Lee CadeskyAdventures in Milk! Cheese is biohacking (Part 1)“Milk is food for the beginning eater, a gulpable essence distilled by the mother from her own more variable and challenging diet.”Aug 11, 2017Aug 11, 2017
Lee CadeskyFrom the mouths of babes — Clostridium botulinum and why you shouldn’t feed honey to babiesOur food is under attack from all sorts of enemies. At every step of the chain, something wants to eat your lunch. Some have even evolved…Jul 27, 2017Jul 27, 2017
Lee CadeskyThat none should perish, but have eternal life — Perishable foodsThere’s no use crying over spilled milk — it’ll spoil eventually anyways.Jul 13, 20171Jul 13, 20171
Lee CadeskyOh, Canada — Over 150 years of food and cultureHappy birthday Canada, you don’t look a day over 129.Jun 27, 2017Jun 27, 2017
Lee CadeskyHow now brown cow — Chocolate milk isn’t really a liquidApparently 7% of Americans think chocolate milk comes from brown cows. That’s about 1 in 14 people. Can you think of the 1 in 14 people you…Jun 22, 2017Jun 22, 2017
Lee CadeskyWet behind the ears — How and why water mattersThe water understands | Civilization well;Jun 15, 2017Jun 15, 2017
Lee CadeskyHurling Strawberries — Flavors are more than the sum of their partsDeep inside the olfactory heart of a strawberry there’s a secret ingredient: vomit. Strawberries, along with many other fruits and foods…Jun 2, 2017Jun 2, 2017
Lee CadeskyRed, white, and food — How war helped shape foodTo my southern neighbours, Happy Memorial Day weekend!May 25, 2017May 25, 2017
Lee CadeskyEthnoculinology — Every Culture has its DumplingFor Victoria’s Day, I’d like to start with an homage to the great city of Toronto. It’s an incredibly multicultural city and living…May 18, 20171May 18, 20171