Factory farming conditions and antibiotic-resistant pathogens emerging as a result of them pose an existential threat to humans in the form of zoonotic diseases. Why it’s time to produce and consume food more thoughtfully.
Thanks to coconut milk corn soup is characterised by light flavours and scents of summer.
Ingredients for the corn soup, 2 servings
250 ml of coconut milk
150 ml of vegetable broth
1 clove of garlic
1 small onion
salt and pepper
extra virgin olive oil
Heat the grill. Clean the cob and grill it over a medium heat for about 10 minutes. Cool it and, with a knife, remove corn kernels from it.
In a small pot combine the coconut milk, the broth and the kernels. Cook for 15 minutes.
In another pot, sauté the garlic and the chopped onion. Add the mix to the coconut milk.
Cook everything for 10 more minutes. Season with salt, pepper, and aromatic herbs. Serve the maize soup warm.
The world of cinema recognises the link between food choices and the climate crisis by offering vegan menus for awards season events, including at the most important of them all: the Oscars.
Let’s look at the reasons behind the growth of veganism in India, as a small yet vocal section of the population turns towards this diet and lifestyle in the largest milk producing country in the world.
In an increasingly uncertain world, we need food production systems that can cope with dramatic climatic variations, provide nutritious diets, and build the resilience of communities and landscapes.
Mint has many health benefits, but in food it’s often accompanied by artificial green colourings. Instead, Galatea has created a green mint ice cream in a completely natural way.
We’re talking about Galatea, a company that produces semi-finished products for artisanal ice creams using high quality ingredients, natural colouring, excluding thickeners and hydrogenated fats, respecting the environment and supporting the less fortunate.
The mad rush to fake food, like fake meat made with genetically-modified soy, ignores the importance of the diversity of our foods and culinary cultures. It’s a recipe to accelerate the destruction of the Planet and our health.
Like with all foods, the quality of an ice cream can be discerned by reading its label. An expert explains how to do this, and tells us how their company steers clear of chemicals, using only natural ingredients to produce an excellent and “free” ice cream.
Quality ingredients, no artificial colouring and hydrogenated fats. These are the main features of a great ice cream. But what makes an ice cream parlour “good”, i.e. sustainable?