Podcasts about Riverford

In this episode, we speak to nutritionist Pauline Cox about the food industry, supermarkets, how nutrition impacts mental health and wellbeing, whether organic really is better, planetary health & more. We discuss how to start eating a healthy, balanced diet that doesn't break the bank or wreck the planet. You can find Pauline here: https://www.instagram.com/paulinejcox Hungry Woman by Pauline Cox: https://sowandarrow.com/products/hungry-woman?_pos=1&_psq=hungry+woman&_ss=e&_v=1.0Primal Living in a Modern World by Pauline Cox: https://sowandarrow.com/products/primal-living-in-a-modern-world-pauline-cox-msc-gift-wrapped-copy?_pos=2&_sid=ce1a0542c&_ss=rSow & Arrow: https://sowandarrow.com/Riverford: https://www.riverford.co.uk/If you want to contact the show to ask a question and get involved in the conversation then please email us: unquestionablepod@gmail.comFind us here:Twitter: @unquestionpodInstagram: @unquestionablepodTik Tok: @unquestionablepodFacebook: @unquestionablepodcastYoutube: @unquestionablepod Hosted on Acast. See acast.com/privacy for more information.

In this episode, we speak to nutritionist Pauline Cox about how food & nutrition impact our mental health and wellbeing, physical health, energy levels, chronic illness, insulin resistance, sleep & more. We discuss the effect that ultra-processed foods have on the body and how to start eating a healthy, balanced diet that doesn't break the bank. You can find Pauline here: / paulinejcox Hungry Woman by Pauline Cox: https://sowandarrow.com/products/hung...Primal Living in a Modern World by Pauline Cox: https://sowandarrow.com/products/prim...Sow & Arrow: https://sowandarrow.com/Riverford: https://www.riverford.co.uk/Packd: https://www.packd.co.uk/ If you want to contact the show to ask a question and get involved in the conversation then please email us: unquestionablepod@gmail.comFind us here:Twitter: @unquestionpodInstagram: @unquestionablepodTik Tok: @unquestionablepodFacebook: @unquestionablepodcastYoutube: @unquestionablepod Hosted on Acast. See acast.com/privacy for more information.

WorkL Founder, Lord Mark Price speaks to Guy Singh-Watson, Founder of Riverford, an organic farm and UK-wide organic vegetable box delivery company.Guy is an admired figure in the world of organic farming and has grown Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week.In this episode, Guy talks about his early childhood, his school experiences, making Riverford a completely employee-owned business, the need for honesty and transparency between customers and supermarkets and so much more.This podcast is brought to you by WorkL. Visit WorkL.com to find a job in the happiest workplaces, take our Happy at Work test, network, get career support from experts and much more. Work Happier with WorkL.

Why Seasonal Eating matters to usI talk about eating seasonally quite a lot, and it's something we make a priority in our home, but what actually is seasonal eating? Seasonal eating is simply about consuming fresh, local foods that are in season in our locality, and this will look different for everyone, depending on where you live. When we eat seasonally we are about to enjoy fruits and vegetables at their peak, both in terms of their taste but also at their peak of their nutritional value too. Nature provides an abundance of fruit and veg, and it's no coincidence that it offers the right food, with the right nutrients, at the right time and in the right season. Essentially, when you eat seasonally you are providing your body with the right nutrients it needs at just the right time, in your locality.It's mindblowing when you start to look into it. But also makes you think “well of course that make sense”.I think with so many of these things connected to the ways in which our ancestors live we already know these things, deep down at least, we just need to be reminded. It's almost like it sits, untapped in our DNA, passed down through the generations.For anyone coming to seasonal living for the first time, let me dive a little deeper: Seasonal eating is exactly what it sounds like — eating what's in season. It means filling your plate with fruits and vegetables that are naturally growing during a specific time of year in your region. So, instead of grabbing strawberries in the middle of winter or tomatoes shipped across the world, you're enjoying foods at their freshest, when they're at their peak ripeness and flavour for where you live. The idea is to align your meals with what's naturally available, and trust me, once you start doing this, you'll notice how much better your food tastes.And the flavour is just one part of it all. There are so many benefits to seasonal eating. First off, it's more nutritious because when produce is harvested at its prime and doesn't have to travel thousands of miles to reach the supermarket, it retains more of its vitamins and minerals. You're getting the best of the best in terms of health benefits. For us, embracing seasonal eating has completely changed how we approach food over the years. We've gone from mindlessly picking up the same things week after week to really being intentional about what we're putting on the table. It's not just about eating; it's about enjoying the process, slowing down, and being more connected to the food we eat and the land it comes from. It's how we stay grounded and aligned with the cycles of the seasons too. We love how it encourages us to slow down, enjoy what's available, and appreciate each season's wonders.Seasonal eating has become such a natural rhythm for our family, and it's brought so much joy and mindfulness into our kitchen.Today I'm pulling back the curtain on what seasonal eating looks like in our home, but if you want to dive even deeper into how we've made this a way of life, be sure to check out my latest podcast episode. I break down how we meal plan, shop, and cook seasonally throughout the year, plus I'm sharing some simple tips to help you bring the magic of seasonal eating into your own home. So, grab your headphones, tune in, and let's take this journey together.Let's slow down and journey together through the seasons with simplicity and mindfulness. Subscribe for simple musings directly to your inbox.Our Seasonal Eating Routine at HomeWhen I share about eating seasonally I think the biggest question I get is: but what do you cook?And the answer is so simple. But I think sometimes we get so caught up in overthinking it that it seems like it might be harder than it sounds.For us it's simple: We eat our regularly enjoyed meals, and we make them with seasonal produce. So it might be that we eat more casseroles with root veg through the autumn, or more tomato based dishes and salads through the summer. It's not about changing what you eat or what you enjoy; instead, it's about being more thoughtful with the ingredients and choosing seasonally appropriate fruits and vegetables where possible. And it's not about perfection, it's just about doing what we can. In our home, seasonal eating is a way of life, and each season brings its own unique rhythm to our kitchen. I know it can be hard to think about how it might work when you first start out, so let me take you through what this looks like for us, season by season, and share how we embrace seasonal eating throughout each season.Spring is all about renewal and freshness. After the heavier meals of winter, our family craves light, vibrant dishes. We start incorporating more greens like spinach, wild garlic, purple sprouting broccoli and asparagus into our meals. I love making simple spring salads with peas and herbs or roasting asparagus with a drizzle of olive oil and a sprinkle of sea salt. Spring is also when we start getting those first glimpses of early strawberries if the weather allows, which find their way into everything here.Summer is the season when everything seems to burst with colour and flavour. Our table is often overflowing with juicy homegrown tomatoes, cucumbers, and courgettes fresh from our allotment garden. For summer dinners are often simple — think grilled veggies, fresh salads, and big bowls of berries for dessert. We pair it with something like grilled meat or halloumi.When Autumn rolls around, we start to lean into heartier, more grounding foods. Squash, pumpkins, and apples take center stage, especially adding in roast joints of meat or warming casseroles. Autumn is the season where we really start to slow down in the kitchen, embracing those comforting, nourishing meals that make you feel like you're preparing for winter's rest. I am not ashamed to admit, it's my absolute favourite season, both in general and in the kitchen.And when Winter sets in, we turn to root vegetables like carrots, parsnips and potatoes, as well as hardy leafy greens like black kale and cabbage. These veggies keep us going through the colder months, and we often roast, steam or throw them in a casserole for meals that are both hearty and nourishing. Winter is also when we pull out any preserved goods — jams, pickles, or tomato sauces we made during the warmer months. We love making soups from what's in the pantry, adding greens and grains for a meal that feels nourishing and restorative. Winter might be cold and dark, but in our kitchen, it's all about warmth and comfort.Each season brings its own abundance, and by embracing that natural rhythm, we not only eat better, but we also stay more connected to the world around us. It's a beautiful reminder of how nature provides exactly what we need, exactly when we need it.So where do you start?Here are some of the practical tips that have helped our family embrace seasonal eating. Whether you're just starting or already love cooking with the seasons, these ideas can make the whole process feel a little simple and even more enjoyable.Meal Planning with the seasons is definitely one of the easiest ways to start. I check what's in season and build our meals around those ingredients, so instead of forcing a recipe with out-of-season produce, I'll focus on what's freshest. Letting the produce guide my meal plan helps keep things fresh and exciting in the kitchen.Going to a farm shop is hands down one of my favourite parts of seasonal eating. There's something special about picking up produce straight from the source, knowing it was harvested just a day or two before. Look for produce that's in season — this is usually what's in abundance and often at its best price. It's helpful to get to know the local farmers and ask questions. They'll know exactly what's at its peak and can often give you tips for cooking it. Preserving is also key to making the most of what's in season, especially when you want to enjoy it beyond its natural seasonal window. It's a great way to stretch out that seasonal abundance, especially when we have more than we can use right away. Canning is another great option, especially for fruits — there's nothing quite like cracking open a jar of homemade jam in the middle of winter and remembering those warm, sunny days.If you're looking to embrace seasonal eating with ease, I can't recommend Riverford Fruit and Veg Boxes enough! These beautifully curated boxes bring the freshest, organic produce straight from the farm right to your doorstep, making it so simple to eat in harmony with the seasons. We have been using Riverford for almost 2 years and we love it - the excitement of getting our box every other week is still as exciting as it was on the first day. There are so many different boxes to choose from and include a mix seasonal fruits and/or vegetables that really help to embrace seasonal eating in the kitchen. Plus, when you support Riverford it also means you're also backing sustainable farming practices and local communities. It's a win-win! And here's a little bonus: by using this link, you can get £15 off your second box! So go ahead, treat yourself to a box.I know what you're thinking, that all this comes at a much higher price tag, and I am not going to lie, sometimes it does come at a cost. But that being said budget-friendly seasonal eating is totally doable, and one of the best ways to save money while still enjoying fresh, local produce. The key is to buy produce when it's at its peak — this is when it's most plentiful and often cheaper. For example, during autumn, you'll find an abundance of squash, apples, and root vegetables, all at more affordable prices than out-of-season options. And you don't have to step away from the supermarket if it's not affordable. You can still absolutely live with the seasons when it comes to your produce by just selecting produce that is in season from the supermarket. You will often find that when it is in season in your locality that you will find local options. For example, here in the UK you will find in- season Strawberries from around the UK over other locations. You can also buy in bulk when something is in season and preserve it for later, stretching your money even further.Let's slow down and journey together through the seasons with simplicity and mindfulness. Subscribe for simple musings directly to your inbox.Why we love seasonal eating so muchFor the years that we have been incorporating seasonal eating into our lives it has been such a gamechanger, in our health and how we feel and filling our plates with fresh produce that's in season has transformed how we feel overall. We have more energy, our bodies feel nourished, and the flavours are just incredible — it's nature's way of giving us exactly what we need, when we need it.But it's not just about the food; it's about how we cook, too. Mindful cooking has become a joyful ritual in our home. Instead of rushing through meal prep, we've slowed down to really appreciate the ingredients. Each meal has turned into an adventure, where we experiment with flavours and try new recipes based on what's fresh and available. Cooking together has transformed into a bonding experience as we gather in the kitchen. It feels less like a chore and more like a celebration of the season.Then there's the deeper connection we've formed with nature and the seasons too. Being aware of what's in season has made us more in tune with the earth and the cycles that govern it. Our trips to the supermarket or the farm shop have become a highlight instead of a chore. It's such a grounding experience that reminds us that food is so much more than just fuel for our bodies — it's a connection to the land and the incredible people who nurture it.Embracing seasonal eating has prompted a beautiful mindset shift for our family, alongside that of living more slowly, simply and seasonally in every area of our lives. It has encouraged us to live more intentionally and appreciate the simple pleasures that each season brings. And if living slowly, simply and more seasonally sounds like something you are interested in or if you've been feeling overwhelmed by the hustle and bustle of everyday life, I have something just for you.My Busy Person's Guide to Slowing Down is your essential roadmap to living more intentionally and aligning with the rhythms of the seasons — especially when it comes to the joy of seasonal eating. This guide is packed with practical tips and insights to help you find a slower, more meaningful pace, even amidst the chaos of life.So, how can you can get started? Let me help!If you're ready to dive into the wonderful world of seasonal eating with me, I'm here to cheer you on. The best part? You don't have to go all in right away. Start small and make it fun. A great way to kick things off is by visiting your local farm shop or farmers market. There's something so special about picking out fresh, seasonal goodies. Another simple way to ease into seasonal eating is by dedicating just one meal a week to seasonal ingredients. Focusing on just one meal allows you to experiment and get creative without feeling overwhelmed. Don't forget to check out this What's in Season guide from the NFU to help guide you as to what is currently in season.To help you get started, I've put together some fantastic resources just for you! Check out my free seasonal eating guide and checklist, where you'll find tips on what to buy each season and how to incorporate those ingredients into your meals. It's the perfect little nudge to help you embrace this delicious lifestyle!And if you want even more slow living and seasonal inspiration, don't forget to subscribe to my Substack. Here I share tips, insights, and stories to help you cultivate a more intentional, joyful life, one season at a time.Ready to dive into Autumn?As the leaves start to change and that crisp autumn air starts to fill our lungs, it's the perfect moment to dive into the magic of this season with my Autumn Simplicity workshop. Imagine having a roadmap that leads you to live in perfect harmony with the beauty all around you this autumn. This isn't just another workshop; it's a soul-nourishing journey designed to help you truly connect with the earth while embracing the essential practice of rest and self-care this season.In Autumn Simplicity you'll learn to appreciate the little wonders of the season and cultivate a newfound sense of peace and empowerment in your life. This workshop is all about helping you stay present, release the weight of the past, and open your heart to the future. By the end, you'll walk away with a deeper connection to your authentic self and the tools you need to create a life that flows beautifully with the rhythm of the season this autumn.So, if you're ready to invite the warmth and wonder of autumn into your life, I'd love for you to join me in Autumn Simplicity! Psst: It's also currently on sale too. As we wrap up our journey into the world of seasonal eating, I hope you feel inspired to give it a try. I'd love to hear your thoughts — what are your favorite seasonal ingredients, or how do you plan to incorporate more seasonal meals into your routine? To hear more, visit theslowlivingcollective.substack.com

