Basque Vegan Festival Be Veggie Sets New October Dates for 2026

From vegconomist.com

Be Veggie, the vegan festival held annually in the Basque Country, will hold its eighth edition on October 31 and November 1 at Ficoba in Irun. The date is the main change for the 2026 event, which drops the December weekend slot the festival had occupied since it began in 2019.

The two-day programme covers plant-based gastronomy, music, talks, workshops, and responsible consumption, with free entry across both days. Organisers have begun confirming the first names and content for the line-up.

Ethics, animals, and industrial farming on the bill

Philosopher and lecturer Angélica Velasco Sesma, author of Ternura a lo bestia, will take part. The book, published by Paidós, sets out an ecofeminist ethics grounded in care, compassion, and the absence of violence toward people, animals, and the planet, framed as a form of resistance.

Sociologist, political scientist, and commentator Mirian Jiménez Lastra, author of No eres tú, es el sistema and a regular contributor to Spanish broadcasters TVE and La Sexta’s Xplica, will deliver a talk titled “Macrofarms and fish farms: capitalism’s highest expression.” The session examines industrial animal production from social, environmental, and ethical angles, and its links to capitalism, inequality, social justice, and human relationships with animals and nature.

© Be Veggie

Diet, sport, and reconnecting with nature

A panel titled “Veganism, sport, and health” will address the relationship between plant-based eating, physical performance, and wellbeing. Speakers include ultra-distance runner and communicator Alberto Peláez, who will share his experience of endurance sport from a vegan perspective; sports dietitian-nutritionist Muthanna Abusaada, a specialist in endurance; and dietitian-nutritionist Laura Nutri, who specialises in vegetarian and vegan nutrition.

A second panel, “Reconnecting with nature,” moderated by Amets Oyon, will bring together sanctuaries and NGOs taking part in the festival to share their experiences and proposals for a more conscious relationship with the environment.

Textile waste and botanical printing workshops

Practical sessions again feature prominently. Among the first confirmed activities is a workshop on textile waste run by Koopera, sited within the Space for Sustainable Transformation promoted by the Sustainability Department of the Provincial Council of Gipuzkoa through the GK Green Fashion cluster. The workshop addresses the impact of fashion and offers practical tools for extending the useful life of clothing and adopting more responsible consumption habits.

The programme also includes a botanical printing workshop, where participants learn the basic principles of the technique and how to transfer natural pigments and shapes onto plant-fibre fabrics, printing an organic cotton cloth using various dyeing materials.

https://vegconomist.com/fairs-events/basque-vegan-festival-be-veggie-new-october-dates-2026/ 

Going vegan for just a month slowed signs of aging in the body, study finds

From independent.co.uk

Just one percent of Americans identified as vegan in 2024 

A vegan diet may not be for everyone but a new small study revealed how forgoing animal products for even just a few weeks could slow the signs of aging.

There was also changes in the immune system tied to reduced inflammation, according to researchers in California and Germany, after people went vegan for a month.

Inflammation is the body’s natural reaction to injuries and germs but it can also be harmful to health longer term. Inflammation raises the risk of cancer and other diseases and drives accelerated aging in our cells, increasing the likelihood we die prematurely.

“Our study adds to growing evidence that nutrition can shape biology at the molecular level,” Dr. Max Storz, from University of Freiburg Medical Center and co-senior author of the study, explained in a statement.

Just one percent of Americans identified as vegan in 2024, according the most recent Gallup on the issue.

‘Our study adds to growing evidence that nutrition can shape biology at the molecular level,’ researcher says (AFP/Getty)

‘An important foundation’

There were two key findings in the research: a vegan diet altered DNA methylation gene patterns and two epigenetic clocks used to determine a person’s biological age suggested the diet could decelerate that process.

“DNA methylation” sounds complicated but the idea is simple. The term refers to the process that regulates whether certain genes are more or less active. More active genes determine our physical traits, such as eye and hair colour and how we respond to health problems.

DNA methylation also determines if we have higher or lower amounts of neutrophils, which are immune cells that drive inflammation.

Examining this process using blood samples from nearly 50 adults - half meat-eaters and half vegans who both consumed similar calories each day - revealed people on the vegan diet would likely have lower amounts of neutrophils.

These individuals would also have higher amounts of CD4 T cells - a type of white blood cell that helps regulate immune response.

