Keep informed and up to date.
Keep informed and up to date.
A joyous, nourishing, truly easy-to-follow recipe book for anybody to use – teenager, student, family, grandparent — and for all cultures. The layout has clear titles, large printed instructions and friendly notes about nutrition. Simply the best plant-based recipes!
Trish Dent interview Emma Cunis, an inspiring teacher, counsellor and practitioner of macrobiotics, a holistic system of self-healthcare and personal development.
Imagine the UK declares we will ‘grow our own’ in a deeply sustainable way, growing food for people rather than commodity markets, where food providers have value way beyond money alone.
We are understanding that Life is unpredictable and the present moment is priceless. Ariel took these precious moments as a gift of time to explore basic combinations coming from traditional kitchens and reconnect with his own inner wisdom. And the result is truly edible!
We’d love you to attend our annual AGM on Sunday 7th February, at 6 pm, where we’ll be discussing how the MBA can move forward. Your input is important to us, so come if you can.
When our editor Trish asked our professional members if they’d be willing to share their favourite seasonal dish with us all, she wasn’t sure there would be much enthusiasm. How wrong Trish was. They stepped up to the challenge with relish (no pun intended) and offered a perfect combination. We present a selection of their favourite festive recipes.
Remember Blandine’s new allotment project that she wrote about in the Spring? These pumpkins are the result of her labours. What a brilliant start! We look forward to relating more to you next year. Here’s some hints on storing your pumpkins for the winter.
Despite all the current Covid-19 guidelines, it’s strange that there has been no public health campaign about improving our personal natural immunity. Both the inside and the outside of the human body is crammed with millions of microbes that are of major importance to our general wellbeing and also our immune health.
Setting aside any cynicism or thoughts that the Financial Times has jumped on the band-wagon, the FT has created a website featuring fresh and new innovations towards sustainability in food production, consumption and agriculture with videos, interviews and articles.
We’ve taken three books — old, new and recent — and in them discover ways to view our lives today and how to move positively into the future.
An overview on two documentaries by Sir David Attenborough: “Extinction: The Facts” and “Attenborough: A Life on our Planet”. Reflective pieces on Earth and appealing for us to act now to help in securing its (and our) future.
One conundrum we face is that our world economy is based on endless consumption; we are literally eating up the environment. Protein provides a good example, but producing fake meat is not the answer, argues Bill Tara.
Five Tips for deep consideration this Autumn, the time of a world-wide pandemic. We are being shown by the rest of nature that we humans must cultivate real courage to truly and profoundly change our way of life.
Ritchie Tennant recently completed an 8-week stint supplying organic takeaways round his local village area. To make this task more of a challenge, he attempted to find ingredients that were 100% organic and sustainable, or from known sources and UK origin.
Greta Thunberg voices her own translation about a year of adventure. As ever, her forthrightness and humanity shine throughout this youngster’s epic journey.
A poem of Khalil Gibran from “The Prophet”.
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