Lucia Timková

I have sold cheese at the Krajčírska market on weekends since I was a teenager, so I know most of the stallholders by name and which ones still smoke their own meat. On camera I stay close to the counters, asking questions on your behalf about where produce comes from rather than just describing it. I studied East Slovak food history at university, which is why I can place most dishes in their village of origin. I keep the pace relaxed, since a market session works better slow than rushed through.