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Nina Pullman

Nina is editor of Wicked Leeks and a journalist specialising in food sustainability, supply chains and ethical business. She honed her trade at leading trade magazine Fresh Produce Journal, and has written for the Guardian, Huffington Post and The Ecologist. A passionate traveller, she is interested in food as the starting point for discussions about culture, the environment, health, business, politics and beyond.

Posts by Nina Pullman

    • Climate change
    • Farming

    Extinction Rebellion shines spotlight on food security

    Climate action group focuses on crop failures and impact on global food supply as a result of climate change in latest direct action during two-week ‘rebellion’.

    By Nina Pullman - 16th October 2019

    2
    • Environment & ethics
    • Animal welfare

    The other side of the table

    Wicked Leeks meets animal rights activist Leah Garcés, who swapped confrontation for communication to persuade intensive chicken farmers to change.

    By Nina Pullman - 15th October 2019

    0
    • The big interview
    • Environment & ethics

    Fighting for nature

    Environmental journalist George Monbiot talks to Nina Pullman about getting rid of livestock, microbial protein and why this is the moment he’s been waiting for.

    By Nina Pullman - 9th October 2019

    11
    • Environment & ethics

    Benjamin Zephaniah is a beacon of inspiration

    From turkeys to politics: why the political poet’s long-time call for equality and justice still resonates today.

    By Nina Pullman - 9th October 2019

    2
    • Local sourcing
    • Eating & drinking

    Forage your way through autumn

    Autumn is the season of fruitfulness, but you don’t have to rely on what others pick for you. Field Kitchen head chef Lewis Glanvill and foraging expert Stuart Woodman shares their top tips for what…

    By Nina Pullman - 9th October 2019

    0
    • Diversity
    • Farming

    State of Nature report reveals wildlife declines

    Over 40 per cent of wildlife species have declined, major report finds, while organic growers and conservation programmes provide biodiversity hotbeds.

    By Nina Pullman - 4th October 2019

    0

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Latest posts

    • Environment & ethics
    • Technology

    War, food and peace

    Global food security is intrinsically linked to conflict and war – could a sustainable food revolution make the world a more peaceful place?

    By Anna Turns - 17th October 2019

    0
    • Diversity
    • Eating & drinking
    • Recipes

    What is quince and how to cook it

    As the pace of things slows down in autumn, quinces are just right for slow cooked seasonal dishes, both sweet and savoury.

    By Becky Marshall - 17th October 2019

    1
    • News from the farm
    • Local sourcing

    Local is not always best

    There are strong arguments for growing a crop on the right soil, in the right climate. Despite 250 miles on a lorry to get home, I strongly suspect our French squash have a smaller environmental…

    By Guy Singh-Watson - 16th October 2019

    3
    • Climate change
    • Farming

    Extinction Rebellion shines spotlight on food security

    Climate action group focuses on crop failures and impact on global food supply as a result of climate change in latest direct action during two-week ‘rebellion’.

    By Nina Pullman - 16th October 2019

    2
    • Farming
    • Climate change

    Where the wild things could be

    Rewilding is seen as a challenge to farming, but a mindset change around landscape could open up new possibilities and climate solutions, Nick Easen finds.

    By Nick Easen - 15th October 2019

    1
    • Environment & ethics
    • Animal welfare

    The other side of the table

    Wicked Leeks meets animal rights activist Leah Garcés, who swapped confrontation for communication to persuade intensive chicken farmers to change.

    By Nina Pullman - 15th October 2019

    0

Articles from other authors

War, food and peace

Our need for food unites us all, yet 821 million people – more than one in nine of the world’s population – don’t get enough to eat, according to the World…

0 comments / Environment & ethics

What is quince and how to cook it

Just when you thought the best of the autumn fruit was over, this knobbly, fragrant relative of the pear is ready to pick. Quinces are a lost seasonal culinary…

