If you’re anywhere near Sri Thanu on Koh Phangan, Thailand, around the yoga centers: Zen Beach, Haad Yao, or Salad Beach—make time for Street Vegan. It’s vegan and so satisfying that one meal might convince you that eating plant-based is not a compromise. I suggest for any vegan restaurant owner or chef to come to this modestly-priced venue to learn from a master.

I’ve been to Koh Phanghan a handful of times but things there change fast. Street Vegan was recommended through our musician friend Harel Shachel, who spends a lot of time on the island performing (and eating), and it turned out to be one of those easy, memorable family meals you don’t overthink, you just go back.

Street Vegan is right on the main road and easy to reach by car, scooter or the shared taxi trucks. Inside, the vibe is relaxed but special. The upper floor feels like a treehouse, looking down onto the kitchen and you can actually see the food being prepared, which gives you confidence that nothing rushed, and everything made with care. You can say that about Thai food in general but this place is a cut above.

We went around midday, the hottest month of the year, with the kids and ordered a mix from the menu to share.

The tofu cubes topped with fried onions were a hit—crispy, savory, simple but really well done. Another standout was the sautéed tofu served in cabbage leaves, fresh and nicely balanced. My daughter ordered dim sum, which was light and well made and filled with mushrooms I believe, and we also tried the sweet potato gnocchi with pesto which surprisingly good. Everything in the restaurant is gluten-free and meat and animal-product free.

The highlight for everyone was the chocolate cake. Which I do have have a picture of, sadly because we attacked it.

I’ve made vegan cakes with coconut butter and tofu but this was hand-down taking the cake. I might reach out for the recipe. The cake was creamy, rich, with a delightful crust made from coconut and nuts, and honestly hard to believe it was vegan. One of those desserts you end up finishing even when you’re full.

The guy beside us ordered the Buddha bowl and he looked like a satisfied regular.

What stands out at Street Vegan is the quality of ingredients. Thailand has incredible produce—fresh fruits, vegetables, coconut oil, palm sugar—and you can taste it here. But it’s also the effort behind the food. You can see the kitchen working, step by step, and it shows in the final dishes. The chef told me it’s endless work when I thanked her.

Street Vegan not trying to be fancy or trendy. Just solid, flavorful vegan food in a great setting. It’s open many hours until the night. I hope the owner can hold her stamina because it’s a place worth protecting and sharing. I remember years ago telling everyone to eat at Mama Poos. Now it’s the mama at Street Vegan.

If you’re on Koh Phangan, especially around Sri Thanu, this is a must-stop.

Getting to Street Vegan

Street Vegan House is located on the west coast of Koh Phangan in the Hin Kong area (near Sri Thanu), known as a major vegan hub. It is situated along the main road, easily accessible by scooter or songthaew taxi from Thong Sala or Sri Thanu and offers Vietnamese-style plant-based street food (open Mon-Sat, 1 PM-10 PM).

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Maggie Baird, best known as the mother of Billie Eilish and Finneas O’Connell, is stepping into a much larger spotlight, this time as a climate storyteller.

The founder of Support+Feed has partnered with WETA Washington, D.C. to launch a new public television series, Climate Kitchen, set to begin production later this year and air nationwide in 2027. The show will blend cooking, lifestyle, and documentary storytelling to explore how everyday food choices connect to climate change, health, and social equity.

If that sounds like another celebrity cooking show a la Meaghan, it isn’t. The premise is more ambitious: to bring climate action into the most familiar space we have, the kitchen. The book Think Eat Cook Sustainably covers this space. But so much more can be done, from teaching people how to forage, to using time-honored local and seasonal recipes, to learning how to grow our own victory gardens.

“Living a more sustainable, earth-friendly lifestyle can seem… overwhelming,” Baird said in the official announcement. “Climate Kitchen is about embracing progress over perfection… showing how small, simple behavior shifts can build toward lasting difference.”

The series will feature a wide-ranging lineup that reflects where climate conversations are heading, from Indigenous activist Xiye Bastida to oceanographer Sylvia Earle, alongside mainstream figures like Martha Stewart and Baird’s own children, Billie and Finneas. That should be fun. Veganism has definitely grown from being a trend to becoming a movement.

The idea is not to preach but to translate. Climate change, in this framing, isn’t just about policy or technology, it’s about food systems, affordability, and daily habits. Baird has long argued that what we eat is one of the most accessible entry points into climate action, even if it’s not the only solution.

For WETA, the series is part of its broader “Well Beings” initiative, which focuses on public health and societal challenges. Executive producer Tom Chiodo described the goal simply: helping people make a difference “one recipe, one meal… at a time.”

There’s something strategic here. Climate messaging has often struggled to connect with mainstream audiences. But food, personal, cultural, emotional, cuts through.

If Climate Kitchen works, it won’t just teach recipes. It may redefine how climate action is communicated: not as sacrifice, but as something lived daily, one plate at a time.

