For the chop: an elegy to London’s Smithfield meat market
Soon, there will be no men left to whizz past you with shopping trolleys full of uncooked ribs
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How eating organs became cool
Meet the hipsters who want tripe for dinner
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Easter is not the right time to eat lamb
Meat from older animals is more obviously in season. Where did this hasty culinary tradition come from?
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Impossible Foods’ chicken nuggets reviewed: a good imitation of a bad fast food
“Impossible” products are tasty and meatless – but UK food culture deserves better than more processed fare.
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We invented the cow 10,000 years ago. Lab-grown meat is just the next step
Every year, 70 billion animals are slaughtered at an enormous cost to the planet. How close are we to a…
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Protests, nature protection and plant-based meat: ten climate and environment predictions for 2022
Our environment editor identifies some key trends in the year to come, and looks at why building back better after…
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“We grow meat from cells, they are just not connected to a cow”: Didier Toubia on the future of farming
Reducing the environmental impact of meat is becoming big business. The CEO of Aleph Farms explains why he is betting…
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Pat Brown: “Farm animals are the most destructive technology on earth”
The CEO of Impossible Foods on why ending animal agriculture is the fastest and most powerful way to restrain climate…
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