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With the UK's poultry flocks inside once more, Hugh Thomas looks at options from quarantines to vaccines to tackle bird flu, and asks whether it's the beginning of the end for free-range chickens?
It seems increasingly clear that the price of modern industrial farming has not just been ecological. A human cost has been paid too, writes author Sarah Langford.
Butcher Matt Flynn talks about what ethical meat means to him and how taste is directly linked to animal welfare.
Eating lamb at Easter is a strong cultural tradition rooted in religion – the only problem is it may be out of season. Hugh Thomas finds out more.
Eating, ethics and ecology: Rob Percival’s new book explores the psychology and emotions behind our meat choices and the wider implications for politics and culture.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.