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Wicked Leeks issue 4: Out now

It seems almost pointless to look beyond coronavirus when the pandemic is evidently still with us, but as climate and nature campaigners in the new issue of Wicked Leeks magazine are warning, the chance for this to spark our transition to a green society must remain a priority. Everyone benefited from and noticed the lower pollution from less traffic, more sightings of nature, and wonderful signs of natural restoration – it was a glimpse of what might be still within our reach. Unsurprisingly, youth activists in particular are vocal about seizing this opportunity to make a meaningful low carbon transition in our society as it is they who will be living with the result.

As well as separation from loved ones, lockdown also brought some surprising benefits to some, who re-found or learnt new cooking skills that brought a little joy and an antidote to the strange new world outside. Whether these new habits will last and our interest in scratch cooking will have a longer-term impact is the question asked by food columnist Melissa Thompson, making her debut in Wicked Leeks on page 11.

There aren’t many households in the UK who haven’t heard of Ottolenghi by this point. His food has glorified delicious veg-centric cooking for over two decades, and in this exclusive interview (pages 12-15) he tells of the inspiration behind his new book, his views on how Black Lives Matter has rocked the food industry, and his guilty food pleasures. 

The joy of food and the awareness of the impact of our diet, and wider life choices, are not separate issues and food is a colourful and enjoyable way in for people to start questioning ethical issues. That’s why Wicked Leeks proudly publishes stories ranging from investigative news pieces on climate, ethics and food politics, inspirational interviews, ethical lifestyle tips and seasonal food ideas. If you’re new to the magazine, welcome, I hope you enjoy reading this latest issue, and if you do, please join us online by subscribing to our weekly newsletter for five new stories every week by going to www.wickedleeks.com/#join.

Read the new issue of Wicked Leeks free on Issuu now by clicking on the below image:

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Wicked Leeks issue 4: Out now

Read a cover interview with Yotam Ottolenghi, exclusive news on food, farming and the environment and seasonal eating inspiration for autumn.

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Building Britain's 'Land Army'

What do British workers really think of farm work? And will European labour always be needed to help pick our produce? Wicked Leeks finds out.

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Veg Hacks

Bake a celeriac or turn kale into pesto: Veg Hacks unlock the mystery of vegetables.

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Getting into a pickle

Fermenting and pickling are the perfect ways to preserve the last of this year's harvest - read our chef's tips for fermented green tomatoes, chutneys and more.

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Sign up for the newsletter and receive the five latest stories, once a week. Wicked Leeks magazine is published by organic veg box company Riverford.