Bread, tea and bird poop; a diverse diet trawled from the internet for your delectation.

A little bit of science, on how modern plant breeding has changed the nutrition of staple crops.

I bought a sandwich that proclaimed it was made of “artisan baked bread”. The bread was brown pap which, to be honest, I could see from the start. So, I wrote an obituary for artisan.

Lyrical fermented foods in China, matter-of-fact fermented foods in Japan and “I can’t believe it’s not mayo or that it doesn’t contain eggs!”.

Still no closer to understanding the nature of zero-fat half and half, but I should have an actual audio episode next week. Meanwhile …

Books, bread and breeding in my latest selection of things to savour.

Having started this autumn to do little trailers for upcoming shows, I thought it would be an interesting way to prevent absolute silence over the holidays to adapt that format and revisit some of 2014’s episodes. Some of these mini-episodes represent a reworking of the original in much cut-down form. Others are stories that for […]

What better to do with a surplus rooster than turn him into a delicious meal. And share the process. Stir-fries, curries, Ethiopian wats, loaves of bread: John Grosvenor, a software developer, posts delectable images of much of his cooking on the social net ADN. That’s where I got to know him, and as we exchanged […]

This episode of Eat This Podcast is something of a departure. With nothing in the pantry, so to speak, I had to make something with what I had: myself. So I hooked myself up to the audio recorder and went about some of my customary weekend cooking, muttering out loud about what I was doing […]

Apologies for the delay in publishing this podcast. One of the joys of not being tied to “proper” radio is the freedom to give a story the length it deserves. The downside is that nobody is cracking the whip to whip things into shape on time, so that sometimes, even with the best will in […]