Welcome from the editor: celebrations
Welcome and thank you for joining me this weekend.
First of all, happy, fairly warm Easter! After a meteorologically miserable beginning of 2022 (and pretty much all of 2021), the temperatures in England have gone up a little, and a couple of timid sun rays have finally surfaced. If you are reading this from outside of Old Blighty you might be surprised to discover that we occasionally get decent weather here, but we do. Occasionally. For us, that in itself is a reason to kick off some celebrations, plus we have a long weekend, so things are looking up.
I’m fully aware things have been a bit miserable, both globally and domestically, but I think there are moments of joy to be found in little things, and it’s important to celebrate them and get our spirits up.
This week I’m bringing you hopeful, cheerful, and delicious news and features. It’s a time for celebrating after all.
It’s not just Easter, we are also in the middle of Ramadan. In Ramadan: fasting, feasting and fighting food waste in the UAE we take a look at the lavish iftar feasts and how the United Arab Emirates is making sure none of the food served at these opulent buffets goes to waste.
In this week’s podcast we are joined by Emma Wells, Historian and Archaeologist from the University of York, to discover How food shapes our Easter celebrations.
With a whopping 80-90 million chocolate Easter eggs consumed in the UK alone, the sweet treat takes centre stage. Those who choose not to – or can’t – consume dairy needn’t worry as there are plenty of dairy-free chocolate options available. We bring them to you in The best vegan chocolate taste test: brands, bars, sweets and gifts.
In this week’s news we look at the New Master’s course that teaches culinary professionals how to build a better food system. A great step in the right direction.
Let the celebrations commence!
Wishing you a wonderful weekend,