Why Everyone in Malta Should Eat a Mediterranean Diet!

Well first of all… we’re in the Mediterranean! Through consuming what grows naturally around us, we can better the health of both us, and of the environment. We are fortunate here in Malta that fresh produce grows 365 days a year. It is incredibly accessible, yet people are instead choosing to eat pastries and heavily processed foods – which is… Read more →

Biome Talks: Martina Camilleri | Episode #6

https://www.podbean.com/media/share/pb-xmp6j-dfe88c Martina Camilleri is a young Maltese woman with a passion for understanding the psychology of food. After having her own problematic experiences with food, and her degree in Psychology, she gained a deeper interest in the subject. She has her own company called Food Therapy, providing healthy vegan sweets, as well as offering yoga classes. She has a holistic… Read more →

What is the Mediterranean Diet?

The Mediterranean diet is a diet specific to the region of the Mediterranean, and what is locally grown and produced. Most commonly this is thought of as the diet that was seen in Greece and Italy in the 1960’s. However, this is still relevant to what is locally grown in the region, though unfortunately, these regions now also see significant… Read more →

Biome Talks: Duncan F | Episode #4

https://www.podbean.com/media/share/pb-9g59i-dda42e Duncan F. is well known in the entertainment world in Malta, being an experienced DJ, founder of Guru events, and founder of the Bubble NGO. In this episode we discuss the concerns around farming in the Maghtab area, different sustainable practices, and the future of the sustainable festival, and beautiful NGO – the Bubble! Read more →

Biome Talks: Cristina Cargnelli | Episode #3

https://www.podbean.com/media/share/pb-erxdw-dcd01a Cristina is an Italian Pastry chef who owns a bakery in Birkirkara, Malta – called Toghma where she makes delicious focaccia and pastries! Cristina is an advocate of eating local, and is on a mission to make her products completely local, even down to the grain. We discuss ancient grains, modern grain, and the beauty of seasonal produce. Read more →