Founded London, 2023
The Field Notes.
An independent editorial record, documented in London. Concerned with the ordinary plate and its long-term consequences for the body.
Origin of the Publication
How Olemi Field Notes came to be.
Olemi Field Notes began in 2023 as a private record — a personal notebook kept by Eleanor Whitfield during a period of sustained reading in nutritional epidemiology. The notebook was a response to a particular frustration: that most publicly available writing about food and weight either simplified the science beyond recognition or buried it in specialist vocabulary inaccessible to ordinary readers.
The original intent was not to publish. It was simply to think clearly about a subject that is surrounded by an unusual density of noise. Over time, the notes accumulated a structure, a perspective, and a readership. By early 2024, what had been private became public.
The name “Field Notes” reflects the publication's method. Its writing is observational rather than prescriptive. It records what the evidence shows and what it does not show, without advocacy for any particular dietary regime, food product, or nutritional ideology.
Eleanor Whitfield · Founding Editor · London, 2024
02 — Contributors
The writing team.
Founding Editor
Eleanor Whitfield
Eleanor founded the publication in 2023. Her writing draws on nutritional epidemiology and long-form food journalism. She is responsible for editorial standards, source verification, and the selection of topics for each issue.
Contributing Editor
Tobias Marsden
Tobias joined as contributing editor in 2024. His focus is the intersection of food composition and appetite regulation. He brings a background in nutritional science writing and has contributed to several peer-reviewed publications on dietary behaviour.
Guest Contributor
Harriet Caldwell
Harriet Caldwell writes on food processing, eating patterns, and nutritional anthropology. Her contributions to Olemi Field Notes draw on fieldwork in food environments and a long-standing interest in how industrialised food formats shape appetite behaviour.
03 — Our Scope
What this publication covers.
Olemi Field Notes covers one subject: the relationship between ordinary food choices and body composition, as understood through published nutritional research. Every article is an examination of how something — a type of food, a pattern of eating, a structural characteristic of the diet — interacts with the body's appetite and energy systems over time.
The publication draws on peer-reviewed research and long-form editorial observation. Sources are cited in context. Writers declare any commercial relationships. Corrections to published articles are noted publicly and permanently.
What We Do Not Publish
Sponsored content of any kind, whether disclosed or undisclosed. No article in this publication has been commercially influenced.
Advocacy for specific dietary regimes, products, or supplements. The publication takes no position on which approach is optimal.
Articles that characterise eating patterns as definitive solutions. The evidence base is presented with its limitations intact.
Content that overreaches into professional wellness guidance. Readers with specific concerns are directed to speak with a qualified wellness professional.
04 — The Record So Far
05 — Editorial Notice
Independence and responsibility.
Olemi Field Notes is an independent editorial publication focused on everyday wellness practices. The publication is not affiliated with any commercial, governmental, or institutional body.
We recommend speaking with a qualified wellness or nutrition professional before introducing any new habit or routine to your daily life, particularly if you have specific dietary requirements.
Articles published on Olemi Field Notes are editorial in nature and reflect the writers' observations on everyday wellness practices. The content is not intended as professional advice, nor as guidance for the management of any specific condition.
06 — Further Reading