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SINCE becoming a vegetarian several years ago, celebrity chef Emmanuel Stroobant finds that his approach to cooking has changed.
BEIJING: Tang Jie, who works on a pig farm, says he used to get pork from the wet market near his home every day. But he hasn’t bought any in two months. And his favourite dish, stewed pork ribs with lotus root, has been cut from the menu at his local restaurant.
SALADILLO, Argentina (Reuters) - There is a saying among farmers when times are hard on the Argentine Pampas: "Unsaddle the horse until the sun comes out". That saying is starting to spread in farm towns like Saladillo, after the populist-leaning Peronists won back power on Sunday.
SARCHI, Costa Rica (Reuters) - At his home in rural Costa Rica, biologist Federico Paniagua joined his family at the dining table to devour several types of insects that he raised on his farm and whose flavour he compares to potato chips.
Bangkok: A sprinkle of chilli, some pinkish “pork” and a few basil leaves tossed into a sizzling wok - chef Songpol swears his vegan version of punchy Thai favourite pad kra phao is a match for the original, as plant-based protein creeps onto South-East Asia’s meat-heavy menus.
BANGKOK (AFP): A sprinkle of chili, some pinkish "pork" and a few basil leaves tossed into a sizzling wok -- chef Songpol swears his vegan version of punchy Thai favourite pad kra phao is a match for the original, as plant-based protein creeps onto Southeast Asia's meat-heavy menus.
While the trend towards adopting plant-based and vegan diets is good for the planet's health, the low amounts of choline in these diets is not good for our brain health.
THE search for sustainable, healthy alternatives to meat currently has two paths: the meat-mimicking veggie burger and lab-grown proteins. But in the land of dairy, there’s only plant-based alternatives like cashew “butter” and almond milk.
Cell-cultured meat, plant-based foie gras, algae milk, seaweed caviar... These are just some of the increasingly sophisticated alternative protein options flooding the market.
Can a “high-tech” burger help save the planet?