Want some climate-friendly vegan recipes? Why didn’t you ask? Vegetarian hummus is the best one to start. We picked up this recipe from peacemakers in Haifa.

The post Billie Eilish’s Mom Maggie Baird Launches “Climate Kitchen” on Public TV appeared first on Green Prophet.

April is National Garlic Month! We’re close to the end of April, but fear not: the North American garlic harvest lasts through July, and you can pick up the bulbs until Fall. Even after the green stalks wither and the bulbs are drier, your garlic will remain pungent for any months if you store it well.

The trick is to keep the fresh garlic in a well-ventilated, shady place away from steam and heat. Not by the stove, in other words. I place a tension pole in a shady spot in the laundry room, not close to the washer/dryer, and hang my year’s harvest from it by the stalks. I’ve also cut the stalks off and stored the garlic heads in wicker baskets, on a well-ventilated shelf.

Buy plump, firm bulbs wearing their sheath of papery outer skin. If it’s soft or shriveled, or feels light in the hand relative to its size, it’s not worth buying.

The little bulblets inside the stalks may be worth the trouble of extracting. Press the stalk and judge if the bulblet is big enough to bother with. Sometimes they are.

Now for peeling the cloves. One way is to crush a clove with the flat side of a knife. Just place the knife over the clove and bang your fist down on the knife, taking care to avoid the knife edge. This loosens the garlic skin and makes it easy to pull off. If you prefer to peel the cloves whole, pour hot water over them for a few seconds. The peels will come off with a little help from a paring knife.

A tip for crushing garlic: throw away the metal garlic crusher. You can reduce garlic to a paste on your chopping block in seconds by chopping the cloves coarsely, then scraping the bits with the edge of your knife. One less gadget to wash, and no time spent digging garlic out, blunting your knife in the process.

Where does American garlic come from?

Approximately 80% of the garlic consumed in the United States is imported from China. Prices have gone up with the current tariff war, but some pre-tariff produce may still be found. It won’t be fresh, though. You may find garlic imported from Spain, Argentina, Egypt, India, or Mexico in your grocery store.

California produces about 90% of American-grown garlic. Local garlic very much fresher and tastier than garlic imported from China, and here’s why you should prefer it.

A commenter on Reddit who goes by hamdunkcontest manages the garlic category for a fairly large industrial food ingredients company. These are his insights regarding what American garlic consumers can expect in 2027:

“Assuming the tariffs hold, for this year specifically, some amount of the demand will still be covered by Chinese garlic that was already imported into the US. The balance will likely be covered by Indian garlic.

“The US can’t feasibly cover their current demand with US-origin product. Even if we wanted to increase production, the land we’d use to increase acreage will also need to be considered for other crops that are also impacted by the tariffs.

“What we’ll instead likely see is a modest increase in US production for next year, with the balance of the gap being covered by: 1) Indian or other small tertiary sources, 2) demand being reduced by companies reformulating garlic out of recipes, and 3) Chinese garlic that is illegally dodging the tariffs, though things like falsifying the country of origin.”

It’s enough to make you uproot your lawn and plant garlic, isn’t it? Many in the US and Canada do.

Green Prophet’s editor, Karin Kloosterman, says that in her native Ontario, the local CSA brings the garlic harvest down to one July weekend when they announce that the garlic’s ready to pull. The news spreads around the community by word of mouth and that’s how home gardeners known when to start digging.

Here I go to the local open-air market and revel in the garlic abundance.

But I can’t hang around reveling too long, because the season is short, a month at the longest. I ensure a year’s supply of local garlic by buying a tad more than I’ll need, to account for some inevitable loss over the months.

Eating Garlic a Natural Medicine

People have been claiming health benefits from eating garlic for centuries. Today we include:

Eating a raw clove daily keeps your heart strong, as it reduces cholesterol and blood pressure, and prevents blood clots.

Garlic is known to be antibacterial and antifungal.

Raw garlic, freshly cut, works as a home-remedy antibiotic in a pinch. In other words, sliced raw garlic applied to an infected cut, scrape, or pimple will clear it up. Mashed cooked garlic also works. Obviously, a serious infection calls for standard medical help.

Is all this talk about garlic getting you hungry? We have some great garlicky recipes, like this vegan roasted cauliflower dish and creamy roasted garlic soup. I recommend the soup as a delicious pick-me-up for any time you’re tired and disheartened.

And if you’re not convinced that garlic is the answer to the world’s woes, try this decadent garlic bread recipe from the American food writer Ruth Reichl (taken from her Substack newsletter, La Briffe):

Make Decadent Garlic Bread

1 loaf sturdy French or Italian bread
1 stick sweet butter
1 head garlic
Zest from 1 lemon (optional)
¼ cup freshly grated parmesan cheese (optional)
2 tablespoons chopped parsley or chives (optional)

Begin by cutting the bread in half, lengthwise (a serrated knife helps). Preheat oven to 350⁰ F.

Peel and finely chop the garlic. Melt a stick of sweet butter, and add the garlic.

