- Veganism
- Plant-based
- Eating & drinking
Rachel Ama’s Cajun oyster mushrooms three ways
Succulent Cajun beer-battered oyster mushrooms served in tacos, with crushed garlic potatoes or in an American-style sandwich.
By Rachel Ama - 25th August 2021
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Veganism
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- The big interview
- Plant-based
- Veganism
Queen of flavour
Vegan cook Rachel Ama on putting the flavour, flexibility and cultural heritage back into plant-based eating.
By Nina Pullman - 19th August 2021
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- Farming
- Veganism
Veganic farming: Solution or sideshow?
Meat production is at the heart of the environmental crisis, so could so-called ‘vegan organic’ farming using no animals at all be the answer to our problems? Jack Thompson finds out more.
By Jack Thompson - 17th August 2021
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- Eating & drinking
- Flexitarianism
How to cook veg on open fire
BBQs aren’t only the home of steaks and popping bangers; fresh seasonal veg can be just as happy above a pile of glowing embers. Here's how to cook veg over an open fire.
By Bob Andrew - 26th April 2021
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- Recipes
- Veganism
Top 5 vegan recipes for spring
Try making spring green rice rolls or chickpea curry with shiitake mushrooms to celebrate the best of spring veg with these five vegan recipes.
By Kirsty Hale - 15th April 2021
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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 - 31st March 2021
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- Plant-based
- Environment & ethics
- Ethical business
Crossing the divide
Grandson of a dairy farmer turned plant-based cheese producer is helping farmers transition to become part of his supply chain.
By Jack Thompson - 3rd February 2021
2
- Veganism
- Health
- Environment & ethics
Don't forget the veg in Veganuary
Vegan food needn't be complicated or reliant on expensive meat and dairy alternatives; there are so many incredible recipes that can be made with just plants in their purest form.
By Emily Muddeman - 20th January 2021
2
- Veganism
- Meat
Meat versus Veganuary: A New Year standoff
New campaign encourages people to ‘Eat Balanced’ and promotes the nutrient benefits of animal products to counter Veganuary.
By Jack Thompson - 23rd December 2020
6
Latest articles
- News from the farm
- Climate change
To an autumn more anxious than mellow
This year, for the first time, I am not soothed by Keats’ words. His complacency feels out of reach in a world rocked by Covid, Brexit, and climate catastrophe, and a farming year that refuses to…
By Guy Singh-Watson - 23rd September 2021
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- Farming
- Biodiversity
- Local sourcing
Sustainable farmer faces housing development threat
A traditional farmer on the outskirts of Bristol is fighting to keep her land out of the hands of housing developers.
By Nina Pullman - 23rd September 2021
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- Community
- Farming
- Organics
Ask: Is sewage used on organic farms?
Fertiliser is in the news this week, but it’s a broad area that includes anything from sewage sludge to green manure. We find out more for Your Questions Answered.
By Wicked Leeks - 22nd September 2021
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- Farming
- Health
- Climate change
‘Humanure’: Flushing for fertiliser
Treated sewage waste is often applied on farmland as a fertiliser. While contamination issues have brought controversy to the practice, is a small-scale, localised approach the answer?
By Hugh Thomas - 22nd September 2021
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- Biodiversity
- Local sourcing
Roots to Fruits: The magic of foraging
With historical links to so-called 'witchcraft', foraging for food is one of the few ways we can sever reliance on the established food and medical system, writes Louise Gray.
By Louise Gray - 21st September 2021
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- Diversity
- Eating & drinking
- Recipes
What is quince and how to cook it
Try homegrown quince poached in white wine for a delectable dessert, baked into a tagine or infused into vodka for a perfect gift or seasonal tipple.
By Becky Blench - 21st September 2021
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