Healty eating: Ten golden rules of nutrition
Ten suggestions for your dinner table. Andrew Weil | June 2003 issue 1. Use your senses, not your head when you eat Trust your body's signals. Don't eat anything you don't like, but that others say is 'good for you'. 2. Eat mindfully and taste your food Your digestive system is a reflection of your Read More...
To soy or not to soy
What should you think about the new research linking soy products to cancer and other health risks? Tijn Touber | March 2006 Read More...
Couscous–shhh...
Learning the art of listening while you cook. Elbrich Fennema | July 2008 issue When we focus on silence, we focus on sound. Becoming silent is a gradual process. When we switch off louder elements, we hear things that are normally drowned out. This applies to life in general, and definitely to Read More...
Full bellies, hungry minds
In India, a group of monks feeds nearly a million kids a day, proving there is such a thing as a free lunch. Tijn Touber| June 2008 issue He’s in the Netherlands fundraising for new trucks and food processors, but in no time—and who could blame him?—finds himself addicted to the typically Read More...
Tasting is believing
Esoteric practises, like burying manure inside cows’ horns, has put many people off biodynamic agriculture. Now the sensational flavour—and ecological benefits—of biodynamic produce is winning them over. Jay Walljasper | May 2008 issue I know a thing or two about farms. My uncles raised Read More...
Not the same old drive-thru
The meat is raised naturally; the packaging is recycled; the ovens use renewable power. New green fast-food chains are serving up burgers and fries to feel good about. Mary Desmond Pinkowish| April 2008 issue It's really cold and windy in Manhattan. The Friday lunch crowds scurry in and out of Read More...
The subtleties of sage
Why cooking is a lot like communicating. | April 2008 issue Every language has a limited number of words and finite grammatical rules. Yet we can use them to create an endless number of sentences and tell countless stories. The same applies to cooking: The number of ingredients is limited and the Read More...
Escaping typical winter fare
For a delightful bite, try Belgian endive salad. Fennema,Elbrich | March 2008 issue Winter is the season of stillness, of silent retreat. Leaves wither, their energy receding into the roots. With the help of evergreens, we must remind ourselves that nature will come to life again in springtime. Read More...
Give bees a chance
Reports of catastrophic declines in the bee population have scientists buzzing. Is it mites? GM crops? Mobile phones? Habitat loss? Here's what the plight of the humble bee says about our own relationship to nature. Pat Thomas | Jan/Feb 2008 issue Reports of catastrophic declines in the bee Read More...
We should start eating insects
Why Arnold van Huis would like us to eat cricket pies, fried grasshoppers and mealworm quiche. Marco Visscher | Jan/Feb 2008 issue Cricket pies, fried grasshoppers and mealworm quiche: Welcome to the new culinary delights. Or so hopes Arnold van Huis, an entomology professor in Wageningen, the Read More...