Slather the garlic butter onto the bread, cut side up, with a brush. Let it soak in. Use it all, and evenly spread the bits of garlic all over. Now is the time to salt it if you want to, and to sprinkle on the zest.

Bake the loaf, cut sides up, 15 minutes. Remove the bread from the oven and wait to take the final step just before serving.

Turn the heat up to broil. Add cheese, if using. Broil for about 2 minutes, watching carefully to make sure it doesn’t burn. Sprinkle with herbs just as it comes out of the broiler and serve immediately.

My note: include all the optional ingredients. It’s the best garlic bread you’ll ever eat.

Happy National Garlic Month!

Cook on – Recipes that feature garlic

Creamy Roasted Garlic Soup — Creamy Roasted Garlic Soup

The Ultimate Hummus Recipe — The Ultimate Hummus Recipe

Ful Medames and Musabaha Recipes — Ful Medames and Musabaha Recipes

Vegetarian Haricot Bean Stew Recipe — Vegetarian Haricot Bean Stew Recipe

Noodles and Lentils Recipe — Noodles and Lentils Recipe

Baba Ganoush Recipe — Baba Ganoush Recipe

Grilled Vegetables With A Middle Eastern Accent — Grilled Vegetables With A Middle Eastern Accent

Spinach and Cheese Bourekas Recipe — Spinach and Cheese Bourekas Recipe

Shakshuka, Tunisian Eggs Poached in Tomato Sauce — Shakshuka, Tunisian Eggs Poached in Tomato Sauce

Late-Summer Pickled Peppers — Late-Summer Pickled Peppers

The post April Is National Garlic Month appeared first on Green Prophet.

Chemistry professor Kevin O’Shea and PhD candidate Rodrigo Restrepo Osorio have developed a method that can capture PFAS (per- and polyfluoroalkyl substances) and then release them on demand, allowing the cleanup material to be reused instead of thrown away. Their work, published in the Journal of Hazardous Materials Advances, could offer a more practical way to deal with one of today’s most stubborn pollution problems.

The idea builds on earlier discoveries that ring-shaped sugar molecules, think tiny molecular donuts, can trap PFAS in water. These molecules act like handcuffs, grabbing onto the long-chain chemicals. But until now, getting the PFAS out again (so the material could be reused) has been the tricky part.

O’Shea’s insight? Let water chemistry do the work.

At a neutral pH, the sugar-based material holds tightly onto PFAS. But shift the water slightly—make it more alkaline, even with something as simple as baking soda, and both the material and the PFAS develop negative charges. They repel each other, and the chemicals are released.

It’s a bit like a door:

At neutral pH, the door shuts and traps the PFAS inside.
At higher pH, the door opens—and the pollutants are pushed out.

This means the same material can be used again and again, making the system cheaper and more sustainable than many current PFAS treatments, which are often expensive and require processing huge volumes of water.

O’Shea’s interest in PFAS started close to home, while looking at microwave popcorn bags his son loved. Many of those bags are coated with PFAS to resist grease and heat. That everyday exposure sparked a deeper dive into how widespread—and persistent—these chemicals really are. He certainly didn’t want his kid eating them!

Many microwave popcorn brands in the US now offer PFAS-free, non-plastic bags, including Black Jewell, SkinnyPop (Sea Salt), and 365 by Whole Foods Market. And as of January 2024, the FDA announced that grease-proofing PFAS are no longer being sold for use in US food packaging. Look for expiration dates on old bags to avoid eating forever chemicals!

(Top Tip: you can make microwave popcorn in a bowl, with some salt, and a plate for a lid. Microwave for 3 to 5 minutes)

Now, his team’s work points to a future where we don’t just trap pollution, we control it, concentrate it, and remove it more intelligently.

It’s not a full solution yet. PFAS are still everywhere, from industrial waste to household products. But a reusable, low-cost system like this could become a key tool in cleaning up contaminated water—without creating even more waste in the process.

And sometimes, the answer really does start with something as simple as changing the chemistry of water. And about yoga pants, wear cotton as it’s energetically more compatible to your body, and avoid microwave popcorn. Make it the old fashioned way with vegetable oil in a pot, topped with lots of real melted butter.

The post A baking soda trick could help clean “forever chemicals” from our water appeared first on Green Prophet.

Reading nutrition advice from 50, 40, and even 20 years ago feels like stepping into an alternate universe. It’s hard to believe how close-minded and definitive those tips were when we look at them in relation to today’s actual scientific studies. To say nutrition advice has changed dramatically over the past five decades would be an understatement. Personal trainer Peter Embiricos explains that understanding this evolution can help people make better choices today. “When you look at how guidance has shifted,” he says, “you start to see patterns, and you learn what actually stands the test of time.”

The 1970s: The Rise of Low-Fat Thinking

In the 1970s, dietary fat became the primary concern in mainstream nutrition advice. Health authorities and media messaging emphasized reducing fat intake to support heart health. Even today, you’ll still see older generations opt for low-fat products and Diet Coke, even though those foods have been proven to be highly processed and loaded with sugars, making them more unhealthy than full-fat products. This decade laid the groundwork for a long-standing belief that fat was the main dietary problem. While the intention was to reduce cardiovascular risk, the broader picture of overall diet quality was still developing.

