Daisy Meager

UK Staff Writer

Chinese cooking

A Guided Tour of London’s Chinatown with Fuchsia Dunlop

Food writer and Chinese cooking don Fuchsia Dunlop showed me where to get the best dim sum, fresh fish, and vegetarian “pork slivers” in London's Chinatown.
Daisy Meager
4.29.17
agriculture

Cows in Switzerland Could Be Given Acupuncture Instead of Antibiotics

Following the World Health Organisation’s warning that the overuse of antibiotics in meat causes antimicrobial resistance in humans, Swiss vets are trialling alternative medicine.
Daisy Meager
3.26.17
alcohol

We Now Know Which Country Pregames the Most Booze

According to data from the Global Drugs Survey, 85 percent of the nation's respondents said they pregame before a night out.
Daisy Meager
3.22.17
The Last Bite

The Last Bite: The 130-Year-Old London Coffee Shop That Won’t Serve Lattes

Algerian Coffee Stores has been providing Soho’s caffeine fix since 1887.
Daisy Meager
3.21.17
plane food

Why Vegetarians Never Get Free Upgrades on Flights

A former Qantas flight attendant has claimed that passengers with special meal requests are confined to economy.
Daisy Meager
3.21.17
Cocktails

Why One of the World’s Best Bars Is Making Cocktails with a Slushie Machine

Gabor Fodor, head bartender at three-time “World’s Best Bar”-winner Artesian in London’s Marylebone, has a soft spot for frozen piña coladas.
Daisy Meager
3.19.17
Last Call

St. Patrick’s Day Drinking Advice from an Unshockable Dublin Barman

As a third-generation bartender with 15 years' experience serving Dubliners, Will Scully knows a thing or two about toasting St. Paddy.
Daisy Meager
3.17.17
wine

Slovenian Vineyards Make a ‘First Lady Wine' for Melania

Because Trump vodka wasn’t enough for the world.
Daisy Meager
3.14.17
quickies

Quickies: This Vegan BLT Is Bacon-Free But Totally Delicious

Meriel Armitage, founder of vegan taqueria Club Mexicana, shows us how to make a plant-based bacon, lettuce, and tomato sandwich that doesn’t compromise on flavor.
Daisy Meager
3.14.17
Parsi Cuisine

Why You’ll Find London’s Best Persian Indian Food in a Cake Shop Basement

Chef Farokh Talati’s day job is at legendary nose-to-tail restaurant St. John, but every month or so he takes over a Soho patisserie to cook the food of his Parsi heritage.
Daisy Meager
3.10.17
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Why a Vegan Pork Substitute Could Soon Be Used to Make Chocolate

As a global cocoa bean shortage looms, scientists from the American Chemical Society say that jackfruit seeds—which have a similar aroma to cocoa—could play a vital role in chocolate manufacturing.
Daisy Meager
3.8.17
Health

Why Junk Food Should Be Sold in Plain Packaging Like Cigarettes

University of Cambridge neuroscientist Wolfram Schultz claims that the colorful branding of unhealthy foods causes people to overeat.
Daisy Meager
3.7.17
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