- The big interview
- Biodiversity
- Plant-based
The magic of Mexico
Founder of Wahaca Thomasina Miers on why Mexican cuisine and food culture has the power to transform our food system.
By Jack Thompson - 20th May 2022
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The big interview
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- Farming
- Regenerative farming
- The big interview
Weaving farming worlds together
To create the ultimate sustainable farm, we will need every tool in the box, says Marina O’Connell in an interview with Jack Thompson.
By Jack Thompson - 10th May 2022
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- The big interview
- Grow your own
- Organics
The model gardener
Former model Poppy Okotcha on why gardens are a 'Trojan horse' for positive change, and the link between compost, environmental activism and personal wellbeing.
By Nina Pullman - 13th April 2022
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- Climate change
- Community
- Eating & drinking
Wicked Leeks Issue 9: Out now
We explore seasonality and hear from cover star Poppy Okotcha on the secret power of gardens, plus see our revamped Lifestyle section with art, culture, health and more.
By Nina Pullman - 11th April 2022
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- The big interview
- Meat
- Animal welfare
We need to talk about meat
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.
By Nina Pullman - 23rd March 2022
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- The big interview
- Ethical business
- Climate change
Ain't no mountain high enough
Patagonia’s director of environmental action, Beth Thoren, is the cover star of the new Wicked Leeks print issue, talking people, climate and nature, and who really has the power to change the world.
By Nina Pullman - 17th November 2021
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- The big interview
- Eating & drinking
- Inequality
In conversation with Ruby Tandoh
Food writer Ruby Tandoh on cooking for ordinary people, following the joy of food rather than a glossy photo, and why donuts make the best snack.
By Nina Pullman - 5th November 2021
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- The big interview
- Climate change
- Diversity
Voice of a generation
Fast becoming the voice of youth activism in the UK, Mya-Rose Craig talks leadership, the right to protest and finding solace in nature with Becky Blench.
By Becky Blench - 26th August 2021
4
- The big interview
- Plant-based
- Veganism
Queen of flavour
Vegan cook Rachel Ama on putting the flavour, flexibility and cultural heritage back into plant-based eating.
By Nina Pullman - 19th August 2021
4
Latest articles
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- The big interview
- Biodiversity
- Plant-based
The magic of Mexico
Founder of Wahaca Thomasina Miers on why Mexican cuisine and food culture has the power to transform our food system.
By Jack Thompson - 20th May 2022
0 
- Fashion & beauty
- Environment & ethics
- Farming
Burgers and boots: How lab-grown moved into fashion
The leather industry produces toxic waste and is linked to deforestation - but where do the sustainable alternatives really lie?
By Becky Blench - 20th May 2022
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- Recipes
- Eat more veg
- Eating & drinking
Thomasina Miers’ meat‐free Mexican recipes
Impress friends and family with Mexican-inspired corn on the cob with chipotle butter, lime and feta and delicious twice-cooked beans.
By Jack Thompson - 19th May 2022
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- Climate change
- Environment & ethics
- Health
Erratic alcoholics or green eaters of the future?
Students care more about the impact of meat than veg and don’t really understand organic. But they're also health conscious and ready to learn, finds Anna Zuurmond in her own research study.
By Anna Zuurmond - 19th May 2022
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- Health
- Politics
- Environment & ethics
Jamie Oliver calls an Eton mess protest
Oliver is calling for others to join him and take an Eton mess dessert to Number 10 to protest a U-turn to restrict junk food promotion that was designed to help people live healthier lives.
By Nina Pullman - 19th May 2022
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- News from the farm
- Organics
- Farming
Chillies and the whim of the weather
The inconsistent weather last year meant slow ripening of the chilli fruits, and although many varieties can be picked green, most benefit from the sun ripening them for the best flavour, writes…
By Chris Wakefield - 18th May 2022
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