21 Things You Didn’t Know About Eggs

Gavin WrenFood Education, The World of Food

21 things about eggs lots of organic eggs
Eggs, beautiful eggs. We love eating them, we buy billions of them every year and all have an opinion on the best way to cook them. I’ve recently become an egg-spert on these fascinating storecupboard staples, having spent a few months researching far and wide into how the UK egg market operates on my Food Policy MSc course.

To celebrate the beautiful occasion of submitting this year’s final coursework, I want to share 21 things I discovered whilst writing my research. If you want to know more, just get in touch, there’s about 1001 things I know about eggs now.
21 Things You Didn’t Know About Eggs
1. The UK consumed nearly 12 billion eggs in 2014 and that’s increasing. 2. That’s 185 per person, per year. 3. In the 1960s, it was 250 per person, per year, but that figure slumped by the eighties. 4. 85% of UK egg consumption is produced

10 Garlic Facts All Cooks Should Know

Gavin WrenFood Education, Food Techniques, Recipes, The World of Food

10 garlic facts every cook should know! Cloves of garlic close up with soft natural lighting
Garlic. The ubiquitous garlic bulb as we know it, allium sativum, has found it’s way into almost every country and culture of the globe from coast to coast, across vast continents and is deeply entrenched in the history of our world. That’s because it’s a regular little superstar of a plant, garnering modern scientific recognition for it’s effectiveness against high blood pressure, cardiovascular disease, cholesterol, colds, some cancers and historically was a highly prized bedrock of any medicine man’s cabinet. Simply put, garlic is an excellent tonic for the human organism and without doubt, garlic is here to stay. My top ten garlic facts will help you get the most out of it in the way that I know best; eating it. Garlic tastes fantastic, especially if treated carefully, with respect. Not everyone realises how delicate garlic can be, because its scent and uncooked flavour are anything but subtle, being…