A couple of years ago I found myself sobbing into my husband's shoulder saying 'I'm so SICK of cooking dinner every day!' It was SUCH a wake up call. Because that wasn't me. Cooking is my language of love. Cooking is how I relax. Cooking is my creative outlet. And cooking good food for my family was always my greatest mission in life. But given a fussy eater, and a few years later I was exhausted. I suddenly realised that it had been a LONG time since I'd cooked for me. For my pleasure. For my tastebuds. From that moment on I knew something had to change. And I knew the way I was feeling wasn't unique. If cooking food was becoming exhausting for me, a nutritional therapist and trained natural chef, then it must be true for many other mothers out there. I started putting myself first once in a while. I started cooking the food I like again.  And just like that I found myself crawling out of my cooking rut. In this episode of Raising Healthy Mothers I am going to talk about getting yourself out of your cooking rut. I discuss... The 4 reasons you've found yourself in a cooking rut 4 ways to help you find your way out of it The secret sauce to meal planning that will save you time and energy... and remove decision fatigue I created a brand new resource to help you out of your cooking rut. To download your Hassle-free Template Meal Guide for Busy Mums, head to tashadcruz.com/template. There are enough recipe suggestions in there to create a 6 week meal plan. I've even created a fillable, customisable table with  dropdown box options to build your meal plan in the document itself. Using this guide will save you time and energy AND remove decision fatigue.   If you are struggling with the stress of a fussy eater and want to bring some calm to mealtimes, you can buy my How to Feed a Fussy Eater workshop, where I offer 5 mindset shifts to help you and your child maintain calm and curiosity around mealtimes and how to expose them to food other than putting it on their plate, as well as tips on making food as nutrient dense as possible.   I highly recommend getting a veg box to challenge yourself to try new food. To get £15 credit as a new Riverford customer, click here (this is an affiliate link). Connect with me:  Instagram: https://www.instagram.com/tashadcruz Facebook: https://www.facebook.com/tashadcruznutrition Website: https://tashadcruz.com/podcast Loved this episode? Leave a review and rating on Apple Podcast. You can now watch this episode on YouTube. Subscribe to my channel @tashadcruz. To download your free guide to more energy in 10 days, head to www.tashadcruz.com/more-energy. #raisinghealthymothers DISCLAIMER: The content in the podcast and on tashadcruz.com is not intended to constitute or be a substitute for professional medical advice, diagnosis or treatment. Always seek advice of your doctor or qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard professional medical advice or delay in seeking it because of something you may have heard on the podcast or on the website. I may earn commission on shopping links to external sites, e.g. Amazon. This doesn't change the price you pay but gives me a small commission which goes back into keeping the podcast running.        

Behind every single brand in your cupboard is one manOne man and his amazing team of big fishBig Fish created the biggest food and drink brands of all timeYou'll see and chomp and demolish and love these food and drink brands all the timeCharlie BighamRannaGUYeo ValleyWhole EarthClipper TeaDorest CerealsMaldon Sea SaltSip SmithRoddas Clotted CreamRiverfordThe Coconut CollaborativePerry Haydn Taylor is someone I'll happily wander through the Wax Lyrical Woods with for hours and hours. With lashings of good ol' merry and chortle for good measure.We talk about foo and brands and creativity and the relentless pursuit of betterThis is Pezza's 4th rodeo on the pod.This time we take it up a level up a level and talk about how to ACTUALLY exit for serious doughON THE MENU:Why Food and Drink Founders must avoid the danger of tennis ball syndrome and chasing too many things all at onceThe Parallels of Mullets coming back into Fashion & the Plant Based Movement Taking OffBack from the Future “3 Levers” to pull to sell your brand for serious dough: The Symphony of Commercials, Operations, MarketingThink about the retailer as much as the consumer: How much does it cost retailer to put product on shelf? Think about their business FIRST.Why Creating a Tomato Juice Challenger Brand is Stupid: A Hard Truth in the what's the Sizeable MarketThe Taylor Swiftification of Brand Building: Not every founder/brand can, and should try and be Taylor SwiftUnpacking Digital Darwinism and the Nudge theory in spreading food and drink ideasThe Prudent Path to the BIG Exit: constantly ask one simple “does this add to the category”Why Every Category Can Be Premiumised until it becomes a Symbol of Reevaluation a la Adam MorganThree Trick Questions Founders Should Constantly BeAsking Themselves: What works and what doesn't work + how big is your business + how do we scale our marketing?Full podcast will be live Monday 8am.Others below if you can't wait till then-------------------------------------------------------Every top food and drink founder reads our newsletter: https://hungryfeast.beehiiv.com/HUNGRY's Absolutely Bloody Marvellous Sponsors who make HUNGRY possible:North Star: https://www.northstarbc.co.uk/MKJ IGNITE: https://www.mkjignite.co.uk/Big Fish: https://bigfish.co.uk/BOWIMI: https://www.bowimi.com/HC Consulting: https://www.hc-consulting.uk/

