Stay updated with breaking news from மணல் க்யாட்ஸ். Get real-time updates on events, politics, business, and more. Visit us for reliable news and exclusive interviews.
Wild Tonic Jun Kombucha (fermented from honey and green tea instead of traditional cane sugar and black tea) is banking on several growth trends in the kombucha category this year including its refreshed slim cans and expanding line of hard kombucha.
Food and health: a month of themed events 28 January 2021 A series of events to show how the secret to health and well-being (ours and our planet’s) can be found in the food we eat every day. Sandor Katz, David Quammen and Antonia Trichopoulou will be among the experts involved on the Terra Madre Salone del Gusto platform. A good diet and an active lifestyle are the best way to ensure a long, healthy life. What’s more, choosing foods made using methods that preserve agrobiodiversity and have a low impact on the climate crisis is the most effective and concrete individual everyday action we can all take to protect the planet.
Ben Hollander with Casper Fermentables' kombucha at the Mueller Farmers' Market (Photo by Jana Birchum) Ben Hollander grew up eating and preparing a spectrum of Korean food and began his culinary education at age 13 by training under a chef. That chef – his mother – owned a popular udon restaurant in Seoul before relocating to Washington, D.C. "Her kimchi and her kombucha were things that really stuck with me when I left to come down here to go to school," Hollander says. "I missed that flavor so much and couldn't find anything that was exactly like it or even close to it."
Fri 1 Jan 2021 09.00 EST If you’re kicking off the new year with a resolution to drink more healthily, fermented drinks such as kefir and kombucha may be on your radar. But are they as good for your gut as they’re made out to be? For those not familiar with them, kombucha is fermented tea, while kefir is a fermented drink that can be made from milk or water, and in both cases they’re kicked off by a starter culture that is rich in probiotic bacteria, which are held by some to promote a healthy digestive and immune system.
By Bill Addison Los Angeles Times Cookbooks are always about connection — written to share the love of a cuisine or celebrate ancestry, or sometimes to eulogize broken bonds and safeguard history. If you've run out of ideas or motivation for preparing your next meal, if you're longing to be somewhere far away or want to explore fresh approaches to comfort food at home, or if you're thinking about the broader context of food in our troubled culture, take heart and inspiration from 11 standout books of the season. 'Baking at the 20th Century Cafe' "Admit it," begins the jacket copy of Michelle Polzine's hefty, handsome book. "You're here for the famous honey cake."
Bill Addison Los Angeles Times Cookbooks are always about connection â written to share the love of a cuisine or celebrate ancestry, or sometimes to eulogize broken bonds and safeguard history. If you've run out of ideas or motivation for preparing your next meal, if you're longing to be somewhere far away or want to explore fresh approaches to comfort food at home, or if you're thinking about the broader context of food in our troubled culture, take heart and inspiration from these 11 books of the season. 'Baking at the 20th Century Cafe' "Admit it," begins the jacket copy of Michelle Polzine's hefty, handsome book. "You're here for the famous honey cake." Well, yes and no. The 10-layer version of the Russian cake that Polzine serves at her cafe in San Francisco's Hayes Valley, given mysterious depths by caramelizing the honey and lightened by dulce de leche in the frosting, deserves its legendary status.
Cookbooks are always about connection — written to share the love of a cuisine or celebrate ancestry, or sometimes to eulogize broken bonds and safeguard history. If you've run out of ideas or motivation for preparing your next meal, if you're longing to be somewhere far away or want to explore fresh approaches to comfort food at home, or if you're thinking about the broader context of food in our troubled culture, take heart and inspiration from 11 standout books of the season. 'Baking at the 20th Century Cafe' "Admit it," begins the jacket copy of Michelle Polzine's hefty, handsome book. "You're here for the famous honey cake." Well, yes and no. The 10-layer version of the Russian cake that Polzine serves at her cafe in San Francisco's Hayes Valley, given mysterious depths by caramelizing the honey and lightened by dulce de leche in the frosting, deserves its legendary status. Honestly? I likely won't bake this opus myself, nor roll out strudel dough thin enough to cover a table, as Polzine instructs; I will go eat them immediately on 20th Century Cafe's marble counter the next time it's safe to head north. But many other less involved and richly gratifying desserts (cranberry-ginger upside down cake, sherry trifle with Meyer lemon mousse, black walnut and buckwheat tea cakes) make the book worth owning. So does the indomitable life force of its author, whose mischievous spirit shines as brightly in her sentences as it does at her restaurant.