Our book is featured in New Food Magazine’s blog!
I will forever be grateful to Dan for giving me the confidence to take this next step.
The first of many kitchen experiments: making fake peppercorns!
I feel that regardless of what you may or may not celebrate at this time of year, there seems to be a general sense of drawing in and slowing down (at least in temperate climates in the northern hemisphere of the developed world – a fairly limited viewpoint to be sure). In Bristol, the weather…
There have been reports of beet fiber, capsicum, corn silk, grass, onion, silk, gelatine and even dried animal meat being fashioned into little replica saffron threads.
There’s a sarcastic response on the tip of her tongue, but I watch her swallow it.
What to do when you buy an alarmingly large amount of British strawberries – knowing the difference between your climacteric and non-climacteric fruits. Read the full article on the Botanic Garden blog
The intimate details of how legumes communicate with their symbiotic soil bacteria. Read the full article on the Botanic Garden blog
While we await the answers to these broader questions regarding the personalities of fish, perhaps the acknowledgement that they are individuals will advance our ethical treatment of fish.
Humans can outperform our canine friends and the most sensitive measuring instruments when sniffing out certain odours.
As I prepare to leave for Boston at the end of the week, transatlantic flights and the prospect of air turbulence is fresh on my mind.
While food fraud has been discussed thoroughly in terms of globalisation, and even in the context of security and acts of terrorism, to my knowledge there has yet to be much discussion on food fraud in the context of climate change and an uncertain environment.