A Riverford delivery driver fixes a slight mishap with our delivery

EQTEC CEO David Palumbo and COO Jeff Vander Linden joined Steve Darling from Proactive to discuss significant developments within the company, including the restructuring of its secured debt facility and a strategic pivot in its business model. The company's debt facility has transitioned to a refinance facility without fixed payments or conversion, a move aimed at enhancing EQTEC's balance sheet and share price. This restructuring was supported by Riverford, a sophisticated venture debt provider, indicating strong confidence in EQTEC's post-pivot business model. The company also announced an equity placing to address its working capital needs, driven by increasing demand for their gasification solutions. This equity placement became necessary following a default by a previous funding subscriber, which adversely affected shareholder value. The placement, executed over a bank holiday weekend, aims to provide a financial buffer until the expected settlement with Logic by June 28th. Vander Linden elaborated on EQTEC's strategic pivot from being a technology-focused project developer to a technology innovator and licensor. This strategic shift has resulted in steady month-on-month revenue growth since Q4 2023, with margins projected to increase over 30% in 2024. EQTEC is now concentrating on collaborations with large, well-funded clients and has ceased development activities involving significant liabilities. This shift allows the company to focus on its core strength of advancing its research and development (R&D) capabilities, positioning EQTEC as a leader in the gasification technology market. The strategic pivot has also enabled EQTEC to streamline its operations and focus on innovation, providing state-of-the-art gasification technology solutions to a broader market. This change is expected to yield higher returns and improve overall business sustainability. EQTEC's ability to adapt and innovate in response to market demands demonstrates its resilience and commitment to delivering value to shareholders and clients alike. With the restructuring of its debt facility, EQTEC aims to secure a stronger financial foundation, which will support its growth and innovation goals. The company's focus on R&D and collaboration with substantial clients ensures it remains at the forefront of the gasification technology sector. This strategic realignment is set to drive EQTEC's success and enhance its competitive edge in the market. #proactiveinvestors #eqtecplc #aim #eqt #invest #investing #investment #investor #stockmarket #stocks #stock #stockmarketnews

In this episode Bunny chats to Guy Singh-Watson, who set up Riverford.  Guy graduated from Oxford with a first class degree in Agriculture and Forestry despite being severely dyslexic, following a brief period working in New York as a management consultant he returned to his Devon roots and started growing veg on a 3 acre plot with a wheel barrow and tractor. He built this into a business with an £11million pound turnover in 2022.  He is now starting to create a garden adjacent to the sea – Derek Jarmen style but with a few raised beds to grow -you've guessed it- veg.  Guy gives advice about growing veg, and tells Bunny about his extraordinary life. #riverford #bunnyguinnesspodcast 

As farmers contemplate thousands of hectares under water, the UK Centre for Ecology and Hydrology reports that Autumn rainfall, between September and November for the UK last year was 22% above average, followed by a December which saw 70% above average rainfall for central & northern England and eastern Scotland.  The government's announced help is available for flooded businesses and properties but farmers cannot insure against flooded crops and some have said they'll stop growing food on land that's repeatedly flooded. We speak to an expert about how farmers and government can better deal with flooding in the future.All week we're exploring the topic of animal feed. Today we hear from a farmer who's invested £30,000 in cages to protect his cattle feed from starlings. Giant flocks of the birds have been eating the grain Bryn Jones near Oswestry feeds his dairy herd. He estimates it's already saving him tens of thousands of pounds in lost feed and is helping protect his herd from disease - and improving the milk yield of his cows.We often hear that people want their food to be welfare friendly, sustainably produced and farmers to be paid fairly for it. Last year the Food, Farming and Countryside Commission, or FFCC, launched a citizens' panel made up of a representative cross-section of the public, to hear what they want from government policy, to make healthy food available to all. We speak to Guy Singh-Watson, founder of the organic veg food box company Riverford, and Sue Pritchard, Chief Executive of FFCC, which carried out the survey. Presenter = Anna Hill Producer = Rebecca Rooney

Today on the Ecosystem Member podcast, we have Guy Singh Watson, the founder of Riverford Organic Farmers. For our non-UK listeners who maybe haven't heard of Guy, he's a bit of a business and farming legend in the UK. After growing up on his family's dairy farm and then becoming a management consultant, Guy returned to the farm and created Riverford Organic Farmers, which in two stages, he actually completely sold to employees - probably for less than he could have gotten from outside buyers - so the company could stay true to its values. I've been a subscriber to Riverford's veg boxes since I got to England a few years ago. Riverford is in no way paying for or sponsoring this episode, Guy just created a company with full respect for nature and I really admire his leadership on key issues related to healthy food production for people and planet. Links Riverford Organic Farmers - https://www.riverford.co.uk The Guardian on Guy's Sale of Riverford - https://www.theguardian.com/business/2023/may/19/veg-box-riverford-staff-owned-founder-sells-stake-guy-singh-watson Guy on Industrial Agriculture - https://youtu.be/96_CyHSNLXo?si=C5Z4b1WSJWUhHfmA

In this episode, we dive deep into the realm of home education. We'll unravel the basics of home ed from our perspective, sharing valuable insights into the why, the how, and the where to start. ------ Follow Nur on Instagram: @candytuft_fairy_homeschool Follow me on Instagram: @theslowlivingcollective Check out the Blog: theslowlivingcollective.com Join my brand new seasonal living course Rooted in Seasons Check out Riverford and get £15 off Join my 5 days mindful challenge starting in January --- Send in a voice message: https://podcasters.spotify.com/pod/show/theslowlivingcollective/message

The Financial Conduct Authority has published its initial review into 'de-banking' this week - finding that some businesses, including shooting and the gun trade, feel 'unfairly affected' by some banks' decisions not to provide accounts for them.' Part of the evidence the FCA considered was a survey of members by the British Association for Shooting and Conservation, BASC. It showed that 41 percent of the 325 who answered, had found difficulty with their banking, and that just over half of those people had been told by the bank "off the record", that their connection with shooting and firearms was the reason why their banking had been stopped or restricted. BASC says its members have connections with shooting and firearms through legal, legitimate and viable businesses. A working group is being put together to work out how to combat the toxic blue green algae on Northern Ireland's biggest freshwater lake, Lough Neagh. It bloomed over the summer, has been linked with the deaths of dogs and birds and has closed some businesses on the lough. Pollution from farming - along with the weather and invasive species - have been blamed for the problem. A survey commissioned by the organic veg box group Riverford has revealed that nearly half the fruit and veg growers who took part, fear they could close within a year, with the majority citing supermarket behaviour as the main reason. And how to tell your manure from your slurry? We as a farmer. Presenter by Charlotte Smith Produced for BBC Audio in Bristol by Heather Simons

A survey commissioned by the organic veg box group Riverford says nearly half the fruit and veg growers who took part, fear they could close within a year. The report shows three quarters of the responders who felt they didn't have a long term future, point to supermarket behaviour as the main reason. Some of the accusations against supermarkets include cancelled orders for crops which have already been grown to order and failure to pay farmers within 30 days of delivery. Riverford is now launching a campaign calling for supermarkets to act, and for government to back that action. A farmer who lost nearly three quarters of his oil seed rape because of flea beetle, re-seeds his fields by drone - the farm in Yorkshire is one of the first in the UK to use a drone rather than a tractor to sow a crop.    All week we're lifting a glass to British booze, from beer, to cider and wine. Earlier this year the British Growers Association reported costs for cider producers had risen by nearly a quarter, forcing some to question if they have a future in the industry. One cider maker in Herefordshire has decided to tackle the crisis head on, investing in a state of the art restaurant on his farm to help make it more viable. Presenter = Anna Hill Producer = Rebecca Rooney

Ian King's speaking to Guy Singh-Watson from Riverford about an appeal for supermarkets to treat farmers more fairly; former Governor of the Bank of England Lord Mervyn King talks about inflation; there's also Colin Hunt from Allied Irish Bank, as well as Rich Wagner from Cashplus Bank; and we get analysis of the markets from Dr Jimmy Muchechetere from Investec Wealth and Investment.