The study also examined participants’ biological age based on their DNA methylation, finding that biochemical tests - also known as epigenetic clocks - suggested the diet could decelerate that aging.

Further research is needed to confirm the results and determine whether the changes the researchers observed could help indicate reduced disease risk.

“The next step is to understand whether these epigenetic changes persist over time and whether they translate into meaningful improvements in long-term health. That will require larger clinical studies, but these findings provide an important foundation,” said Storz.

Processed pain

The study builds on years of past research showing a plant-based diet can lead to a healthier life - though highly processed vegan junk food can be bad, too, according to the American Heart Association.

        Hot dogs and other processed meat are tied to harmful inflammation that raises the risk of heart disease (AFP/Getty)

People with diets heavy in fruit, veggies, nuts and less red and processed meats had an 86 percent greater chance of healthy aging at age 70, a 105,000-person study from Harvard researchers last year showed.

Whereas, a red meat-heavy diet - especially processed meat, such as bacon or hot dogs - has long been tied to inflammation that increases the risk of heart disease.

“There have been innumerable studies that show a connection between eating red meat, getting heart disease and dying from heart disease,” Cleveland Clinic cardiologist Dr. Dennis Bruemmer said in a statement earlier this year. “It’s remarkably consistent.”

Some sources of animal protein are healthier than others, according to experts.

Those include white-meat poultry, fish, pork tenderloin, lean cuts of beef, eggs and non-fat or low-fat dairy products, according to Razan Hallak, a registered dietitian at The Ohio State University.

A well-balanced diet is still recommended for most people. That means variety, registered dietitian Paige Welsh told the Clinic.

“At its core, a balanced diet isn’t about picking and choosing ‘best’ foods or focusing on ‘superfoods.’ It’s about eating a range of nutritious, whole foods,” she said.

https://www.independent.co.uk/life-style/health-and-families/vegan-diet-biological-aging-study-inflammation-b3027319.html

Why It’s Easier to Find Vegan Food in Edinburgh Than in Berlin or London

From traveldudes.com

By Eloise Osborne

Down tight winding cobblestone streets, and overlooking medieval high-rises sits an unexpected vegan haven in Scotland’s capital. Edinburgh may not be the city with the most vegan restaurants, but it has something better: a subtle but never-wavering normalization of vegan dining. 

From living in Berlin for a year and frequently traveling to London, two of the noted best cities in the world for vegans, I’ve literally had a taste of what it’s like to access vegan food in abundance. However, in the large stretches between the more plant-based neighbourhoods in these metropolises, a casual or spontaneous vegan bite can be a challenge.

Vast areas of these big cities lack a welcoming hand to vegan visitors, often with a confused face when asked about vegan options, then removing a key component of the dish and charging the same price. I remember visiting a restaurant in Berlin where the only thing vegan on the menu was potatoes, and when I ordered them, they came mixed with bits of sausage.

This brings me to ask, are these famous locations truly the vegan must-visits they are hyped up to be, or is there a better alternative?

Why It's Easier to Find Vegan Food in Edinburgh Than in Berlin or London

Is It Easy to Be Vegan in Edinburgh?

In comparison, when returning to my home country from abroad and settling in the small (in comparison) Scottish city of Edinburgh, I found it refreshing that most restaurants and cafes understand and cater well to dietary requirements. 

As a vegan of 7 years, I rarely have to think about where to eat in Edinburgh. From a modest deli sandwich to even a steakhouse (which I was once taken to against my will and had a surprisingly nice vegan gnocchi dish), Edinburgh’s vegan scene is nutritious and flavoursome without having to go to a specialty vegan restaurant. 

Don’t get me wrong! We do have some great vegan restaurants: NovaPizza, Soul Vegan and Black Rabbit Deli being amongst my favourites. However, some of my top places to eat in Edinburgh aren’t actually fully vegan, and are especially handy to have up my sleeve when meeting friends who aren’t as excited about a plant-based menu as I am.

Support for lower meat consumption is nothing new in Edinburgh, with Henderson’s vegetarian and vegan restaurant being a pioneer of meatless dining in the UK since 1962. Followed by David Bann vegetarian restaurant opening up in 2002 and still going strong to this day.

This brings me to the question: why is this Scottish city that I call home so welcoming to vegan locals and visitors alike?

