Amelia Thompson holds a Master of Science in Sustainable Agriculture from Wageningen University in the Netherlands, the world's leading agricultural research institution. She has spent a decade working at the intersection of food systems, environmental sustainability, and culinary culture.
Amelia has written for The Guardian, Bon Appétit, and Modern Farmer, and contributed to a United Nations Food and Agriculture Organisation (FAO) report on urban agriculture and food security. She has lived and farmed on three continents, studying traditional growing techniques from Japanese forest gardening to Peruvian terrace farming.
At MyCookingCalendar, Amelia writes about growing your own food, understanding where ingredients come from, the environmental impact of food choices, and how connecting with food's origins transforms the way we cook and eat. She runs a 1.2-acre farm in Vermont, grows over 60 varieties of vegetables and herbs, and teaches urban growing workshops both locally and online.
Afternoon tea is one of Britain's most civilised inventions — a ritual of scones, finger sandwiches, cake and Earl Grey that has been exported around the world without losing its essential Britishness. This complete guide covers the history, the etiquette, the recipes and how to host a proper afternoon tea at home.
Discover the science behind vegan baking substitutes — from flax eggs and aquafaba to cashew cream and oat milk — and learn exactly which swap works for every baking scenario, whether you're making cakes, cookies, breads or custards.
Prove that plant-based eating can be protein-rich with these 15 high-protein vegan recipes — each delivering over 25 grams of protein per serving from whole-food sources like tempeh, lentils, edamame and hemp seeds.
Learn to make genuinely impressive vegan cheeses at home — from simple 10-minute cashew ricotta to complex fermented nut cheeses with real depth and tang — with step-by-step techniques for every skill level.
A clear, practical introduction to the whole food plant-based diet — what it is, how it differs from veganism, what the research says about its health benefits and how to start eating WFPB without feeling overwhelmed.
Caramelization is one of the most complex and poorly understood reactions in cooking — a cascade of sugar degradation, dehydration, and polymerisation that produces hundreds of aroma compounds and a spectrum of colour. Understanding the chemistry lets you control it precisely, making the difference between silky caramel sauce and a bitter, burnt disaster.
Gluten has become one of food's most debated topics, yet few people understand what it actually is, how it forms, and why it matters so profoundly for baking. This deep-dive covers the molecular biology of gluten formation, its functional role in everything from bread to pastry, and the real science distinguishing coeliac disease, wheat allergy, and non-coeliac gluten sensitivity.
Fermented foods are among the most evidence-backed dietary additions for gut health, yet most people find the world of live cultures intimidating. This practical guide explains what fermentation actually does to food, which products to start with, and how to introduce them without the digestive chaos that derails many beginners.
Sourdough bread is the product of a complex microbial ecosystem where wild yeasts and lactic acid bacteria (LAB) work in concert to leaven, acidify and develop gluten simultaneously. Understanding the biology of this fermentation — and the roles of hydration, temperature and time — explains why long cold fermentation produces superior flavour and how to control your starter and dough with precision.
Meal prepping is not about eating the same sad container of chicken and rice for five days. This systematic guide covers the batching framework for proteins, grains and vegetables, food safety during storage, which foods prep well and which don't, and how to prevent flavour fatigue across the week.
The UK climate makes tomato growing a genuine challenge, but entirely achievable with the right variety choices and techniques. This guide covers determinate vs indeterminate varieties, greenhouse vs outdoor growing, pinching out laterals, blight prevention, companion planting with basil, and watering science to prevent blossom end rot.
The no-dig gardening method, developed and rigorously documented by Charles Dowding over three decades at his Somerset market garden, produces yields equal to or better than conventional digging while building soil health rather than degrading it. This guide explains the soil science, cardboard mulching, compost depth requirements, and which crops suit no-dig best.
The idea that vegans must carefully combine plant proteins at every meal to get 'complete' protein is outdated — but the underlying science about amino acid profiles, leucine thresholds, and PDCAAS is genuinely important for muscle building and long-term health. Here is what the current evidence actually says.
Lactic acid fermentation is among the simplest and most reliable food preservation techniques humans have ever developed — and it produces foods with genuine gut health benefits. This guide covers everything a beginner needs to set up their first ferment safely, troubleshoot problems, and progress from sauerkraut to kimchi.
Fresh herbs transform cooking — and growing your own is far simpler than most people think. This guide covers everything: which herbs to start with, soil, watering, harvesting and preserving.
Tomatoes are the world's most popular home-grown vegetable. A sustainable agriculture expert walks through every stage: variety selection, soil preparation, planting, feeding, pruning and harvesting.
Garlic is one of the most rewarding crops for any home grower — planted in autumn, harvested in summer, and yielding far superior flavour to anything available in supermarkets. This guide covers everything from variety selection to curing.
Composting transforms food waste into the most valuable soil amendment available. This complete beginner's guide covers hot and cold composting, the right ingredients, troubleshooting common problems and using finished compost.