The novel coronavirus took the world by storm this entire year. And although most people that were infected had a mild or moderate case, many were less fortunate.

The COVID pandemic has shown the fragility of our global food supply chains, with many supermarkets and restaurants in almost every country having experienced food shortages.

The evidence supporting the beneficial health effects of the Mediterranean diet seems to just keep growing.

“The manager wants to see you in his office.” When these words are spoken, the stress begins to build. You wonder if you’re in trouble; your heart rate increases; the palms of your hands start to get sweaty; your stomach feels like your breakfast suddenly turned into a brick; it is hard to stay calm.

So you’ve made it past the proverbial seven-year itch in your marriage. Congratulations! While we wish we could tell you it’s smooth sailing from here on out, unfortunately that’s just not so.

Extra virgin olive oil is the backbone of the Mediterranean dietand lauded for its health benefits. But when it comes to cooking with it or drizzling it on our food, is there really a difference between a generic bottle that you can get for $5 and a $39 estate oil made with a single olive variety?