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In a radical departure from traditional dairy farming, David Finlay leaves calves to suckle from their mothers for both animal welfare and environmental reasons.
Charlotte Cross and Thalassa Sauvalle de Rementeria are the women behind Charlotte’s Cupboard, a plastic-free shop on electric wheels. Selling everything from pulses, to spices, to cleaning products, they pop up at various places throughout Sussex as well as offering a delivery service.
Absolute freshness and seasonality is at the heart of Robin Gill’s cooking. Curing, fermenting, and pickling are very much to the fore, linked hand in hand with an unfettered philosophy of nose to tail, tail to gill and root to bloom.
Stinging nettles are nutritious and versatile. They have been used in many of ways for thousands of years; as a medicinal herb, as a food, made into booze, spun and woven to make fabric. They contains high levels of vitamin C, as well as iron. They are also delicious.
In a guest article for Locavore, Nichola Daunton writes about Urban Growth, who provide garden therapy in the heart of Camden, London.
Lucy Antal on Hungarian cuisine, memories of pan-European food runs with her family, and a recipe for a proper goulash.
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