The available figures on honey adulteration are pretty alarming: 46% of samples in the EU, 100% of honey exported from the UK, more than a quarter of Australian samples “of questionable authenticity”. However, as Matt Phillpott pointed out in a recent episode of Eat This Podcast, one of the great difficulties honey poses is that it is so variable. All of the many “natural” components of honey vary from batch to batch, hive to hive, season to season, so that while a specific “unnatural” chemical might unambiguously signal adulteration, other kinds of evidence are a lot less cut and dried.

Two geohashing locations within cycling distance, on Saturday and today. My cup runneth over.

The first was very, very close to home, about 1.5km as the crow flies. It was, alas, in the middle of the Tiber, so I was prevented from reaching the location by Mother Nature. But I'm counting it a wi...

I had a little time yesterday afternoon, so I decided to begin the Step Two promised in the roundup of my exasperating Hack Day a couple of weeks ago, digging my way through the check-in code in WithKnown.

Looking at the code for a single check-in, there seemed to be a mismatch between a script...

Chris Smaje is one of the smartest people thinking and writing about the future of food and farming. I can’t remember when I first started to follow him, but I do know that when a new post from him pops up in my reader I ignore it until I know I will have time to read it properly. So it was yesterda...

A fine month, not only for some great October weather but also for a long anticipated trip to Germany for the border:none conference and IndieWeb Camp Nürnberg.