The ‘Driving Force’ is Food


“In all the controversies over what the causes of diversities might be, no one seems to have paid much attention to the factor in the environment that has the most obvious effect on any organism: food”.
Michael Crawford & David Marsh. The Driving Force: Food, Evolution and the Future (1989)

For breakfast or a snack, all you need is an avocado and a spoon…

“The avocado is a food without rival among the fruits, the veritable fruit of paradise.” David Fairchild (1869-1954), an American botanist and plant explorer who supervised the introduction of over 20,000 exotic plants and varieties of established crops into the US.

Food Philosophy

“When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It’s also a way of getting at something else: who we are, who we have been, and who we want to be.”
Molly Wizenberg, A Homemade Life: Stories and Recipes from My Kitchen Table, 2009

Food History

Paleolithic humans have long been considered predominantly carnivorous. However, grain residues on grinding stones recently discovered at three different archaeological sites suggests that starchy grains were already being processed around 30,000 years ago in Europe.

Fermented Foods

More than 3,500 fermented foods and beverages (milk, vegetable or fruit based) are produced worldwide, primarily in Asia, Africa and the Middle East. Fermentation is the ancient and economical art of preserving food through the action of lactic acid bacteria, yeasts and their enzymes. Fermented foods are easy to digest, nutritious and associated with significant health benefits.

Food History

“…when Confederate troops captured Chambersburg, Pennsylvania, in the summer of 1863, one of the first things the famished rebels demanded from the inhabitants were barrels of sauerkraut. This demand astounded the citizens, and the Dutch could only smile and shrug their shoulders. No one in his right mind made sauerkraut in the summer.”

(William Woys Weaver, ‘Sauerkraut Yankees: Pennsylvania Dutch Foods & Foodways’)

Raw Food Chocolate

raw chocolate

Surely, there is only one superfood of choice for St Valentine’s Day? It’s gluten free, dairy free, low GI and contains some serious feelgood factors – who could possibly resist? I don’t mean chocolate, the brightly packaged confectionary that’s full of sugar, dairy and harmful fats. Daily consumption of this kind of adulterated “treat” is […]

Plenty More Fish In The Sea?

healthy bear eating salmon

The Food Standards Agency recommends that everyone should be eating two servings of fish per week… One portion should be oily, such as fresh tuna, salmon, sardines or mackerel. Omega 3 fats in these fish help to reduce the risk of heart disease and strokes, autoimmune disorders and protect against problems related to the brain […]

Diet and Depression Conference Report

the scream - gut and psychology syndrome

Martina Watts, who both organised and spoke at this conference in December, reports: Last year, the food campaigner Sustain and the Mental Health Foundation reported how dietary changes may be one of the driving forces behind the rising tide of mental health problems. (see Foods Matter, Feb 2006). Depression has increased twenty-fold since 1945 and, […]