This text belongs to the ‘Comer’ newsletter, which Cristina Jolonch will send to La Vanguardia subscribers every Friday. If you want to receive it, sign up here.
It is of little use to be warned. There is no way that we are truly aware of the nonsense in which we are immersed: while hunger continues to wreak havoc in the world and is increasing, a third of the food produced is lost or wasted.
And even if it seems to us that the drama does not go with us or that there is little we can do to avoid waste, nothing is further from the truth. Laura Conde delves into this report on which products are the ones that we spoil the most and gives us clues to change some habits in search of the first solutions.
– Gas stations for foodies. It is rare to enter a gas station with high gastronomic expectations. However, there are experts in making a stop on the trip in search of dishes or those sweets that disappeared from the shops of the city and that there continue to tempt the clueless traveler and the one who knows very well what he wants. Here Iker Morán brings us up to date on what is happening on the highway.
– Wines for calm. Ready for the holidays? If we prepare our reading for calm days or clothes to lie on the beach or get lost in the mountains, here are some recommendations from the sommelier María José Huertas, to select interesting wines that fit with any destination.
– Do I have SIBO? SIBO stands for Small Intestine Bacterial Overgrowth, the digestive disorder that is being talked about more and more. It consists of an atypical increase in the bacterial population of the small intestine, which responds to different causes and that we explain with the help of specialists.
– Succulent. After five weeks in which the entire kitchen and dining room team moved to the Danish capital to offer their menu there, Suculent has returned to the Raval with more energy than ever and delighted to rediscover the neighborhood and the pantry.
– Rice with razor clams and green asparagus. We are enthusiastic about rice and we never tire of remembering that its possibilities are almost endless. Today we are left with the proposal of Ana Casanovas, a recipe that combines the sea and the mountains that is worth trying.