One of the key misunderstandings was treating all fats the same. Natural fats found in whole foods were grouped together with heavily processed fats. This led to widespread avoidance of foods like eggs, nuts, and certain oils that can play a valuable role in a balanced diet. Embiricos notes that this era shows how focusing on a single nutrient can oversimplify nutrition. “When people fixate on one thing, they can miss how everything works together,” he explains.

The 1980s: Processed Low-Fat Foods Take Over

The 1980s built on the low-fat movement, with food companies introducing a wide range of reduced-fat products. Grocery shelves were filled with snacks and meals marketed as healthier options simply because they contain less fat. Many of these products compensated for flavor by adding sugar, salt, and artificial ingredients. While calorie awareness increased, overall diet quality often declined due to the rise in ultra-processed foods.

Despite the popularity of low-fat foods, health outcomes did not improve in the way many expected. Rates of obesity and metabolic issues continued to climb. This raised questions about whether reducing fat alone was enough to support long-term health. Embiricos points out that this period highlights the importance of looking beyond labels. “A product can be marketed as healthy, but that does not mean it supports your goals,” he says.

The 1990s: Carbohydrates Come Into Focus

In the 1990s, attention began shifting toward carbohydrates. Diets that emphasized controlling carb intake gained traction, especially as people looked for new approaches to weight management. At the same time, fitness culture started becoming more mainstream. People began connecting nutrition more closely with performance, energy levels, and body composition.

As more research emerged on blood sugar and insulin, carbohydrates became a focal point in nutrition discussions. Some approaches encouraged limiting carbs significantly, while others promoted balanced intake.

This decade introduced the idea that different macronutrients affect the body in distinct ways. According to Peter Embiricos, this helped move conversations forward. “People started asking better questions about how food impacts performance and recovery,” he explains.

The 2000s: The Rise of Diet Trends and Personalization

The early 2000s saw an explosion of popular diet trends, from low-carb plans to high-protein approaches. Nutrition became more individualized, with people experimenting to find what worked for their bodies. Technology also began playing a role. Online resources, fitness communities, and tracking tools made it easier to access information and monitor progress.

While some individuals found success with structured plans, many struggled with consistency. Strict rules and short-term approaches made it difficult to maintain results over time.

Peter Embiricos emphasizes that sustainability became a key lesson during this period. “If a plan does not fit your lifestyle, it is hard to stick with it,” he says.

The 2010s: Whole Foods and Balanced Eating

By the 2010s, there was a noticeable shift toward whole foods and balanced nutrition. People began prioritizing minimally processed ingredients, nutrient density, and overall dietary patterns rather than focusing on a single nutrient. Concepts like meal prep, mindful eating, and long-term consistency gained traction. Fitness professionals increasingly emphasized education and habit-building over quick fixes.

There was a growing understanding that health is influenced by multiple factors, including food quality, portion control, and daily habits. Instead of chasing trends, many people started building routines that support energy, recovery, and performance. People began to focus more on how they feel and perform, which is a much more practical way to approach nutrition.

The 2020s: Data, Flexibility, and Long-Term Health

In recent years, nutrition advice has continued to evolve with advances in research and technology. Wearable devices, personalized plans, and a deeper understanding of metabolism have made it easier to tailor nutrition to individual needs. Flexibility has also become a central theme. Many people now aim for balance, allowing room for enjoyment while maintaining consistent habits that support health and fitness goals.

Where Is Nutrition Advice Headed Next?

Looking ahead, nutrition is likely to become even more personalized. As research expands, people will have access to more precise guidance based on their unique biology, lifestyle, and goals. 

Embiricos believes the core principles will remain steady. “Consistency, quality food, and awareness of your body will always matter,” he says. “The details may evolve, but those fundamentals stay relevant.”

About Peter Embiricos

Peter Embiricos is a San Diego-based personal fitness trainer who focuses on helping clients build strength, discipline, and sustainable healthy habits. His approach supports both physical performance and long-term well-being, helping individuals develop confidence, resilience, and balance in everyday life.

The post The Evolution of Nutrition Advice Over the Last 50 Years, According to Trainer Peter Embiricos appeared first on Green Prophet.

Big, gnarly fava bean pods are in season right now, just as winter gives way from cool nights to bright, warm days. Heaps of the greens loved in the Middle East appear in the shouks (Arabic word for market): peas, string beans, asparagus, and for a short while, these fresh fava beans.

Somehow vegetables with short seasons excite the imagination and appetite more sharply than produce that’s available all year around. Good Middle Eastern cooks have many recipes for delicate fava beans, and this turmeric-fragrant soup is one.

Fresh beans are peeled twice: once when when you slide them out of their pods, and again when you squish each bean out from its rubbery covering. True; a little extra work. But it’s a restful task, and the soup is wonderfully herby, and redolent of green Springtime.