Why is Edinburgh so Vegan-Friendly?

One reason could be the link between veganism and sustainability. With Scotland’s renewables now generating the equivalent of 97% of Scotland’s energy consumption, the Scottish Green Party being particularly popular in Edinburgh, and the country’s ambitious net zero targets, Edinburgh seems to be a climate-conscious melting-pot.

Another reason could be Edinburgh’s large international population; students bring their vegan appetites, and people from around the globe introduce their country’s yummy cuisines, which often have a diverse range of plant-based options. 

The final reason I can think of that explains Edinburgh’s herbivorous appetite is that we Scots are not internationally celebrated for our cuisine (deep-fried Mars bar anyone?). With a national acceptance that our dishes are often better mixed or fused, it actually plays to the advantage of the vegan community. 

Unlike countries such as France where each recipe (butter and all) is pretty much sacred, I can’t think of many locals that would bat an eyelid if you don’t cook our traditional Scottish food to the exact recipe; many of my non-vegan friends even prefer vegan haggis over its meaty counterpart.

Furthermore, the simplicity of our national recipes, with many dishes consisting mostly of oats and potatoes, makes vegan adaptations pretty easy. 

Why It's Easier to Find Vegan Food in Edinburgh Than in Berlin or London

Whatever the reason, Edinburgh’s hospitable approach to plant-based living is one of the reasons I feel so at home in the city. I’d therefore fully recommend our beautiful capital to anyone wishing to try out a more spontaneous, all-rounded and welcoming vegan experience.

Frequently Asked Questions

Are Edinburgh’s regular restaurants, not just the vegan-specific ones, actually vegan-friendly?

Yes, in my experience most mainstream restaurants and cafes in Edinburgh will have at least one vegan main and understand what “vegan” means without a lengthy explanation. This runs from casual delis to fine dining, including menus that weren’t built with vegans specifically in mind.

Is vegan haggis easy to find in Edinburgh?

Vegan haggis has become common enough that many pubs and Scottish restaurants list it as a straightforward menu swap rather than a special request. It typically uses lentils, oats, and root vegetables in place of the meat, and it’s worth trying even if you’re not usually a haggis person. 

What is the best time of year to find vegan street food in Edinburgh?

August, during the Edinburgh Festival Fringe, brings a large jump in pop-up food stalls and street food vendors across the city, and vegan options tend to multiply along with everything else. Outside festival season, the deli and café scene stays consistent year-round.

Do I need to book ahead at Edinburgh’s dedicated vegan restaurants?

Weekend evenings at the smaller vegan restaurants, like NovaPizza and Soul Vegan, can fill up, so I’d book a table for a Friday or Saturday dinner. Weekday lunches and casual spots like Black Rabbit Deli are far easier to walk into without a reservation.

How does Edinburgh’s vegan scene compare in scale to London’s or Berlin’s?

Edinburgh has far fewer dedicated vegan restaurants than either city, simply because it’s a smaller city. The difference is consistency: in Edinburgh, that smaller number of vegan restaurants is backed up by a much wider base of ordinary restaurants that already cater well, which isn’t guaranteed in the areas of London or Berlin outside their plant-based neighbourhoods.

https://traveldudes.com/vegan-in-food-edinburgh/

"I ate like a vegan bodybuilder for a day (hitting 160g of protein!) Here’s what happened"

From veganfoodandliving.com

Can you hit 160 grams of plant-based protein in a day? See how one vlogger did it with just four viral recipes from vegan bodybuilders

                                                                                                            Photos © Merle O'Neal

It’s a common misconception that bodybuilders can’t be vegan. After all, where would they get their protein?

If you look at elite vegan athletes, it’s clear that plant-based diets aren’t actually a barrier to muscle-building. World-record-holding strongman Patrik Baboumian, bodybuilder Torre Washington, IFBB Pro Jehina Malik (who has been vegan since birth), and fitness icons like SuzAnne Llano and Leah Coutts are living proof that plants build power.

We’re all well aware by now that for the average person, hitting our protein goals with plant-based foods is pretty easy. Some of us don’t even need to try. But is it so easy for bodybuilders, who often need to consume hundreds of grams of protein per day?

Eager to find out, actor Merle O’Neal decided to put these high-protein fitness diets to the test. Inspired by viral TikTok recipes, she spent 24 hours eating exclusively like a vegan bodybuilder, aiming for a massive 160 grams of protein in a single day.

