Articles
What to Eat
The value of heritage breed meats
Heritage breeds of livestock can play an important role in preserving the biodiversity of our natural habitats, explains Jenny Goddard.
The story of our food: Exploring where our food comes from and how it is produced
The Harmony Project’s Richard Dunne encourages us all to think more about the provenance of our food, both in terms of where it has come ...
A brief history of wheat
Most of us eat grains every day – but how much do we know about this grain that forms such a significant part of our diet, and how has th...
Seaweed – A sea of potential
Fast proving itself as a viable, diverse, healthy oceanic food source, seaweed is being hailed by many as the ‘new superfood’ and saviour...
Eating your values: Five questions to ask your butcher
Many of us want to shop in line with our values when it comes to buying meat, but in practice it can be a complicated web of labels and t...
The anonymity of fresh food: How much can you find out about what you eat?
The provenance of food is important to people, but is it actually possible to know where your supermarket produce comes from?
How fishing seasons affect sustainability
With the rise of aquaculture and destructive fishing practices, wild fish stocks are declining dramatically, but choosing 'in-season' wi...
A Nuffield journey through food production
This article from the Rare Breeds Survival Trust tells the story of Illtud Llyr Dunsford and his family business, Charcutier Ltd
Eating well on nearly nothing
Leanne Brown challenges every assumption one might have about eating on a budget with her book Good and Cheap: Eat Well on $4/Day
Dining out with the Millennials
With millennials eating out more frequently than older generations, do they extend their food principles to dining out and is it money we...
Sourdough and digestibility
Why is it that some people find they can digest some sourdough bread with ease, but not all sourdough? Vanessa Kimbell shares some of the...
The spring plate: Eating in the ‘hungry gap’
As we wait for the bounty of summer produce, here's what's available in the leaner months known as the 'hungry gap'