It seems like this passed in Poland without much notice, and I didn't write about it in August, somehow it escaped my attention, even though it's a matter that personally concerns me greatly.

In early August, Björn Höcke, the leader of the parliamentary group of the AfD in Thuringia in Eastern Germany, an important figure not only in the AfD but in the entire New Right movement, gave an interview to the public television channel MDR Fernsehen (a public broadcaster in Thuringia, Saxony-Anhalt, and Saxony), as he does every summer.

I recently wrote quite broadly about food safety in the home kitchen at. The topic is so important and necessary that it's worth revisiting with additional topics.

"Plant-Based Universities" is a campaign initiated in 2021 by the organization Animal Rising to promote the introduction of a fully plant-based menu at universities in the United Kingdom. Recently, the campaign received support in an open letter from 850 scientists, politicians, athletes, and public figures.

We won't get any younger, and what our old age will be like largely depends on the condition of our brain. Believe a guy who worked as a paramedic in a nursing home for two years.

The latest research from scientists at Columbia University in the United States highlights the importance of flavonols in preserving cognitive abilities in old age. A 3-year study was conducted on over 3,000 elderly individuals. The greatest improvement in memory was observed in those who had a poorly balanced diet low in flavonols.

The Deutschland-Ticket is a sufficient reason to stay permanently in Germany.
As long as the Deutschland-Ticket remains permanent, which is by no means certain. Introducing the ticket was more of a Polish-style move than a German order. And still, it doesn't work as it theoretically should.

Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there's always something left, and minimizing food waste is one of my two most important professional challenges for this year.

Cooking like this has the advantage that I have more time to experiment with new things, not necessarily complicated but new to me, requiring more time. Or I can get creative with ingredients and cooking methods. For example, try roasting diced vegetables for soup first (give it a try, it's worth it).

Are you familiar with soups with a regenerative insert? 

The regenerative insert, also referred to as the meat insert, was somewhat of a symbol of significant changes that took place in the way Poles ate after World War II, as well as the shortcomings of those changes.

The first shake, or rather milkshake, was prepared in 1885 and was an alcoholic cocktail made from whisky and milk, somewhat similar to eggnog (someone in Germany, I can't remember who right now, produces vegan eggnog, quite good! more artisanal than industrial). However, around 1900, the shake became a "healthy" milk drink with the addition of flavored syrups, often including ice cream as well.

Recipe, not truly mine but modified by me, yet to my misfortune, pumpkin cookies have become a hit, and it's worth sharing this recipe.

My version of the recipe primarily differs in using less sugar than the original and substituting vanilla with aromatic oils. I also handle the dough differently by adding resting and binding time.

In the plant-based kitchen, we often try to "imitate" meat dishes. Sometimes, it's because we miss those flavors, and sometimes, it's for the professional satisfaction of achieving a good culinary illusion. I especially like it when such a dish passes the "carnivore test." Someone claims that there must be meat in there. But it doesn't have to be. It just has to have flavor. It needs umami and a few more flavor-nutrient elements. And it doesn't have to imitate the flavors and textures of meat or fish dishes, but rather create something new.