Emily is a columnist for the local Malta magazine for tourists, Oh My Malta. She writes a column titled "Emily in Malta", from the angle of an American woman coming to Malta and interviewing local farmers, fishermen and chefs about the way that foods are grown, harvested, caught and prepared on the island. Her articles appear monthly in print magazines as well as an online here.
Oh My Malta heads over to Ħal Safi to meet farmer Pawlu. He talks to Emily A. Francis about Maltese potato farming, the local industry, the farming process and everything in between.
Mġarr Flat Peaches
Oh My Malta makes its way to Mġarr to meet farmer Aaron Camilleri. He talks to Emily A. Francis about Maltese flat peaches, how to cut them, eat them, find them and everything in between.
Oh My Malta makes its way to Mġarr to meet farmer Aaron Camilleri. He talks to Emily A. Francis about Maltese strawberries, how to grow them, eat them, find them and everything in between.
Gozitan Sea Salt
Oh My Malta heads over to Gozo to meet with Josephine Xuereb, from Xwejni Salt Pans Leli tal-Melh. She talks to Emily A. Francis about local sea salt, how, where and when it's harvested and everything in between.
Oh My Malta heads over to Marsaxlokk to meet with Venanzio, Andre and Natasha. They talk to Emily A. Francis about the traditional lampuki, how, where and when it's caught and everything in between.
Oh My Malta heads over to Mellieħa to meet up with Tony Borg. He shows Emily A. Francis how to cut, peel, prepare and produce his delicious prickly pear jam.
Oh My Malta visits Tony Borg in Mellieħa, as he shows Emily A. Francis how local figs are grown, eaten and made into jam, as well as the crazy ways in which they're pollinated!
Oh My Malta checks out Joseph Muscat's greenhouses in Binġemma with Emily A. Francis as he shows us his beautiful tomatoes, explains how they're grown, cared for, picked and stored.
Oh My Malta heads on over to our sister island of Gozo to meet with George Attard from Ġbejniet tal-Kejken, who walks Emily A. Francis through the beautiful process of making traditional ġbejniet from scratch!
Oh My Malta heads on over to Sam Cremona's in Bidnija with Emily A. Francis, to talk all things olive oil and the whole process, starting from picking the olives to pouring olive oil over our ħobż biż-żejt!
Emily A. Francis heads down to Popeye's Village to catch up with Marion Cini, the grower of two kinds of artichokes on the island: artichoke hearts and Jerusalem artichokes. Here's all you need to know!
Emily A. Francis heads to Gozo with Oh My Malta to catch up with Joseph DeBrincat about bee keeping and the benefits of local honey.
Emily A. Francis makes her way to Vincent's Eco Estate, where she catches up with Pawlu about all things lettuce and the benefits of organic farming in Malta.
Traditional Maltese Ravjul
Emily A. Francis make our way to Ta' Marija, a restaurant that specialises in local traditional cuisine, to speak about traditional Maltese ravioli (ravjul).
Emily A. Francis makes her way to the Malta Chocolate Factory in Bugibba to talk... CHOCOLATE. The history, the production and everything in between.
Traditional Maltese Qubbajd
Emily A. Francis makes her way to the Beehive factory to watch Robert and Mari Caruana during the production of the traditional local festa treat, qubbajt. Robert gives as an insight on the history and explains the recipe and method of both the hard and soft nougat.
Harvesting Bidni Olives
Emily A. Francis meets up with the Grima family and Kurt Mifsud from Mediterranean Culinary Academy as they take us on a journey behind the scenes of the process of making Bidni olive oil.
Chef and Forager Keith Abela
Oh My Malta catches up with Keith Abela, a chef and forager who's fascinated by the science of food and cooking. He is the co-founder of Natural Preserves, where they make their very own 100% natural gourmet food products using the best local ingredients.
Traditional Ġulepp tal-Ħarrub
Emily A. Francis sits down with Joseph and Lucy Ann Muscat from Malta Sunripe, who explain the step-by-step process of the harvesting of carob pods and the production of carob syrup from the pods themselves.