The Potato By Niel Vaughan With faces and eyes and a skin tone like every human colour humanity, the Potato resembles us the closest. It by far yields the most calories per acre of any crop (9.2 million); higher than maize (7.5 million), rice (7.4 million), wheat (3 million), or soybean (2.8 million). The Potato […]
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Lemons
When life give you lemons… By Niel Vaughan The humble lemon is one of the oldest cultivars in human food culture. It’s more ubiquitous than salt and pepper in our homes, on our tables and in our neighbourhoods. Yet, it has a complicated history of migration, cross-breeding and gene-swapping to create that golden ingredient: a […]
The Artichoke
The Artichoke By Niel Vaughan Not top of the pops for easy-to-cook veggies. But there is a reason why the artichoke has been cultivated and pondered since the time of Homer. It might be because these armoured ambassadors of Spring have some of the highest antioxidant capacities of all vegetables. It might be because they […]
Kremaa
Passion for friends & food over profit By Niel Vaughan “You need to sell your Bougatsa,” Tammy Vlahogiannis’ friends and family enthused while savouring sweet Greek custard layered with flaky filo pastry. So one day she finally did. She started her Northern Greek-style street food business called Kremaa, meaning “cream/custard”. From the first market, it […]
