Author Archives: Matthew

Experimental mead making: Wild fermentations

I have wanted to try brewing something for sometime, and as both mead and honey are particular interests of mine, mead seemed the obvious thing to try for myself. However, the usual methods employed to brew mead at home require at … Continue reading

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Himalayan Rock Salt

Photo credit: julajp. A relatively recent addition to our British shops, and once restricted to health food shops, it now seems that pink Himalayan salt can be found almost everywhere even appearing in major supermarkets. A quick browse of the … Continue reading

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Eating DNA: Dietary Nucleotides in Nutrition

Nucleotides are biological molecules that are essential to almost all biological processes in the human body. Probably best known as the components that make up DNA and RNA they are also involved in many other cellular functions. With such essential roles, … Continue reading

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Caboc and Crowdie: Traditional cheeses of Scotland

Originating in the Western highlands Caboc is one of Scotlands oldest cheeses. Dating back to the 15th Century it was known as a chieftain’s cheese, due to its rich double cream ingredients and high fat content. Reputedly the recipe originates … Continue reading

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Baked lamb breast dinner and brunch

Leftovers for brunch. Sliced lamb breast, fried eggs with vegetable and mashed potato cakes. Cheap, tough and fatty, lamb breast may not appear at first glance to be the most desirable joints of meat but after a long slow bake in the oven … Continue reading

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Honeyguides, fire, and human evolution.

Male Greater Honeyguide (Indicator Indicator). The control and use of fire is one of the quintessential features of our species out of all the others currently existing on the planet. Exactly when our ancestors learnt to control fire is a … Continue reading

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Dihydrophylloquinone – hydrogenated vitamin K in the modern diet.

Structures of [A] Phylloquinone (vitamin K1) and [B] Dihydrophylloquinone (hydrogenated vitamin K1). Source (Davidson 1996). Vitamin K is a fat soluble vitamin that occurs in foods in a series of molecular forms as can be seen from this recent post. However, as … Continue reading

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Penderyn Whisky

Hailing from the old village from which it takes its name, nestled in the foothills of the Brecon Beacons National Park, when it was launched in 2004 Penderyn became the first whisky commercially distilled in Wales since the 19th Century. It remains the … Continue reading

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Organic Forest Honey

The first certified organic and fair traded honey in the world, this originates from the remote Miombo forests of North-Western Zambia. Supplied by Tropical Forest the honey itself is collected by small-scale village beekeepers. They construct traditional bark hives that … Continue reading

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The menaquinone (vitamin K2) content of animal products and fermented foods.

There is increasing interest in the menaquinones, the forms of vitamin K2 that are produced in animal tissues and as a result of bacterial fermentation. What information there currently is in the scientific literature about its content in foods appears … Continue reading

Posted in Articles, Nutrition, Uncategorized | 12 Comments