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
20
A project that teaches environmentalism through hip hop is proving that cultural relevance and urban youth have a place in the sustainability movement.
By Nina Pullman - 4th July 2019
0
Red meat and livestock has had bad publicity for their carbon emissions – but do grass-fed animals offer a environmentally-sound solution? Tom Levitt investigates for part three of Wicked Leeks' mini…
By Tom Levitt - 20th June 2019
1
In the first of our new mini meat series, Wicked Leeks meets Dartmoor organic beef producers Lloyd and Pete Mortimore to talk veganism, carbon footprints and why more people should know where their…
By Nina Pullman - 30th May 2019
1
As the meat versus plant-based debate hots up, Ellis imagines a time in the future where perhaps smoking isn't the only social exclusion...
By Ellis - 24th May 2019
0
Hodmedod's is pioneering the reintroduction of age-old British pulses like carlin peas and fava beans back into our kitchens and onto our farms. Wicked Leeks caught up with co-founder Josiah Meldrum…
By Nina Pullman - 24th May 2019
9
Spring is the time of year when the first new-season crops are ready to harvest, while the first warm sunshine days are just around the corner. Combine the two with these top tips for barbecuing all…
By Bob Andrew - 23rd May 2019
0
Cooking over fire is older than civilization, but it keeps returning as a food trend, always with a new quirk or re-brand - read our tips for feasting on flame-grilled flora.
By Bob Andrew - 23rd May 2019
0
At what age should I start eating a healthy diet to reduce my risk of cancer? The answer may surprise you, writes gut health specialist Dr Alan Desmond.
By Alan Desmond - 22nd May 2019
0
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
0
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
0
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
0
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
0
Transform your festive veg from simple to stunning with our five best Christmas sides recipes.
By Becky Marshall - 14th November 2019
0
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
2