Cooking with Pumpkin and Brains - Seasonal Cuisine in Migros Magazine
Our feature in Migros Magazine showcases seasonal cooking practices that promote sustainability.
The Migros Magazine had a circulation of 1,558,918 and a readership of 2,349,000 in 2011, making it read almost as much as the major daily newspapers. Eaternity was allowed to appear in the October 2011 issue and present a climate-friendly menu and the association with the seasonal cuisine section. The title "Cooking with Pumpkin and Brains" is meant to make it clear once again that menus cooked with reason and brains don't lose anything in taste. We hope that with the recipe "Risotto with Pumpkin and Saffron Mushrooms" we were able to inspire many people to cook and for the topic.
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