Hacked By Imam

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‘Food for thought’

UK restaurant Silo is pioneering a zero-waste policy that delights the taste buds of foodies and eco-activists alike. Brighton is England’s San Francisco. Located on
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The Guardian – Waste not want not: the art of trash cooking

From vegetable peelings to bull’s penis, chefs are increasingly turning to the bin rather than the fridge for inspiration. Some call it “trash cooking”: the
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The Telegraph – ‘Designed with the bin in mind… but in a good way’

Fun as food trends often are, they do tend to have short shelf lives: before you can say the words “coconut” and “oil” the foodies
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The cream of the city’s restaurants are honoured

Eliot Collins heads to the trendy coastal city to find out which venues were named the best in the area. Behind the scenes of the
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Amuse / iD Vice – Michelin-Starred Food Scraps Are Coming to a Table Near You

Why chefs looking for new ingredients are turning their attention to the contents of the rubbish bin . Imagine a fine-dining restaurant that operates without
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The Guardian – Marina O’Loughlin on Silo Brighton

  You won’t see any bins at Silo, but you will spot many a curiosity. The vast piece of steel kit in the lobby is
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Back to Bircher – ‘I had the best breakfast of my whole life at Silo in Brighton’

So I’m calling it: I had the best breakfast of my whole life at Silo in Brighton. I know, it’s a massive call but I
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The Guardian – Will going gluten-free help save the earth?

In supermarkets the gluten-free aisles are expanding while the consumption of wheat in developed economies takes a nose dive. What’s going on? Less than 1%
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