1 comments / Diversity

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  • RECIPE - Baked Sheep’s Cheese, Pears & Spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pears are much underused; they lend themselves to myriad of dishes, both sweet & savoury. Here we’re roasting them with crumbly feta cheese, thyme & honey. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It’s served with a bulghur wheat salad, bolstered with plenty of spinach & parsley. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 10g thyme 2 large or 3 small pears 100-150g feta 1 tbsp honey 125g bulghur wheat 10g parsley 1 lemon 1 tsp Dijon mustard 150g spinach 25g toasted chopped hazelnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pick the leaves from the thyme. Halve the pears (no need to peel) & scoop out the seedy cores with a teaspoon. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Lay the pears cut-side up in a roasting dish. Crumble over the feta & scatter over the thyme. Season well & drizzle over ½ tbsp of olive oil & ½ the honey. Roast for 15-20 mins, turning them halfway, until the pears have softened slightly & the feta is golden. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, boil a kettle. Tip the bulghur into a heatproof bowl (or use a small saucepan), season well & pour over enough water to cover the bulghur by 1cm. Cover it with a plate & set it aside to absorb the water, while you continue. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Roughly chop the parsley. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Squeeze the juice from ½ the lemon into a small bowl. Add the mustard, ½ tbsp olive oil & remaining honey. Whisk it with a fork to form a dressing. Season & add more lemon juice if needed, to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fluff the soaked bulghur up with a fork, draining it into a sieve to remove any excess water if needed. Return the bulghur to the bowl. Toss with the spinach, parsley & mustard dressing. Serve the pears & Wootton with the bulghur alongside. Sprinkle over the hazelnuts to finish.
  • Guy's news: Local is not always best⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I arrived at our farm in the Vendée, France, to see the combine harvester pouring the last of our sunflower seeds into the waiting trailer.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The crop was barely ready, but our team took their chances; with the harvest in the barn & dark clouds gathering, there was just time for a celebratory beer before the first clap of thunder. The ensuing deluge would have ruined the sunflowers.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I hoped we would set up our own press & supply you with fresh organic oil, but commercial reality dictates that we are just too small to clean, dry & press viably. Another under-researched pipe dream bites the dust. The local co-op will pay us a paltry €300 per tonne, & the oil will join the lake of a globally-traded commodity.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Most of our staff in France are busy harvesting a bumper crop of Butternut squash. After too many of our Devon crops failed to ripen, we decided to grow them here. We get twice the yield of sweeter, harder-skinned fruit, that keep better, with half the diesel, seeds & crop covers used in their cultivation.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ However counter-intuitive, local is not always best. There are strong arguments for growing a crop on the right soil, in the right climate. Despite 250 miles on a lorry to get home, I strongly suspect our French squash have a smaller environmental footprint than the Devon crop used to.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We picked the last Padron peppers, sweet peppers, lettuces & cucumbers last week. There is still 15 tonnes of Calabrese broccoli to harvest which, if it survives, will carry us through to mid November. With falling light levels & typically heavy seasonal rain expected, we are pushing our luck taking the crop this late.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Beds are prepared for the first lettuces that will be sown next month under glass, for planting outside in January. With just broccoli & oca to harvest, all that is left to do is tidy up, work out if we have made any money, plan for another year. Oh yes, & worry about Brexit.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • RECIPE - Kale, Fig & Spelt Salad ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A warm, colourful salad, with a classic pairing of sweet figs & toasted walnuts. Seasonal kale & nutty tasting spelt are mixed through, & everything is brought together with a simple dressing. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2-3 as a main):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g pearled spelt ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp bouillon powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 large or 2 small sweet potato ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp pumpkin seeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g walnuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 figs⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g parsley ⠀⠀⠀⠀⠀⠀⠀⠀⠀ tin cannellini beans ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g kale ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp Dijon mustard ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rinse the spelt in a sieve. Transfer it to a medium saucepan with the bouillon. Add 500ml boiled water, bring to the boil, & simmer for 23-25 mins, until tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel the sweet potato(es), quarter them lengthways and slice into thin pieces (1cm). Toss in a roasting tray with enough oil to coat, season & roast for 15 mins.