The preparation time listed relates to fresh beans. Frozen beans won’t need the peeling.

You’ll notice that the recipe calls for a fair amount of cilantro, but you can easily swap parsley for it if you prefer.

Fava Bean Soup Recipe

Ingredients

2 cups fresh or frozen fava bean pods
1 large leek, well washed and sliced ​​into thin rings (about 2 cups)
2 celery stalks sliced
2 carrots, sliced thinly
2 zucchini, diced
2 large potatoes, diced
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon salt or more to taste
1/2 teaspoon black pepper
A bunch of coarsely chopped cilantro (about a cup)
8 cups/2 liters water or more as needed

Pull the strings off each pod and open it along the slit to expose the green beans. Use your thumbnail or a small knife. Push the beans out. Make a small cut in each bean, along the black stripe on its side, and squish it free of its sheath.

If using frozen beans, skip this step.
Heat olive oil in a deep pot over medium heat. Add the leeks, celery, carrots, zucchini and potatoes. Add turmeric, salt and black pepper, stir and let the vegetables cook gently for about 10 minutes, stirring occasionally.

Add 8 cups of water, stir and bring to a boil. Cook, covered, for 45 minutes over medium heat until all the vegetables are tender.

Add the peeled fava beans, bring back to a boil and continue cooking for another 45 minutes. Check the soup once or twice: if necessary, add a little water.

Using a potato masher, mash the vegetables very coarsely.

Taste for seasoning and add a little more salt and pepper if needed.

Turn off the heat and add a bunch of finely chopped cilantro or parsley.
Serve right away, and enjoy.

Love fava beans and want another recipe? Try this fava bean Iranian salad

The post Fresh Fava Bean Soup, A Vegan Springtime Recipe appeared first on Green Prophet.

If you are the kind of person who heroically eats a few pounds of salmon every week, chases it with sardines, and lectures your friends about the virtues of oily fish, congratulations: you are doing the best thing for your body. 

In the modern nutrition universe, that level of commitment deserves an applause. But for those who don’t live in a Nordic fishing village, the nutrition company Zinzino has built its omega-3 research and formulations around these principles, combining biomarker testing, antioxidant protection and traceable sourcing across both sustainably harvested small-fish oils and a vegan marine-microalgae alternative. It’s biohacking at the next level. 

They explain why: Because omega-3 fatty acids, the famous EPA and DHA found in marine foods, remain among the most important structural fats in the human body. They support brain signaling, heart health, immune balance and cellular communication. Unlike trendy nutrients that cycle through wellness blogs, omega-3 has survived decades of scientific scrutiny.

But here is the catch: most people are not eating enough of the right seafood. And supplement companies may be giving you confusing information.

Walk into any health store and you’ll see shelves lined with omega-3 oils promising brain health, heart health, joint support and more. Yet not all omega-3s are created equal, and the differences go far beyond price or flavor. You might assume the best oils are the ones that taste the strongest or come from the coldest waters on Earth. But before you shop, it helps to understand what you’re actually getting. Where does the oil come from? Is fishing sustainable? Can vegan sources really replace fish? And does the body actually absorb what’s written on the label?

These questions sit at the intersection of environmental integrity, science-backed innovation and sustainability and we ask these questions today to a company that makes the gold standard omega-3 for pescetarians and vegans. 

Founded in Norway and headquartered in Sweden, Zinzino approaches omega-3 as both a nutritional and biochemical challenge. Rather than simply sourcing oil and labeling it, the company focuses on how to deliver EPA and DHA in a form the body can actually use while protecting fragile fatty acids from oxidation.

Think Mediterranean oil-pressing traditions adapted to modern nutrition science.

Its BalanceOil+ blends purified oil from small wild-caught fish such as sardines, mackerel and anchovies with cold-pressed extra-virgin olive oil rich in early-harvest polyphenols. Small fish, they say,  are less likely to accumulate heavy metals from the food chain. The olive oil antioxidants come from Picual olives grown in Spain and Koroneiki olives from Cyprus, creating a protective environment for the omega-3 while supporting absorption. 

Recently Emmalee Gisslevik, PhD, Senior Research & Development Specialist – BalanceOil, spoke to Green Prophet to talk about environmental integrity, science-backed innovation and sustainability, and how omega-3 supplements are evolving alongside these priorities.

Omega-3 science, algae versus fish, and why quality, source and oxidation protection may matter more than most people realize. Below is our conversation.

Let’s start simple: why are omega-3s still such a big deal nutritionally today?

Because omega-3s are not just fashionable nutrients—they are structurally important fats that are incorporated into cell membranes throughout the body to facilitate key functions in the body such as heart, brain and immune health. The long-chain marine omega-3s, EPA and DHA, are especially relevant because they are the biologically active forms most closely linked to established physiological functions, while the body converts only limited amounts from plant omega-3 (ALA). They also remain highly relevant today because many people do not eat oily fish regularly, even though marine foods are still the main dietary source of EPA and DHA. So from a practical nutrition perspective, omega-3 remains important because intake is often inconsistent, while the physiological need does not disappear.