“I know I don’t need as much protein as a vegan bodybuilder,” Merle noted as she started her vlog. “But I’m curious… about how they get as much as they get.”

Merle looked at multiple vegan bodybuilders and selected “their most ingenious and strangest concoctions” to build her meal plan, aiming to find out just how they hit those staggering macros. Here’s how her day went, meal by meal.

Breakfast: Vegan protein oat bowl – 41 grams protein

Oat bowls are a protein-rich vegan staple, with myriad options for nourishing toppings. However, chopped up protein bars are a novel choice! Photo © Merle O'Neal

Vegan bodybuilders clearly love an oat bowl, as Merle found many of them while perusing their food diary vlogs. However, one in particular caught her attention: a fruity oat bowl topped with an entire chopped up protein bar.

Merle, celebrated the inclusion of her favourite vegan protein bar, Barebells, and praised the recipe as “easy to make.”

The original recipe, shared on TikTok by creator @michelleisreading_, boasted 41 grams of plant-based protein, but Merle cranked it up further, adding a little peanut butter to the oats to improve the colour and flavour.

“Holy s***, that is so good. This tastes like dessert,” she exclaimed, sharing her verdict. While Merle doesn’t think she’ll make the full oat bowl again, she loved the addition of yoghurt to the oats, and plans to take that forward.

If she were to add a whole protein bar to her oat bowl again, she said she’d chop it much more finely next time, as the large, chewy chunks were “annoying”, so bear that in mind if you try this recipe yourself.

How to make it:

1. Spread ¾ cup of high-protein soy yogurt at the bottom of your bowl.
2. Cook ½ cup of rolled oats with 1 cup of soy milk. (Merle also mixed in a dollop of peanut butter for extra richness and flavour.)
3. Pour the warm oats directly over the yogurt.
4. Top with sliced fresh strawberries and a sliced vegan protein bar.

Lunch: Garlic seitan buns – 30 grams protein

Although they're literally "just a ball of seitan", Merle was most impressed with this high-protein lunch. Photo © Merle O'Neal

Inspired by a TikTok from vegan bodybuilder Torre Washington, Merle found a recipe for seitan garlic buns on Reddit which packed a huge 30 grams of protein for just 174 calories per bun.

While they’re just a “literal ball of seitan“, affectionately dubbed “gluten bombs” by Merle, she was totally impressed by the taste and texture of the rolls, calling them “a step above” a regular bread bun.

“It’s crispy, but it also like rips apart really nicely,” she said of the seitan buns. “I’m actually baffled. That is so easy. That is so good.”

Merle elevated her seitan buns by adding a bouillon cube and some roasted garlic cloves while blending the base for the buns, so don’t be afraid to try something similar if you give this recipe a go.

How to make it:

1. Blend 1 block (approx. 350g) of extra-firm silken tofu with 200ml unsweetened soy milk in a high-speed blender.
2. In a separate bowl, combine 200g vital wheat gluten flour with 20g nutritional yeast, 1½ tsp garlic powder, and ½ tsp salt. Then, pour in the tofu mixture and combine with a spatula until a wet, sticky dough forms.
3. Scoop into 8 equal bun-sized balls on a lined tray. Bake at 190°C (375°F) for 40-45 minutes.

Dinner: TVP pile plate – approx 45 grams protein

This hodgepodge meal sounds strange, but is well-balanced and colourful. Photo © Merle O'Neal

For dinner, Merle tried a concoction by TikToker @plantabolic. Though she struggled to make sense of the little piles of food that seemed to have nothing to do with each other, she was intrigued by the strangeness and “unable to look away.”

The bulk of the meal’s protein came from textured vegetable protein (TVP), which was accompanied by roasted sweet potato, sautéed mushrooms, and… sliced kiwi fruit.

This kiwi might seem completely random next to savoury TVP, but science backs it up: kiwi fruit contains actinidin, a natural enzyme that aids in breaking down and digesting heavy proteins.¹

To make the TVP more palatable, Merle rehydrated it before frying it off with garlic powder, smoked paprika, and cumin to remove the water and cardboard-like flavour, leaving it tender and crisp.

