feet, sculptural

plastic seat and upholstered seat

cushion, still looks as sharp and

contemporary today. finnjuhl.com

Newspaper

044 ∑

1. NATURAL CASHEW MILK
   YOGHURT, £2.15 FOR 125G,
   BY NUSH – TOP WITH GOJI
   BERRIES. 02. NATURAL GOATS’
   MILK YOGURT, £2.40 FOR
   450G, BY ST HELEN’S FARM –
   TOP WITH BEETROOT.


2. ORIGINAL RICE YOGHURT,
   £3.95 FOR 370G, BY LA
   CREMÈRIE – TOP WITH ROSE
   PETALS. 04. PLAIN ALMOND
   MILK YOGURT, $1.99 FOR
   150G, BY KITE HILL – TOP WITH
   FIG. 05. NATURAL IRISH SHEEP’S
   MILK YOGHURT, £2.12 FOR
   130G, BY VELVET CLOUD – TOP
   WITH PISTACHIO. 06. NATURAL
   COCONUT MILK YOGHURT,
   £1.99 FOR 125G, BY COYO – TOP
   WITH GRATED CHOCOLATE
   FOR STOCKISTS, SEE PAGE 160
   SELECTION OF SPOONS AND
   DISHES, STARTING FROM £70,
   FROM HOPE IN THE WOODS,
   HOPEINTHEWOODS.COM

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