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Earthworm Express

Unusual and untold stories from the world of food science, from the present and ages past.

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Anatomy of the pig
Artisan Curing
Bacon and the art of living
Big Yellow Bacon Man
Eben interviews food people
Honey – the magical super-food
Mechanisms of Meat Curing
Microbiology
My memories
Nitrate and Nitrite – their history and functionality
Pic’s history of meat processing
The Fascinating History and Use of Ascorbate
The Future of Food Processing
- Nitrite Free Bacon: Barriers against clostridium botulinum
- Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
The History of Bacon, Ingredients and related technologies
The Master Butcher from Prague, Ladislav NACHMÜLLNER
The Prehistory of Food
- 01. How did Ancient Humans Preserve Food?
- 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution
The Salt Bridge
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The main habitat of earthworms is the earth. Commonly found feasting on interesting living or dead matter. These are unusual and untold stories from the world of food science from the present and ages past.

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Bacon & the art of living: Book Format

"Bacon & the art of living" in book form

Recent Posts

The Chemistry of Sulfur Dioxide in Boerewors November 16, 2018
Oupa Eben’s Boerewors November 8, 2018
Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 2) November 8, 2018
Counting Nitrogen Atoms – The History of Determining Total Meat Content (Part 1) October 21, 2018
Basics of Dry Curing September 2, 2018
Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase August 31, 2018
Salt and the Ancient People of Southern Africa August 5, 2018
Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase July 30, 2018
Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region July 21, 2018
Searching for Salt in New Zealand July 7, 2018
An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution June 3, 2018
Honey – powerful preserving and healing power (Fascinating Insights from Arabia) May 18, 2018
How did Ancient Humans Preserve Food? April 18, 2018
Carcass Sanatising March 22, 2018
Honey in cured meat formulations March 18, 2018
Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope March 6, 2018
Erythorbate February 9, 2018
The Sal Ammoniac Project February 5, 2018
Listeria Monocytogenes: Understanding the enemy and plotting the defenses January 7, 2018
Listeria Monocytogenes: Its discovery and naming December 17, 2017
And then the mummies spoke! December 9, 2017
Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. December 2, 2017
Bacon Curing – a historical review November 26, 2017
Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India November 26, 2017
Kathmandu’s Urban Food October 13, 2017
Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal. October 13, 2017
Kathmandu’s Urban Food September 28, 2017
Regulations of Nitrate and Nitrite post-1920: the problem of residual nitrite September 2, 2017
Saltpeter, Horse Sweat and Biltong: The origins of South Africa’s national food September 2, 2017
Saltpeter, Horse Sweat and Biltong: The origins of our national food. August 11, 2017
Salt – 7000 years of meat-curing May 28, 2017
The Anglo-Boer War and Bacon: Old enemies become friends May 21, 2017
Bacon & the art of living: Chapter 5.1 Dr. Ed Polenske February 5, 2017
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske January 15, 2017
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenski October 9, 2016
Mechanism of meat curing – the wonder of nitrogen September 4, 2016
Mechanisms of Meat Curing – From Hoagland in 1914 to Pegg and Shahidi in 2000 August 14, 2016
Bacon Curing – a historical review July 10, 2016
Bacon Curing – a historical review May 30, 2016
Fathers of modern meat curing May 27, 2016
The Naming of Prague Salt May 11, 2016
Eva’s Beloved Dad January 28, 2016
Concerning the Discovery of Ascorbate December 26, 2015
The Fascinating History and Use of Ascorbate December 26, 2015
7. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus November 1, 2015
6: Ladislav NACHMÜLLNER vs The Griffith Laboratorie September 27, 2015
Eben interviews David Donde September 19, 2015
02: Nitrogen chemistry en route to Cape Town August 16, 2015
5. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt. June 28, 2015
1. C & T Harris and their Wiltshire bacon cure – the blending of a legend May 23, 2015
Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry May 7, 2015
01. Concerning Chemical Synthesis and Food Additives March 30, 2015
Part 2: The UK letters March 11, 2015
Bacon and the art of living 18: The history of curing March 8, 2015
Bacon and the art of living 17: The mother brine February 8, 2015
Bacon and the art of living 15: Concerning the direct addition of nitrite to curing brine December 17, 2014
Bacon and the art of living 16: The gifts of a gentleman, Sir John Woodhead November 7, 2014
Bacon and the art of living 14: Searching for Combrinck & Co October 26, 2014
Bacon and the art of living 13: David Graaff’s Armour October 25, 2014
Bacon and the art of living 12: Ice cold for bacon October 12, 2014
Bacon and the art of living 11: Ice Cold Revolution September 29, 2014
Bacon and the art of living 10: Eben meets Sir David September 23, 2014
Bacon and the art of living 9: Ice Cold in Africa (1) September 14, 2014
Bacon and the art of living 8: Magic salt in meat September 7, 2014
Bacon and the art of living 7: The Woodhead-Graaff hike August 31, 2014
Bacon and the art of living 6. The salt of the sea August 31, 2014
Bacon and the art of living 5. The salt of the earth August 25, 2014
Bacon and the art of living 4. The micro letter August 17, 2014
Bacon and the art of living 3. Lauren learns the nitrogen cycle August 10, 2014
Bacon and the art of living 2. the saltpeter letter August 3, 2014
Bacon and the art of living 1. A letter from Denmark July 20, 2014
Bacon and the art of living: Prologue July 11, 2014
Bacon and the art of living: Preface July 3, 2014
Bacon and the art of living 2. Letter from Germany June 14, 2014
Bacon and the art of living 1. A letter from Denmark June 8, 2014
Bacon and the art of living. June 1, 2014