Many people assume eating fish once in a while is enough. From your research, when does supplementation actually make sense?

Eating fish is a very good strategy—but ‘once in a while’ is not the same as consistently reaching the usual target of about two servings of fish per week. Supplementation makes the most sense when seafood intake is low or irregular, when someone avoids fish, follows a vegan diet, wants a more standardized daily intake, or wants to check whether their actual omega-3 status matches what they think they are getting from food. In practice, this is where testing becomes useful: it moves the conversation from assumptions to actual biological status.

Zinzino offers both fish-derived and vegan omega-3. From a biological perspective, do they deliver comparable EPA and DHA? And what’s the price point compared to other oils?

From a biological perspective, the key question is how much EPA and DHA the product delivers—not whether the source is fish or microalgae. In Zinzino’s standard 12 ml serving, BalanceOil+ provides about 2.0 g EPA+DHA (approximately 1.3 g EPA + 0.7 g DHA), while BalanceOil+ Vegan provides about 1.9 g EPA+DHA (approximately 0.8 g EPA + 1.1 g DHA), and with SDA for endogenous production of EPA. So the total long-chain omega-3 delivery is broadly comparable, although the profile differs. The fish-based version is more EPA-forward, while the vegan version is more DHA-forward. That distinction can matter depending on what aspect of omega-3 nutrition you want to emphasize, but both are designed to deliver meaningful amounts of long-chain marine-type omega-3. One challenge with vegan formulations is achieving robust EPA delivery, because many algae oils are naturally more DHA-rich than EPA-rich. 

Our vegan formulation addresses that by combining microalgal oil with Ahiflower® oil, which contains SDA—an omega-3 fatty acid that converts to EPA more efficiently than ALA does. Combined with olive oil, this creates a broader fatty acid strategy than a simple single-source algae oil. From a pricing perspective, vegan omega-3 oils are typically more expensive than standard fish-based omega-3 oils, largely because microalgal EPA/DHA production is still costlier and more technologically controlled. In practice, that means the vegan option is usually positioned as a premium product.

Sustainability is a major concern for our readers. How do you ensure your fish oil sourcing doesn’t contribute to overfishing or marine damage?

Using sustainably sourced, natural ingredients is an essential part of our brand’s core values. We strongly believe that to maintain balance in our body, we also have to respect the balance of the planet and its resources. Our omega-3 supplement is certified by Friend of the Sea, the global certification standard for upholding a sustainable marine environment, Zinzino was first certified by Friend of the Sea in 2018 and we have since maintained our commitment towards sustainability. The fish oils used by Zinzino are derived from short-lived, wild-caught fish, harvested by sustainable fisheries in authorized areas, and following the Friend of the Sea criteria.   

Vegan omega-3 often comes from algae, essentially the original source of marine omega-3. What makes microalgae oil effective compared to plant oils like flax or chia? How do we know that the algae is clean and free from microplastics and PFASs?

Microalgae oil is effective because it provides preformed EPA and DHA directly. By contrast, flax and chia mainly provide ALA, which is nutritionally valuable, but the body converts only a limited amount of ALA into EPA—and very little into DHA. So if the goal is specifically to increase long-chain omega-3 status, microalgae offers a more direct and efficient route. In terms of purity, one important advantage is that microalgae is cultivated in controlled production systems rather than harvested from open marine ecosystems. That gives much tighter control over sourcing, consistency, and raw material quality.

Your formulations combine omega-3 with early-harvest olive polyphenols. This isn’t common in most supplements? What problem does this solve? Or how do you stand out in this regard. 

This solves a real formulation problem: Omega-3s are delicate—they can break down and go rancid pretty easily. So instead of just putting omega-3 into a capsule on its own, we pair it with extra-virgin olive oil that’s rich in natural antioxidants; polyphenols. That way, we’re not simply adding “another oil”—we’re building extra protection right into the blend.

Those olive polyphenols help defend the omega-3s against oxidation, and the olive oil also changes the overall fat environment in a way that’s more supportive than a basic fish oil or algae oil by itself. The goal is simple: help keep these sensitive fatty acids more stable, both in the product and once you’ve taken it. That’s one of the ways our formula stands out. We don’t treat omega-3 as a standalone ingredient—we build it into a more complete fat system designed for stability, function, and context.

Third-party certifications: Friend of the Sea, Informed Sport, Cologne List, The Vegan Society, Halal, GMP, EU and EFSA. Tell us how difficult it is to get some of these certifications. 

Some third-party certifications are relatively straightforward if your documentation is solid and your suppliers are well organized — while others are genuinely demanding because they require ongoing testing, deep traceability, or even regulatory-level scientific evidence. The toughest ones tend to be “continuous-control” programs. Informed Sport is a great example: it’s considered difficult because it typically involves rigorous quality requirements and regular batch testing for banned substances, not just a one-time audit. Cologne List can also be demanding in practice because products are often tested and listed by batch, which means you need consistency and repeat testing to stay current.

