Not only does March (hopefully!) mean a little welcome sunshine and the start of longer days, on the farm it also means the arrival of wild garlic, and purple sprouting broccoli.
By Kirsty Hale - 22nd March 2020
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Acclaimed chef-restaurateur Romy Gill talks to Wicked Leeks about writing a homage to her mother and why she loves Ready Steady Cook.
By Nina Pullman - 13th March 2020
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Reusable glass bottles and ethically-sourced organic plant ingredients are at the heart of new plant milk company ReRooted, founders Rich Eckersley and Dan Dawson tell Wicked Leeks.
By Nina Pullman - 11th February 2020
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With over 80 per cent of Veganuary participants as female, Emily Muddeman asks whether there is a cultural barrier to men moving away from animal products.
By Emily Muddeman - 31st December 2019
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Whether you want to ramp up the veg in your diet, are giving Veganuary a go, or just want to experiment with new, inspiring and veg-centric meals, these recipes are for you.
By Kirsty Hale - 29th December 2019
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Veganism in its purest form considers only animal welfare, but at a time of growing awareness about the wider impact of food choices, some are widening their interpretation.
By Nina Pullman - 27th December 2019
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New survey has found a ‘deep suspicion’ of ethically-labelled food with over a quarter of shoppers saying they do not trust labels such as organic or meat-free.
By Nina Pullman - 10th December 2019
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Sustainable nutritionist Dr Pamela Mason on a common sense diet, and why she gets ‘distressed’ about meat versus veganism.
By SJ Butler - 5th December 2019
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Veganism comes from a place of compassion and a desire to make the world a better place, so a disproportionately unfavourable view of vegans is frustrating, writes Riverford co-owner and IT engineer…
By Jon Soellner - 26th July 2019
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Study finds allotment land has fallen by 65 per cent since mid 1900s with urban deprived areas most affected, despite benefits to food security and mental health.
By Nina Pullman - 1st April 2020
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Coronavirus shows us how there is a resilient local food supply chain ready and waiting in the wings with huge potential for food security, writes Marina O’Connell.
By Marina O'Connell - 1st April 2020
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Watch the first of the new Veg Hacks series and try salt-baked celeriac: a no fuss way of approaching this gnarly-looking vegetable.
By Bob Andrew - 30th March 2020
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From a segment of lemon for an emergency G&T to ready-to-go fruit compotes – here’s how to freeze what fruit.
By Bob Andrew - 30th March 2020
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Make your own frozen mash, keep a stash of herbs or learn how to freeze each type of leafy green in these top tips for how to freeze veg.
By Bob Andrew - 30th March 2020
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If there is a silver lining to this cloud, it may be that we learn to value more what is close – be that vegetables or people.
By Guy Singh-Watson - 26th March 2020
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