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 A Taste of Georgian TraditionGeorgia’s cheese culture is as rich and diverse as its landscapes. From the highlands of Svaneti to the fertile valleys of Kakheti, Georgian cheese varieties have been crafted for centuries, combining local milk, traditional methods, and natural aging techniques.Popular Georgian Cheeses

Suluguni – A semi-hard, brined cheese with a slightly elastic texture, perfect for grilling or baking.

Imeruli – Soft, mild, and slightly salty, commonly used in traditional pies (khachapuri).

Guda – Sheep’s milk cheese aged in sheepskin, with a distinct smoky, tangy flavor from the highlands of Eastern Georgia.

Tenili – A rare, stretched-curd cheese, aged in linen, known for its delicate texture and nutty aroma.Cheese in Daily Life and Cuisine

Georgian cheese is integral to the supra (traditional feast), served alongside bread, wine, and fresh herbs. It’s not just a side dish but a cultural expression, reflecting regional identities and centuries-old culinary practices.

Tbilisi will host the Junior Eurovision Song Contest in December, adding a festive, international flair to the city’s already vibrant cultural scene (junioreurovision.tv).  Votes: https://crowch.com/vote/2918/statistic/ https://crowch.com/vote/2895/statistic/ https://crowch.com/vote/2919/statistic/

Sources: https://www.advantour.com/georgia/food/cheeses.htm , https://georgia.travel/types-of-georgian-cheese

Every year on October 16, the world observes World Food Day, an initiative launched by the UN’s Food and Agriculture Organization (FAO) to remind us that ending hunger and improving nutrition requires the participation of everyone — from global leaders to everyday individuals.

A Global Challenge

Over 800 million people worldwide go to bed hungry every night. Meanwhile, millions of tons of food are discarded annually in developed nations. This stark contrast shows that hunger is not just about scarcity — it’s also about inequality and waste in our food systems.

Annual Themes and Their Impact

Each year, World Food Day focuses on a new theme, from addressing climate change to reducing food loss and waste. These themes highlight the interconnected nature of our challenges and the need for sustainable, equitable food systems that serve all people.

What You Can Do

• Support local farmers and sustainable agriculture by choosing their products.
• Reduce personal food waste by planning meals and storing food properly.
• Participate in food drives and charitable programs to help those in need.
• Raise awareness by sharing information about hunger and food insecurity.

The Power of Collective Action

World Food Day reminds us that every food choice we make affects the planet and people’s lives. By working together — as individuals, communities, and nations — we can move toward a future where hunger exists only in history books, not in reality.

The food choices we make as adults are often deeply rooted in our earliest experiences with eating. From the way our caregivers introduced us to meals, to the emotional associations we developed with food, childhood eating habits lay the foundation for lifelong patterns that influence our health, behavior, and even our relationship with ourselves.

During the formative years—particularly from ages 2 to 7—children begin to build their sensory preferences and emotional connections to food. If a child is regularly offered a variety of fruits, vegetables, whole grains, and balanced meals, they are more likely to develop a taste for these foods and maintain healthier eating habits into adulthood. On the other hand, children frequently exposed to high-sugar snacks, processed foods, or restrictive mealtime rules may grow up to rely on these items for comfort, convenience, or emotional regulation.

One of the most powerful aspects of early eating behavior is its emotional imprint. For example, many children are rewarded with sweets for good behavior, which can create an unconscious belief that sugary treats are a source of happiness or a coping mechanism for stress. Similarly, children who are forced to "clean their plate" even when full may struggle later in life to recognize natural hunger and fullness cues, leading to overeating or disordered eating patterns.

These deeply ingrained habits are not merely behavioral; they also have psychological and physiological consequences. Emotional eating, poor portion control, and preference for processed foods are linked to increased risks of obesity, metabolic disorders, and mood fluctuations in adulthood. Furthermore, research in nutritional psychiatry suggests that poor diet quality early in life may be associated with a higher risk of anxiety, depression, and low cognitive performance later on.

Fortunately, change is possible. By becoming aware of how our early food environment shaped our current behaviors, we can begin to dismantle harmful patterns and rebuild a healthier relationship with food. This might involve identifying emotional triggers for eating, experimenting with new types of foods, practicing intuitive eating, or working with a dietitian or therapist. Reframing our thinking from “what’s wrong with my willpower?” to “what did I learn about food growing up?” opens the door to meaningful and sustainable change.

In conclusion, childhood eating habits have a profound and lasting impact on our adult lives. They shape not just what we eat, but why and how we eat. By understanding these early influences, we gain the power to make conscious, healthful decisions that support our well-being far beyond childhood. Food is not just fuel—it is part of our identity, history, and future.