The False Exit The False Exit is the name of a new book by returning guest John Lamerton. With this appearance, John Lamerton becomes our most frequent returning guest. He's been on four times! Enough already! Join Our Facebook Group Contribute to the show: https://www.facebook.com/groups/thenext100days Summary of Podcast  The False Exit - John's New Book We start by discussing John's book titled "The False Exit: How to Exit Your Business and Still Own It." The book was inspired by John's accidental exit from his main business and explores the process of systemising and optimising a business for a successful exit. How to Achieve a False Exit John, Graham, and Kevin discussed the concept of achieving a "false exit" in their businesses. They explored the importance of having clear vision and values. Additionally, they chatted about implementing systems and processes, and empowering the right people. The plan is for these people to run the business without their direct involvement. Riverford Organic Farms Graham, Kevin, and John discussed the success of Riverford Farms, a business that converted to organic farming and prioritised their values. They highlighted how Riverford's commitment to their vision and values. These exist even after the founder's exit, allowing them to make decisions aligned with their principles and gain customer trust. John and Kevin discuss the importance of trust and having the right people in a business. They also talk about the challenge of breaking old habits and routines to create a more efficient and successful business. Approaching Retirement We had to mentioned retirement! Like passing on their expertise and maintaining their passion for their businesses as they approached retirement. They also mentioned Queen Elizabeth as an example of how delegation and evolving leadership can help sustain an organisation over time. Getting the Right People The importance of having the right people, values, vision, and decision-making framework in an organisation was discussed. They emphasised that values should be based on personal beliefs rather than what looks good on paper. The Right Chemistry - The Next 100 Days Podcast Graham, Kevin, and John discussed the challenges and chemistry of their podcast, reflecting on their values and the reasons for their long-term commitment. They also touched on John's pivotal moment of realising the need for clearer vision and values in his business decision-making process. This is Where We Should Have Started the Podcast - John Having His Tantrum! John realised that he couldn't handle the overwhelming responsibilities in his life anymore, leading to a pivotal moment where he decided to make a change. He made a list of everything he was responsible for and how it made him feel, which helped him see the need to let go and find a better balance. John, Kevin, and Graham had a conversation about John's book and his experiences with business ownership and exit strategies. They discussed the importance of having a clear plan and focusing on activities that bring energy and value. On top of that, they acknowledged the need for personal development and reflection. Clips from the Podcast The Book's Origin Story http://thenext100days.org/wp-content/uploads/2023/08/John-Lamerton-Origin-Story-of-the-Book.mp4 Retirement Exit - Flywheel http://thenext100days.org/wp-content/uploads/2023/08/John-Lamerton-Flywheel.mp4 Four Sections - The False Exit http://thenext100days.org/wp-content/uploads/2023/08/John-Lamerton-4-Sections.mp4 Graham Wanted to Start From a Different Point http://thenext100days.org/wp-content/uploads/2023/08/John-Lamerton-Storyclick.mp4     John Said This About The Next 100 Days Podcast http://thenext100days.org/wp-content/uploads/2023/08/John-Lamerton-Testimonial-The-False-Exit.mp4 The Next 100 Days co-hosts… Graham Arrowsmith

In years gone by a walk through farmland wouldn't be complete without passing a pond or two. But sadly they're increasingly rare on farms, but why? In this episode we head down to the farm to find out more about why rather than filling them in, farmers are now understanding the benefits that ponds can have in creating biodiversity. Riverford in Devon is one of the UK's most well known organic farms and they're bringing new life to the land, such as helping to provide homes for hungry toads, who are keeping the slugs off your lettuces. Riverford founder Guy Singh-Watson tells us all about it and how his perceptions of ponds have changed throughout his life. We also head to Ealing Wildlife Group in London to meet vet and conservationist Sean McCormack who's work there is helping to preserve the Great Crested Newt in ponds which were once farmland ponds.  Megan also learns about insect chimneys and ghost ponds from WWT's Principal Research Officer, Dr Sarah Davies. Featuring: Guy Singh-Watson and Anna David from Riverford, Dr Sarah Davies (Principal Research Officer, WWT) and Dr Sean McCormack. Presented by Megan McCubbin. If listening to this podcast inspires you to take action for wetlands and find out more then visit wwt.org.uk Waterlands is a series brought to you by the WWT. It's an 18Sixty production, the producer is Melvin Rickarby and original music is by Noah Bloom.

Guy Singh-Watson, Founder of Riverford Organics, the well-loved UK based organic veg delivery service gives us a perspective of what its like to be a British farmer in 2023, trying to do good for our planet. Guy's raw and passionate take on the climate crisis and the risks of using chemicals in farming will spark drive in any listener to think more about and research what's going into and on their produce and the methods used to grow them. Guy is an inspirational, passionate, opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about. Guy has always believed that organic food should not be elitist, but accessible for everyone. He has built Riverford to give a fair deal to all – growers, staff, customers and the planet. All of this was recognised when Riverford veg boxes were awarded Ethical Product of the Decade at the Observer Ethical Awards.   Merci to our sponsor! The REV team has been mushroom obsessed for a long time and DIRTEA creates mushroom infused wellness products that are thoughtfully formulated for the best result. We are such a busy team and always looking for the healthiest way to keep our energy levels naturally high throughout the day without the usual jitters from too many cups of coffee. We were so thrilled to discover DIRTEA's Mushroom Coffee, which gives you energy without any crashes whilst also supporting your immune system, boosting focus, and improving your sleep. It's no secret anymore that you can get incredible health benefits by harnessing the power of mushrooms. In fact, it's been used in traditional Chinese medicine for centuries. Did you know every breath we take, we actually inhale mushroom spores? DIRTEA has done rigorous testing and development to provide the purest form of mushroom drinks to support your sleep, focus and overall well being.  Their newest blend that you have to try is their DIRTEA Matcha. If you start your morning with DIRTEA Matcha, you can truly experience all-day calm energy and heightened focus. Not to mention it tastes incredible as well. Serve hot or on ice during the summer months for a refreshing treat. For a limited time our listeners get an exclusive 10% OFF offer! Just head to https://www.dirteaworld.com/REV10 and use the code 'REV10' to get 10% off your first order.  

We may have set a record for the number of recommendations in an episode. As always, send us your recs to our instagram @makingthecutpodcast.Threads - https://about.instagram.com/blog/announcements/threads-instagram-text-featureBabylon Bee - https://babylonbee.com/The Free Press - https://www.imdb.com/title/tt6333064/Wham! - https://www.imdb.com/title/tt27726927/Rocking Gypsy - https://rockinggypsy.com/en-gbBig Manny - https://www.instagram.com/big.manny1/?hl=enUntangle Grief - https://www.instagram.com/untanglegrief/?hl=enMidnight Gospel - netflix.com/gb/title/80987903Vadasz - https://vadaszdeli.co.uk/Riverford - organic.riverford.co.ukTom Kilgallon London - https://tomkilgallonlondon.co.uk/Parole - https://www.bbc.co.uk/iplayer/episodes/m001jfsn/paroleRetrofete - https://retrofete.com/Check The Meaning - https://open.spotify.com/track/27lBtZlEualAWVi6IlttlaShe Does The Woods - https://open.spotify.com/track/6S8vpYC4067FPhFteul9VN Hosted on Acast. See acast.com/privacy for more information.

Anna Turns is an Environmental journalist based in Devon, UK. Author of Go Toxic Free. Writer, lecturer, and radio presenter. Speaker Bio: I specialise in crafting features and radio documentaries about sustainability, from climate change and renewable energy to marine issues, food and farming. My first book, Go Toxic Free: Easy and Sustainable Ways to Reduce Chemical Pollution, was published in 2022, and I enjoy presenting episodes of BBC Radio 4's Costing the Earth series. As a freelance journalist and Oxford University biology graduate, I combine my passion for storytelling and my curiosity about the natural world to write inspiring, intelligent content for many national publications including The Guardian, BBC Future, Positive News and Riverford's Wicked Leeks. I've never missed a deadline. With rigorous reporting skills and a keen eye for imagery, my work focuses on progress, innovation and solutions. Constructive journalism is a thread that runs through all of my work. I'm an assessor for the Cambridge Institute of Sustainable Leadership on the Communicating for Impact and Influence online course. I have taught journalism undergraduates at Plymouth Marjon University. I'm an active member of the Guild of Food Writers, Women in Journalism and National Union of Journalists and also mentor early-career journalists. I also sit on the Integrity Council for Provenance which aims to combat ‘greenwashing' and create standards that better enable transparency. I'm passionate about environmental education and the importance of a strong connection to the landscape and coast. - Anna Turns Follow and support: @envirojournalistdevon on IG https://www.environmentaljournalist.co.uk/

In the mid-80s, Guy Singh-Watson left his cushty job as a management consultant to return to his roots (quite literally) as a he ploughed a few acres of his parents' farm and started growing organic vegetables. Over the 30 years since, Riverford Organic Farms has grown to become the most recognisable name in organic produce in the UK, turning over £100m + per year. The list of 'little bit radical' aspects to Guy and Riverford is extensive, from pioneering 'direct-to-consumer' veg boxes in the 90s, to becoming an employee owned business, to being a proud B Corp. A famously self-assured and opinionated figure, Guy doesn't hold back in this interview where he covers: How his childhood on a farm encouraged him to think creatively, practically, and entrepreneurially His parents' radical ideas on farming and the world which influenced him His very unusual 8th birthday present How he continues to become more radical as he gets older and is determined to challenge what he sees as terrible governance His views on Boris Johnson, Jacob Rees-Mogg and the Conservative government From milking cows, to opening the New York office of a Management Consultancy within a year of graduating The early days of Riverford His hideous experience selling to supermarkets and The 'freaks from the fringes' who inspired him to switch to a direct-to-consumer model The community-led marketing approach which grew the business in the early days His dislike of the word 'professional' and how he reveres 'competence' How capitalism needs to be regulated and his admiration for the B Corp movement How the 'customer is not always right' Riverford's environmental policies and his frustration with over-focus on plastics The importance of fully understanding how your product fits into your customers' lives Employee ownership and his motivations for handing over ownership of Riverford to its employees Whether every business could be employee-owned His desire for a political shift to re-distribute wealth to those who need it most Our need to reclaim the sense patriotism and collectivism that founded the NHS and the welfare state Keep up with Guy's latest blogs on 'Wicked Leaks' https://wickedleeks.riverford.co.uk/author/guy-singh-watson/ Visit the Riverford website: https://organic.riverford.co.uk/ Rob on linkedin: https://www.linkedin.com/in/rob-warren/ Standing on Giants: standingongiants.com Want to appear? Email: podcast@standingongiants.com

