CAR TO FARM TOUR 2015
CAR TO FARM: A Journey to Food with the Capital F - Brooklyn, Monday the 6th July 2015
VAI DOVE TI PORTA IL CUOCO: Un Viaggio per Amare e Mangiare - Brooklyn, Monday the 6th July 2015
PRESS ABOUT CAR TO FARM / VAI DOVE TI PORTA IL CUOCO
GENERAZIONE BIO - "Vai Dove Ti Porta Il Cuoco - Un'avventura con la C maiuscola"
I always tell people how proud I am of my immediate family experimenting with all sort of cooking techniques over the years. But when I heard of dishwasher cooking, I thought it was a joke...
Sweet Kills is a campaign launched by Diabetes Associaton of Thailand. The images are pretty effective, if you asked me. What do you think?
Have you ever seen how spinach is grown in a hydroponic farm? This very ancient method is now considered being used again due to it's scalability and sustainable elements. Watch the video.
Simone Bresciani has explored and evolved from stage musician to producer and expanded his musical range from hard rock to ambient. His recent two new albums go beyond simple new age though. They spill into healing music also called isochronic tones and binaural beats. I interviewed Simone and explored with him his latest work.
The fridge seem to be the most often disregarded modern object living in our kitchen. Nowadays everyone in the civilized world has one. When is the last time that you were taught how to use it? I can't honestly remember, and I think I need a refresher myself. Fortunately there is plenty of resources out there, and I put it all together for you to review.
Ready? Let's see what I discovered during my search.
The morning of February the 17th I was guest at Radio Nuova York, a new web radio started by Ricky Russo and Alberto Polo catering to the Italians in NY. Ricky, whom I've met through common friends a while ago, asked me to go live on his new show and to explain the turn of events that have been dominating and leading my last couple years of my life: me going through a tough time in my life, quitting my job and "taking the plunge", becoming an health coach and a Colorpuncture therapist in the process.
Even though artificial colorants are deemed safe by the FDA, it seems that the whole processed food industry is moving toward changing their products formulas to include mostly if not uniquely plant-based ingredients in the future.
Let's see what are some of the creative approaches that companies are making to adjust to this new demand.
Like it wasn't enough worrying about our adult selves, science is telling us that what our mom eats and how she behaves for the 1,000 days from pregnancy to our 2-year old age, matters in many ways, and affects us all in the long run.
It was a surprise to discover that my lovely neighbor Joanna in Brooklyn owns Brooklyn Brittle, a cookie company. But the best part of this great discovery is that Joanna and her business partner Gemma's cookies are top notch quality and their philosophy goes hand in hand with my idea of Food with a capital F: freshly baked by local people, carefully made with selected and healthy ingredients, produce only in small batches to keep the cookie always fresh. You can't have more than that in one small bag!