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Modern life reduces herbs to a visual cliché. We see them as bright green flourishes rather than food. Herbarium reminds us this is a mistake. Herbs are not garnish, they are essential nutrition. We are missing the point. Their leaves are dense with vital compounds. Consider the parsley in the Algerian Slata Maadnous (parsley salad), where parsley is the main ingredient, tossed with tomatoes and a zesty vinaigrette. You consume a dense, raw concentration of Vitamin K, Vitamin

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY I recently visited the Netherlands for a university study trip. One memorable visit was to Koppert Cress, a Dutch company supported by many leading chefs, including those working in Michelin-starred restaurants around the world. They supply microgreens and edible flowers to professional kitchens. They do more than deliver ingredients; they also offer new ideas and cooking inspiration. Today, the company offers around 60 pr

The government’s new ‘Great British Summer Savings’ initiative cuts VAT from 20% to 5% on children’s meals. It makes eating out more accessible. But for MoM, it’s more than a subsidy for a cheaper meal. We live in an age of nutritional displacement. Corporate fast-food chains colonise our high streets. They serve food engineered for mass transit and shelf-life, not for seasonal nourishment. When we eat at these chains, we consume a product, not a meal. We end up participating

Italian Bakery Apprenticeship Series (3) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY I baked a sourdough loaf using the starter shared by a local bakery in Bra. The next day, I returned to the bakery to ask what they thought of the result. That conversation unexpectedly led to an invitation. I spent several mornings learning alongside the bakers. This is the final instalment of my series. I want to share my observations and the quiet philosophies behind how Ital

Care does not start in a doctor’s surgery. It is built into the way we live. We need time to eat well, space to gather, and freedom to breathe. Yet, the modern city is eating us alive. Think of Charlie Chaplin in Modern Times. He is a cog in a machine, tightening bolts until he loses his grip on reality. An automated feeder tries to force-feed him at his post. It is a violent, mechanical failure—and we are doing this to ourselves. Our cities are designed for efficiency, not h

Italian Bakery Apprenticeship Series (2) LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY After baking a sourdough loaf using a starter that a local baker in Bra had kindly shared with me, I returned the following day to ask for feedback. That visit led to an unexpected opportunity: I was invited to spend several days as an apprentice in the bakery. During my time there, I began to notice a number of things about the world of the Italian forno — a traditional neighb

Gastronomy is not Haute Cuisine Every February, Japanese department stores are transformed into showcases for chocolates from around the world. Long queues form for Valentine's Day fairs. People are drawn to rare brands and the stories of celebrated chocolatiers, willingly paying premium prices for a single piece. In Paris and Brussels, jewel-like bonbons are displayed in elegant boutiques. In the United States, multinational companies have built entire theme parks aroun

The longest day falls near 21 June. The Earth tilts us towards the sun, which appears higher and lingers longer in the sky. To us, it seems almost motionless. People have marked this day for a long time. They lit fires, sang, and ate. It came at the end of planting. The first signs of harvest were near, and the hardest work in the fields was done, though not all was finished. There was time to wait. In Japan, summer arrives gently. Cucumbers, aubergines, herbs. Food is eaten

The egg feels like one of the few things you can still rely on. It’s cheap, filling, and always there when you need it. That is exactly why it matters. Eggs are also one of the most straightforward sources of nourishment we have. They are full of protein, around 6 grams per egg, and give us essential nutrients like vitamin B12, iron, and selenium. For families, food banks and breakfast clubs alike, the egg is a reliable building block of a decent meal. The problem with eggs,