Library
A curated catalogue — pick a piece and start a conversation.
Ulkona syöminen – Supermarket Survival
A Finnish blog-style article about eating well outside the home, from restaurants to picnics and supermarket grab-and-go options. Olli Posti argues for choosing fresher, more flavorful, less industrial food and shares his personal strategies for digestion, meal selection, and portable snacks. The piece also reflects his broader food philosophy of upgrading everyday eating culture toward higher-quality, more enjoyable choices.
TUOREYRTTIOPAS
A concise Finnish guide to fresh herbs and edible greens in cooking. It lists many herbs and sprouts, such as basil, coriander, mint, dill, parsley, rosemary, and thyme, and suggests foods and dishes they pair well with. The text functions as a practical quick-reference for everyday meal preparation.
Miellyttävät muutoskeinot – Supermarket Survival
This blog post previews the third Supermarket Survival episode and argues that habits can be changed in pleasant, low-resistance ways rather than through strict self-denial. It presents three strategies: adding more good things, replacing cravings with better alternatives, and improving quality without major behavioral disruption. The text uses soda cravings as an example and points ahead to a future episode about the produce section.
10 perinteistä tapaa syödä suosituksia paremmin – Supermarket Survival
This blog article argues against official dietary guidelines and promotes traditional, minimally processed, high-quality food choices instead. It presents ten practical principles for eating "better than the recommendations," including valuing freshness, whole fats, herbs, berries, and using more parts of plants and animals. The piece is strongly polemical and frames nutrition advice as shaped by politics, bureaucracy, and industry influence.
Mehustaminen
A Finnish blog post in which Olli Posti reflects on juicing, smoothies, digestion, energy, and practical food routines. He compares juicers and ingredients, describes his own experiences with vegetable juice, and places juicing within a broader natural-health framework involving enzymes, minerals, fermented foods, and bioavailability. The piece is both personal and advisory, aimed at helping readers think about juicing as a sustainable habit rather than a short cleanse.