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.
Figs, simply delicious
Figs, which are so sweet and tasty, have many beneficial properties, known since ancient times. Don’t do without them in September.
There are many delicious, tasty and nutritious varieties of figs depending of the period of the year when they ripen: those generated by gems of the previous year that ripen between June and July, those grown from gems of the same year that ripen from August to September and late figs that ripen in autumn.
Figs contain a lot of water (over 80 percent), soluble glucides (about 11 g/100 g) and fiber (2 g every 100 of flesh). Few calories (47 Kcal per 100 g) and vitamins A and C, potassium and phosphorus.
It is a mineralizing and re-energising fruit. Recently, science proved its anticancer properties. Even its milk, typical of unripened figs, is a nature’s miracle: rich in enzymes, it was used in ancient times to make game more easily digestable and in the cheese-making process to curdle the milk.
The Ficus tree is cultivated throughout the regions of the Mediterranean area and in the hot regions of America. It adjusts to every kind of soil, provided that it is not too compact.
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?