Foods

Tereha Davis, whose family has fished for conch from waters around the Bahamas for five generations, remembers when she could walk into the water from the beach and pick up the marine snails from the seabed.

Greek authorities and local dairy industries are up against yet another case of feta imitation and the unlicensed use of the name of Greece's most popular cheese.

Filip Flisar, the Slovenian 2015 world ski cross champion, has often described his strong legs as his biggest asset, lovingly calling them Pohorje hams. Now that his sporting career is over, he has ventured into business to sell real ham from the Pohorje hills.

Flisar launched his new brand, called Pohorska Šunka or Pohorje Ham, at a wine shop in Maribor on 26 March.

The sale of artificially flavored pomegranate sauces that give the impression of pure pomegranate syrup will be banned in Türkiye as of June 30, 2024.

On March 24, the regulation amending the Turkish Food Codex prepared by the Agriculture and Forestry Ministry was published in the Official Gazette.

Six years ago a small Maribor-based family-run business Kokica brought the first gourmet popcorn to the Slovenian market. The popcorn in vibrant colours under the trademark Pokica now fills the shelves of Slovenian and Swiss stores, with plans to expand to Germany and one day to the US.

Some of the citizens in the quake-stricken southern province of Hatay who had to leave the city have started to return one by one.

Mehmet Dönmez, a barber whose workplace was destroyed in the devastating quakes, is one of the people who have returned to their hometown.

The makers of Toblerone are stripping images of Switzerland's famed Matterhorn and the Swiss flag from the packaging of the milk-chocolate treat as they move some production to Slovakia.

The locals of the village of Çamlıca in the northwestern province of Edirne's Keşan district celebrated the Halloween-like horror festival of Bocuk late on Jan. 28, wearing scary dresses and make up.

When most people think of "carpaccio," they think of the thinly sliced raw beef appetizer made famous by Venice's iconic Harry's Bar. Few people know that the dish is named for a lesser-known Venetian, the Renaissance painter Vittore Carpaccio, because of the intense red hues he favored.

After returning from the U.K. to his homeland upon his mother's request, a Turk has opened a pizzeria in the Central Anatolian province of Eskişehir, leaving behind his life in Cambridge to start a new one in his hometown.