Waarom er bij mij geen boerenzakdoek of omgekeerde Nederlandse vlag wappert? Omdat ik van mening ben dat het verwerpelijk is dat voor 1,3% van de totale werkgelegenheid in een nutteloze en schadelijke bedrijfstak, 1,8 miljoen dieren per dag meoten sterven, waarbij verreweg het grootste deel bestemd is voor de export naar een land dat grootschalig mensenrechten schendt.

What is your favorite Dutch oven bread recipe? Would you like to share that with us? Could be a very simple bread, but maybe you have come up with a variation that you want to share with us? Maybe you added seeds, or spices?

Of ik een verkooppagina wilde maken voor een meer dan 100 jaar oude Steinway (1912, New York) die te koop staat in de prachtige Bourgogne, Frankrijk. Een eenvoudige website van één pagina puur en alleen bedoeld voor mogelijk klanten.

Ukraine has always been high on our list to visit for our Bread Project Wolrdwide. Unfortunately we can't go there now and we all know why. Nevertheless, we would like to give bakers from Ukraine a place in our special photo project. Especially now!

This bok choy (paksoi) dish can be prepared in less than 10 minutes and is among the easiest, most tasty preparations of cruciferous greens imaginable. It pairs beautifully with almost any Asian dish, but I prefer it on its own, with a bowl of rice.

This bok choy (paksoi) dish can be prepared in less than 10 minutes and is among the easiest, most tasty preparations of cruciferous greens imaginable. It pairs beautifully with almost any Asian dish, but I prefer it on its own, with a bowl of rice.

Tuscans are known as mangiafagioli (‘bean-eaters)’) and this filling soup has a long history in rural Tuscany where big pots were cooked in farmers’ families so that this delicacy could be enjoyed for days on end by re-heating the soup prepared in advance.

One of the things I like to do when I stay on our hill in France, is browse botanical books. An activity I don't have the time for in the Netherlands - or at least that's what I tell myself - but allow myself in France.

I once asked for a ‘Turkish coffee’ in an extremely cozy little café in Beirut, Lebanon. The owner faced me with a friendly though unmistakable stare of admonition. ‘It’s called ‘Arabic coffee’, madam’. So this time, traveling the United Arab Emirates (UAE), and knowing I wanted to write about coffee, I decided to educate myself first.