She also boiled the mushrooms first to intensify their rich, savoury taste, and dusted her sweet potato with cinnamon, possibly inspired by her day testing Ariana Grande’s plant-based diet.

While the plate was surprisingly colourful and balanced, Merle wasn’t too impressed by eating a literal pile of TVP. She considered all the other ingredients to be “carrying” the meal, and even the kiwi was “less weird” than she expected.

“It’s fine,” she concluded. “I would add tomato sauce and have that TVP with a pasta if I really wanted protein from that. I don’t love TVP enough. I’ll finish it, though.”

Dessert: Protein pancakes – 42 grams protein

While Merle's batch didn't yield a full stack of pancakes as in the TikTok she took inspiration from, they were big and filling. Photo © Merle O'Neal

The final recipe of the day was described as a “bit of a stretch,” as the TikTok creator who inspired it, @marvinbrxxks, is not strictly a bodybuilder. But the high-protein pancake recipe caught Merle’s eye, so she had to give it a try.

The simple, flourless pancake recipe used just three ingredients, plus a scoop of protein powder, which Merle said was “not ideal.” While the original video showed a stack of pancakes, Merle found the recipe yielded just two, but they were plenty big enough for a meal.

They were easy to cook, and didn’t stick in the pan. Although they came out “a little gummy,” Merle said, “the texture is better than I expected for as few ingredients as it is.”

Bear in mind that this high-protein pancake recipe is very filling, so a full portion is best suited for a big breakfast. As a dessert, you may want to scale down the ingredients or share with a friend. As Merle puts it: “This is still really good, but man, this is dense. I’m like full. I’m going to have to eat that in multiple sittings.”

How to make it:

1. Take 1 cup oats, ⅔ cup plant-based milk, and a large, peeled banana, then blend with a scoop of your favourite protein powder (Merle chose chocolate flavour).
2. Dollop the mixture into a hot, lightly-oiled pan and cook the pancakes over a medium heat, flipping halfway through.
3. Stack the finished pancakes on a plate and top with almond butter and berries, or your favourite alternatives.

Was eating like a vegan bodybuilder easy?

It turns out that hitting 160 grams of protein on a plant-based diet isn’t as hard as it seems. In fact, it can be downright delicious if you know how to utilise foods like seitan, TVP, and vegan protein powders.

However, the challenge hasn’t exactly inspired Merle to make any major changes to her diet. While she’s keen to add the ‘gluten bombs’ to her rotation, and will be combining yoghurt and oats more often, it seems she’ll be continuing to take a more relaxed, natural approach to nutrition.

“I’m pretty happy with my protein intake,” she concluded. “I don’t like forcing protein powder into stuff if I don’t have to.”

Find more from Merle O’Neal on YouTube, Instagram, and TikTok.

https://www.veganfoodandliving.com/vegan-lifestyle/vegan-bodybuilders-high-protein-daily-diet/ 

What is the Best Plant-Based Milk for Coffee?

From veganuary.com

If you’re trying plant-based milk for the first time and can’t go without your daily coffee, you might be wondering which non-dairy option provides the best latte or the creamiest cappuccino.

What works best for you will depend on how you take your coffee. Oat milk is generally the best all-rounder for coffee, especially barista blends, since the fat and protein balance gives you the steam and froth you’d get from cow’s milk. Soya is a solid match for texture and protein content, while almond and coconut work better in black, iced or flavoured coffee.

In this blog, we’ll go through the options available in the UK and how to pick the best milk for your preferences.

Oat milk

Oat milk has become the UK’s most popular plant-based dairy alternative, as its thick and creamy texture rivals cow’s milk.

There are barista-style versions which have been specifically formulated to froth and hold their texture in coffee. Whether you prefer a latte, cappuccino, iced coffee or black coffee with a splash of milk, oat milk covers all bases.

                                                                                        Image Credit: Leon Seibert on Unsplash

Oat milk brands to look out for:

Oatly

Alpro

Plenish

Glebe Farm

Minor Figures

Moma

MYOM

Califia Farms

Oddlygood

Supermarket own-brand

Why it’s great: It’s the most widely available barista-style plant milk in the UK and reliable for all your caffeine-related needs.

Soya milk

For those who love milky coffees like lattes or flat whites, soya barista blends are one of your best bets alongside oat.

