Around the same time as plants and animals were tamed for agriculture, long before anyone even knew of microscopic life, early humans were domesticating microbes too
Featured / From Locavore / Growers / Locavore Profiles / People & Place
by Editor · Published 3rd December 2019
Portugal’s rural areas have been losing population for several decades now a growing number of small businesses are propping up the rural interior, drawn by the availability of land
Featured / Featured Headline / From Locavore / Locavore Stories
by Editor · Published 29th November 2019
An example of sustainable irrigation, the Horta of Valencia is also home to a wide range of birds, fish and plants
By tapping traditional knowledge, Ebru Baybara Demir is helping make farming in southeastern Turkey more resilient to climate change
Featured / Featured Headline / From Locavore / Locavore Stories
by Editor · Published 28th November 2019
Amid rising racism – from online hate speech to football fans subjecting black players to monkey chants – many Italian farmers desperate for labour have welcomed migrants in order to safeguard Italy’s culinary heritage
Featured Headline / From Locavore / Locavore Profiles
by Editor · Published 3rd October 2019 · Last modified 20th November 2019
Hidden away in the ancient Sherwood Forest on The Welbeck Estate, the ancestral seat of the Dukes of Portland, is the rather unique School of Artisan Food. The Estate has a fascinating history, but it is its reinvention through The Welbeck Project, of which the School is a part, which will see it prosper and thrive for future generations.
From Locavore / Recipes & Food
by Editor · Published 1st October 2019 · Last modified 5th January 2020
Wild miso soup is a warming, nourishing bowlful, speaking of winter but spreading rumours of the spring to come. Use whatever wild greens you can find (be 100% sure of identity) in the proportions that please your palate
Mushroom season is a fickle mistress. There are, of course, some edible fungi growing throughout the year – St.George’s in spring, velvet shanks in the depths of winter – but autumn is the main event, when the majority, and the finest, of culinary mushrooms pop up through the cooling earth.
Food & Farming / From Locavore / Locavore Extracts / News Stories
by Editor · Published 20th June 2019 · Last modified 18th September 2019
Ever more citizens are opting for short food supply network to get fresh local produce. They bypass supermarkets and support sustainable agriculture. However, this is often the prerogative of an educated and activist population. The challenge is to involve more disadvantaged people.
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