To start-up or not to start-up? During these edgy times, many of you might be wondering what kind of business to launch. Well, look no further. Apparently, as The Telegraph suggests, the best small business entreprises are all about atypical cafés, Peruvian food and 3D engraved products. The future is looking cevichely good. For decades, Mexican cuisine was largely written off beyond its borders as an unsophisticated carb-rich mess of burritos and tacos. But then came the day, back in 2005, when Masterchef winner Thomasina Miers introduced Britain to the spicy flavours and textures of Mexican market food with the launch of her restaurant chain Wahaca in London. On The Independent, a tale of Mexican street food with incursions of radishes, delicate seafoods and a variety of beans.
Keeping genetic diversity within the world’s food supply is crucial to ensuring that humankind can preserve crop yields and adapt to climate change, however, a warming world places diversity at risk, a paper from the UN’s Food and Agriculture Organisation (FAO) has warned.
Food for Thought is a Guardian monthly series curating ideas on achieving the goal of zero hunger from leaders across the private, public and charity sectors. Among those nations, Brazil led the way. President Lula’s ambitious Zero Hunger programme helped to establish the right to food as a constitutional right in 2010. Nicaragua, Bolivia and Ecuador were also at the forefront of legislating the right to food with similar laws and constitutional amendments. Across Latin America, change came out of successful campaigns led mostly by peasant farmers. In India, it was the supreme court that pronounced the right to food as an integral part of the right to life. The corporate control over food, and the consequent proliferation of low-quality junk food promoted by supermarkets, is widely acknowledged to be a large contributor to the global obesity epidemic – another and often under-appreciated aspect of malnutrition.
Ena Baxter will always be an icon of conviviality. Just passed away, regrettably witnessed on The Scotsman, this eminent lady of the house founded and run with her husband the Baxters soup empire, worth more than £120 million. What few people know, though, is that, as a talented cook and researcher, she also worked to implement food rationing for the Ministry of Food during World War II. When this woman made soup, she only would have used the finest, handpicked ingredients, highland spring water, fresh vegetables, and herbs that bring out the true taste of the soup. Inspiringly green.
With love and soup,