Josh Barrie
This Man Is Making Brownies from Discarded Coffee Bean Pulp
A former Starbucks technical services director has found a way to mill flour from discarded coffee bean shells. If successful, “CoffeeFlour” could be a new source of income for producers in Nicaragua, Mexico, and Vietnam.
The Ritz’s Bartender Thinks Your Cosmopolitan Is Basic
Rivoli Bar Lounge Manager, Marco Ercolano shares a few pearls of wisdom (and not the plastic kind) from years behind London’s most expensive hotel bars.
Confessions of a Zombie Eater
I’ve always had problems with sleeping: insomnia, sleepwalking, muttering incoherent nonsense. But most distressing is my habit of zombie eating—buttering toast and tearing into pizza while I'm completely asleep.
Riding Britain's Last State-Owned Railway Line
The country's only publicly owned railway is also one of the best, but soon it's being privatized.
A Free-Trade Deal Is Threatening the Future of Europe's Food
The controversial Transatlantic Trade and Investment Partnership deal would make trade between Europe and the US far easier than it is now—but many are worried that it could undermine food quality everywhere.
The Cocktail World Is Intoxicated By Irish Moonshine
Once illegal, Ireland's forgotten moonshine—poitín—it's now making its way into proper bars and cocktails despite its unpredictable alcohol content.
Fishing Is One of the Most Deadly Jobs in the UK
In the UK, dozens of fishermen die each year to land the fish we eat. The work remains the most dangerous peacetime occupation in the country. Yet the very real hazards of fishing are scarcely reported.
How to Avoid Getting Delhi Belly in India
Some Westerners who visit India to find their inner selves end up doing just that while crouched over a toilet—but that's because they're eating the wrong food. India is awash in excellent dishes overflowing with both flavor and gut-soothing magic.
A Delhi Restaurant Ruined Kebabs for Me Forever
India is a largely vegetarian country. But if you look hard enough in major cities like Delhi, you'll find meat palaces like Karim's—an indulgent, mutton heavy restaurant preserving Maghlai cuisine and serving diners by throwing their plates to them...
Chef Fergus Henderson Made Positivity Cool in the Kitchen
Legendary chef Fergus Henderson didn't only change the landscape of food with St. John. He also inspired a whole new kitchen attitude—one of calmness, respect, and positivity, you shithead.
Bees Might Be Keeping Us Alive, But They're Also Completely Delicious
We've been best mates with bees and their bounty for centuries. However, aside from the fact that they pretty much keep us all alive, there could be even more potential yet for the relationship with our cute, winged pals—eating them.
We Need to Re-Evaluate Our Stigma Towards Genetically Modified Meat
To many of us, GM meat is Frankenstein food. But at some point, when the world runs out of produce, we might depend on it. We spoke to scientists and academics from Edinburgh university—birthplace of Dolly the sheep—who will discuss our GM future at...