Exploring Indian Clays: Tastes, Textures, and Regional Origins
An overview of Indian edible clay categories, from Nakumatts to cementy clays, with notes on texture, flavour and origin.
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Exploring Mexican Clays: Tastes, Textures, and Global Origins
A spec-sheet breakdown of Mexican edible clay types, covering texture, taste and regional origin for each.
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Exploring African Clays: Tastes, Textures, and Regional Origins
A quick-reference breakdown of African edible clay types: texture, taste and where each one traditionally comes from.
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Exploring Ural Clays: Tastes, Textures, and Global Origins
My exploration of Ural clays from Russia, covering the colours, textures and flavours of this lesser-known edible clay family.
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African Edible Clay Types: Crunch, Colour, and Culture
An overview of African edible clay types, from Nzu to Eko clay, covering colour, texture and flavour differences.
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Glossary of Mexican Edible Clay Terms
A quick-reference glossary of Mexican edible clay terms, from caolins to cantaritos, for anyone exploring this side of pica and geophagia.
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Exploring the World of Mexican Edible Clays: From Caolins to Paletas
My guide to the many types of Mexican edible clay, from smooth caolins to crunchy galettitas, and what makes each one different.
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Chinese Loess: The History of Eating Earth
A look at the history of Chinese loess, one of the oldest edible clays, and why people have been drawn to eating earth for centuries.
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The pure sound of crunch: why ASMR and clay crunch videos captivate
Why the sound of a perfect crunch is such a central part of ASMR and clay crunch content.
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I have pica and geophagia and want to try clay or chalk. Where do I start?
A beginner's guide to trying clay or chalk safely and mindfully if you have pica or geophagia.
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How to know who to buy clay from
How to tell a trustworthy clay seller from a risky one, before you buy.
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Is it safe to eat clay, and why I do it
An honest look at whether it's safe to eat clay, and why the practice has endured for centuries.
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Meet the maker: La Sobrina
A bilingual interview with Lili, La Sobrina, on continuing her family's pottery tradition through handcrafted Mexican clay treats.
Read moreHow I stay compliant while celebrating the clay community
How I keep this hobbyist platform legally compliant while still being a genuinely engaging space for the clay community.
Read moreDoes eating clay lower haemoglobin?
An honest look at the link between eating clay, iron absorption and haemoglobin, and why pica cravings often point the other way.
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Does eating clay cause constipation?
An honest look at whether clay can cause constipation, and how portion size, hydration and clay type all play a part.
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Coffee and clay: why many crunch lovers pair them together
Why coffee and clay show up together so often in crunch content, from flavour contrast to digestion.
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The traditional and sensory appeal of edible clay
The cultural history and sensory appeal behind edible clay, and an honest look at what's tradition versus what's proven.
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Mystery mix ups: the crunchy case of the disappearing clay
Why my Mystery Mix Ups sell out so quickly, and what customers actually find inside them.
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Meet the maker: Ramya, Rose Clay
An interview with Ramya of Rose Clay on sharing traditional Indian earthy treats with the world.
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Meet the maker: Anoothi Mishra, Clays All Around
An interview with Anoothi Mishra of Clays All Around, on crafting more than 30 varieties of edible clay treats.
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Testing hand-foraged Chiltern chalk: full results and what they really mean
The full results of testing a hand-foraged Chiltern chalk sample, and an honest look at what they do and don't prove.
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Meet the maker: Samantha Mary Hokulani
An interview with Samantha Mary Hokulani on self-foraging Montana's clays and dirts to create earthy, crunchy treats.
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Meet the maker: Heather Meeks, Sedona Cliffside Treats
An interview with Heather Meeks of Sedona Cliffside Treats on lifelong dirt cravings and sourcing from Sedona.
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Meet the maker: Chris, Yummy Clays
An interview with Chris of Yummy Clays on seven years of crafting earthy, crunchy treats.
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Meet the maker: Mervina Ann Nelson
An interview with Mervina Ann Nelson, a Flagstaff-based clay enthusiast, about her cravings, her digs, and her favourite textures.
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Earth, culture and cravings: eating earthy treats across Africa
The rich, centuries-old cultural history behind eating earth across Africa, from calaba to nzu.
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Why I don't run sales (and what I do instead)
Why you won't find flash sales or discount countdowns here, and what I do instead to keep things fair.
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Why I ship on Mondays and Fridays only
Why I've settled on a fixed Monday and Friday dispatch schedule, and what it means for your order.
Read moreCan you provide lab testing or safety certificates?
An honest answer on lab testing and safety certificates, and why I'd rather be upfront about what I can't guarantee.
Read moreWhat are my clay treats intended for?
An honest look at what my clay treats are intended for, from sensory play to controlled tasting for pica, without judgement either way.
Read moreAre my products food-grade?
The honest answer on food-grade certification, and why natural clay can't meet that standard.
Read moreCan natural clay contain worms or parasites?
An honest look at whether natural clay can carry parasites, and why no seller can promise a zero-risk guarantee.
Read moreAre my clay treats safe to eat?
My honest answer on clay safety, pica, geophagia, and where my responsibility as a seller begins and ends.
Read moreWhy I moved to tiered pricing (and what it actually means)
An honest explanation of why my clay prices are now tiered, and what that actually changes for you.
Read moreHow my prices compare to other clay sellers in the UK
Where my prices sit against other UK and European clay sellers, and the honest reasons behind my new tiered pricing.
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Clay, consumption and conscious choice: an honest conversation
"Is it safe to eat?" is the question I get asked most, and it deserves a straight answer, not vague reassurance.
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A little December update: slowing down and staying sane
The run-up to Christmas collided with a busy stretch at my day job, so something had to give. Here's what's changing for a bit.
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What I could do better: a 2025 end of year reflection
Pride doesn't mean perfection. Here's an honest look at what I could be doing better, and what I'm doing about it.
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Meet the seller: me
Kicking off a new interview series with, well, me. Here's the honest version of why this shop exists.
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Mexican Holy Bars: when faith meets crunch
These pale, powdery bars started life as a pilgrimage blessing. Here's how they ended up in stash boxes too.
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Is there actually crunch in your back garden?
Britain's got plenty of clay underfoot. Almost none of it is safe to eat. Here's why, region by region.
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What actually pairs well with a crunch
Some drinks bring out a clay's best notes. Others just clash with it. Here's what actually works.
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From harvest to crunch: how edible clay actually gets made
That perfect piece of clay in your stash box went through a proper process to get there. Here's what actually happens.
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What makes a clay actually good to crunch
Not all clay is equal. Here's what's actually going on mineral-wise when a piece hits just right.
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How I actually discovered my cravings
I made mud pies like every other kid. The difference is I never really grew out of it. Here's the actual story.
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How to actually store your clay so it doesn't turn to dust
Moisture, heat and too much handling are what ruin a good stash. Here's how to actually keep yours in top form.
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Pica and pregnancy: what the research actually says
Craving clay or chalk during pregnancy is more common than people think. Here's what's actually known, and what to do about it.
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Roasted, raw or sun-dried: how processing changes the flavour
Same clay, completely different experience, depending on how it's processed. Here's what actually changes.
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Nakumatt clay, explained
Where the name Nakumatt actually comes from, and a proper rundown of the different types.
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