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We say goodbye to this season of the podcast Stay for lunch talking to the young Valencian Noah Higón Bellver, an activist who works to make rare diseases visible (she suffers from seven) and defends with all her energy the role of public health and the need to invest in research.
Higón Bellver tells us that for a long time she rebelled because she could not eat like the others and did not go to the parties to which she was invited. She until she understood that more than the food itself, the important thing was to enjoy the moments shared around a table. Think of them if you have a few days off, rest, share and see you again in September.
– Pros and cons of vegetable meat. If we assume that the mere fact of referring to products made with textured soy as vegetable meats is already controversial, the debate is served. In this report, Laura Conde analyzes the pros and cons of some products whose sales continue to skyrocket.
– Too much methomyl. There are words that we go from ignoring to listening to incessantly. This is the case of methomyl, the pesticide about which much has been written this week, due to the fact that its presence has been detected at levels higher than those allowed in some batches of watermelons. We explain the effects it can have and how to avoid ingesting insecticides when handling food.
– A peculiar contest. Having overcome the shock caused by the theory that placed the paella (the contraption) as an invention of Basque metallurgy, Iker Morán tells us that the oldest paella contest in the country “and we would dare to say that the one that prepares the arre el most popular and fun in the world” is held in Getxo.
– Asiako. The space that was once occupied by the popular Casa Ciriaco tavern in Madrid now houses the Japanese-Basque fusion cuisine of chef Eduardo Marco from Malaga. He gives us all the details about his original proposal Juan Manuel Bellver.
– Sonoran hot dog. Also known as dogo de Sonora, this tasty and nutritious sandwich that Ana Casanova tells us how to prepare here, is filled with avocado, jalapeños and cilantro.
