Seaweed is really taking off – as today’s story on Radio 4’s The Food Programme tells us: Gabriella D’Cruz, from Goa, wants to improve diets, transform livelihoods and protect the planet using an often-overlooked marine

Solarpunk is really going mainstream: To quote from a Greek yogurt company’s advert: “Chobani believes how we eat today has a direct and lasting impact on what tomorrow brings” Eat today, feed tomorrow – YouTube

The Renaissance scientist and mathematician Kepler discovered how snowflakes work: BBC Radio 4 – Science Stories, Series 8, Kepler’s Snowflakes He also gave us the first piece of science fiction: Since Johannes Kepler with “Somnium”

In the new series of Thinking Allowed on Radio 4, Laurie Taylor asks why we treasure our stuff: The Value of Things At a time when many of us are sorting through Christmas presents, both

Science fiction provides the perfect thought laboratory to explore strange new worlds – and to see how they might work. The Star Trek universe has sparked a huge amount of commentary about what might indeed

This is from an interesting piece by Rana Foroohar writing in the FT last month: Why innovation could stop inflation Technological progress may be the most powerful disinflationary force in a changing world Consider the

Fashion designer and star of the Great British Sewing Bee, Patrick Grant, left Savile Row behind to begin a textiles revolution from Blackburn: Fashion’s plain truth | bigissuenorth.com Back in April a team of about

The Food Cardiff project wants “to share knowledge and provide guidance to local community organisations which wish to set up a community retail project in their local areas” – whether it’s setting up or further

The Crafts Council is “the national charity for craft”: craftscouncil.org.uk It showcases the best in modern and traditional craft in its online talks and magazine – and on its website, including stories, news and topics

On the Sunday Times books of the year list is a look at the future of food: Eating to Extinction is an astonishing journey through the past, present and future of food, a love letter to