The Journal

Everything we consume has a story.

  • Where it came from.
  • How it was made.
  • How it moved.
  • What made it safe.
  • What gave it value.
  • And what happens when we no longer need it.

Deep articles, essays and short notes on how food, supply chains and everyday consumption actually work — written to be understood, not to impress.

The five lenses

Nutrition

Evidence-based nutrition and everyday food choices.

Read nowWhy Are Almonds Considered a Healthy Food?

Food Science

The science behind ingredients, processing and the food we eat.

Coming soonWhat Actually Happens When You Cook an Egg?

Food Safety

Food safety, hazards, prevention and safer food systems.

Read nowThe 4°C Rule: Why Your Fridge Temperature Matters More Than You Think

Food Quality

Food quality, standards and quality management.

Coming soonWhat Does "Clean Label" Actually Mean on a Food Package?

Sustainability

Circularity, food waste and using what we have well.

Read nowWhere Does Food Waste Actually Begin?

Featured story

A close-up overhead view of shelled almonds piled together in a container.
Nutrition

Why Are Almonds Considered a Healthy Food?

A handful of almonds gets called a superfood more often than almost any other snack. Does the evidence actually back up the reputation?

Read · 3 min

More from the Journal

Food SafetyThe 4°C Rule: Why Your Fridge Temperature Matters More Than You ThinkA few degrees inside your fridge decide how fast bacteria multiply. Here's what the number actually means — and how to check it at home.Read · 4 minEmpty wooden harvest crates stacked in a field, power lines overhead.SustainabilityWhere Does Food Waste Actually Begin?We picture waste as the forgotten leftovers in our own fridge. Most of it is already gone long before that.Read · 3 min

Understanding food shouldn't require a science degree.

Start with the five lenses

More coming — topics I'm exploring

Researched and in progress — these will publish as full articles.

Points to ponder

Bite-sized food facts — the kind of thing worth knowing whether or not you ever read the full article.

  1. 01How many calories are in a fist-sized serving of salmon?About 200 kcal for a 100g cooked portion, alongside roughly 22g of protein — one of the best protein-to-calorie ratios among whole foods.
  2. 02How many almonds count as a standard serving?About 23 almonds (28g) — roughly 160 kcal and nearly 6g of protein.Continue reading
  3. 03Does freezing food kill bacteria?No — freezing only pauses bacterial growth. Only cooking to a safe internal temperature actually kills it.
  4. 04What's the real difference between “use by” and “best before”?“Use by” is a safety cutoff. “Best before” is a quality one — food is often still safe to eat after it passes.
  5. 05How long can cooked leftovers safely sit in the fridge?Generally 3–4 days at or below 4°C — after that, bacterial risk climbs even without visible spoilage.Continue reading
  6. 06How much food grown worldwide is wasted before anyone eats it?By one widely cited FAO estimate, roughly a third — much of it lost before it ever reaches a shelf.Continue reading