I’m not sure what “healthy” really means, when it comes to describing food. Is it food that’s low calorie? Low fat? Nutrient dense? Minimally processed? It’s one of those fuzzy, qualitative terms that speaks more to a feeling than to anything else: an ambient virtuousness whose parameters are porous and ever-shifting, encompassing and discarding fad … Read more
“It’s about taking these familiar ingredients that are often seen as a little bit bland, a little bit boring, and trying to give them gentle twists, to make them feel really exciting and rejuvenated,” she says. The cover of “Healthy Made Simple” by Ella Mills. Photo: AP Healthy Made Simple contains dishes Mills eats at … Read more
The Current24:29Will lab-grown meat ever reach our plates? What’s cultivated, meat-like, and could help lower greenhouse gas emissions? Lab-grown meat â and it could be the future of protein. Sometimes known as cultured meat, lab-grown meat is unlike plant-based alternatives from companies such as Beyond Meat or Impossible Foods. Instead, it’s made by taking a few stem … Read more
Cost of Living1:56Mike von Massow Skyrocketing prices have taken a big bite out of what Canadians are able to serve up for dinner but food economists say our ability to cope has been worsened by our collective decline in cooking skills. “We are less able to cook than we were 30 or 40 years ago, … Read more
“We are addicted to meat as a species. It’s part of our evolution. It’s part of our culture,” said Believer founder Yaakov Nahmias. But, he says, “we thought about quantity rather than the environment, rather than sustainability”. Believer Meats research and development chef Andres Voloschin works on dishes made from the company’s products at a … Read more
