• Food Theory

    Food Innovation

    Can you think of a farming method that gives seventy times the yield of traditional farming, that uses 95% less water, produces pesticide-free greens and requires less nutrients for plant development (Vyawahare, 2016)? This farming method first came around in 1911, but only in 1985 did it leave the laboratories and became commercially used (Clawson, 2018). The farming method that I am going to introduce today is the aeroponic farming. Aeroponic farming grows plants in an air environment without using soil. This method is unique in a way that can provide for a completely monitored environment for growing greens. Not only it crosses out the occurrence of any natural diseases,…

  • Food Theory

    My new diet for 6 days

    Nowadays, it is a norm for a busy restaurant to have no less than 5 guests with restricted diet schedules, would it be an allergy, a food intolerance or a special diet that they try to keep up with. If 2 or 3 years ago, this trend was just emerging, today, it is what the market demands and expects from the Chefs – to be able to adapt and provide options. I myself am living in a vegan household and know exactly just how difficult it can get trying to find suitable options for dining out. However, for this blog, I decided to try the Kcal Counting diet, as I…

  • Farmers market
    Food Theory

    Hug a Farmer

    A video on the Farmers Markets of Canada, containing interviews with several local farmers, makers and food and beverage producer from the Wychwood Barns The Stop Farmers Market. Below is the list of all the contacts in this video: Farmers’ Markets Ontario (http://farmersmarketsontario.com/) Wychwood Barns The Stop Farmers Market (http://thestop.org/programs/fight-hunger/markets-bake-ovens/) Ying Ying Soy Food (http://www.yingyingsoyfood.ca/) The Organic Council of Ontario (https://www.organiccouncil.ca/) Vine & Vintage (https://vineandvintage.ca/) Ontario Beekeepers Association (https://www.ontariobee.com/) Toronto Bee Rescue (https://torontobeerescue.ca/) Stratus wines (https://www.stratuswines.com/about/) Colectivo Wellness (https://www.instagram.com/colectivowellness/) The Upcyclery (https://www.instagram.com/theupcyclery/) SelfishLlama eco-friendly silicon straws (https://www.amazon.com/gp/product/B07FWHF2QR?pf_rd_p=d1f45e03-8b73-4c9a-9beb-4819111bef9a&pf_rd_r=N32AVD94G47W1S6DFJBS)   Thank you everyone for participation! It was a great experience for me making this video, feel very inspired by all of you.…

  • About Lamb
    Food Theory

    About Lamb

    Below is my vlog on the meat that everyone loves! Enjoy watching and comment below ;) KLEFTIKO RECIPE Marination: - 6 garlic cloves - 3 tbsp chopped oregano - 1 tbsp chopped rosemary - zest of 1 lemon - juice of 2 lemons - 1/2 tsp cinnamon - 3 tbsp olive oil Directions: Marinate 2 kg of lamb shoulder for at least 8 hours in the fridge. Preheat the oven to 320 F. Place the lamb in a baking bag, add 5 bay leaves, seal the bag tightly and place in the oven. Cook for 5-8 hours. Enjoy with a sauce of your choice! :)

  • Real pics taken during the process of preparing my vegan Gazpacho soup
    Food Theory


    Let’s talk about soups now! Where I come from (cold and furious Russia) soups are a MUST! However, where I lived most of my life (Cyprus), soups are not that likeable… Thinking about it, only 1 traditional Cypriot soup comes to mind - Trahana, and people eat it mostly on 1 occasion during the whole year - Easter night… Why is that so? They say, it’s due to whether differences, it tends to be colder in Russia, UK and Canada, than in the Mediterranean, so locals there enjoy soups more. Maybe so, but Russians eat them in winter, spring, autumn, summer, no matter of time of the day, outside temperature,…