Another Food Blog

Dr Madsen Pirie

• Madsen is president of the Adam Smith Institute. In a previous life he was a professor of philosophy & logic in the US, and is the author of “How to Win Every Argument.” He has also co-authored books on IQ, and writes children’s science fiction for fun. He lives in Cambridge and London, and quite enjoys photography and movies.

Jackie Danicki

• Jackie is Founder & Director of The Engagement Alliance, has been a foodie since her upbringing in Ohio. Now living in Silicon Valley, she is not ashamed to have French’s yellow mustard sitting next to the Maille dijon tarragon in her larder.

Xander Stephenson

• Xander finally graduated in International Relations at Sussex, where he discovered the true meaning of the words ‘degenerate’ and ‘depraved’, namely Marxism. He likes seeing films and watching paint dry, and occasionally writes stuff, though now on food rather than ‘capitalist forms of agency and structure’. He is beginning to wonder if he would have been better to take up science fiction writing like Madsen. His wider interests include literature, chinese porcelain and mediaeval sex toys.

Mischa Balen

• Mischa is a law student at Pembroke College, Cambridge. Highlights of his short life thus far include meeting Bill Clinton, lots of international debating, and scuba diving in Hawaii. Mischa follows football avidly and also enjoys reading. He is a vegetarian.

Paul Woods

• Paul studied computer science and theoretical physics for his degree from Trinity College, Cambridge. He is a concert-grade classical pianist and likes to play Rachmaninov. He reads, so long as the book is intersting, and never if it isn’t (even if it’s on his academic course) and does crosswords when he’s not socializing, and often even when he is. He currently is studying for the MSc in International Finance at Anglia Ruskin University.

Jonathan Woolham

• Jonathan studied French and German at Exeter, and works for an economics research firm in Frankfurt. He enjoys travelling, especially to the Far East, and has recently started learning Mandarin. He plays squash regularly, and even claims to enjoy running marathons.

Mike Morley

• Mike read Experimental Physics for four years at Trinity College,
  Cambridge, and is now undertaking a PhD in the Fractures and Shock Physics group of Cambridge’s Cavendish Laboratory. He once worked as a BBQ Chef, but doesn’t like to talk about it.

Dr Helen Evans

• Helen is the founder and Director of the campaign group Nurses for Reform (www.nursesforreform.com). She has a PhD in Health Economics from Brunel University and is the author of Sixty Years On – Who Cares for the NHS? Helen is also a senior nurse with over twenty years experience working in both the NHS and the independent sector. Helen enjoys cooking at home for her friends and family and eating out whenever the opportunity presents itself.

Michael McGuinness

• Michael started training as a professional chef, rather late at 27 years old, graduating in 1999 with a ‘Diploma in Professional Cookery’ awarded by the Academy of Culinary Arts – UK. Michael is married and has 2 lovely boys; he strongly believes in the importance of a traditional Sunday meal shared with family & friends using fresh British & Italian ingredients.Michael enjoys aquiring traditional Japanese knives, keeping tabs on the latest technology avaliable, and loves listening to Radio 4. His favorite dish is called ‘Yum..Yum pigs bum, cabbage and potatoes.’ Until recently he used to run his own Event Management/Catering Company – though recently he has ‘given it all up’ in order to persue becoming a professional photographer.

Philip Salter

• Philip studied history at UCL, completed his MSc from LSE and is Development Director of a London think tank. To fund his studies, and ironically his drinking, he has worked in a number bars over the years, graduating to cocktail barman of  a top London bar. Despite choosing public policy over the perfect martini, he does continue to practice mixology in the evenings, and looks forward to sharing his trials and tribulations with others. He also dabbles in cooking, but takes a very Floydian approach to the process.