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Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

RFK Jr finally addressed explosive diarrhoea in the USA but, as Helena Bottemiller Evich explained, “To be clear, the outbreak (or rather outbreaks) are not under control”. [W]e are nearing 12,000 cases of parasitic illnesses. This is not under control. This is a disaster. It has become clear that the current outbreak is actually at […]

In the previous issue I linked to a piece by Thin Lei Win that shed some light on Commercial Determinants of Health, the idea that food companies (and others) use “strategies and approaches … to promote products and choices that are detrimental to health”. It’s probably just a coincidence, but blow me if The Guardian […]

There have been all sorts of explanations for why tomatoes took so long to be accepted in England, most of them calling on superstition and stupidity. The truth is more down to earth.

Sweden offers some lessons on meals better for the health of pupils and the planet

The hipster barista and the Chinese-owned bar both shed light on the changing nature of Italian coffee culture.

Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them during fieldwork, he had never seen collard greens there.

“Food has long served as an instrument of statecraft. Yet agricultural economics typically … neglects security externalities.”

A six-year journey to learn about, document and share artisanal cheese-making around the world.

Old-fashioned oils rely on up-to-date equipment and the skill of the miller