In this episode I chatted to the incredible Field Kitchen Head Gardener at Riverford Organic, Penny Hemming about her journey into the world of growing and how she ended up with what I'd certainly consider as my absolute dream job. Her enthusiasm, passion and willingness to share was just so wonderful, and whilst I couldn't visit Penny in real life at her garden due to illness, listening to her story certainly brightened my spirits and got me exciting for the many growing years I have ahead of me! Enjoy!Hello and welcome to Diaries of a Lady Gardener podcast, hosted by me, the Lady Gardener. I can't quite believe we're on season 5 of this podcast, which came to life after I desperately wanted an excuse to hop on a call with my favourite Instagram gardeners to ask them all of my pressing questions. It has turned into an incredible community of plant-lovers with inspirational guests each and every week sharing invaluable information, and making me want to buy at least 10 new plants, seed packets, bare roots, tubers (and the rest of it) every episode. I hope you're ready for another fabulous season chatting to everyone from flower farmers and allotmenteers to some of the greatest garden gurus, listening to us chat about all the things we've done in the name of plants, from our biggest achievements to our fabulous garden fails.This season is sponsored by ACAI Outdoorwear, which if you follow me on Instagram, you'll know that barely a day goes by where I'm not dressed head to toe in their clothing whether I'm out at the allotment, on the farm - or even out for lunch! I love the way they perfectly balance style and performance with features such as shower resistance and thermal lining, features which are invaluable when you're someone who is working outside whatever the weather. If you're keen to get some ACAI garms for yourself, they've kindly offered podcast listeners an exclusive discount, so head to the website and use code 'DOALG20' for 20% off orders over £50. This offer ends on 31st May 2023. Hosted on Acast. See acast.com/privacy for more information.

Riverford is a British vegetable box delivery company and entrepreneur Chantal Gagnon's favourite brand. Chantal's been 'living life on the veg' ever since she tasted her first Riverford produce in a London pub. According to her, vegetable delivery day is like Christmas, Riverford's visuals look pulled straight from the ground and customer service doesn't get better than the time she complained about some cucumbers.  EPISODE TRANSCRIPT: www.pilgrimage.design/6-riverford Chantal's website: www.socolo.co.uk What is this podcast? Your brand + an emotional connection with your audience = success. But that middle part is tricky. I'm here to equip you to achieve it, through personal stories of individuals who have emotionally resonated with branding. I'm Sam, a brand designer and your host. In each episode, released on the 14th of the month, a top guest picks their favourite brand. I then invite them to unpack why it means so much. As they share, we gain invaluable insights into what makes audiences tick. Not with strategy or theory, but through that undeniable proof of successful branding: emotion. Whether you're a business wanting to better connect, a charity struggling to garner support or a branding professional needing encouragement, this is the podcast for you. Podcast artwork created with the help of Canva AI. AI policy: ⁠www.pilgrimage.design/ai-policy⁠ Who am I? I'm Sam Thorogood. Hi! I'm a brand designer for startups, creators, charities, eco projects and church plants. I'm on a mission: equip these pioneering brands to bring others onto their journeys. My website: ⁠www.pilgrimage.design⁠ Final thing (I promise)! Every other Tuesday, I share succinct advice on how to integrate design techniques and philosophy into your brand. Encouraging, empowering... and totally free. Welcome to the journey towards better branding. ⁠pilgrimagedesign.substack.com

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. He joins Philly this week on The Wellness Way to talk about how vital healthy, organic farming is to all of our wellbeings. KEY TAKEAWAYSGuy's parents were tenant farmers of the Church of England down in south Devon, and had been since 1951. He grew up on the farm, always wanting to be a farmer, padding around in his wellies from when he could walk.It was somehow inevitable that Guy would come back to the farm, which he did having studied agriculture and then gone off and been a management consultant in London and New York and pretty much hated it.Guy's brother died from cancer and Guy remembers he used to watch him going up and down the farm spraying. He was wearing a mask because of the National Farmers Union, but no one told him to put a t-shirt on, and the skin's the largest organ of the body.Guy believes that people, especially in the western world should look to cut down on their meat intake by quartering it. It will be a lot better for the environment and we eat more meat than we need to to be healthy.Guy was really worried about the safety both to us human beings and to nature when it came to GM crops and even took the government to court challenging the legality of their trials in 1999/2000. BEST MOMENTS‘Any experiment to do with diet and the environment or the effect on us, it can take for that to play out'‘The world would be a better place if we were all vegan, or at least at a lot less meat'‘Organic food is more expensive. I can't deny it. Particularly organic meat. But the vegetables really aren't' EPISODE RESOURCESRiverfordPhilly on TikTokPhilly on Instagramwww.phillyjlay.com ABOUT THE GUEST Guy is an inspirational, passionate, opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades. His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about.Guy has always believed that organic food should not be elitist, but accessible for everyone. He has built Riverford to give a fair deal to all – growers, staff, customers and the planet. All of this was recognised in 2015 when Riverford veg boxes were awarded Ethical Product of the Decade at the Observer Ethical Awards. ABOUT THE HOSTPhilly J Lay is the author of The Natural Wellness Journal, EFT practitioner, and  is also a long-standing advocate for our health and that of our planet. After a near death experience and years of grief, resulting in a range of chronic illnesses, she discovered personalised natural medicine and the associated miracles of the body and power of the mind. Philly is passionate in her belief that everything is connected and that when we learn to heal ourselves, it will help to heal this beautiful world. Find all my socials and links here https://linktr.ee/PhillyjLay ABOUT THE PODCASTThe Wellness Way with Philly J Lay is a layperson's guide to your natural health systems. Your very own NHS. Join me as I chat through many of the astonishing natural ways I used to self heal from a near death medical procedure, PTSD, addiction to opioids and alcohol, and years of grief that lead to many chronic illnesses including a tumour in my throat.I will be sharing clips from my new Fasterclass series, Your Natural Wellness Journey, and interviewing some of the remarkable guides that have transformed my life. We will discuss their stories, specialist fields, and what led them down the path of natural health.  heavening, meditation, healing, sciences, manifestation, wellness, ecology, natural health, wellbeing,: https://www.phillyjlay.comSee omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. He joins Philly this week on The Wellness Way to talk about how vital healthy, organic farming is to all of our wellbeings.   KEY TAKEAWAYS Guy's parents were tenant farmers of the Church of England down in south Devon, and had been since 1951. He grew up on the farm, always wanting to be a farmer, padding around in his wellies from when he could walk. It was somehow inevitable that Guy would come back to the farm, which he did having studied agriculture and then gone off and been a management consultant in London and New York and pretty much hated it. Guy's brother died from cancer and Guy remembers he used to watch him going up and down the farm spraying. He was wearing a mask because of the National Farmers Union, but no one told him to put a t-shirt on, and the skin's the largest organ of the body. Guy believes that people, especially in the western world should look to cut down on their meat intake by quartering it. It will be a lot better for the environment and we eat more meat than we need to to be healthy. Guy was really worried about the safety both to us human beings and to nature when it came to GM crops and even took the government to court challenging the legality of their trials in 1999/2000.   BEST MOMENTS ‘Any experiment to do with diet and the environment or the effect on us, it can take for that to play out' ‘The world would be a better place if we were all vegan, or at least at a lot less meat' ‘Organic food is more expensive. I can't deny it. Particularly organic meat. But the vegetables really aren't'   EPISODE RESOURCES Riverford Philly on TikTok Philly on Instagram www.phillyjlay.com   ABOUT THE GUEST Guy is an inspirational, passionate, opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades. His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about. Guy has always believed that organic food should not be elitist, but accessible for everyone. He has built Riverford to give a fair deal to all – growers, staff, customers and the planet. All of this was recognised in 2015 when Riverford veg boxes were awarded Ethical Product of the Decade at the Observer Ethical Awards.   ABOUT THE HOST Philly J Lay is the author of The Natural Wellness Journal, EFT practitioner, and  is also a long-standing advocate for our health and that of our planet. After a near death experience and years of grief, resulting in a range of chronic illnesses, she discovered personalised natural medicine and the associated miracles of the body and power of the mind. Philly is passionate in her belief that everything is connected and that when we learn to heal ourselves, it will help to heal this beautiful world. Find all my socials and links here https://linktr.ee/PhillyjLay   ABOUT THE PODCAST The Wellness Way with Philly J Lay is a layperson's guide to your natural health systems. Your very own NHS. Join me as I chat through many of the astonishing natural ways I used to self heal from a near death medical procedure, PTSD, addiction to opioids and alcohol, and years of grief that lead to many chronic illnesses including a tumour in my throat. I will be sharing clips from my new Fasterclass series, Your Natural Wellness Journey, and interviewing some of the remarkable guides that have transformed my life. We will discuss their stories, specialist fields, and what led them down the path of natural health.    See omnystudio.com/listener for privacy information.

