InCompanyofFood

Knowledge Hub 

a knowledge ecosystem filled with facts and stories to support food learning and awareness

InCompanyofFood (ICOF) is a dynamic compilation of facts and fables about food that is driven by the desire to inform, share and enlighten on the subject. It is also a space where content is created.
Like cooking is based on recipes, content is based on facts. One can’t have a Caprese salad without mozzarella or make Quiche without breaking some eggs. However, depending on the day, audience or context, the story might take different shades or accents, or be shared with a different level of intensity. Personalisation is what makes it interesting, but factuality is what makes is informative.

If you are interested to learn more about food,
join the ICOF in any of its formats.
If you need help with framing a story or telling one, drop me a line.

REASONS
Why?

Because informed is forearmed
Because I care

FORMAT
What?

Article
Publication
Essay
Blog post

PROCESS
How?

A creative process of manifesting ideas triggered by your or mine curiosity

AUDIENCE
Who?

General public

Cultures and religions across the world have associated pomegranate with many life defining events. In Ancient Greece, the pomegranate was known as the ‘fruit of the dead’. There is a myth about beautiful Persephone, tricked my the god
The name cepelinai (pl) or zeppelins comes from its shape. These elongated, oblong looking dumplings used to be known as didžkukuliai, aka the big dumplings, and have been re-named for its remarkable resemblance of the Count Ferdinand von Zeppelin&rs
The transformation of a seed into a flesh and flavour is nothing short of magic. Nourished by the most unassuming team of dirt, water and manure, a little seed of any stature initiates a process that can produce trees as grandiose as an oak or fruits
Mackerel’s high oil content (13 - 18gr) makes it valuable, but quickly perishable fish. In addition, it is rich in omega 3, protein (18 - 20gr), vitamins (D, B12, B3. B2) and minerals (magnesium, potassium, selenium). Compared to other predato
It will not be an overstatement to declare that mackerel is a global phenomenon. In Japan the Hachinohe port of Honshū island is known for its mackerel culture. The “Hachinohe maeoki mackerel” must be caught in the local waters, and is k
Memory is one of the most powerful driving forces behind our food choices. Having experienced something once, we are forever doomed to be searching to relive that experience again. Thankfully, there are places that dutifully recreate a particular fla
The story of Café de Paris - Chez Boubier (@cafedeparischezboubier_geneve ) begins in 1930 in Geneva, Switzerland, a relatively quiet city at the time with the growing international community and culinary scene. A restaurateur named Mr. Boubie
I had never come across picanha before arriving to Portugal, and I must confess that our relationship was not ‘love at the first sight’. Having had some unfortunate early experiences of receiving an overcooked version, I have categorised

InCompanyofFood
Blog

InCompanyofFood,
a newspaper addition.

Cover design with blue background, featuring the words 'Portugal resident' with a location pin icon.