Assalaamu alaikum,

We trust those blessed with performing Hajj this year had a rewarding and fulfilling experience and returned home safely and those who missed the blessing this year enjoyed a joyous Eid. Eid Mubarak to all! And Happy New Hijra Year 1441!

We welcome Kontos Executive Chef Demetrios Haralambatos who has graciously consented to provide a series of articles for the magazine. This first article, “Food Handling Basics” reminds us of the importance of sanitation and proper food handling as well as providing pointers on the do’s (and don’ts). Thank you Chef for your contribution. Chef Demetrios and Kontos have been great supporters of IFANCA and halal for many years.

While proper food handling can keep us safe from bacteria, “What’s In A Name: Food Label Laws” discusses the information on food labels and the government mandated changes that are coming.

One of the newer, improved foods available these days are meatless meats! In “The Rise of Plant-Based Meat” we learn about the faux meat products that rival the real thing in appearance and taste. And the bigger names in the category are certified halal by IFANCA!

This issue’s Quranic food is onions and “Onions: Where Sweet Meets Tangy” explores the history, variety, and characteristics of the variety of onions.

With the growing world population, will we be able to insure there is enough food to go around? “Feeding Nine Billion People” looks at agricultural trends and what needs to happen to insure everyone has access to their required daily nutrition needs.

Whether it is the rigors of Hajj or those of daily life, we need to consume sufficient nutrients to get us through the day. “Super Powders to the Rescue” offers an insight into some highly nutritious foods that can help.

In “What’s Your Major Mal-function?” we learn functional training techniques to help us maintain functionality through the demands of pregnancy, after the trauma of surgery, and in the case of suffering a stroke.

Finally, be sure to try out the recipes and share your comments with us via email, Facebook, or Twitter.



Roger M. Othman, editor