produce

12.18.18

I Will Die of Listeriosis Before I Wash the Outside of My Avocado

I refuse to worry about one more thing.

10.15.18
10.12.18

I Ate Monochromatic Meals For the Sake of Art

I'm obsessed with conceptual artist Sophie Calle's 1998 work "The Chromatic Diet." I wanted to see how it worked in the age of unicorn food.

8.24.18

What Food Waste Isn't OK to Eat? I Asked a Scientist

Stop eating whole sunflower seeds, you monsters.

8.15.18

The Avocado Black Market Is So Bad in New Zealand That There Are Waiting Lists to Buy Trees

Earlier this year, the price of a single avocado in New Zealand peaked at NZ$7, or about £3.61.

8.9.18

We Declare This Oddly Satisfying Banana Packaging a Blessed Image

PLEASE GIVE WHOEVER DESIGNED THIS AN AWARD.

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6.14.17

Shopper Allegedly Finds Bullet Inside Supermarket Avocado

Just when you thought 'avocado hand' was the most perilous threat to making guacamole, along comes this creepy find.

3.20.17

Snow Gives These Japanese Vegetables a Unique Flavour

The technique of burying vegetables under the snow was born out of necessity, but it had unexpected benefits.

2.1.17

What Would America's Food Supply Look Like Without Immigrant Labour?

If Trump follows through with plans to restrict immigration and deport undocumented immigrants, some industry experts say that farms and factories could be left scrambling, and the price tag for food could inflate dramatically.

1.31.17

These Colour-Changing Stickers Tell You When Your Avocado Is at Perfect Ripeness

Down in New Zealand, a new tool has emerged to aid consumers in the quest for the perfect avocado that doesn’t require manhandling half the alligator pear pile.

7.6.16

James Lowe’s 127-Mile Quest into the Malvern Hills for Perfect Peas

To source the best peas for Lyle’s’ famous pea and ticklemore salad, we joined the Michelin-starred chef on a trip to a Worcestershire farm, where he hand-picks the best pods.

6.16.16

Why I’m Ditching Locally Sourced British Ingredients

In London, dishes are Anglicised for the British palate, so I wanted to walk away from all of that by travelling abroad, bringing back traditional ingredients, and serving them at supper clubs.

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