Rude Kitchen 
What would a world look like if everyone had access to healthy food? And who would pay for it? Research conducted in Alameda County, California, offers a glimpse of such a world and demonstrates that free lunches are an important and necessary social investment. “Recipe4Health” is a program that provides free, weekly deliveries of locally … Read more
The three most important gastronomic films of recent years—”Burnt,” “Boiling Point,” and “The Bear”—are culinary tales for and about the middle class, where all the chefs have Michelin stars and appropriately large amounts of money. The Swedish series “Restaurant” and the French film “Delicious” tell the story of the working class’s emancipation and two paths … Read more
Continuing the kitchen inventory series: Lentils, sunflower seeds, and tomatoes. Still no onions, but when you live in the forest, going to the store is a whole expedition. INGREDIENTS:– 2 bell peppers of different colors (about 150–200 g)– 100 g sunflower seeds– 50 g red lentils– 30 g olive oil (3 tablespoons)– 30 g hoisin … Read more
Stuffed vegetables are my comfort food and a traditional folk Polish dish.Poland and Germany are countries with allotment gardens. Small plots of land, originally on the outskirts of cities and usually belonging to working-class families, were an important supplement to the diets of many households in Poland until the 1990s. INGREDIENTS:– 500 g cooked white … Read more
Football players and fans from all over Europe complained about the poor organization of the football championship in Germany and Deutsche Bahn. With the end of Euro 2024, the problems have not ceased; in some areas, they might even worsen. But there is hope for improvement. Deutsche Bahn, the German railway, has long been a … Read more
I reached for one of my cookbooks, looking for inspiration, and after a few minutes, I came across an onion soup recipe. This reminded me of the first soup I ever cooked as a teenager: onion soup with pieces of bread and grated cheese. Onion soup is a typical poor man’s dish across almost all … Read more
Summer is a time of increased risk for food poisoning, rapid bacterial growth, and food spoilage. The recent mass poisoning in Poland, where over 100 people were poisoned by meat dumplings — importantly, from an external company — highlights this issue. Why does the risk of poisoning increase in the summer?The primary cause is temperature. The warmer it gets, … Read more
No, Not Sweet Nuts are somewhat underrated in our daily diet. In plant-based cooking, cashews or other seeds are often used as substitutes for yellow or white cheese. But apart from such niche recipes and desserts or cakes, nuts, or other seeds, are rarely seen on our tables. In traditional cuisine (not folk, more like … Read more
The answer might surprise you. Recently, for several days, I’ve been eating bread with jam. This has been my main meal, which I have around ten o’clock. I wake up around five. By ten, I’ve burned several hundred calories from activity. Two slices with jam. Working in the kitchen contributes to eating disorders. When your … Read more
Ice cream is chilled fat with sugar and protein. If you want to make good plant-based ice cream, remember these three components. The first records of chilled, icy desserts date back 2,500 years to Persia, where they prepared desserts resembling today’s sorbets. Icy desserts appear in a Roman cookbook from the 1st century and in … Read more
