That morning cup of coffee you love? It turns out to boost your health too
Coffee and caffeine are being linked to a reduced risk of heart disease, diabetes and some cancers
Michael Pollan
Paris investor takes controlling stake in Irish solar developer PCRE
PCRE to focus on developing 500 MW solar PV portfolio in State after Omnes backing
The meat-lover’s guide to eating less meat
Veganuary may be over, but the appetite for meat-free meals continues to grow
‘Is it wrong to think of food as medicine?’
The unsustainable burden of diet-related healthcare should prompt medical action
Ultraprocessed food linked to the worldwide epidemic of obesity
There is a hypothesis that eating ultraprocessed foods can disrupt signals between the gut and the brain, encouraging us to keep eating
Me and my cookbooks: the culinary collectors who are running out of space
These cookbook lovers just keep adding to their culinary collections
Plants are worthy of same compassion we show animals
Incredibly versatile life forms that dominate the planet deserve greater respect
Psychedelic drugs: Magic or menace?
People are meeting in secret to consume such substances. We speak to users about their life-changing experiences
Radio review: Listening to Pat Kenny talking about LSD is a trip
Kenny describes attending a festival in the 1970s with “a dopehead” who had taken acid
Agony and Ecstasy: Psychedelics as the next big health remedy?
With reports of mind-altering drugs aiding recovery from post-traumatic stress and helping smokers quit the habit, the case for psychedelics is gathering force
The Quorn revolution: The rise of ultra-processed fake meat
Quorn is becoming a billion-dollar business and is part of a booming industry of meat alternatives – but many of these products are far from natural
Media grossly overestimates the level and cost of obesity
Exaggerating numbers of overweight people is great for the diet industry, bad for people
Cooking the book: Michael Pollan’s book makes it to Netflix
The message remains strong: cooking food, and thinking about its origins, can be a revelation
Restaurant review: Iyer’s, Cork
The tiny Iyer’s in Cork offers southern Indian vegetarian street food staples made from scratch
Mary Feely: Potatoes are part of what we are – do they need spindoctors?
‘Irish farmers have suffered with milk, grain and meat prices: supermarkets squeeze them, to the point where it’s unprofitable to produce the food in the first place’
The future of food: from insect burgers to smart fridges
Think of a world where we eat bugs, smart fridges tell us what to cook, and eggs do not involve hens. It’s almost here
The best thing since sliced bread? A ban on sliced pan
White bread – or, rather, ‘water standing up’ – can kill swans. So should we be eating it?
How humble beans mimic human beings
A video and an article about beans in ‘The New Yorker’ entitled ‘The intelligent plant’ made my mind boggle
In praise of fabulous fat
After a half-century of listening to nutritional advice that made us fatter, it’s time to reassess our attitude to red meat
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