There’s a lot of chat about Veganuary this month. The born again are eulogising about pea proteins and the Dry January types are testing their resolve. But what happens in February? Will the droughters go back to their outdoor bred pork? Do they think that their little piggies have been wallowing in mud baths before ending up in Tesco’s shrink wrapped trays? What happens to all that food consciousness when…View Post
Thoughts beyond the podcast as I meet some of the most interesting people in the world of food and drink.
Brown is the new black I interviewed Nigella a while back. In her kitchen. I know! And as we sat at the mottled zinc table she says in her latest book is the ‘nexus of my life now’, we talked about, among other things, brown food. You can hear the full interview about her latest book, At My Table on the delicious. podcast Extra Portion, but here’s a little snippet to wet your whistle.…View Post
It’s Professor Tim Lang’s phrase, but it sums up what needs to happen if we’re to avoid what George Monbiot is so gloomy about in today’s Guardian. This is the consistent story coming from every food expert I talk to for Stop the Machine or the delicious. podcast – Jamie included – although some say we’ve got 20 years left of healthy soil and others say 40. I’ll stick with the 60…View Post
I’m a member of lots of those support groups and visit almost none. But the Podcasters Support group is different; perhaps it’s because podcasting is a bit of dark art and no-one quite knows what they’re doing, there’s lots of chat and sharing, and even the odd occasion to appear on another potter’s show. And so it came to pass that I ended up in Alaska as the guest of…View Post