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, in a frying pan, gently toast the pumpkin seeds and walnuts together. Transfer to a board & roughly chop.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Halve the figs.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Finely chop the parsley. Drain & rinse the cannellini beans. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel & slice the garlic into thin slivers. Wash the kale; strip away any thick stalks & roughly chop the leaves. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large bowl, mix 3 tbsp of olive oil with the mustard & vinegar & season, to make a dressing. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After 15 mins, turn the sweet potato slices over & add the figs to the tray. Drizzle over a little more oil. Roast for a further 10 mins, until both are tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tbsp of oil in a frying pan. Gently fry the garlic for 1 min until golden. Add the kale. Stir-fry for 3-4 mins, until wilted. Toss the kale in the dressing. Cover with a plate to keep warm.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain off any excess liquid from the cooked spelt. Into the kale, mix the spelt, sweet potato, parsley & cannellini beans. Add a squeeze of lemon, to taste. Serve topped with figs, pumpkin seeds & walnuts.
  • Fiesta corn! 🌽 Veg doesn't get much funkier than this... Fiesta (mixed colours) and Glass Gem corn are heirloom varieties that produce the most wonderful multicoloured cobs. The red is appropriately named Strawberry corn. Head gardener @pennyhemming has been growing them to dry and use as decorations in our farm restaurant, @riverfordfieldkitchen. We are going to try making popcorn with them too 🍿 Which is your favourite? Blue, mixed or red?
  • RECIPE - Beetroot, Carlin Pea & Coconut Curry ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This mild, jewel-coloured curry is bursting with aromatic spices. This makes a generous portion, with rice and tortillas, but it freezes well if you want to save the leftovers. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 1 red onion, finely sliced 2 medium beetroots, peeled & chopped into wedges 3 garlic cloves, grated 1 small piece ginger, grated 125g cherry tomatoes, halved aromatic beetroot spice mix (1 tsp mustard seeds, 1 tsp ground coriander, 1 tsp ground cumin, ½ tsp turmeric, ¼ tsp ground cinnamon, 1 bay leaf) ½ teaspoon chilli flakes - add to taste 1 tin coconut milk 1 tin carlin peas 125g brown basmati rice 15g mint, shredded 1 lime, finely zested 4 tortillas 20g toasted coconut chips ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in a large pan (one with a lid). Gently fry the onion for 8 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put a medium pan of salted water on to boil. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After 8 mins, add the aromatic beetroot spice mix to the onion. Fry for 1 min. You might need to add a splash of water to prevent the spices from sticking. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir in the beetroot, ginger, ½ the garlic and ½ the chilli flakes, or less, to your taste for heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the tomatoes and coconut milk. Season. Cover the pan and simmer for approx. 25 mins or so, stirring now and then, until the beetroot is tender, adding the (drained) carlin peas 5 mins before the end. Top up with a splash of water if needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rinse the rice in a sieve. Gently boil for approx. 20 mins, until tender with a little bite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a bowl, mix the remaining garlic and chilli flakes (to taste) with ½ the mint, the lime zest and 4-5 tbsp of olive oil. 5 mins or so before the beetroot and rice are ready, heat 4 tortillas one at a time in a dry frying pan to colour them a little on one side, wrapping them in foil as you go to keep them warm. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the beetroot is ready, add a squeeze of lime and season to taste. Serve with the cooked and drained rice, sprinkled with coconut chips and a little remaining mint, with the tortillas.
  • A good organic scrub... ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Co-owner Martin has come up with a great idea for using our compostable nets... he has ditched plastic shower gel bottles in favour of a good old fashioned bar of soap. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ By putting the soap inside the net, you can avoid the soapy residue that builds underneath where it sits, and it also works well for exfoliation... no plastic, no mess and smooth skin. Win win! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We would love to know what resourceful ideas you all have for any of our packaging. Comment below.
  • RECIPE - Peanut Butter & Squash Noodles ⠀⠀⠀⠀⠀⠀⠀⠀⠀ These comforting and wholesome noodles are perfect for warding off the early Autumn chill: the peanut butter creates a rich, luxurious broth. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 1 small butternut squash 5g mixed dried mushrooms 1 leek 1 piece ginger 1 garlic clove 150g brown rice noodles 1 chilli - add to taste 15g coriander 60g peanut butter 2 tbsp brown rice miso 2 tbsp tamari 1 lime 1 tbsp sesame seeds 30g peanuts ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel, deseed and cut the squash into 2-cm chunks. Tip the dried mushrooms into a measuring jug and pour over 750ml of boiled water. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Trim and thinly slice the leek. Peel and finely grate the ginger and garlic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pour the boiling water into a medium saucepan and add the noodles. Cook for 4-5 mins, stirring occasionally to stop them from sticking. Once tender but retaining a little bite, drain the noodles into a colander and run under the cold tap to cool. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While the noodles are cooking, add 2 tbsp of oil to the large saucepan and cook the squash for 3-4 mins, until lightly coloured in places. Add the leek; cook for 4 mins to soften. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, finely slice the chilli. Roughly chop the coriander, stalks and all. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the peanut butter to a bowl and pour over 50ml of the mushroom liquor. Whisk with a fork, until well combined. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the ginger and garlic to the squash, cook for a further min, then add the miso, peanut butter mix and tamari. Pour over the mushrooms and remaining soaking liquor (discard the final gritty part) and simmer for 4 mins, until the squash is tender. Season and add lime juice, to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Divide the noodles between bowls. Ladle over the broth. Scatter over the chilli, coriander, sesame seeds and peanuts.
  • Guy's news: Conferences and crusties ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Since Riverford became employee owned, I give a lot of talks, often to mainstream business audiences. I charge as much as I dare, and give it all to our charity partner @sendacow.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After years of getting angry on the fringe, I am making like a Trojan horse and trying to break the stranglehold of unimaginative business from the inside. This week it was a conference of the UK’s largest veg growers, along with their supermarket buyers, plus a few politicians.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I was very glad to have left this world 20 years ago; a world that purported to be the inevitable result of rationality, but to me seemed a fantasy of denial of what 99 per cent of climate scientists tell us. There was a lot of talk about packaging, some about reducing waste, and some about nutritional enhancement – but no one questioned the wisdom of air freight, of heated glass, of sacrificing our planet to meet the whims of customers. I had no sense that our food and environment were safe with these ‘rationalists’.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On the train home, I found myself sitting next to two men with dreads and beards whom I suspect our PM would describe as “crusty”. To my amazement, they started talking about the wonderful tomatoes they were growing; how they cooked them up with their own basil for their community centre, serving lunches for £3.45 (children free). The dirt on their clothes was soil. My faith in humanity and enterprise came rushing back. I sat quiet, but I wanted to hug them.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When those with power and influence show themselves incapable of thinking beyond their short-term self-interest, when governance is patently unsafe for our children and planet, it is our duty to protest until those with power start to act.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ That is why we are sending veg to feed the @extinctionrebellion, and why I will be with them today, if only briefly, on my way to giving another talk. We must build pressure for change from inside and out, until it is irresistible.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • RECIPE - Crispy Halloumi with Roasted Romanesco ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Romanesco florets make a beautiful geometric pattern. Here, it’s roasted, then mixed with quinoa and dressed with a caper and sultana vinaigrette, which adds sweetness and acidity. To finish, it’s topped with crispy, salty halloumi. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 20g sultanas 2 red onions, chopped into wedges 1 Romanesco cauliflower, cut into florets 1 lemon, finely zested 1 garlic clove, finely chopped 15g parsley, chopped 100g white quinoa 1 tsp bouillon powder 2 tbsp capers 1 tbsp cider vinegar 1 egg 5g plain flour 30g breadcrumbs 1 tsp dried thyme, 1 pack halloumi cheese, cut into 1cm thick pieces ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat the oven to 190°C/Gas 5. Boil a kettle. Put the sultanas in a cup. Cover with boiled water. Leave to soak. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss the onion and romanesco in a roasting tin in oil to coat. Season. Roast for 25-30 mins, shaking them halfway through. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the quinoa into a medium saucepan. Add the bouillon. Cover with plenty of boiled water. Boil for 12-13 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Rinse the capers. Drain the sultanas. Finely chop them together and return them both to the cup. Mix in ½ of each of the following: garlic, vinegar and parsley. Add a good squeeze of lemon juice and 3-4 tbsp of olive oil. Season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crack the egg into a shallow bowl; break it up with a fork. Add the remaining garlic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the flour in another bowl; season with pepper. Mix the breadcrumbs with the dried thyme in another bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pat the halloumi slices dry. Dip each piece in flour, then egg and, finally, coat in breadcrumbs. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the cooked quinoa and return to the saucepan. Mix in the remaining parsley, lemon zest and a good spoonful of caper dressing, then mix it all into the roasted veg in the tin. Add lemon juice and season, all to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp oil in a frying pan. Fry the halloumi for approx. 3 mins each side, until golden. Serve on top of the roasted veg, drizzled with remaining caper dressing.

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