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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,

LOST IN TRANSLATION: LIFE OF A JAPANESE GIRL IN ITALY Not long after I arrived in Bra, my landlady insisted, ‘You have to try Salsiccia di Bra — it’s the town’s speciality.’ So she took me to a local butcher’s shop. The butcher behind the counter happily offered me a taste. Back in Japan, I had never been entirely comfortable with the distinctive texture of raw meat — that soft, slightly slippery feeling — so I put it into my mouth with a little hesitation. I was genuinel

Glucose spikes usually start on your plate. They're not just a medical concern. A spike is that sharp rise in blood sugar after eating, followed by the inevitable drop. When spikes happen often and linger, they can point to reduced insulin sensitivity — an early warning sign of type 2 diabetes. Even for those without diabetes, repeated spikes can drain energy, trigger cravings, and, over time, take their toll on long-term health. And it’s not just sugary foods. Refined starch

The co-authors explain the glycaemic index as a practical way to understand how different carbohydrates affect blood sugar, energy, and appetite. The book encourages reader to choose smarter carbs rather than cutting them our altogether. It links everyday food choices to longer-term health, including diabetes risk and metabolic wellbeing.

Italian Bakery Apprenticeship Series (1) 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 neighbourho