Audit- and traceability-based certifications sit in the middle — but can become hard with complex supply chains. Friend of the Sea usually requires strong sourcing transparency and traceability (sometimes through multiple suppliers). GMP can be smooth if your manufacturer already runs a mature quality system — but if not, it can take real work to build the documentation, procedures, training, and audit readiness needed. Ingredient- and process-driven labels are very achievable — as long as you can prove what’s in (and not in) the product. The Vegan Society and Halal typically hinge on ingredient verification, supplier declarations, and preventing cross-contact in production (especially if lines are shared with non-vegan or non-halal materials). They’re very doable, but they get more complex when you have lots of raw materials or shared facilities.

And a quick nuance: “EU and EFSA” aren’t really certifications like the others — they’re regulatory frameworks. If you mean getting an EFSA-backed health claim approved in the EU, that’s usually one of the hardest routes because it requires a formal scientific dossier and a high standard of evidence.

 Fun but honest question: if someone says, “I hate fish and I don’t trust supplements,” – I get my nutrition from eating a kilo of salmon a week. And I buy sardines. Real food is the best. What would you tell them?

If you hate fish but are still heroically eating a kilo of salmon a week and buying sardines, then you are already doing the hard part. Regular intake of oily fish is the gold-standard way to get preformed marine omega-3. That is the ideal, and it is the most natural and biologically complete way to obtain EPA and DHA. So to me, this is not really an argument about food versus supplements. 

The real question is whether a person’s life and habits actually allow them to eat enough quality fish, consistently enough, to reach the blood levels they want. If that works, that is the superior option. If not, a well-designed supplement can help close that gap. And if your relationship with fish is a little on-and-off, it is good to know there are well-designed alternatives— and if you are skeptical, there are blood tests that can tell you whether they are truly effective for you.

How and where do we find your products in America, Canada, Europe and the rest of the world? 

Zinzino’s products are not available for sale in retail stores because better health is personal, and all bodies are unique. Getting individual guidance is critical for a successful outcome. We want to connect with customers directly, build trust, understanding and mutual respect, and offer personalized solutions tailored to meet their specific needs and goals. 

To this end, all our products are sold exclusively through a Zinzino Independent Partner who will join the customers on their health journey. We currently have at least 50 000 working at markets across the globe, and you may find the one nearest you on zinzino.com

Tell us more about the blood sampling and how and if biohackers can get involved? I know people who’d like to share that data. 

The blood sampling is a finger-prick dried blood spot test that can be done at home. The current BalanceTest measures 11 fatty acids, does not require fasting, and you register it online using an anonymous test code. That makes it practical for repeat use and for before-and-after comparisons over time to monitor your body’s response to changes in diet and lifestyle. What makes it interesting to data-driven users is that it does not only report absolute omega-3-related values.

 It also looks at the relationship between different fatty acid groups—for example, the balance between long-chain omega-3s and other fats—and includes calculated markers that help summarize different aspects of fatty acid status. For biohackers, that means it can be used as a structured feedback tool: test, adjust diet or supplementation, and retest after a meaningful interval. If people want to share their data, the important part is that this should be done through a clear, consent-based framework, with appropriate respect for privacy and data handling. That is where personal experimentation can become genuinely useful rather than just anecdotal.

::Zinzino

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Farm To Table Israel is transforming the traditional dining experience into a hands-on journey.

“People want to see and experience where the food comes from,” says Farm To Table owner Yakir Knafo. “I like to introduce guests to the small, ‘romantic’ farms where they get a personal feel for connection to the land.”

And you can hardly get more personal with the land than pulling carrots out of the ground yourself; carrots that you’ll watch a chef cook a little while later for lunch. Or standing under a tree peeling a juicy orange you plucked off a branch a second ago.

An hour in the field is followed two hours of a 7-course meal filled with the genuine flavors of Israeli food. It might be cooked then and there on the farm, to be eaten in the open air. Or you might head back to the Alhambra deli in Jaffa, where Farm To Table Israel guests feast at a communal table. You’ll enjoy a meal that’s as much about storytelling and community as it is about fresh, local flavors, and where every ingredient comes from local sources – even the salt.

Culinary tours include visits to an olive oil press, followed by a meal where every dish features a different local olive oil; or to a vineyard and boutique winery that shows how Israeli wines have gained international recognition. Or a group may visit one of the local dairies. A tour of an apiary and honey tastings in the works for the near future.

Each tour ends with a meal freshly cooked by Yakir and chef Aviel Elbaz, with the participation of any guests who like to cook. There’s a story behind every dish, even behind every ingredient. Guests leave the table enriched with history, a sense of connection with the land, and naturally, the lingering wellbeing that’s the gift of a delectable meal shared with friends.

