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Based on a system of sustainable farming that predates organic, biodynamic winemakers focus on the entire ecosystem of a vineyard to create complex flavours and a reputation for top class quality.
When you’re growing organically, you’ve got to really stay on your toes and always be ready to adapt to the conditions, writes grower Jono Smales.
Practices that have worked for hundreds of years should be respected, and often do act as a good guide to sustainability.
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.
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 grower Chris Wakefield.
Issue 12: Fairness and five years.
Find out more about Wicked Leeks and our publisher, organic veg box company Riverford.