So, what kind of flavours can you expect from a Latin American coffee? As you sip, you’ll discover delicious notes of nuts, cocoa and soft spice. “Costa Rica has many volcanoes. A long-term effect of the volc
Pralus Chocolate, Madagascar 75%: Made with malagasy cacao from the farm of Francois Pralus himself, this bar is bright and strong, but undeniably sweet. Crafted in the traditional French style of extra cocoa butter and a heavier roast, this is one of my favorites of Pralus's many origins....
Prior to colonization, murnong—a.k.a the yam daisy—was a prominent ingredient in the diets of many Aboriginal tribes people throughout what’s now southeastern Australia. This subterranean radish-like root grew prolifically across the grassy hillsides of Victoria, often blanketing them in thick...
The reason eating grains is promoted as a so called “healthy” eating style, is because they can be grown quickly, stored and shipped worldwide efficiently, can be manipulated as in GMO’s to grow bigger and yield more – so there is a lot of money to be made off them…. sadly not...