A few months ago, I put the call out for food lovers to tell me why they eat the way they do.
In this Age where popcorn comes pre-made,
some reject the status quo.
Instead, they make and grow their own.
This time, we’re talking about eggs.
Did it start with a kitchen garden?
“Why not a chicken?” you said. More
Just ten years ago, Australia had 1 600 garlic growers. Yet with the initial dumping of cheap imports, local growers couldn’t compete. They disappeared, taking with them hundreds of garlic varieties.
Today, Australians eat 3 500 tonnes of garlic annually. We produce just a fraction of this, about 500 tonnes. So the vast majority is imported; mostly it comes from China, but also from Africa, Taiwan, New Zealand and the United States. More
The hardest thing about making corn tortillas from scratch is actually motivating yourself to make them. Envy is a fabulous motivator, so when deliciously homemade tacos were dangled in front of my digital face—hello @tammois, @crazybrave and @melkettle—well, call me MOTIVATED. The rest is a cinch. More
This is hypothetical—or not—for you.
You’re preparing a vegetarian Christmas meal.
Guests bring dessert
or the wine.
It must feel festive—a Feast!
You want to prepare ahead of time.
Omnivores focus on The Beast.
But what do vegetarians do?
What would you? More
This is a strawberry. More
We found a loaf of bread at the supermarket.
Listed in the ingredients were: wheat flour, water, yeast, vegetable oil (canola, palm (antioxidents 306, 307), emulsifier (322 soy lecithin), iodised salt, sugar, wheat gluten, soy flour, milk solids, emulsifiers (471, 481, 472e), malted wheat flour and vitamins (thiamin, folic acid). More
“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