Challenger thinking: Why and how we make decisions
In the Ape studio, like hundreds more, a cuppa is made almost exclusively to enable the dunking of a biscuit. If the biscuit tin is empty, then it’s a quick dash to the local supermarket where the System One (Limbic System) side of the brain kicks in.
The Case for British Bubbly
Let's face it - we all love a glass of fizz, no wedding or party is complete without that familiar pop. In Britain we love it just that bit more than most. In 2016 we drank roughly 126 million bottles in a year of the stuff making the UK one of the top importers of sparkling wine.
We’re eating insects, the not so favoured food trend
If you’re like me, a shiver ran down your spine when you saw the crawling image above. Insects. Something doesn’t sit right when you think about sprinkling salt and pepper on the little fellas and popping them on the hob. Fact is, people have been gorging on insects for thousands of years.
The Food Log. It’s our raison de manger
Apparently one in five of us has shared a food photo online or with friend in the last month. Of course that’s partly to do with the fact that we all have phone cameras and the compulsion to use them, and the desire to keep our social media feeds well fed. But if the food we’re ordering, shooting and eating didn’t look so appetising, we wouldn’t feel the urge.
Kombucha, Kefir, Koji, Natto, Scobys, Tempeh…
Welcome to the brave, new, slightly sour and rather pungent world of fermented food
