Locavore spoke to Francesco Majno, CMO of Crické, about squeamishness, lobster as prisoner food, and the positive environmental effects of eating insects.
The first time Mukulo Orgo cut open a tomato, he expected a mango-like fruit. Did it come from a factory, he wondered?
“People said first you wash it, and you cut with a knife and you prepare it with onion and you cook it, using oil,” said the 40-year-old.
But the first time he butchered a cow, well, he knew perfectly well what to expect.
Over the past two years, 37 experts from around the world have battled to develop a diet that is both sustainable and healthy. They integrated existing knowledge on the impact of diet on diseases, including cardiovascular disease, diabetes and cancer, with the impact of current food production systems on the environment.
“Growing food has changed my life and my connection to place.” Locavore talk to Morgan Koegel, General Manager of 3000acres.
Moving from hedgerows and home kitchens to abandoned orchards and commercial premises, Fruits of the Forage are now campaigning to preserve the heritage fruit varieties of Britain.
Locavore spoke to Jez Rose of Bees for Business about beehive adoption, the decline of pollinators, and the privilege of working with bees.
Winter shivers by in her coat of glass, spilling silver from her pockets as she goes. Frost clings to the mornings, glittering in the rising sun. Yet even now spring waits in the wings, ready with a prompt.
If not for the vagaries of fashion we would still be using alexanders today, but it was replaced in the daily kitchen by celery, much as fat hen was replaced by its cousin spinach.
A traditional saffron cultivation system in Iran, an argan-based agro-pastoral system in Morocco, and an ancient olive trees system in Spain have been recognised by the Food & Agriculture Organization of the United Nations (FAO) as Globally Important Agricultural Heritage Systems (GIAHS).
All the sites feature unique ways to produce nutritious foods and/or spices using traditional knowledge and skills while improving local people’s livelihoods and preserving biodiversity.
Gaz Oakley has put together the VEGAN CHRISTMAS cookbook to help anyone cook their own vegan version of an extravagant festive feast.
Hidden away in the ancient Sherwood Forest on The Welbeck Estate, the ancestral seat of the Dukes of Portland, is the rather unique School of Artisan Food. The Estate has a fascinating history, but it is its reinvention through The Welbeck Project, of which the School is a part, which will see it prosper and thrive for future generations.
It was after nightfall when the folded sheet of paper was slipped under the door of the Mission to Seafarers building in South Africa’s Cape Town harbour.
“We are fishermen workers of the ship Fuh Sheng 11,” stated the letter written by the mostly Indonesian crew. “We have a problem in our ship.”
The letter helped to trigger an investigation which saw the Taiwanese trawler held in port in May. Over the following weeks, the crew showed photographs and video of squalid conditions on board – which they described as “hell”.
Locavore spoke to Kerry Bowness about her love of nature, harvesting sustainably, and the treasure hunt that is foraging.
Blockchain is mostly known in finance as a technology linked to cryptocurrencies such as bitcoin. However one of the most innovative applications relates to the food sector, which can use this technology to get more transparent supply chains.
In Louisiana, coastal cities have joined an oyster-shell recycling program aiming to help save the state’s shrinking shoreline