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The egg and the chicken
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The garden as refuge: The restorative power of green spaces and nature
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Linking GPs and farms: The potential for improved health and healing
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Reducing reoffending through growing, cooking and eating good food
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A return to swill for human and planetary health
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Butcher profile: Robert Jones, Walter Smith Fine Foods Ltd.
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The woe of wasted milk
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Post-Brexit produce: Britain's freedom to create its own problems
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Towards a healthy, sustainable and secure food future
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Valuing self-reliance: Lessons from the past
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SFT welcomes support for small abattoirs
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The real wonder of bread lies beyond ‘Wonder Bread’
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Our daily bread: The key to resilience is diversity
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Butcher profile: Richard Douglas, Carnivore and Herbivore
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Better grain, sustainably produced in Britain? The future is near
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Llafur Ni: Reviving the lost oats of Wales
