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.
This pumpkin bread is perfect for breakfast or with tea in the afternoon. You can also toast it and spread marmalade on it.
200 g of flour
a pinch of salt
100 g of sugar
1 spoonful of baking powder
1 teaspoonful of grated ginger
1/2 a teaspoonful of powdered cinnamon
1/2 a teaspoonful of grated nutmeg
300 g of pumpkin purée
90 ml of olive oil
2 teaspoonful of honey
1 teaspoonful of lemon peel
100 g of walnuts
In order to prepare the pumpkin purée, clean the pumpkin, cut it into big chunks and steam until tender. Then mash it using a fork.
Preheat the oven at 180°C. In a bowl, combine the flour, salt, sugar, baking powder, ginger, cinnamon and nutmeg. In another container combine all the other ingredients except for the walnuts: pumkin purée, oil, beaten eggs, water, honey and lemon peel. Add the latter mixture to the former and mix well but not too much.
At this point, add the walnuts and pour the mixture into the baking mould. Bake the pumpkin bread for about 50 minutes until well cooked.
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?