Blog articles

Stop Limavady Pig Factory
Limavady-site-map1
Limavady-site-map1

Object via petitionObject via emailSupport local facebook group The ‘Going for Growth’ action plan by the Northern Ireland Executive to ‘grow’ the agri-food ‘industry’ has spawned a proposal for a huge factory pig farm three hundred metres from the village of Moys and a few miles from Lough Foyle, an environmentally sensitive World Heritage Site…. continue reading

Liz Earle high res
Liz Earle high res

Liz Earle MBE, Founder of Liz Earle Wellbeing and an Ambassador for Love British Food, highlights the importance of pasture led farming and better food labelling Love British Food Fortnight is the ideal time to stop and really reflect on the food we are eating and the choices we are making. I’ve been writing the… continue reading

#StopGlyphosate
stopglyphosate
stopglyphosate

Ban glyphosate and protect people and the environment from toxic pesticides The Agri-activism campaign for Food and Agriculture is asking people to visit their local supermarkets, fill their baskets and trolleys with weed-killers that contain glyphosate, and ask to see the manager. The store managers should be politely informed that glyphosate seriously damages human health… continue reading

james-1
james-1

The next film in the celebrity chef series features James Knappett, head chef at Bubbledogs and the Kitchen Table restaurants and his chosen pig farmer, Fred Price whose Tamworth pigs are raised outdoors in pockets of woodland on his farm in Somerset. ‘We raise Tamworths because they are slow growing and they have a ratio… continue reading

arthur
arthur

There is a good story behind everything on the shelves of the Peoples’ Supermarket in Holborn, a non-profit food co-operative which Arthur Potts Dawson and others started 8 years ago. Now it has many thousands of members who are also customers and are involved in sourcing decisions. ‘All the items on the shelves have been… continue reading

sam
sam

Mary Holbrook’s battered white van drew up outside Sam Leach’s Birch Restaurant in Bristol to deliver a half British Lop pig. Sam heaved it out and into the kitchen where he carefully and skilfully divided the cuts while explaining the different ways he uses the head, fat, bones, liver, tail and trotters. On the blackboard… continue reading