Roasted, stuffed pumpkins adorned with hearty kale, creamy feta and bursts of fresh pomegranate provide a little seasonal colour and comforting carbohydrate as the weather gets a bit nippier (here in the base half of the globe, anyway). It’s sweet, deliciously satisfying, and healthy to boot.

Recently, there was a New York Times contest that asked people to submit a brief essay as to why it is ethical to eat meat, in response to the assumption that opting to forgo animal products is sacrifice made with an environmental objective.

A quick Google search of the phrase “last 5-10 pounds” yields ~ 29 million, 600 thousand results.

It seems that last 5-10 pounds are notoriously tough to lose and a source of frustration for millions of women. Do you cut calories/restrict carbohydrates/exercise excessively/fast intermittently/go hungry/slurp down cabbage soup? All of the above?

That’s the new cabbage PR slogan. Because at the moment, if you type c-a-b-b into google, the search autofill tool assumes you are looking for ‘the cabbage soup diet’. Which we most certainly are not!

The names ‘squid’, ‘cuttlefish’ and ‘calamari’ are often used interchangeably, but they’re not the same thing. They’re closely related molluscs found virtually all over the world, ranging from very small in size to huge, deepwater giant squids (not recommended for eating, they taste overwhelmingly like ammonia apparently). Cuttlefish have an internal ‘cuttlebone’, which differentiates them pretty easily from squid and calamari, and calamari have slightly longer fins than squid.

I’ve never been a mayo lover. I’ve avoided it since I was a kid because I thought I didn’t like the taste. Then I shunned commercial mayo because I realized it was super high in poor-quality polyunsaturated vegetable oils (usually canola or soybean). But today I decided to give homemade mayo a chance, and it turned out well!

There’s been a fair amount of hoo-hah in the nutritional web-o-sphere as of late regarding the “fattening” properties of dietary carbohydrates, what with the rise of the Paleo/Primal movement, French Dukan hype, LCHF (low carb high fat) and the old Atkins Diet Revolution movement reliving another moment of glory. The Scandinavians are certainly on board1, with Swedish and Danish bread producers feeling the toll3.

You may have heard the latest. Yesterday it was reported that a new studyshows a positive correlation between eating red meat and dying an early death. Gasp!!

Fats have become something of a pet topic for me. They’re the macronutrient that everyone loves to hate, unfairly persecuted by myths still perpetuated by the marketing of commercial food products and the diet industry. I suppose I’ve made it a bit of a personal mission to get the word out there about beautifully nourishing, natural fats. But of course, not all fats are created equal. Here’s a brief run down on four main types of fat that we consume.