Nestled in the city’s former industrial district, they pride themselves on sourcing wild, line-caught fish, organic or wild meats, and locally produced organic ingredients.
Collaborating with a company making fermented condiments, they recycle food waste into garum, vinegar powder, oil, and compost, and their wines are sustainably produced.
The roof garden blooms with bee-friendly flowers, and even the staff uniforms are made from organic cotton. Every detail at Kontrast reflects a commitment to sustainability, as envisioned by chef Mikael Svensson.
Tag Archives: Food
Travel & Food: What And Where To Eat In Canada
From the Bay of Fundy in the east to the rugged Pacific coastline of Vancouver Island in the west, Canada provides glorious outdoor sights. Tour the nation’s impressive scenery, sophisticated cities and peaceful countryside for a vacation you will remember forever.
In the east, the fictional home of Anne of Green Gables on Prince Edward Island will make the beloved young adult series come alive. In nearby Nova Scotia and New Brunswick, see the unusual tides of the Bay of Fundy that rise and fall up to 50 feet (16 meters) each day.
On the western coast, British Columbia has lovely harbors in Vancouver and Victoria, with whale watching, sunbathing and shoreline walks. These and other Canadian cities have eclectic neighborhoods with concentrations of artists and ethnic centers, including interesting Chinatowns.
Spread across the center of the country, Montreal, Ottawa, Toronto, Calgary and Edmonton are among the nation’s largest metropolitan areas. All have modern city centers with wonderful restaurants, shopping, museums and galleries. In addition, each has its unique personality, from old French customs to major league baseball to cowboy rodeos.
Canada’s mountainous regions offer superb opportunities for summer hiking and sightseeing and winter skiing. Visit Revelstoke and Whistler in British Columbia and Banff and Lake Louise in Alberta for some of the best Rocky Mountain slopes and views. In the east, Mont-Tremblant in Québec has excellent skiing in the Laurentian Mountains.
Head to the lakes regions in Manitoba and Saskatchewan for fishing and hunting. Travel north to Nunavut, the Northwest Territories and the Yukon to camp under the northern lights. Canada’s national and provincial parks cater to Canadian and international visitors with scenic trails and adventurous activities.
In Canada try panning for gold, taste maple syrup fresh from production or even go on a polar bear safari. Across the nation you’re likely to be greeted with a friendly welcome. Arrive anywhere and keep exploring the beautiful lands and waters of this great nation.
Health: Ultra-Processed Foods (UPF) Explained
An evaluation of global dietary guidelines highlights the need for clearer warnings on what common foods fall under the ‘UPF’ banner. Some of them may surprise you. Today, Decomplicated examines what exactly defines ultra-processed foods, the impact they have on both society and the environment, and what can you do to minimize your consumption of them.
Culinary Profile: Kyoto Chef Hisao Nakahigashi
With the credo of “eat all of what is edible”, this restaurant embraces the concept of fully-use all the parts of ingredients. True advocate of the local producers he works with, chef Nakahigashi’s philosophy transpire in the hassun he plates every day, expressing the rustic beauty of the country through all five senses.
In this Green Star in action episode, we dive into the world of chef Hisao NAKAHIGASHI whose restaurant Sojiki Nakahigashi (草喰なかひがし) – literally ‘herbivorous cuisine’ – is awarded a Green Star and Two Stars in the MICHELIN Guide Kyoto & Osaka 2023. Dining here means reconnecting with the environment, fostering a commitment to an eco-conscious life. It offers not only flavorful dishes but also culinary creations that embody mindfulness and a profound respect for nature.
#MICHELINGreenStar #TwoMICHELINStars #MICHELINrestaurants #restaurant #chef #portrait #MICHELINGuideKYOS
Culinary Arts: Michelin-Starred ‘Yuu’ In Brooklyn
Shimano and his team use theatricality and precision to serve a tasting menu that includes amuse-bouche, wagyu, salade de homarde, and more.
France Culture: Périgord Castles & Gastronomy
The young Parisian left everything behind to protect this 12th-century monument. Gastronomy is also a key part of life in the Périgord. In this region that cherishes quality produce, chef Pierre Corre cooks black truffles like no one else.
Read more: https://f24.my/A0gb.y
Food & Travel Tour: Milka Restaurant In Slovenia
The restaurant offers a fine gastronomic synthesis of its region and neighbours, all skillfully interpreted and prepared by chef David Žefran, who makes full use of local ingredients. The cuisine served at Milka is revolutionary: David Žefran has had a major influence here, creating tempting dishes in a delightful “boutique experience hotel” which occupies a restored building transformed into a charming and welcoming space where everything has been carefully designed down to the tiniest detail.
Guests eat well (very well!) at Milka, where seasonal produce is of the utmost importance and where much of the focus is on vegetables and freshwater fish. One of the restaurant’s key philosophies states that “engaging responsibly with society and the environment is much more than simply choosing our suppliers carefully – this philosophy underpins every aspect of our gastronomic experience”.
Restaurant Tour: Making “Po’Boy’s” In New Orleans
Today Bon Appétit spends the day with Justin Kennedy, general manager of Parkway Bakery and Tavern in New Orleans, preparing to serve the city’s famous poor boy (po’boy) sandwiches.
Filmed on Location at Parkway Bakery & Tavern | 538 Hagan Ave, New Orleans, LA 70119
Culture & Food: Honey Production In Malta
In this video, beekeepers Ray Sciberras and Jorge Spiteri take us back to the time of the Romans and tell us all about the Apis Mellifera Ruttneri – the Maltese honeybee. We also see how the honey they produce plays a key role at the Camilleri & Sons Bakery, where among the many delicacies, you’ll find delicate Zeppoli Ta’ San Guzepp pastries drizzled with honey.
But it doesn’t stop at pastry, as chef Robert Cassar of the MICHELIN-recommended restaurant Root 81 makes clear. “Honey, in my eyes, is like butter – you can use it with everything,” he says.
France Travel & Culture: Alpine Lake Annecy Tour
Out on the lake, fishermen catch féra, a delicate fish that Michelin-starred chef Jean Sulpice is particularly fond of working with. The forests that surround the lake are also a source of inspiration for the chef, who never misses an opportunity to stroll through them in search of new flavours.
Boomers Daily 