Sixty years ago our food was between 45-125% more nutritionally rich. Fresh vegetables contained 110% more magnesium and calcium and 120% more iron in the 1930s than they do now. Monoculture and mass production favour food that is bred to look good, not bruise, pack conveniently, travel well and last longer, with little emphasis put [...]
I live and work in London; I assume you do too. I try to get to the countryside as much as possible but it’s easier said than done. Our city has hundreds of green spaces, parks, nature reserves and common areas and despite the efforts of some, wild foods are thriving all around us. A [...]
