Planted beyond Hollywood: the best vegan eats in LA
I cherry picked the best vegan eats in Los Angeles where you won’t find just the grungy hippies, ultra-serious yogis, hot and paper-thin models. Popularised by the hippies of the […]
I cherry picked the best vegan eats in Los Angeles where you won’t find just the grungy hippies, ultra-serious yogis, hot and paper-thin models. Popularised by the hippies of the […]
Juice Press is bold, braver than most food and beverage companies out there. Like some of their millennial competitors born in the US, also often nicknamed ‘the fast food nation’, Juice […]
Souen is Manhattan’s pioneer of Japanese macrobiotic dining. The first location in Soho has been open since 1971, which was later extended to another two distinctive branches, each with its […]
How one gets there (new winery above) from here (piece of untamed land below)? Philippe and Cherie Melka have perhaps the most challenging work in their entire career in the […]
Kle, infuses an international fine dining pedigree into plant-based cuisine in Zurich. Opened and owned by a fearless female chef with Moroccan roots Zineb Hattab, a former engineer who followed […]
Healthy eating, rejuvenating beverages, spa, fitness and psychological wellness allure longevity seekers. I am a hedonist, loving life, great food and wine, yet following the Hippocratic premise that “a dose […]
The Japanese mindfulness practice shinrin-yoku, known in the West as forest bathing, fascinates scientists as much as wellness devotees. Like with anything enhancing our health and happiness, the literature on […]
Golden Door is the blueprint for holistic spa retreats in the Americas. More than just a detox launderer of life’s dirt, here you will be able to connect to your […]
The gourmet pursuits in Morocco stretch well beyond couscous, tajine and Moroccan mint tea. During my recent trip to Marrakech, I savoured the best of Moroccan cuisine and sniffed on […]
Trends are not invented. Food trends “reflect our contemporary world and spin up at a specific moment”, I learned during the four-weeks intensive course at the Ferrandi culinary institution based […]