YouTube video by Harry van den Bergh

I think we all agree the power of TikTok is the algorithm. One way or the other it dishes up the right content without the need for following a lot of people or other ways of letting it know what you want to see. The question is what will change when TikTok is going to be split into a US version and a "rest of the world" version.

This summer, right before going on vacation, I was looking into what to read while travelling. I came across an article in a newspaper about the growing popularity of cosy-fiction. Books from Korea…

castro.fm/episode/N1wWm1 Listened to this podcast, and it made me look into Medium again. Most interesting was the focus on subject matter experts. If you write only 2 articles in 5 years that's fine with Medium. With platforms like Substack you need to write a lot to make sure your subscribers keep paying.

Last holiday we went cycling in Germany. We have spent most time in the Berlin area with our camper at the campsite "Am Mahlower See" about 18km from the city centre. We noticed Berlin is a great city for cycling. First of all we could take our bikes on the train from the campsite area to the city centre. This means we did not have to bike the same route every time.

Home made naan breads being baked in the pizza oven Made this bread with the ‘5 minute Naan’ recipe from Indian Kitchen by Maunika Gowardhan

Dan Saladino hears from coffee industry insiders about the current spike in global prices.

One of the best books I know about baking

Lugma is the book from Noor Murad, who worked at the test kitchen of Ottolenghi, and was co-writer if some of his books. In Lugma she shared recipes from her heritage country Bahrain. A wonderful collection of recipes, one of those books where you want immediately start cooking all of the recipes. First dishes I made from the book where herb fritters and mango pickles with yoghurt. Especially the mango pickle dish was really surprising, a dish I will definitely cook more often.

Rotterdam is absolutely my favorite city in The Netherlands. With its modern architecture and special events. These days they have the rooftop days, where you can visit a number of roofs. From one of the roofs they created this 100 meter slide, and we went down the slide today

The season for white asparagus is short. A good reason to pickle them to eat later in the year. I brought a liter of white wine and a liter of vinegar together with half a liter water and 200 grams to a boil. Added some turmeric and black peppercorns. Peeled the asparagus, and poured the liquid over the asparagus. Now let’s see how they taste in autumn.

Yesterday at a restaurant we had a dish of duck with jellyfish. I liked the dish, and even though the jelly fish does not have a lot of taste, it definitely adds to the mouthfeel of the dish. So today I picked up a bag of jellyfish in the Asian food shop to try and create a dish with it at home. #jellyfish #cooking

A bit rainy, but still a great walk from IJsselstein to Utrecht.

Meera Sodha is a cook and food writer based in London. Meera’s best-selling cookbooks and weekly Guardian column, The New Vegan, are some of my favorite sources of cooking inspiration, but like many p...

YouTube video by Harry van den Bergh

A new post about the pizza oven we have installed in our garden. Looking forward to a summer full of pizza-nights.

In the age of social media and influencers, we’re constantly pushed to think of ourselves as brands—shiny packages containing all of our best traits to market to employers and followers. But striving ...

Barista Magazine coffee news Barista Magazine Online The World’s First ’Coffee Hotel’ Is Now Open in The Netherlands

Making tempeh at home is easier than you think, and absolutely worth the effort. This is a little story on how I make my tempeh.