Touched by Food

Fleur de sel, literally “flower of salt,” is one of those ingredients that feels both humble and luxurious at the same time. It forms as delicate, flaky crystals on the surface of seawater when conditions are just right—warm sun, gentle wind, and a careful human hand to harvest it. Traditionally collected from salt ponds along the coast of France, especially in regions like Guérande, fleur de sel is skimmed from the top before it sinks, which is why it’s rarer and more prized than ordinary sea salt. What makes fleur de sel special isn’t just where it comes from, but how it behaves. The crystals are light, irregular, and slightly moist, giving them a soft crunch that dissolves slowly on the tongue. Because it isn’t heavily processed or refined, it retains trace minerals from the sea, contributing to a clean, briny flavor that’s subtle rather than sharp. This makes it less about salting food aggressively and more about enhancing what’s already there. In the kitchen, fleur de sel is best ...

Donkey milk has been around for thousands of years, and people have always thought of it as something special. Cleopatra supposedly bathed in it to keep her skin soft, and in ancient Greece and Rome , it was often recommended for health and digestion.  Even in the 1800s, some European hospitals used donkey milk to feed babies who could not tolerate other milk because it is so gentle and similar to human breast milk. Nutrionally donkey milk is naturally light, easy to digest, and packed with goodness.  It has high-quality proteins, vitamins, minerals, and natural antibacterial enzymes like lactoferrin and lysozyme .  These make it great for immunity, gut health, and even skin care. Many people who can't handle cow's milk find donkey milk a much friendlier option. Today it is still considered a premium ingredient, used in skincare, supplements, and even speciality cheeses .  It is not produced in large quantities. Donkeys give very little milk, but their long histo...