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DUKAS_186299001_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298483_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298473_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298423_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298413_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298403_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298394_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298385_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298375_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298365_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298333_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298322_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298311_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298301_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298624_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298558_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_186298547_NUR
Daily Life In Poland
A grain field is seen in Radzyn Podlaski, Poland, on June 21, 2025 (Photo by Weronika Kowalska/NurPhoto). -
DUKAS_185360113_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_185360112_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_185360111_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_185360110_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_185360109_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_185360108_FER
Ex-Lego factory to produce fungus-based meat alternative
Ferrari Press Agency
Veg 1
Ref 16855
28/05/2025
See Ferrari text
Picture MUST credit: Millow
A meat substitute made from fungi and oats is about to be mass produced at a former Lego toy bricks factory.
Swedish company Millow says the premises will be able to produce hundreds of kilograms of the protein every day.
The product, named after the firm, is said to sear like beef, leave no after-taste and feels light on the stomach.
It can be barbecued, fried, baked or roasted.
The protein is binder free and is made from just oats and mycelium- the root system of a fungus.
The protein is made using a patented, dry-state fermentation process.
Each 100g portion is said to supply up to 27g of complete protein, fibre and natural vitamins and minerals.
The new 2,500-square-metre site in Gothenburg that was formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production.
Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day.
OPS: The Millow meat alternative used a range of dishes.
Picture supplied by Ferrari
(FOTO: DUKAS/FERRARI PRESS) -
DUKAS_156315037_EYE
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia's current top-ranked porridge maker - and not one of them is dairy.
Toby Wilson has not one spurtle, but five. His collection of the traditional Scottish porridge-making implements includes one sourced from a museum gift shop, another made by a friend’s mother, while the rest - his most prized - are from his time as a finalist in the 2022 world porridge-making championships.
This year, the world porridge-making championships will celebrate its 30th birthday. Held in Carrbridge in the Scottish Highlands, the competition is at once cut-throat and humble, earnest yet self-aware.
Competitors arrive from all over the globe for an opening parade through town.
But a winning bowl of oats requires neither a Highland village nor a spurtle. Wilson says anyone can make porridge like the champions do.
Toby Wilson is Australia's top ranked porridge maker. For competition the rules are strict, there are only three ingredients allowed steel cut oats, salt and water.. Wilson shows us how in his kitchen in Sydney's Inner West, Sydney, Australia. 30 May 2023.
© Jessica Hromas / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_156315039_EYE
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia's current top-ranked porridge maker - and not one of them is dairy.
Toby Wilson has not one spurtle, but five. His collection of the traditional Scottish porridge-making implements includes one sourced from a museum gift shop, another made by a friend’s mother, while the rest - his most prized - are from his time as a finalist in the 2022 world porridge-making championships.
This year, the world porridge-making championships will celebrate its 30th birthday. Held in Carrbridge in the Scottish Highlands, the competition is at once cut-throat and humble, earnest yet self-aware.
Competitors arrive from all over the globe for an opening parade through town.
But a winning bowl of oats requires neither a Highland village nor a spurtle. Wilson says anyone can make porridge like the champions do.
Toby Wilson is Australia's top ranked porridge maker. For competition the rules are strict, there are only three ingredients allowed steel cut oats, salt and water.. Wilson shows us how in his kitchen in Sydney's Inner West, Sydney, Australia. 30 May 2023.
© Jessica Hromas / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_156315027_EYE
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia's current top-ranked porridge maker - and not one of them is dairy.
Toby Wilson has not one spurtle, but five. His collection of the traditional Scottish porridge-making implements includes one sourced from a museum gift shop, another made by a friend’s mother, while the rest - his most prized - are from his time as a finalist in the 2022 world porridge-making championships.
This year, the world porridge-making championships will celebrate its 30th birthday. Held in Carrbridge in the Scottish Highlands, the competition is at once cut-throat and humble, earnest yet self-aware.
Competitors arrive from all over the globe for an opening parade through town.
But a winning bowl of oats requires neither a Highland village nor a spurtle. Wilson says anyone can make porridge like the champions do.
Toby Wilson is Australia's top ranked porridge maker. For competition the rules are strict, there are only three ingredients allowed steel cut oats, salt and water.. Wilson shows us how in his kitchen in Sydney's Inner West, Sydney, Australia. 30 May 2023.
© Jessica Hromas / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_156315036_EYE
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia's current top-ranked porridge maker - and not one of them is dairy.
Toby Wilson has not one spurtle, but five. His collection of the traditional Scottish porridge-making implements includes one sourced from a museum gift shop, another made by a friend’s mother, while the rest - his most prized - are from his time as a finalist in the 2022 world porridge-making championships.
This year, the world porridge-making championships will celebrate its 30th birthday. Held in Carrbridge in the Scottish Highlands, the competition is at once cut-throat and humble, earnest yet self-aware.
Competitors arrive from all over the globe for an opening parade through town.
But a winning bowl of oats requires neither a Highland village nor a spurtle. Wilson says anyone can make porridge like the champions do.
Toby Wilson is Australia's top ranked porridge maker. For competition the rules are strict, there are only three ingredients allowed steel cut oats, salt and water.. Wilson shows us how in his kitchen in Sydney's Inner West, Sydney, Australia. 30 May 2023.
© Jessica Hromas / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_156315038_EYE
No milk, no rolled oats and always add salt: how to make porridge like a champion
It only takes three ingredients to make a winning bowl, says Toby Wilson, Australia's current top-ranked porridge maker - and not one of them is dairy.
Toby Wilson has not one spurtle, but five. His collection of the traditional Scottish porridge-making implements includes one sourced from a museum gift shop, another made by a friend’s mother, while the rest - his most prized - are from his time as a finalist in the 2022 world porridge-making championships.
This year, the world porridge-making championships will celebrate its 30th birthday. Held in Carrbridge in the Scottish Highlands, the competition is at once cut-throat and humble, earnest yet self-aware.
Competitors arrive from all over the globe for an opening parade through town.
But a winning bowl of oats requires neither a Highland village nor a spurtle. Wilson says anyone can make porridge like the champions do.
Toby Wilson is Australia's top ranked porridge maker. For competition the rules are strict, there are only three ingredients allowed steel cut oats, salt and water.. Wilson shows us how in his kitchen in Sydney's Inner West, Sydney, Australia. 30 May 2023.
© Jessica Hromas / Guardian / eyevine
Contact eyevine for more information about using this image:
T: +44 (0) 20 8709 8709
E: info@eyevine.com
http://www.eyevine.com
(FOTO: DUKAS/EYEVINE)
© Guardian / eyevine. All Rights Reserved. -
DUKAS_07066324_ZUM
United Kingdom
View across a field of ripening wheat at Wanborough in the Surrey countryside (FOTO: DUKAS/ZUMA)
DUKAS/ZUMA