A list of all the articles published on this site
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Proposal for a new Course to help lay the foundations of a People-led Global Renaissance My grand ambition is to provide an outline of a Life Strategy – actions, ideas, and attitudes – that would, if acted upon, enable human beings and our fellow creatures to live agreeably on this planet for aeons to come.…
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Keeping abreast of what food is in season, i.e. at its best, has become more confusing now that you can buy most things all year round. Spring is an exciting time to get back in touch.
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By ANDY DIBBEN Modern technologies seem to be enabling us to do almost anything we want. Our main task now, is to decide what it is we do want to do, and why We have reached a point in human evolution where we seem able to achieve almost anything we can imagine. Advances in genetic…
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When faced with the same old ingredients we need to get inventive. Its time to learn something new.
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Colin Tudge suggests that the world is now more or less precisely in the state that George Orwell described 80 years ago in one of the greatest of all dystopian works of literature George Orwell wrote 1984 in 1948 when memories of World War II and Hitler were still fresh – indeed the full extent…
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The labour party as it stands means Tory with a more benign exterior – and it has rapidly become deeply unpopular. colin tudge suggests that it would serve the country and the world far better – and attract far more support – if it returned to its socialist, moral roots The word “Socialism” seems to…
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Soup is one of our most primordial foods, cooked since whenever a pot was first hung over a fire, a source of nourishment and warmth – the attributes that make winter the prime soup making season.
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One of the co-founders of the annual Oxford Real Farming Conference, Colin Tudge, reflects on its phenomenal growth and impact since its tentative launch in January 2010. Does the obvious success of the ORFC reflect a global mindshift? Is this a much-needed “green shoot”? Even if the ORFC folded tomorrow (which heaven forfend!) it will…
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The post-Christmas period is one in which I used to enjoy reading the latest new cookery publications, but there have been very few of quality in recent years. So, I was more than happy when Colin suggested I devote an entire blog to one of our enduring favourites – Dorothy Hartley’s Food in England.
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