“The big issue is ultra-processing,” wrote Carlos Monteiro of the University of São Paulo in Brazil.
Ultra-processed foods are high in calories with extra fat, sweeteners and salt, but are low in vitamins, minerals and fiber. He charges these foods as the primary cause of the rapid rise in obesity and associated diseases throughout the world. More
I’ve been deliberating the next installment on FlavourCrusader. I’ve floated a few vague ideas on Twitter. I think I have it now. More
She works for the Stephanie Alexander Kitchen Garden Foundation, loves blogging about food and sometimes (not on purpose) grows big things. Her garden is as prolific as the word count on her posts.
She’s wonderful and wise. She’s Zoe Bowman. More
Here’s a few things to consider before heading to the shops, so you don’t have a bacon dilemma.
More of us are buying free range pork. Well perhaps, intend to. See, there’s an antiquated label “bred free range“. This means the mother pig is free to range, yet after weaning, her piglets are housed in shelters; this is where the pork you eat comes from. Fine, but the word “bred” is often conveniently dropped at retail. More
The Senate inquiry has only partly accepted claims from dairy farmers that supermarket discounting damaged their incomes, reports ABC Rural.
That’s disappointing, yet not unexpected.
Please don’t buy $1/litre milk. It’s up to us; always was, always will be. More
She’s a PhD candidate, mother, wife, sister, daughter, friend and would-be cultural commentator with a penchant for food and community.
Her family has recently crossed America. Upon their return—practically the next day—they began their new farm enterprise.
She’s now a farmer. Meet Tammi Jonas. More
I noticed Ruth on Twitter when she shared a photograph of Mr 13 cooking Rabbit Stifado à la Gourmet Farmer. Really?
She topped it with the homemade pappardelle to accompany. Too much. Want. There. Now!
Ruth shares domestic vignettes in technicolour and clogs. More
Sharon Lee is me! I’m an expert eater, competent cook and sporadic gardener. I’ve been working in the digital industry as a designer for a lifetime; I strive to make things appealing, engaging and easy-to-use. I’m refocusing my efforts on fresh food… to do pretty much the same. More
Australians eat more than five million turkeys each year, with demand for whole birds peaking at Christmas.
The turkeys mainly come from three producers: Ingham (owned by US-based TPG Capital) with 60–65 per cent of market share, Baiada (with brands Lilydale and Steggles), and Quast Turkey Farms. More
Tatyana is deeply interested in permaculture, a “design system based on mindful observation of Nature’s ways and applying those principles to designing human settlements.” She aims to distill information and experiences about sustainable living and health through food to provide a resource she wish existed when she began her journey of learning. More