- Environment & ethics
- Climate change
The offsetting delusion
Carbon offsetting has been damned for greenwash but trees and renewables play a role in long-term carbon removal alongside cuts to direct emissions.
By Nina Pullman - 6th November 2019
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Environment & ethics
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- The big interview
- Environment & ethics
Folk sisters
The Sony-signed folk trio Wildwood Kin talk sustainability, mental health, and why they love C.S.Lewis.
By Nina Pullman - 31st October 2019
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- Environment & ethics
- Technology
War, food and peace
Global food security is intrinsically linked to conflict and war – could a sustainable food revolution make the world a more peaceful place?
By Anna Turns - 17th October 2019
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- Environment & ethics
- Animal welfare
The other side of the table
Wicked Leeks meets animal rights activist Leah Garcés, who swapped confrontation for communication to persuade intensive chicken farmers to change.
By Nina Pullman - 15th October 2019
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- The big interview
- Environment & ethics
Fighting for nature
Environmental journalist George Monbiot talks to Nina Pullman about getting rid of livestock, microbial protein and why this is the moment he’s been waiting for.
By Nina Pullman - 9th October 2019
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- Environment & ethics
Benjamin Zephaniah is a beacon of inspiration
From turkeys to politics: why the political poet’s long-time call for equality and justice still resonates today.
By Nina Pullman - 9th October 2019
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- Environment & ethics
Why we should do less to save the planet
Don’t feel guilty if you feel you are not doing enough to heal the planet. You may in fact be doing too much.
By Tom Hodgkinson - 8th October 2019
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- Environment & ethics
Banks under fire for fossil fuel ties
A campaign backed by model Lily Cole is calling for banks to respond to climate crisis after new figures show billions invested in fossil fuel expansion.
By Nina Pullman - 2nd October 2019
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- Fish
- Environment & ethics
What is sustainable fish?
There are many different concepts of what is ‘sustainable’ when it comes to fish. Wicked Leeks talked to Paul from south west fish supplier Fish for Thought to find out more.
By Christian Kay - 2nd October 2019
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Latest posts
- Eating & drinking
- Recipes
- Food waste
Getting into a pickle
Fermenting and pickling are the perfect ways to preserve the end of the year’s harvest – read our chef’s tips for green tomato chutney, pickled chillies and more.
By The Riverford Field Kitchen - 20th November 2019
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- The big interview
- Organics
- Eating & drinking
Eating and ethics
On the eve of opening her newest pub, Geetie Singh-Watson talks sustainable sourcing, gender equality and the secret behind running 'a bloody good inn'.
By Nina Pullman - 14th November 2019
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- Local sourcing
- Farming
Art ‘from the farm, of the farm’
Becky Marshall meets artist Wendy Howarth who created a new series of paintings using Riverford vegetables as bases for ink and the farm as inspiration.
By Becky Marshall - 14th November 2019
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- News from the farm
- Soil
Record rainfall as winter starts early
We have had 19 inches of rain since 1 September; half our annual average and more than double the same period last year.
By Guy Singh-Watson - 14th November 2019
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Five best Christmas sides
Transform your festive veg from simple to stunning with our five best Christmas sides recipes.
By Becky Marshall - 14th November 2019
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- Eating & drinking
- Flexitarianism
Seaganism, seaweed and seacuturie are top trends
Top food trends of 2019 have been unveiled with ingredients from the sea, celery juice and unusual grains all gaining interest.
By Nina Pullman - 12th November 2019
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