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Is the Mediterranean Diet Still Mediterranean?

I recently found myself in an unexpected place: a rather traditional British tea room, surrounded by familiar rituals of scones, polished silverware and the...

The Factory Is Replacing the Farm

A Finnish company just secured €77.8 million to build a protein factory that needs no soil, no sunlight, and no growing season. The raw...

When Eating Becomes Optimisation

Food has always carried meaning — cultural, social, sensory. That meaning has not disappeared. But a different framework is layering on top of it:...

Gut Health Has Stopped Being a Medical Topic. It Is Now a Lifestyle.

Something shifted in how people talk about what they eat. The conversation used to be about calories, macros, or weight. Now it is about...

Fiber Is the New Protein — and That Tells You Something About How We Got Here

Nobody made fiber cool. It happened because something else stopped working. For a decade, protein dominated the nutritional conversation — bars, shakes, grams per...

The Queue Became Part of the Experience

Something changed about waiting in line. In cities across Europe, the queue outside a bakery or pop-up restaurant is no longer an unfortunate side...

Forty Years of Slow Food. The Burger Is Still Winning.

In 1986, Carlo Petrini launched what would become the Slow Food movement by handing out plates of penne outside a McDonald's near Rome's Spanish...

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