Monthly Archives: March 2014

Baked lamb breast dinner and brunch

Posted on March 30, 2014 by Matthew Dalby

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 →

Posted in Recipes, Uncategorized | 1 Comment

Honeyguides, fire, and human evolution.

Posted on March 26, 2014 by Matthew Dalby

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 →

Posted in Articles, Honey, Honeyguide, Uncategorized | 2 Comments

Dihydrophylloquinone – hydrogenated vitamin K in the modern diet.

Posted on March 19, 2014 by Matthew Dalby

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 →

Posted in Articles, Nutrition, Vitamins | 1 Comment

Penderyn Whisky

Posted on March 18, 2014 by Matthew Dalby

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 →

Posted in Uncategorized | 1 Comment

Organic Forest Honey

Posted on March 16, 2014 by Matthew Dalby

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 →

Posted in Articles, Honey, Honey Review | 3 Comments

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

Posted on March 10, 2014 by Matthew Dalby

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 | 121 Comments