Related: Ada’s home-roasted coffee in Jaffa

And that’s just one of the culinary experiences offered by Farm To Table Israel. Groups can also book hands-on cooking workshops for groups of friends and for business groups on a day out. Workshop themes include pickling and fermentation, seasonal cooking, and making pasta. Yakir told us that they will create a workshop focused on a special theme too, if requested.

Then there’s Alhambra, the Jaffa base for Farm To Table’s culinary workshops. It’s a café by day and wine bar by night, as well as a delicatessen offering Israeli gourmet specialties.

All of this was born of Yakir and Aviel’s vision to make food the connection between people and the land. Yakir has an enormous love of nature, the farmer, and the goodness of Israel’s sustainable foods. His enthusiasm overflows in spontaneous talk as visitors harvest, cook, and eat together.

Jaffa, close to Tel Aviv, is the mixed Jewish-Arab neighborhood where Alhambra operates, and where Yakir lives with his family. He interacts comfortably with close-by Arab businesses:

“We live together, after all. I get fish from Ibrahim, orange juice from Salem, and kitchen equipment from Abu Avram. We respect each other,” he says. His voice softens as he says that seaside Jaffa is very much like the Moroccan port town of Essaouira, where his grandfather was chief rabbi.

Alhambra is kosher under rabbinical supervision, dairy/fish. The partners offer cooking workshops there, but a group may also book a workshop near home.

::Farm To Table
::Deli Alhambra 
30 Jerusalem Blvd., Tel Aviv
+972 523 255 370

Traveling to Jaffa in the near future?

Read our green guide to Jaffa

The post Farm To Table Israel Connects People To The Land appeared first on Green Prophet.

This week, Israel’s precision-fermentation milk from Remilk is finally appearing on supermarket shelves. Staff members have been posting photos in Hebrew, smiling, tasting, and clearly enjoying the moment — not because it’s science fiction, but because it tastes like the real thing.

Remilk doesn’t come from cows. It uses microorganisms programmed to produce the same milk proteins found in dairy. The result is real milk protein — without the animal.

Why does that matter? Because traditional dairy is one of the most resource-intensive foods we produce. It requires land, water, feed, antibiotics, and creates methane emissions. Precision-fermented milk needs far less land, far less water, and produces dramatically lower greenhouse gas emissions.

Why many scientists say cloned (fermented) milk is better:

• No cows → no methane emissions that cause climate change
• No antibiotics or hormones
• Much lower land and water use
• Identical proteins → same taste and texture
• Suitable for people with lactose intolerance (depending on formulation)
• Stable, scalable, and climate-resilient

It doesn’t mean traditional dairy and the taste of brie disappears tomorrow. But it offers a serious alternative in a world facing climate pressure, food security concerns, and ethical debates about industrial farming.

Israel has become a global leader in this field, alongside companies working on cultivated meat, egg proteins, and cheese alternatives. What once sounded futuristic is now simply… food. How do you say mooooo in Hebrew?

The post Remilk makes cloned milk so cows don’t need to suffer and it’s hormone-free appeared first on Green Prophet.

If make carrot juice and wonder what to do with all the carrot waste? Maybe turn it into mushrooms? A new study published in ACS’ Journal of Agricultural and Food Chemistry points to a clear opportunity for mushroom growers—commercial and hobby alike: using carrot processing waste as a substrate to grow high-value fungal mycelium for alternative protein.

Researchers investigated whether carrot side streams, generated during the production of natural food colorants, could support edible fungi growth. After screening 106 fungal strains, they identified Pleurotus djamor (pink oyster mushroom) as the most efficient, producing strong biomass growth and high protein content when cultivated on carrot residues.

Rather than growing fruiting bodies, the researchers focused on harvesting mycelium. This approach is especially relevant for growers, as mycelium production typically requires less space, shorter production cycles, and more controlled conditions than traditional mushroom cultivation.

According to the study, the resulting mycelium protein showed biological values comparable to both animal and plant proteins, while remaining low in fat and rich in fiber. As the authors note:

“The biological value of the mycelial protein was comparable to that of animal- and plant-based proteins.”

To test market potential, the mycelium was incorporated into vegan patties and sausages. In blind taste tests, participants consistently preferred products made with 100% mycelium over soy-based alternatives, citing better taste and aroma.

Related: How to make mushroom paper

The researchers emphasize the broader implications for sustainable food production: “Utilizing side streams as substrate for mycelium production reduces environmental impact while adding value and supports food security.”

For mushroom growers, this research highlights a scalable, circular model: low-cost or discarded vegetable side streams become feedstock for a premium protein ingredient. It opens the door to partnerships with food processors, diversification beyond fresh mushroom sales, and entry into the fast-growing alternative protein market—without requiring entirely new cultivation expertise.

As demand rises for sustainable proteins that perform well on taste, mycelium grown on agricultural side streams may offer growers a rare combination of efficiency, profitability, and environmental benefit.

The post Carrot Waste Could Be Your Next Oyster Substrate –– Mycelium Protein Beats Soy in Taste Tests appeared first on Green Prophet.