Project Type: Articles
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6 Agritourism Destinations for your next Sustainable Getaway
Fancy a fresh experience that’s authentic and brings you closer to nature? An agritourism holiday may be just what you need. What is agrotourism, you ask? The term essentially means to visit working farms or agricultural operations for enjoyment, education or active involvement. It’s also referred to as agriturismo, a mesh of the Italian words…
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Small Business Owner Feature Series, CandyBar
For client ReferralCandy/CandyBar, I interviewed and wrote articles on successful small business owners around the world. These were published in their newsletters and blogs as the keystone content for their marketing strategy.
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Bean Equality: Narrowing the Gender Gap in Coffee Production, GFJ Stories
It’s not a great time to be a coffee farmer. There’s enough turbulence generated by volatile coffee prices, an increase in pestilence and disease, climate change, supply surplus, troubling economic and political turmoil and the resulting lack of workers – without even beginning to consider equality issues. As one of the world’s most valuable traded…
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Choosing a Prosciutto: San Daniele vs. Di Parma
Know your prosciuttos from your jamóns? How about your Prosciutto San Daniele from your Prosciutto Di Parma? In some parts of Europe, cured meats, cheeses and other products are simply named after the town or region they were initially produced in. This can make it close to impossible for those looking for a tasty addition…
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All About Parmigiano Reggiano
Known as the ‘king of the cheeses’, Parmigiano Reggiano has been produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna for over 9 centuries! Producers can be found in the plains, hills and mountains enclosed between the Po and the Rhine rivers. It is here…
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Jamon Iberico Bellota: the gastronomic pride of Spain
Jamon is the cultural and gastronomic pride of Spain. Styles differ in each region, both in Spain and in Portugal, but wherever they are produced the traditions and the artisanal techniques are cultural treasures.
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Truffles, the Diamonds of Gastronomy
Truffles belong in the same biological kingdom as mushrooms. Unlike plants, creatures in the fungi kingdom cannot harvest energy from the sun through photosynthesis. Instead, they thrive through symbiosis, growing with trees – quite often oaks, hazels, or lindens. The relationship works due to the truffles ability to gather minerals from the soil, sharing them…
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The Foodism Guide to Specialty Coffee
“For when your local hipster cafe’s coffee menu seems like it’s written in code, look no further than the Foodism guide to coffee in the capital. From lattes to flat whites and cold brew, here’s the lowdown on what to drink and where to drink it.”
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The Club’s Guide to Global Coffee Rituals, British Airways
“While a morning caffeine fix is a common practice almost everywhere, the cultural significance of drinking a cup of coffee – and its preparation – can vary wildly from country to country. Coffee expert and author Lani Kingston spills the beans on the etiquette of coffee consumption around the world, from espresso-mad Italy to the…
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Every Day They Wake Up and Smell the Coffee, The i Newspaper
“Behind the scenes at Kew Gardens in Surrey, 500 scientists work to preserve the biodiversity of our planet. A handful of these make up the ‘coffee team’, striving to preserve and develop the plant to ensure our continued enjoyment for centuries to come.”
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Rite Moves, Caffeine Magazine
The traditional coffee ceremony is an integral part of Ethiopian and Eritrean culture. This article for the UK’s leading specialty coffee magazine describes both the experience and tradition behind this coffee culture.
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A Day in the Life at MAST Chocolate, Root + Bone: The Offcuts of Food Culture
Join Lani Kingston #BehindThePass for a day in the life of a bean-to-bar chocolate maker at East London’s MAST Chocolate for an independent print publication focusing on the grit of London’s food industry, Root + Bone.
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Is it possible to make the perfect cup of coffee at home? The Telegraph
From roasting to grinding, this article in The Telegraph (UK) from 2015 helps you discover how to make your coffee at home taste as good as a barista’s. Adapted from Lani Kingston’s book, How to Make Coffee: The Science Behind the Bean.
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The Sweet Side: A Pastrychef’s Guide to New York, Taste & Travel
New York is a sugar lover’s paradise – every taste is catered for in the Big Apple. Join pastry chef and food writer Lani Kingston as she tours the city that never sleeps and seeks out the best sugary delights sure to appeal to every culinary-minded visitor.
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A Beer Oasis in the Arizona Desert, Taste & Travel
In the Arizona desert, there’s a revolution brewing. It isn’t a mirage – Phoenix has become a hotspot for craft beer. With ten new breweries opening in Arizona over the last year alone; bars serving rare, local and international brews; and the emergence of experimental and unique beers, Phoenix’s craft brewery scene is booming.
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Real Food, Real People: Madison, Wisconsin, Taste & Travel
The up-and-coming ‘it’ spot on the farm-to-table dining radar isn’t where you would expect. The residents of humble Madison, Wisconsin, are passionate and knowledgeable about food – but don’t feel the need to shout about it from their rooftop. It’s just the way they have always done things here – and why not when your…