Welcome from the editor: taking a chance

Welcome and thank you for joining me this weekend.

I admire those who take a chance, challenge themselves and just go for it. These people are what keeps the world moving forward and life interesting. Sure, we are not all Galileos, Da Vincis or Bohrs, but we can all take little steps and try something new.

They say couples shouldn’t work together, but that’s not necessarily true. In our feature Mixing business with pleasure: successful food and drink companies founded by couples, partners who took a chance and launched brands together share their experience and advice.

So many took a chance in the kitchen during the pandemic, baking and cooking traditional classics from the past. Some were successful, some less so, but they certainly tried and launched a bit of a trend, which we delve into in Cooking with nostalgia: the comeback of traditional British foods of yesteryear.

Compared to countries such as the Netherlands and the US, China’s plant-based and cultured meat sector might have lagged behind, but the country has caught up and is making huge progress in a relatively short amount of time. Scientist Angela Zhang gives us the lowdown in her feature China’s alternative protein sector: rapid expansion and innovation.

For all those taking chances, there are those who don’t: the UK Government in this case, currently pondering delaying the HFSS legislation.

I too will be taking a (very small) chance this Saturday: having my first glass of red wine since the new year began.

Wishing you a wonderful weekend,

Stef