Hello again dear Platform 13 readers. Is it December already? Wow. . where did the year go? Christmas ... Some, like my husband Kris, just don't like it, but most people love that dark period of the year where lights and candles shine and give us a special feeling. Our eldest son especially loves this time of the year, just because of the lights everywhere. On the streets, in the gardens strung around the house … For me Christmas always has been a family thing. Being togethe

"We have two ears and one mouth, so we can listen twice as much as we speak". - Eptictetus. -

Hello again dear members and readers of Brave Seeds - "La voix de Platform 13" - That is a free French pun, by the way - Voix means voice, and Voie (pronounced the same) is the railway line that runs along the patform.. funny non? Maybe it is Belgian humour, which is more sophisticated.. So I was asked for a recipe that showcased the Lentilles de Puy - Puy lentils. I use them A LOT in my Autumn and Winter foods. They are so versatile and full of goodness. This dish comes from

"Labeling makes the invisible visible, but it’s limiting. Categories are the enemy of connecting."

Hello to Platform 13 and to their dedicated readers...

Ah, the walnut tart - that quietly confident dessert that needs neither hot custard nor sticky jam to make its entrance. Born in the hills and valleys of southwest France, it’s what happens when fistfulls of rural walnuts meet a good curl of butter, a wide ribbon of cream and a decent crackle of sugar. No drama, no tiers, no soufflé to collapse — just a golden crust holding everything in perfect balance. There’s an elegance to it, though not the fluffy, Parisian sort. It’s th

Platform 13 CEO Vanessa Grant sits down with the a local artisan who shares her story of creativity and community.

Our Brave Seeds "Women of Note" posts were originally conceived around a focus on the women who shape our regional community - social and entrepeneurial movers and shakers, whose gifts of giving back are, well... noteworthy. This month however, we are choosing not to wait until November's newsletter is published, but to live in the present moment of a great loss. To remember Dame Jane Goodall, who left us peacefully, just yesterday. Her life was a quiet revolution, rooted in

Giorgiana Viou - First woman chef of color to receive a Michelin Star - Nimes, France Georgiana Viou, the self-taught chef born in Benin, has made vital history as the first female chef of colour in France, to earn a coveted Michelin star for her restaurant, Rouge , in Nîmes, South West France. Her cooking blends the sun-kissed freshness of Mediterranean ingredients with the vibrancy and soulful spices of her West African heritage—what she once described simply as, “a mix of