Library
A curated catalogue — pick a piece and start a conversation.
Supermarket Survival jakso 24: Kokkailu – Supermarket Survival
This blog post presents Olli Posti's philosophy of simple, flavor-driven cooking based on high-quality ingredients, gentle preparation, and traditional techniques such as marinating, fermenting, blending, and slow heating. It contrasts nutrient-dense home cooking with industrial processed foods and offers practical examples including smoothies, hummus, soups, juices, and banana pancakes. The piece emphasizes natural fats, acidity, spices, and preparation methods that support taste, digestibility, and everyday convenience.
Supermarket Survival jakso 14: Leipä – Supermarket Survival
A Finnish blog post about bread quality, modern wheat, and the health tradeoffs of industrially produced bakery products. The author argues that contemporary wheat breeding and fast production methods have degraded bread, and recommends sourdough, long fermentation, traditional grains, and nutrient-dense alternatives. The piece also reflects the broader Supermarket Survival perspective that food quality matters more than labels or official dietary advice.
Kombucha
This blog post argues that kombucha is a healthier, more natural alternative to soft drinks, cider, beer, and other industrial beverages. It discusses kombucha's fermentation, probiotics, taste, pricing, and growing popularity in Finland, while also offering brand recommendations and practical buying advice. The author combines personal travel experiences, consumer guidance, and health-oriented commentary.