Ever since we started the meat box business, food writers publishing endless recipes for trendy cuts of meat like onglet steak and New York short ribs but ignoring the popular, easily a
By Ben Watson - 10th April 2016
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So how much meat should we all be eating? After three months of reading, thinking, debating, meeting MPs, policymakers, academics, campaigners and farmers, some things are clear, others less so.
By Guy Singh-Watson - 25th March 2016
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There is only one general Riverford meat topic right now – how much meat should we be eating? It’s a tough question for a butcher and one that, not surprisingly, most aren’t prepared to face up to.
By Ben Watson - 20th March 2016
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Easter is something of an anachronism and doesn’t really fit in with British farming reality.
By Ben Watson - 19th March 2016
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It’s drying up fast and the smell of slurry is heavy in the air. As tractors are finally able to get on the land, my brother is busy spreading slurry, ploughing, and reseeding the veg fields that…
By Guy Singh-Watson - 18th March 2016
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Government consults public on views to deregulate gene editing as campaigners warn of unknown impact and locking in intensive farming.
By Nina Pullman - 22nd January 2021
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Campaigner, TV presenter and food writer Hugh Fearnley-Whittingstall meets Nina Pullman to talk influence, how to inspire change and what healthy eating really means.
By Nina Pullman - 21st January 2021
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All too often we default to dystopian images, rather than allowing ourselves to believe that it could actually be amazing: more connected, happier, healthier, with cleaner air, better food.
By Rob Hopkins - 21st January 2021
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New campaign seeks to highlight importance of where food comes from and take aim at environmental claims of Veganuary.
By Nina Pullman - 21st January 2021
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These boxes are a gift of taste and love of our land for all the British people who appreciate them so much, writes Seville orange grower Amadora Gahona.
By Amadora Gahona - 20th January 2021
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Vegan food needn't be complicated or reliant on expensive meat and dairy alternatives; there are so many incredible recipes that can be made with just plants in their purest form.
By Emily Muddeman - 20th January 2021
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