by Diana | Aug 8, 2026 | Fermentation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition, Probiotic foods
There is something rather magical about olives. Perhaps it’s because I love them, but I don’t think I’m alone in finding a bowl of good olives almost impossible to resist. Green, purple, deep black, wrinkled, plump, stuffed, marinated, briny. There...
by Diana | May 30, 2026 | Food preparation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrients, Nutrition, Prebiotic foods, Probiotic foods
How to Build a Board with Fermented Cheeses, Veggies, and More There was a time when the phrase “healthy eating” during a celebration seemed to mean one thing: missing out. The party table would be filled with crackers, sweets, dips, and nibbles, while the...
by Diana | May 2, 2026 | Ethnic, Fermentation, Food preparation, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition
In Iran, historically known as Persia, food is poetry. Meals are not rushed. Flavours are layered. And fermentation is woven through it all, supporting digestion, preserving nourishment, and bringing balance to the table. Unlike some regions where fermentation is bold...
by Diana | Mar 29, 2026 | Festivals, Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition
There’s a moment that happens at nearly every celebration. You walk into a room filled with warmth, laughter, familiar faces… and a table overflowing with food. The smells wrap around you, spices, sweetness, richness, and before you’ve even sat down, you feel it: A...
by Diana | Mar 22, 2026 | Health, Human microbiome, Microbiome, Nourishing Traditions, Nutrition, Parenthood, Parenting
Creative ideas for picky eaters. There’s a moment many parents recognise. You place a lovingly prepared meal on the table, something warm, nourishing, slow-cooked, made with care, and within seconds, a small voice says: “I don’t like it.” Or worse… the plate is...
by Diana | Feb 1, 2026 | Ethnic, Human microbiome, Microbiome, Nourishing Traditions, Nutrition
If fermentation had a homeland, many would argue it might well be Türkiye. Stretching from Eastern Europe into Western Asia, Türkiye sits at a cultural crossroads where food traditions from Central Asia, the Middle East, the Caucasus, and the Mediterranean all meet....
