BREAD & BUTTER is a love letter to two glorious foods that have graced our tables for centuries. Delving deep into the history and culture behind the bread and butter partnership, Eve Hemingway, baker Richard Snapes, and chef Grant Harrington explore how bread and butter are eaten across the world,
US and Japanese scientists have worked out how to encourage more abundant fish populations, deliver more food for human consumption and make more profits for the world’s fishermen and women.
A company in Scotland has unveiled what it claims is arguably the world’s most technically advanced indoor farm. Intelligent Growth Solutions’ vertical farm uses artificial intelligence and specially designed power and communication technologies. The firm says this reduces energy costs by 50% and labour costs by 80% when compared to other indoor growing environments, and can produce yields of up to 200% more than that of a traditional greenhouse.
Three thousand litres of water – that is the amount needed to produce the food each British person eats every day. This is according to a new study into the “water footprint” of diets in Western Europe, conducted by the European Commission and published in Nature Sustainability.
The Wild Meat Company was established in 1999 by Robert Gooch and Paul Denny, who were keen to take the muck and mystery out of buying, preparing, and eating game.
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The summer here in Burgundy has been hot, and dry. We have had no significant rain since May, and even now, as September winds down towards October, there is not a cloud in the sky and the daytime temperatures reach 30ºc.
Chicken-of-the-woods (Laetiporus sulphureus) is a startling fungus. Often bright yellow, and rather alien in appearance, it grows mostly on the trunks of oak trees, though sometimes on poplar or yew. It is a parasitic fungus, and eventually causes the rot and death of its host.