Writer, podcaster and speaker Jen Gale is one of my biggest inspirations. She is a busy mum of two living a ‘normal' life, whilst continually seeking out ways to limit her family's environmental impact. She shares her discoveries across different media, including via her books and her podcast, Sustainable(ish), which is an amazing resource for fascinating, inspiring conversations. In this episode (#56) we talk about how Jen finds the courage to face the realities of the climate crisis head on, the underlying concept of sustainable(ish), and her ‘year of buying nothing new' challenge, a decade after she first attempted it. Jen also offers her perspective on the role that sewing, and sewers/ists, could play in reducing the impact of the climate crisis. Support the podcast over on Patreon! Julia Hincks can be found at House of Miss Sew. She wrote the excellent The Coverstitch Technique Manual, and you can book for her in-person class via this page on her site. Jen Gale is the maker of the amazing podcast Sustainable(ish). Jen also runs the Knackered Mums Eco Club and hosts Carbon Literacy talks. Vinted is the app that is making Jen's current Year of Buying Nothing New much easier! Jen produced a series of podcast episodes in conjunction with Organic UK, they are episodes: 72 (all about bees, one of my favourites!), 73 (which includes Guy Singh-Watson, the founder of Riverford), 74 (about food) 75 (about how organic systems can help fight the climate crisis). Melissa Hemsley is a cookbook author and sustainability champion. Katharine Hayhoe is a climate scientist. Episode 82 with some members of the Knackered Mums Eco Club is one of Jen's favourite episodes. And we both LOVED Episode 87 with the Crap Activist, who you can find on Instagram @thecrapactivist. Episode 122 features the incredible climate/Cop26 explainer Laura Young, @lesswastelaura on Instagram. Jen has written two books: The Sustainable(ish) Living Guide: Everything you need to know to make small changes that make a big difference The Sustainable(ish) Guide to Green Parenting: Guilt-free eco-ideas for raising your kids Becky Barnes is the ‘sustainable stylist' that Jen employed to help her get more from her wardrobe. Also on Instagram @beckybarnesstyle. I cannot recommend Episode 138: How Much Impact can Individuals Actually Make with Tom from The Jump enough! image source: The Jump

Writer, podcaster and speaker Jen Gale is one of my biggest inspirations. She is a busy mum of two living a ‘normal' life, whilst continually seeking out ways to limit her family's environmental impact. She shares her discoveries across different media, including via her books and her podcast, Sustainable(ish), which is an amazing resource for fascinating, inspiring conversations. In this episode (#56) we talk about how Jen finds the courage to face the realities of the climate crisis head on, the underlying concept of sustainable(ish), and her ‘year of buying nothing new' challenge, a decade after she first attempted it. Jen also offers her perspective on the role that sewing, and sewers/ists, could play in reducing the impact of the climate crisis. Support the podcast over on Patreon! Julia Hincks can be found at House of Miss Sew. She wrote the excellent The Coverstitch Technique Manual, and you can book for her in-person class via this page on her site. Jen Gale is the maker of the amazing podcast Sustainable(ish). Jen also runs the Knackered Mums Eco Club and hosts Carbon Literacy talks. Vinted is the app that is making Jen's current Year of Buying Nothing New much easier! Jen produced a series of podcast episodes in conjunction with Organic UK, they are episodes: 72 (all about bees, one of my favourites!), 73 (which includes Guy Singh-Watson, the founder of Riverford), 74 (about food)75 (about how organic systems can help fight the climate crisis). Melissa Hemsley is a cookbook author and sustainability champion. Katharine Hayhoe is a climate scientist. Episode 82 with some members of the Knackered Mums Eco Club is one of Jen's favourite episodes. And we both LOVED Episode 87 with the Crap Activist, who you can find on Instagram @thecrapactivist. Episode 122 features the incredible climate/Cop26 explainer Laura Young, @lesswastelaura on Instagram. Jen has written two books: The Sustainable(ish) Living Guide: Everything you need to know to make small changes that make a big differenceThe Sustainable(ish) Guide to Green Parenting: Guilt-free eco-ideas for raising your kids Becky Barnes is the ‘sustainable stylist' that Jen employed to help her get more from her wardrobe. Also on Instagram @beckybarnesstyle. I cannot recommend Episode 138: How Much Impact can Individuals Actually Make with Tom from The Jump enough! image source: The Jump

Riverford, desperately needed consumers to understand their “WHY".But How?Enter Perry Haydn Taylor Hayden Taylor. Perry and Riverford Organic Farmers's founder, Guy Singh-Watson escaped the brash, banal board room. They went surfing in Devon. Under boundless blue skies, sat on a rock, watching the rolling glittering waves. Salty sea air greased their conversation, Perry dug deep. DeepDeepDeeperRiverford's WHY? "Solving Greed" Next, Perry and big fish, conjured Riverford's delicious slogan “LIVE LIFE ON THE VEG” Brands are human connections. Your “WHY” is the bridge connecting consumer soul with your brand.So excited to welcome back the utter legend Perry Haydn Taylor to the pod!  Perry and big fish® are behind a bevy of brands - Gü Puds, Boden, Riverford Organic Farmers, Clipper Tea , Freddie's Flowers Dorset CerealsPerry N' Pope Part Deux - hope you enjoy xON THE MENU: 1. WHY FOOD AND DRINK FOUNDERS MUST DREAM BIG. DIVE DEEP. SWIM FAST IN THE RELENTLESS PURSUIT OF BETTER2. WHY FOOD AND DRINK BRANDS MUST STOP SPENDING MONEY ON CONSUMER RESEARCH REPORTS - “GET OUT OUT OF THE BOARD ROOM” 3. HOW RIVERFORD GOT CONSUMERS TO UNDERSTAND THEIR WHY - “WHY DO YOU GET OUT OF BED?” “WHAT PROBLEM DO YOU SOLVE” - 4. WHY BRANDS MUST PROLIFICALLY PUSH THEIR “BENEFITS” NOT “FEATURES” TO STAND OUT IN CROWDED CATEGORIES

We're now a top 5% podcast globally! So I thought I'd take this opportunity to let you know what's coming up in the near future on The Wellness Way with Philly J Lay. Find out what amazing guest's we've got coming up and what I've got in store for those signing up to my masterclass series.  KEY TAKEAWAYSComing up on the podcast we'll have not one, but two discussions with Dr John Gray, author of Men Are From Mars, Women Are from Venus. We will also be joined in coming weeks by Guy Singh-Watson, founder and creator of Riverford, an organic farm and UK-wide organic vegetable box delivery company. We'll also have interviews with Sebastian Pole, founder of Pukka Herbs and Janice Thompson of Joy Beyond Grief. Because some social media sites have banned me for spreading natural health advice, the best place to find me is on my website, which is linked below. Make sure you sign up to get news straight from me as social media won't always show you my posts. If you sign up to my website on this link below you'll get a bonus episode of the fasterclass on herbal teas and the benefits of them. Look out for my Patreon page coming soon.This episode was recorded live for Instagram and TikTok so if you don't want to miss out on live streams like that in the future make sure you give me a follow on the links below.   BEST MOMENTS‘I'm on this journey with you' ‘I'm not there and nobody ever gets there' ‘A weed is a plant in the wrong place'  EPISODE RESOURCEShttps://www.tiktok.com/@phillyjlay1https://www.instagram.com/phillyjlay/https://www.phillyjlay.com/ ABOUT THE HOSTPhilly J Lay is the author of The Natural Wellness Journal, EFT practitioner, and  is also a long-standing advocate for our health and that of our planet. After a near death experience and years of grief, resulting in a range of chronic illnesses, she discovered personalised natural medicine and the associated miracles of the body and power of the mind. Philly is passionate in her belief that everything is connected and that when we learn to heal ourselves, it will help to heal this beautiful world. Find all my socials and links here https://linktr.ee/PhillyjLay ABOUT THE PODCASTThe Wellness Way with Philly J Lay is a layperson's guide to your natural health systems. Your very own NHS. Join me as I chat through many of the astonishing natural ways I used to self heal from a near death medical procedure, PTSD, addiction to opioids and alcohol, and years of grief that lead to many chronic illnesses including a tumour in my throat. I will be sharing clips from my new Fasterclass series, Your Natural Wellness Journey, and interviewing some of the remarkable guides that have transformed my life. We will discuss their stories, specialist fields, and what led them down the path of natural health. heavening, meditation, healing, sciences, manifestation, wellness, ecology, natural health, wellbeing,: https://www.phillyjlay.comSee omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

We're now a top 5% podcast globally! So I thought I'd take this opportunity to let you know what's coming up in the near future on The Wellness Way with Philly J Lay. Find out what amazing guest's we've got coming up and what I've got in store for those signing up to my masterclass series.    KEY TAKEAWAYS Coming up on the podcast we'll have not one, but two discussions with Dr John Gray, author of Men Are From Mars, Women Are from Venus. We will also be joined in coming weeks by Guy Singh-Watson, founder and creator of Riverford, an organic farm and UK-wide organic vegetable box delivery company. We'll also have interviews with Sebastian Pole, founder of Pukka Herbs and Janice Thompson of Joy Beyond Grief.  Because some social media sites have banned me for spreading natural health advice, the best place to find me is on my website, which is linked below. Make sure you sign up to get news straight from me as social media won't always show you my posts.  If you sign up to my website on this link below you'll get a bonus episode of the fasterclass on herbal teas and the benefits of them.  Look out for my Patreon page coming soon. This episode was recorded live for Instagram and TikTok so if you don't want to miss out on live streams like that in the future make sure you give me a follow on the links below.     BEST MOMENTS ‘I'm on this journey with you'  ‘I'm not there and nobody ever gets there'  ‘A weed is a plant in the wrong place'    EPISODE RESOURCES https://www.tiktok.com/@phillyjlay1 https://www.instagram.com/phillyjlay/ https://www.phillyjlay.com/   ABOUT THE HOST Philly J Lay is the author of The Natural Wellness Journal, EFT practitioner, and  is also a long-standing advocate for our health and that of our planet. After a near death experience and years of grief, resulting in a range of chronic illnesses, she discovered personalised natural medicine and the associated miracles of the body and power of the mind. Philly is passionate in her belief that everything is connected and that when we learn to heal ourselves, it will help to heal this beautiful world. Find all my socials and links here https://linktr.ee/PhillyjLay   ABOUT THE PODCAST The Wellness Way with Philly J Lay is a layperson's guide to your natural health systems. Your very own NHS. Join me as I chat through many of the astonishing natural ways I used to self heal from a near death medical procedure, PTSD, addiction to opioids and alcohol, and years of grief that lead to many chronic illnesses including a tumour in my throat.  I will be sharing clips from my new Fasterclass series, Your Natural Wellness Journey, and interviewing some of the remarkable guides that have transformed my life. We will discuss their stories, specialist fields, and what led them down the path of natural health. See omnystudio.com/listener for privacy information.

