Chopstick Etiquette

Adrian Fernand – Australia’s most stylish agony uncle and etiquette guru – looks at using chopstick correctly and the different social protocols across certain Asian countries. More Westerners seem to know the annoying little piano ditty better than how to use chopsticks correctly. Often one’s education is imparted by one’s … Continue reading

Risk of E. Coli is Much Lower in Grass-fed Ground Beef

People may intuitively understand that local, grass-fed ground beef is safer than conventional ground meat, but I doubt that they understand just how much safer it really is, and why. There are three basic reasons why it is safer. First, cows are ruminants and evolved to eat grass.  Unfortunately, cows that … Continue reading

Nourishing Food Need Not Be Expensive

I often hear that obtaining a traditional diet is too expensive.  People argue that eating a nourishing diet that avoids all industrial foods and that includes some lacto-fermented foods, quality fats, raw dairy, and wild seafood or pasture-raised animals products is simply not financially feasible for the vast majority of the population.  In other words, even if people wanted to eat traditionally and … Continue reading

The Ultimate Onion Bhajis

Onion bhajis are one of  Britain’s most popular and most frequently consumed Indian snacks. They have a unique and sensational flavour to them. Here in the United Kingdom they are eaten as starter or side dish in Indian restaurants along with poppadoms and chutney, pickle and mint sauce. In India, onion bhaji top the comfort … Continue reading

Nan Khatai – Indian Spiced Shortbread

This week, Jagruti Dhanecha presents her new recipe on City Connect. Nan Khatai (Nan-khat-aa-ee) eggless biscuits originate from South Asia. They are extremley popular in India and Pakistan. Light, slightly crispy and nutty flavoured cookies; they just melt in your mouth and they are perfect with your tea or coffee. Delicate enough … Continue reading

Video: Take a Lesson from Nature … Eat Like a Fungus

Decay and spoilage are necessary and natural parts of life.  As an illustration, a tree grows leaves that are healthy and green.  Those leaves soon turn brown and fall to the ground.  They quickly decay and provide nourishment to the microorganisms in the soil.  Such microorganisms feed the tree and allow it to grow more healthy … Continue reading

Meat Meal Back on the Menu

Thierry Clerc, clinical homeopath and nutritionist, asks the question: “do you trust the authorities to keep your food safe?” In the middle of the horse-meat crisis, the European Union has decided to re-allow the use of meat and bone extracts to feed animals destined for human consumption, a practice that has … Continue reading