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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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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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
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Vegan cook Rachel Ama on putting the flavour, flexibility and cultural heritage back into plant-based eating.
By Nina Pullman - 19th August 2021
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Asma Khan’s all female-run restaurant is a beacon of ethical business. With the industry facing a post-Covid recruitment crisis, she tells Nina Pullman why female leaders are crucial, and of her…
By Nina Pullman - 4th August 2021
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‘The Angry Chef’, aka Anthony Warner, tells Jack Thompson why food doesn’t have an ‘easy answer’ and why feeding the masses is a forgotten side of sustainability.
By Jack Thompson - 16th July 2021
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Honey & Co’s Sarit Packer and Itamar Srulovich are the ultimate foodie travellers, telling Nina Pullman about the joy of hyper seasonal eating and how to find where the locals eat.
By Nina Pullman - 17th June 2021
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Bestselling cookbook author behind The Roasting Tin series, Rukmini Iyer, on fried chicken, where she is happiest and her beloved border collie Pepper.
By Nina Pullman - 18th May 2021
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Jyoti Fernandes takes Nina Pullman inside the local food revolution of the last year, and explains why small farmers are unionised, empowered and ‘part of something bigger’.
By Nina Pullman - 10th May 2021
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What does a sustainable diet actually look like, what will it cost and where do livestock fit into the equation? Becky Blench reports on a vital session at the recent Oxford Real Farming Conference.
By Becky Blench - 21st January 2022
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From Tuscan-style ribollitas with seasonal greens to risottos or shakshukas full of flavour and nutrition, cut energy costs by cooking these delicious meals all in one pan.
By Becky Blench - 20th January 2022
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In recent biodiversity surveys, we've found wildflowers monkshood and dusky cranesbill, a wetland meadow thick with invertebrates and flora, and a team of volunteer co-owners even found grass snakes…
By Ed Scott - 19th January 2022
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A new social circle to counter negativity and isolation can help farmers switch to regenerative practices.
By Jack Thompson - 19th January 2022
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This Scottish feast is the perfect way to banish the winter blues – with haggis, neeps and tatties, and other hearty Scottish dishes washed down with a dram or two.
By Becky Blench - 18th January 2022
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A desire to shop consciously but little understanding of organic food are among my first findings of how students shop, writes Anna Zuurmond.
By Anna Zuurmond - 18th January 2022
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