Tag: Slow Food

Lion’s Mane Mushroom Recipe

Eyeing the mushrooms for sale in the local supermarket, I was intrigued to see shaggy, pearl-white Lion’s Mane mushrooms...

Slow food market Souk el Tayeb in Lebanon celebrates food and Eid El Barbara

What makes Souk El Tayeb in Lebanon remarkable is not only its insistence on local, seasonal produce, but its belief that dignity and sustainability must go hand in hand. Farmers are paid fairly. Villages are uplifted. Traditional recipes are kept alive not as nostalgia but as knowledge systems: real food is carbon-light, waste-free, and is adapted to the land.

Best cheese made without cow milk

Sheep, goat, and buffalo milk create some of the world’s most flavorful cheeses. And if you are going an extra step and can find it, camel milk cheese might be one to try.

Israel’s first cloned milk hits cafés as Remilk and Gad Dairies launch “The New Milk”

I once lived on a kibbutz in Israel for a year. The saddest sound I ever heard was a...

Harsha Pakhal Tells Us About 5 Nutrition Hacks That Actually Stick

f fad diets have left you frustrated, Cleveland-based fitness coach Harsha Pakhal offers five simple, sustainable nutrition hacks that actually stick. From ditching food labels to following the 80/20 rule, his approach focuses on building habits that improve energy, mood, and long-term health—without the guilt or quick-fix extremes.

Eat for your eyes and against cancer –– the power of zeaxanthin

Zeaxanthin is already sold as an over-the-counter supplement, but getting it from food is safer and more enjoyable. Unlike synthetic pills, food provides a synergistic mix of vitamins, fibers, and bioactive compounds. As Chen explains, this discovery is still in the early stages, but it “opens a new field of nutritional immunology” where everyday food choices can directly influence the immune system.

The Two Types of Beer Lovers and What It Means for Sustainable Craft Brewing

At its core, this study rewrites a long-standing assumption: that beer drinkers form a homogeneous crowd. Far from it—your audience may fall into flavor extremes. As craft brewers, you now have the tools to tailor your offerings, sharpen your sustainability goals, and deepen consumer engagement.

Caprese salad ingredients

Caprese salad is seasoned with salt and olive oil, and made lively with basil or aragula. Couldn't be simpler. If you prefer to dribble some good home-made pesto over the salad, even better. Scatter some olives around the vegetables and gently mix them in - better yet.

Eat more steak if you are taking anti-fat drugs

Losing weight is a struggle and a reason to stay alive. Being obese comes with all sorts of health...

Arap Koftesi burgul balls in a garlicky yogurt sauce

This bit of Turkish home cuisine is called Arap Koftesi, and I discovered it in Özlem's Turkish Table. We can call them burgul balls.

Make Verdurette, Natural Vegetable Bouillon

It’s easy to make this natural broth base yourself. Most or all of the ingredients are probably already lurking in your fridge and pantry. A food processor is the kitchen tool I recommend for making it; otherwise, be prepared to do some very fine chopping. I myself just feed everything into the food processor and let it whizz.

Nutri-Score and the Factory Farm Illusion

When Europe’s largest food manufacturer abandons a label it once promoted—and does so in the country where it is headquartered—it sends a clear signal. Industry sees what policymakers are reluctant to admit: that nutrition labelling is a dead end. It does not shift consumer behaviour at scale. It does not support sustainable production, nor does it build public trust.