Guy Singh-Watson is an organic farmer, entrepreneur and self-professed veg nerd, passionate about reinventing the food system. Founder of Riverford, Guy vowed not to allow the company to become driven purely by the bottom line, so in 2018 sold 74% of Riverford to its employees at about a third of the market value. Passionate about sharing his decades of organic farming and business knowledge with others, Guy wants to prove that business can be a force for good and has always believed organic food should not be elitist, but accessible for everyone. Made by Jo Barratt. Conceived by Jo Barratt and Gemma Mortensen, with Iris Andrews, Lily Piachaud and Hadeel Elshak. Discover more at http://newconstellations.co/, and join us on Instagram and Twitter @newconstells Music made for New Constellations by Art School Girlfriend.

A leading expert in the farming industry, Tim Mead CEO of Yeo Valley, delves into a number of crucial topics around responsible farming, environmental consciousness and reveals how farmers can help to reverse the carbon crisis. This is an unmissable conversation that won't only help our generation, but many to come.  Tim's family have been farming in Somerset for over 500 years and are known across the country for stocking our shelves with delicious organic milk, cheese and yogurts. However what we didn't know is just how much hard work and grafting has gone into the Yeo Valley brand over the years.  Tim grew up in the family business, but a tragic accident left Tim holding the reins aged just 26. Since then, he has been on a quest to not only continue his father's legacy, but to follow his true north star which is encouraging, educating on and producing food that is made in a healthy, natural way.  Having witnessed the introduction of industrial manufacturing, Tim shares that 55% of what we eat is classified as ultra processed food – and offers unmissable advice on how we can start to change that statistic to not only help ourselves, but our young and the environment.  Contemplating the introduction of alternative milks, the importance of community and the marketing genius that changed the Yeo Valley brand forever, Tim's story is one of hard work and determination that binds both legacy and heritage with adaptability and future proofing.  If you enjoyed this conversation, you might also enjoy Holly's episode with Guy Singh-Watson, founder of Riverford. This Conversations of Inspiration podcast episode is brought to you with support from Adobe Express. Enjoying listening to these unfiltered chats? Subscribe to Holly's weekly newsletters on our website, where she shares small business inspiration of all kinds, exclusive nuggets of wisdom from her and her guests, plus offers, creative ideas and topical, 'ungoogleable' business advice. 

“If we don't sort this out, there's no plan B. And so I really want to spend the rest of my days as an active adult trying” - Andy Cato   Whether cooking at home or picking up a take-away, there's a deep-rooted connection between how we feed ourselves and the health of our planet. And how our food is being produced is a big part of that.   Actor and WWF ambassador Cel Spellman tucks into the environmental impact of what we're putting on our plates, from protecting the soil under our feet to supporting biodiversity on our farms, with help from organic veg pioneers Guy and Geetie Singh-Watson of Riverford and Groove Armada's Andy Cato, co-founder of Wildfarmed.   Find tips and challenges for living more sustainably by downloading WWF-UK's My Footprint app: http://hyperurl.co/nubvnn  The wild is calling. It's time to act.  See omnystudio.com/listener for privacy information.

This week's guest is Nikki Mattei, a sustainability strategist, who for the last 20 years has tried to live an ethical life & is now committed to empowering others to make decisions about how to have a lower negative impact on the planet and people. She helps trailblazing CEO's take on the greatest challenge of their careers & steer their businesses into a sustainable future.Nikki was a confident, happy, curious, independent child who went on to have lots of adventures and experiments in various jobs.But after getting food poisoning she contracted Crohn's Disease & had miscarriage. It was the catalyst for her to leave corporate and change lifestyle in order to manage her disease.One day a Breast Cancer UK leaflet arrived in her Riverford veggie box. It was all about hormone disrupting chemicals and breast cancer risk. She became a breast cancer educator, and then ethical marketing freelancer. In lead-up to Cop26 decided that wanted to help businesses outside the ethical arena, and focussing more on sustainability. She is passionate about empowering others to make decisions about how to have a lower impact on the planet and people.She believes the human race has the vision and imagination to create the solutions we need to save the planet and create a fairer more equitable society. Thanks so much Nikki for your commitment to helping those get on the sustainability train, so that we each in our own ways can have a positive impact on the planet.Thanks also for showing us that when we live by our values we can go against the mainstream and stand up for what we believe in, and make the world a better place. You can find out more about Nikki's work on My website: https://nikkimattei.com/ Her holiday rental in Italy: https://www.villa-in-the-vineyard.com/  And follow her on linkedin @nikkimatteiJoin Lou on Linkedin, or sign up to her mailing list for her newsletter and a free podcast guesting mini-guide. Her online course READY, SET, PITCH to PODCASTS is available at www.silk-studios.co.uk/pitch-to-podcastsFollow her @brave_newgirl on Instagram and get her books Brave New Girl- How to be Fearless, FEAR LESS and her Internationally Bestselling book DARE TO SHARE on Amazon or Waterstones or Barnes & Noble. UK & US versions available.Lou is the founder of Silk Studios - the Podcast Guest Agency a podcast guest booking service https://silk-studios.co.ukMusic by Melody LoopsSupport the show

We talk to  the legendary Guy Singh-Watson, farmer and founder of Riverford Organic Farmers. With his help, we tackle some of the most controversial topics in our industry:What does "local" even mean and is shopping locally really always better?Is plastic truly so bad?Are pesticides and herbicides the great evil of agriculture?What alternatives are there on a social level when running an agribusiness?Starting off with Guy's own story and how Riverford came to be, this episode is a multi-faceted one that doesn't claim to give answers to complex issues but definitely gives us some worthy angles to consider.

Our focus this week is on beetroot, this is a wonderfully sweet and earthy seasonal vegetable which often either gets overlooked or turned into pickle - often not the most ingenious or appetising way to serve beetroot.To comment directly on this pod cast episode, please visit https://govegan.online/series-2/vegan-beetroot-recipes-including-gratin-cakes-roast-pickled-baked-and-tips-on-preparation/Beetroot is naturally high in sugars which means it's high in energy, which is what we need at this time of year (at the time of recording it is February). We go outside, it's cold and want to come indoors to eat warm and nourishing food, beetroot is the perfect answer.In the pod cast we give tips on how to prepare beetroot without turning everything purple as well as ideas for:Beetroot and coconut curry.A dark and sumptuous chocolate cake made with beetroot.Beetroot and sweet potato gratin.Juiced beetroot.Beetroot coleslaw.Beetroot crisps.Roast beetroot.As well as beetroot we also talk about a soup we made this week, again including seasonal vegetables of carrot, parsnip and leaks.To experience the true joy of seasonal wholefood, we highly recommend you put beetroot on your shopping list.Resources and show notesSweet potato and beetroot gratin - A recipe by Saskia Sidey, unfortunately the recipe is not online, here is a link to her book.Sweet potato macaroni cheese- A recipe by Saskia Sidey, unfortunately the recipe is not online, here is a link to her book.Dark and sumptuous chocolate cake by Nigella LawsonChocolate beetroot browniesAromatic beetroot and coconut curry from Riverford

In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment.We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche using tofu.This leads on to a great tip about using tofu which includes freezing, this allows you to squeeze out a lot of the moisture making the tofu able to absorb more flavours when you marinade.Recipe of this week was home-made ravioli, we talk about how to make home-made pasta and how we made our own ravioli.Finally we talk about fresh herbs and the importance of their use.

