Nourishing Your Body.

When a Cuisine Stops Feeling Foreign.

How does a cuisine become popular in a global city? From Japanese food’s journey into London, New York and Paris to the rising visibility of Korean, Filipino, West African, Sri Lankan, Burmese, Ind...

Can what you eat actually make you think better?

Camilla Pigozzi Garofalo explores the rise of productivity nutrition, from nootropics and focus blends to brain supplements promising sharper thinking and better performance. Rather than treating f...

Has Healthy Eating Become Too Clean?

Sometimes a meal can begin to feel like a negotiation. Is there sugar in the sauce? Was the fish cooked in the right oil? Can the dressing come on the side? Is the tofu organic, the chicken free-ra...

Fibre: Could What Feeds Our Gut Also Influence Inflammation?

For most of human history, fibre was not something we had to consciously add to our diets. It was simply part of eating. Plants, seeds, grains, roots, nuts, fruits and vegetables formed part of die...

What Europe’s Drought Means for the Way We Eat.

Europe’s 2026 drought is not only a weather story. From Hyde Park’s scorched grass to struggling harvests across France, eastern Europe and the UK, drought is revealing the hidden water, labour and...

What traditional Chinese medicine understands about digestion, rhythm and the body.

Camilla Pigozzi Garofalo explores what traditional Chinese medicine can teach us about digestion, rhythm and the body. Rather than treating the gut as something to optimise or fix, this piece looks...

Chocolate, Cacao and the Science Behind the Ingredient.

Chocolate and cacao are often discussed in relation to nutrition, from the potential benefits of dark chocolate to the role of cocoa flavanols, stearic acid and cacao’s naturally occurring compound...

Retatrutide, liver fat and the limits of what a drug can fix.

Our Founder, Camilla Pigozzi Garofalo looks at retatrutide as one of the most striking developments in metabolic medicine, with trial results showing significant reductions in body weight and liver...

Why We Watch People Eat.

Mukbang began in South Korea as a form of livestreamed eating shaped by digital companionship, solo dining and audience participation. Camilla Pigozzi Garofalo reflects on what mukbang reveals abou...

When P&G Buys Thorne, Supplements Are No Longer Niche.

Procter & Gamble’s $3.8 billion acquisition of supplement brand Thorne is more than a business deal. It shows how supplements have moved from specialist wellness into everyday household culture...