That's how I roll.

Useful Guardian guide.

I've never been at war with salt myself.

"With fish stocks under pressure, which are okay to eat?"

New ultralocal box scheme for Herne Hill and Dulwich.

Thanks, Nick and Jess!

More more tea tea, vicar vicar?

More tea, vicar?

MSC-certified tinned fish.

"Food occasions coming up"

"They're net-savvy, small-scale producers, creating ice cream at home, smoking salmon in sheds – and making great food."

The caffs are the spaces of the everyday, of the ordinary, yet they distil extraordinary stories of immigration and ambition, faded hopes and fashions, of class and business; they embody the values of a different world in which corporations didn’t yet control consumption and places aimed at the working class could happily accommodate City boys and dustmen, gents and tramps. Yet if most of the caffs seem as busy as ever, how come they’re dying out?

No longer open in Fowey. Bah.

"A few months ago, the London bartender Tony Conigliaro told me that weak cocktails can be more aromatic than stronger drinks. That observation provoked me to play with the proportions of alcohol and water in spirits and wines. Then this month, a barista showed me that I could make tastier coffee by brewing it with less ground coffee and more water. It’s true, as it turned out: Water is indeed a useful flavor enhancer, exactly because it dilutes other ingredients and can change their balance for the better."

"In the second half of the nineteenth century, the cure for scurvy was lost. The story of how this happened is a striking demonstration of the problem of induction, and how progress in one field of study can lead to unintended steps backward in another."

"More disturbingly, [Jonathan Safran Foer] only considers a world where people are in a position to make choices about what they eat. Eating Animals is written by a well-educated, well-fed person for well-educated, well-fed readers. Nor does he contextualise his argument. It never ranges beyond the confines of America. He doesn't seriously examine why people might want to, or have to eat meat, or what meat means to individuals or societies. He proposes no solutions other than mass conversion to vegetarianism, although it doesn't seem to occur to him that the damage done by factory farming doesn't begin and end with animals but embraces all foods."

Harold McGee (author of "On Food and Cooking") is blogging. Brilliant.

"In the second extract from his book Eating Animals, the novelist reveals how intensive rearing of sea animals in confinement is essentially underwater factory farming."

"Fergus Henderson reveals the secrets behind the delicious eccles cakes ['particularly fine when consumed with Lancashire cheese'] served at the St John restaurants in London."

"I understand that there are several local variations on this delicacy of British cuisine, I'd like to hear about the individual variations that existed in your collective recollections. How do you remember the full fry up? And when typically was it served? (day of week, time of year, specific point in parental hangover) And any other details you feel like sharing."

"The as yet unreleased iPhone app is called Breadcrumbs and it will give consumers access to information about grocery food items. The app will be able to scan barcodes and deliver a summary of the ingredients in a food item, along with when it was manufactured."

Good flowering teas in particular.

"Typical British caff food, nothing challenging or complicated, just straightforward hearty ingredients and recipes."

"Friends tired of forking out for a Classic Super Club or a Wild Crayfish and Rocket to eat at their desk have asked me to chuck a few suggestions their way for something they can make themselves to take to work."

Mushrooms and roots in a paper or cloth bag; "bananas avocados, melons, marrows, courgettes, peppers, cucumbers and beans all become mushy and blackened much faster in a domestic fridge than a fruit bowl at room temperature."

Mediterranean delicatessen & brasserie. Heard they have good breakfasts. UPDATE: not tried the breakfast but dinner at the Borough branch was decidedly mediocre. Avoid.

Farm, cafe and park all rolled up.

Grazing lunch options in Noho.

Custom M&M's. Feels like we've done the custom sweets to death already but you never know.

"Seasons brings all the information you need to you to make the right decisions when choosing your food during shopping or at the restaurant. Live greener with buying local and seasonal products."

Ping Pong now delivering to homes and offices. Happy and sad that they can't reach my house yet.

"Spiritual home - or, at the very least, London pied à terre - of the cupcake."

"Knowing what’s available in your area at a given time of year is often difficult to determine, so we’ve taken on the task of collecting data from a variety of sources and presenting it all in the most understandable of ways. The Locavore iPhone app will come in handy next time you’re at the market and want to know what’s actually being grown near you, and what is most likely to taste the best right now." US-only, mind.

"Screw die-cutting. Forget about foil, popups, or UV spot lamination. THESE business cards have two ingredients: MEAT AND LASERS."

Soufflé? Pah. Recipe for hot chocolate puddings further down.

"We source our sea salt from Guérande. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread – the sourdough – as a starter for the next batch. The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fed with waste wood that cannot be used for any other industry."

"The best French, Italian and British food delivered next day to your door"

My new favourite place. Great food, amazing range of excellent tequila.

My new favourite place. Great food, amazing range of excellent tequila.

My new favourite winter recipe. Making the pesto from scratch adds a fair amount to the prep time.

"This is an ongoing project and doesn't yet contain all of the places we've reviewed, so please carry on using the 'Browse by area' section on the website."

"There's nothing quite like a proper homemade chutney or pickle to add a welcome crunch or hit of spice to all manner of dishes". Oh yes, it's chutney-making season.

"Linking people who want to grow their own food to space where they can grow it"

Would have expected this to taste more exciting based on the number of ingredients. Ho hum.

Eritrean and East-African restaurant on Essex Road.

Raw Scotch beef with land cress, parsley & capers, Roast hake with artichoke & roast tomato, Lemon salad, Quaking pudding.