- Environment & ethics
- Diversity
A culture of sustainability
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
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Veganism
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- Meat
- Climate change
The truth about grass-fed
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
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- Meat
- Growers and suppliers
A meat point
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
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- Cartoon
- Meat
- Veganism
Ellis: The new taboo?
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
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- Growers and suppliers
- Flexitarianism
Feeling the pulse
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
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- Eating & drinking
- Flexitarianism
How to BBQ spring veg
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
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- Eating & drinking
- Flexitarianism
How to cook veg on open fire
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
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- Health
- Meat
How plant-based diets reduce disease
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
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- Cartoon
The irony of a vegan Easter
With the rise of veganism comes an increase in dairy-free Easter offerings… but perhaps chocolatiers should consider their mould choices too. Arlo is covering Wicked Leeks Ellis.
By Ellis - 18th April 2019
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Latest posts
- News from the farm
Padrons, sweetcorn & smut from the Vendée
I left our farm in the Vendée region of western France this morning to the sight of our pickers disappearing into a massive, head-high crop of sweetcorn.
By Guy Singh-Watson - 18th July 2019
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- Soil
The quest to bring soil health to Westminster
One of the clear messages we received was that soil is difficult to communicate, awkward to relate to, hard to sell, writes Ellen Fay of the Sustainable Soils Alliance.
By Ellen Fay - 17th July 2019
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- Eating & drinking
- News from the farm
Soil and new friends at the Polytunnel Takeover
Over 200 guests enjoyed a pop-up feast extravaganza with underground cooking, seed-potting and more at Riverford’s Hampshire farm.
By Nina Pullman - 17th July 2019
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- Environment & ethics
- Farming
- Climate change
A 'radical' roadmap to sustainable food
A major new report has outlined how food and farming can radically move away from producing and selling cheap food that degrades environment and causes ill health.
By Nina Pullman - 17th July 2019
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- Farming
- Seeds
A perennial revolution
Perennial crops reduce cultivation of soil, increase carbon sequestration and can improve resilience of farming systems. So what’s holding them back? Nick Easen investigates.
By Nick Easen - 16th July 2019
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- News from the farm
A nutty, thankless, but persistent obsession
Since collecting hazelnuts, dropped like gifts from heaven onto my shed roof with no effort on my part, the idea of growing nuts commercially took root and refuses to leave.
By Guy Singh-Watson - 11th July 2019
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