Soya milk has a naturally sweet taste which is loved by many. However, it has a lighter texture than oat, which means it doesn’t have quite the same frothing and foaming abilities. Standard (non-barista) soya milk splits or curdles when added to hot espresso or instant coffee, so stick to a barista version where you can.

Soya milk brands to look out for:

Alpro

Plenish

Grower’s Harvest

Glebe Farm

Rude Health

Sojade

Supermarket own-brand

Why it’s great: It’s higher in protein than many plant milks, froths up pretty well and is one of the cheaper dairy alternatives.

Almond milk

Almond milk has a subtly nutty taste, which some people love. It’s lighter than alternatives like oat or hazelnut milk, so it works well in iced coffee.

There are several barista-style versions available, which froth up well for lattes and flat whites. The standard versions have a thinner texture than oat and soya and can curdle in Americanos or instant coffee. If almond milk is your preference, it may take some experimenting to get the right brand for you.

Almond milk brands to look out for:

Alpro

Plenish

Rude Health

Almond Breeze

Supermarket own-brand

Why it’s great: It’s a popular choice for iced coffee and widely available across UK coffee chains. 

Hazelnut milk

Hazelnut milk has a creamy texture and a distinctly nutty flavour, stronger than almond milk. Its thickness means it froths well and holds up in hot espresso-based drinks.

The taste also pairs well with mochas and other flavoured or dessert-style coffee drinks.

Hazelnut milk brands to look out for:

Alpro

Rude Health

Oddly Good

Why it’s great: A distinctive flavour for anyone who likes a stronger kick to their coffee.

Coconut milk

Coconut milk offers a tropical, sweet flavour, but doesn’t have the same thick and creamy consistency as other plant milk options.

It works well in iced coffee, sweeter drinks or anything where you want that richness to come through. Although there are barista options available, they are not as easy to come by as other dairy alternatives.

Coconut milk brands to look out for:

Alpro

Plenish

Koko

Rude Health

Why it’s great: Offers a tropical flavour if you want a change from your usual coffee order.

Cashew milk

Cashew milk has a subtly nutty taste and froths moderately well in a latte or cappuccino. It doesn’t tend to curdle in Americano or instant coffee drinks, making it a reliable option.

Cashew milk brands to look out for:

Plenish

Rude Health

Why it’s great: Gives a creamy, subtly nutty flavour that sits between almond and hazelnut.

                                                                                                              Image Credit: AdobeStock

Pea milk

Yes, pea milk is a thing and it really does work in coffee (don’t worry – it’s not green and it doesn’t actually taste of peas).

While not widely available in the UK, it’s an option for those avoiding oat, soya and nut milks and offers a surprisingly smooth, creamy taste. Choose a barista version if you want to use pea milk for flat whites, lattes and frothy coffees.

Brands to look out for in the UK:

Sproud

Mighty

Why it’s great: Packed with calcium and protein and a handy option for those with allergies to nuts or soya.

Best-performing plant milks for coffee

Here are the plant milks that tend to stand out among reviewers for lattes, cappuccinos and other milky coffees drinks:

Oatly Oat Drink Barista Edition – Often considered the gold standard of plant milks for coffee. It’s formulated specifically for steaming and frothing and is widely used in coffee shops.

Minor Figures Organic Barista Oat Drink – Used in coffee shops, Minor Figures’ barista oat milk has rave reviews for its frothing ability and texture.

Alpro Barista Oat Drink – Reviewers love this option and it’s available in many supermarkets. It does a good job of frothing for lattes, flat whites and lattes and has a creamy texture.

Plenish Organic Soya Barista Milk – People love this soya barista milk because it froths nicely and has a natural sweetness.

MOMA Barista Oat Drink – A reliable option if you want a creamy oat milk that works well in all your favourite hot drinks.

Alpro Barista Almond Drink – Reviewers have raved about the nutty flavour of Alpro’s almond barista milk and how well it complements their hot drinks.

Califia Farms Oat Barista Blend – Another standout. Reviewers have praised its ability to froth up well and its taste.

Sproud Barista – Designed for all your coffee-related needs, from creating latte art to splashing in your filter coffee. Reviewers are impressed with the texture and how well it steams up.

If you don’t like the first non-dairy milk you try, don’t be put off. There are so many brands and options so it may take some experimenting. We’re certain you’ll find your new favourite before long!

https://veganuary.com/best-plant-milk-coffee/