Is histamine intolerance a thing?
Marieke Hendriksen, in our recent conversation, told me how her... Read more →
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A six-year journey to learn about, document and share artisanal cheese-making around the world.
10 October 2025
Marieke Hendriksen, in our recent conversation, told me how her new junior researcher had “got an allergic reaction and ended up in A&E” as a result of eating too much fermented food. In the past, Marieke added, “because people ate so many fermented foods, they must have had a higher histamine tolerance.” That rang a […]
28 October 2024
”You know, anchovies are in our blood. My family’s been eating them for 500 years.” Er, no. Not really.
14 October 2024
To some, they’re stinky little fish in a tin can. To others, they’re a deep hit of umami delight that honour the work of women.
24 January 2022
Yoghurt is good for you, no doubt about that, although it probably will not confer eternal life.