Condemning agriculture and tarring all farmers with the same brush does nothing to further environmentalists’ cause, argues Adam Currie. Are there simply too many cows in our country? Or are urbanites just aggressively exacerbating the farming crisis from their sterile offices? The inconvenient truth is that both are true. We urgently need to change our … Read more
Keen to choose ethically produced meat, but feeling thoroughly confused by the options in the butchery aisle? Here, Jane Lyons attempts to shine some light on the murky world of meat labelling, and shares some tips for making better choices. This story originally ran in Stone Soup There isn’t really a guide for meat terms … Read more
Alarmed by the disconnection between his food and its source, Simon Day visits the home of his bacon. I‘ve eaten a lot of bacon. And roast pork shoulder with crispy crackling. I’ve used cured pig’s cheek to make carbonara. Glazed ham at every Christmas. And barbecued so many sausages. But I’d never recognised how disconnected … Read more