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.
Pumpkin and pear puréed soup
Pumpkin and pear puréed soup becomes an exquisite autumnal soup with yogurt sauce.
2 spoonful of olive oil
half a shallot
400 g of pumpkin
350 g of ripe pears
1 sprig of rosemary
100 g of whole yogurt
half a lemon
Warm up the oil in a big pot at medium heat. Add the shallot and sautée it for a few minutes. Add cleaned pumpkin and pears cut into small chunks. Cover with water, add the sprig of rosemary and cook, stirring from time to time until the two main ingredients are tender (about 10 minutes). Take off from the heat and remove the rosemary.
Prepare a purée with a blender. Cook again over high heat for 5 minutes. In the meantime, combine yogurt, lemon juice, a teaspoonful of oil and a pinch of salt.
Serve the pumpkin and pear puréed soup hot. Season with yogurt sauce, salt and pepper.
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?