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Friday Feed

22 February 2019

This week's selection of the best from Locavore
and our reading from around the web




New Competition!
In partnership with our friends at Dynamic Vines, we have a fantastic prize to offer to anyone who joins our Mailing List by midnight on 31st March 2019.

The prize is 12-bottle case of specially selected organic
and/or biodynamic wines, valued at £220.

As with previous competitions, if you've signed up to our mailing list already or are an existing subscriber to the print magazine, you're automatically entered into the draw. So you don't need to sign up again. But please help us to spread the word about Locavore by sharing details of the competition with your friends and colleagues. Share on social and encourage people to sign up by forwarding this email on to your network. We'd be very grateful.



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profiles | recipes | news

 


Foraging recipe: birch syrup
Birch sap is delicious, like the cleanest sweetest water. Tapped from the trees in early spring, it can be made into wine, or reduced to a sweet sticky syrup. 




Machine learning detects importance of land stewardship on conservation policy

At the southern tip of the Himalayas, farmers in the Kangra region of India’s Himachal Pradesh graze cattle among rolling hills and forests. The forests, under management by the state or farmer cooperatives, are thriving. But a new University of Illinois study shows, unlike state-managed forests, farmer cooperatives directly benefit both forest health and farmers.





Vanilla Black: farm-to-fork-to-farm
"To be honest we could probably be more profitable making bean burgers and pasta bake but that’s not the point." Locavore speak to Andrew Dargue, chef/patron of Vanilla Black.


More news & stories
events | offers | jobs | listings
 
 




Event: The Chef's Table
15th - 17th March 2019   Tickets start at £40 per day 
The Chef’s Table Event is for passionate home cooks to come together and
sharpen their skills, expand their repertoires and learn from the professionals.





Event: Spring Woodland Forage & Food
March 2nd   9:30am - 4pm   £120
Alison Henderson, forager and recipe creator, is joining chief instructor of Tree-ditions Dave Crosbie to share with you their skills in foraging, food, and woodland understanding. This is the first in a series of seasonal food and forage workshops for 2019.
 

Directory: Wilde & Greene Organic Farm Shop
Set in the heart of Tuddenham on Longwood Farm, Wilde & Greene challenge the supermarkets and the way that they do business. They run their shop the way that they think every shop should be run – putting customers and suppliers before profit, and working tirelessly to provide their customers with fresh produce and new products of exceptional quality, with a transparent supply chain.


Directory: Kentish Town Vegbox
Vegbox is a community-led organic vegetable box scheme based in Kentish Town in north London, with a weekly selection of fresh seasonal produce, sourced as locally as possible.
what we're reading
Can local food feed an urban world?
via Anthropocene

Oyster mushrooms helped clean up after California’s wildfires. Why is it so hard to make a business case for “mycoremediation?”
via The New Food Economy

Why beekeepers are not buzzing about a no-deal Brexit
via Smallholder


Corruption-riddled caviar trade pushes fish closer to extinction
via Mongabay

Robots and vertical farms - the future of farming
via Smallholder

Global crops are growing more diverse, but just a few still dominate our food system
via Anthropocene


The world's most precious spice is on the verge of disappearing
via Eater 

Can chickens work as tiny pharmaceutical factories?
via Modern Farmer

Colonial Williamsburg serves up the past so you can try a taste of history
via NPR


Ethiopian coffee company uses blockchain to keep more profits with farmers
via The Spoon

Farms under the sea could feed the world in 2050
via Quartz/YouTube

Cultured lab meat may make climate change worse
via BBC News


As awareness grows about food's role in climate change, what solutions exist?
via Civil Eats

Life without plastic is possible. It's just very hard
via The New York Times

EAT-Lancet’s environmental claims are an epic fail. And the Commission knows it
via GHGGURU


How Britain's top artisan cheddar-maker makes cheese that really does taste of the grass the cows feed on
via The Telegraph
 
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Copyright © 2019 Locavore Magazine, The Green Guide Ltd, All rights reserved.


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