Charlotte Smith visits Thame Farmers Mart in Oxfordshire where a weekly livestock auction is taking place. Following the latest announcements from Government about the future of farm payments in England, we hear farmers' views. Another hot topic is the shortage of labour - both on farm and in the wider food industry. We visit a turkey farm in the midst of the pre-Christmas rush, hear how some Northern Irish dairy farmers are leaving the industry and ask how Riverford has managed to employ 50% British field workers. Presented by Charlotte Smith Producer for BBC Audio in Bristol by Heather Simons

Hey there and welcome to the we move podcast. So today we are speaking to Peter Greig from Piper's farm. Peter is not only a generational farmer but also a generational retailer in the sense that the produce the farms grew, they also sold directly through their own family food retail business. Pipers farm started as something different, by Peter to become a destination for meat that is produced sustainably and in harmony with nature. As a retailer it creates links between ethical producers who they know and trust. They believe in Family farms not factory farms moving away from the industrialisation spreadsheet farming Peter talks about seeing first hand, whilst supporting native breeds of animals bringing the idea of local food even more close to its natural source. All Whilst supporting the idea that as a society it's important to eat less meat and that we do eat has been raised and produced in a way that has respect for the animal, respect for the farmer and respect for the landscape. the 3 vital components in the world of farming that the industrialisation process soon forgets in favour of a supplier code and a lead time.Pipers are UK based and they are amongst a small but growing number of food retailers doing things differently including Riverford, Ethical Butcher, not to mention the smaller more local farm shops and retailers that can be found in most cities. You might have to change your view of a food retailer mind you as they will surprisingly be selling less clothes, electrical goods and other such stuff in favour of natural, fresh, nutrient dense real food. Pipers Farm have given us a 10% discount code for listeners and friends so if you choose to try something new this month, think of pipersfarm.com and use the discount code WEMOVE at the checkout or click the link on the podcast page on the wemove.world website. And if you choose to support something new this month, then do think of the weMove podcast, where you can shout us a few quid for maintaining and keeping the podcast online. You can do this at ko-fi.com/wemoveworld

We witness the first translocation of beavers into the wild since the Scottish Government changed its policy on the issue and pledged to 'actively support' the expansion of the country's beaver population via translocation - or trapping and releasing. This new policy contrasts with the previous position that lethal control was the primary option to reduce the species' impacts on farmland, with translocation out of home areas not permitted. Storm Arwen might be over, but the trail of damage left in its wake will take some time to clear up, and even longer to put right. We hear from a farmer who had to dig her sheep out of the snow, and from another who's lost 50% of tree cover from the farm. This week we're focusing on the people who work on UK farms, and what farmers are doing to tackle the industry's labour shortage. Riverford is one of the country's biggest organic veg box businesses and in peak season it needs hundreds of people to pick and pack produce. Around half of the field workforce comes from the UK, a much higher proportion than is usual in horticulture. We ask why. Presented by Anna Hill and produced by Beatrice Fenton.

Guy Singh-Watson is the founder of organic veg box company 'Riverford' and more recently finds himself taking a foray into nut production. In this episode of the Tree Radicals podcast Guy talks with Jez about the importance of embracing complexity, our disconnection with where food really comes from, and the desperate need for legislation in acting meaningful change.

This podcast is all about activating your health, so you can exist from your most enlivened frequency. I'd love to hear your experiences, recipes and practices. Send me a message @ginaswire and tag #selflovehealthactivation.I'm besotted with Riverford's entire organic range and their whole customer experience. Here's a link for £15 off your second Riverford order as a new customer: www.riverford.co.uk/refer/0Q6qOuqYoIhg63mqu4J-pgI am a huge fan of Arbonne products and start my day with BeWell Superfood Greens and GutHealth Digestion & Microbiome Support. My bestie Kim is a consultant and can help with product advice and creating an account www.kimmellor.arbonne.com. I love aaall fizz sticks, but my absolute fave flavour is Mango Peach. The other Arbonne products I rave about are: SkinElixir Collagen Builder, InnerCalm with Ashwagandha & Saffron, MindHealth Focus Super Powder.I'm obsessed with green juices. I always make enough for two and put one in the fridge, ready for the following day. My typical green juice includes: celery, cucumber, spinach/kale, lemon/lime, apple, carrot, ginger.  I use this juicer. I also love making fresh smoothies. My current favourite includes: one banana, a massive handful of organic spinach, peanut butter, homemade almond milk or oat milk. All blended in a Vitamix. I got mine free on Amazon with my Amex points! It's pricey but totally amazing. I keep a big bowl of cooked quinoa in the fridge to add to salad throughout the week. And I make this salad dressing. Gina's Sweet, Sour, Spicy, Salty Sassy AF Salad Dressing: handful of soaked cashew nuts, soy sauce, one date (or maple syrup or stevia), chilli, garlic, water, olive oil. Blend until smooth.Salt of the Earth deodorant Sun Bum Sun creamVeo for independent, sustainable luxury brands and products. Enjoy £10 off first orders with discount code GS10.

Craving a heart connection with yourself? Dreaming of a shared ritual? Longing for someone to guide you through some intention setting and forgiveness processes? There is nothing like a sacred plant medicine ceremony to connect you to the heart of who you are. Today's episode shares everything you need to know about how to have a cacao ceremony (or a sacred ceremony with any drink of your choice), what you need,  and why it's such a beautiful and transformative practice. Before taking you on a guided plant medicine journey... Timestamp: the guided cacao ceremony starts at 16.40 Here's a link to the ceremonial grade cacao I use, which is harvested and prepared entirely by hand by Quechua indigenous communities in the Tena region of the Ecuadorean Amazon. Each order is blessed and prayed over by the elder shaman of the community. https://cacaolove.co.uk/products/ginas-cacao-love. Enter “cacaolovesgina” for a 10% discount.This episode is chock-a-block with enlivening practices. Get ready to unwrap a bounty of scrumptious delights.Extra smoothGuided intention setting practice. Velvety Guided forgiveness ritual.Sumptuous Mega fun and exhilarating energy release.Delectable Guided self-love ritual, including exquisite mirror healing. What you'll need:1. Cacao (or any beautiful elixir to drink, because we can make anything sacred).2. Mirror (or camera phone on airplane mode). 3. Journal and pen 4. Sage or palo santo, or just your fingers to click (all will be revealed!)My cacao recipe:Ceremonial grade cacao melted with some cocoa butter in a bain-marieStevia leaf extractMaple syrupHimalayan pink crystal salt Organic almond milk (I love this one https://www.riverford.co.uk/essentials/organic-chilled-range/almond-drink-1l - I'm obsessed with Riverford's organic boxes, here's a discount code if you're keen www.riverford.co.uk/refer/0Q6qOuqYoIhg63mqu4J-pg)All blended, whisked or stirred together with a large dose of self-love.I am so excited to share this beautiful practice with you! Let me know how you found it at https://www.instagram.com/ginaswire/ You can discover more about Dr. Masaru Emoto and water consciousness at https://thewellnessenterprise.com/emoto/--My first book 'PS I Love Me' is now available to buy at UK: https://www.ginaswire.com/psiloveme-uk USA:  www.ginaswire.com/psiloveme-usa INTERNATIONALLY https://www.bookdepository.com/PS-I-Love-Me-Gina-Swire/9781784529581?ref=grid-view&qid=1634675379038&sr=1-1--Email the PS I Love Me Podcast: teamselflove@ginaswire.comExplore my website: www.ginaswire.comExperience a 12 Step Self-Love Transformation:https://ginaswire.com/12-step-self-love

We chat to Guy about the future of organic farming, environmental responsibility and have a very honest conversation about what we can all do personally to make the world a better place. This episode was recorded remotely. 

Biodiversity, it's about more than just bees 

From the start, Riverford's founder Guy Singh Watson has been committed to a better way of eating, farming and doing business. These are farmers who see themselves as custodians of the soil, who care about the local wildlife, their growers and community. A certified B Corp inviting others to #livelifeontheveg, with a brand that radiates passion and love across every platform that engages their audience.

Guy started out in management consulting and despite his rapid success, became drawn to other sectors and ways of working. Having grown up on a farm, he turned to organic farming and ‘grew’ a business from a sole-trader in 1987 to the Riverford company we know today, with 1000 employees (as of 2021). Riverford is a household name as the biggest fruit and veg box provider in the UK. Two and a half years ago, Riverford became employee owned and Guy effectively gave away £15 million worth of equity to his employees, now called ‘co-owners’.  They have achieved great heights–recently becoming a ‘B corporation’ (demonstrating their ethical standards) as well as entering the Sunday Times top 100 companies for employees. Guy has seen remarkable behaviour change, not least with himself, but with the senior management team as well. They started a journey of self-awareness, which had a transformational effect on everyone involved.  He has also seen how the employee co-owners often put the interest of the group over their own self-interest. He finds this quite incredible compared to the kind of behaviour he sometimes saw in the City. Riverford have achieved huge success during the COVID-19 pandemic and are now looking at how to invest their money in more progressive outlets, such as climate-friendly methods. Guy and Riverford are clear leaders in ethical business.

Several thousand people are gathered for the opening of the new Riverford tunnel, which cuts through South Mountain. It had eventually cost twice as much money as was planned for it as the engineers ran in to all kinds of trouble and advised the council more than once to abandon the idea. But now the tunnel is finished it will be well worth it relieving traffic congestion and making it easier to get into the city on the South side. The tunnel commissioner, Jonas Anderson drove set off to drive the first car through the tunnel but several minutes later he still had not appeared leaving no sign of him or his car. Duration: 30:00 Starring: James Monks Broadcast Date: 20th July 1945

Rerooted is on a mission to ‘re-route' the way people think about buying plant milk, and to set an example of a regenerative business in action. It all started in Totnes, UK and a recent partnership with Riverford means more people can enjoy this range of fresh-pressed milk. Almond, oat, oat barista and coconut are currently available!

This is how ‘blogging’ builds a brand. --- Send in a voice message: https://anchor.fm/storyhackertv/message

After a brief visit to the village of Riverford, the crew finally arrives at Almas and the Pathfinder Society. A group of friends come together on a weekly basis to play a Pathfinder 2e campaign and other table top RPG's. A casual home game filled with nonsense and bad jokes brought to you straight from the kitchen table. Featuring: Moof the Monster powered DM Aelinor the Ranger with a domesticated flaming cat Ashildr the Barbarian with an attention span dedicated to violence Alendar the Sorcerer with a little bit too much affinity for books Listen to the audio only podcast on Anchor https://anchor.fm/kitchen-table-adven... Follow us on Twitter to stay up to date with everything https://twitter.com/AdventuresTable

I'm delighted to be working with Organic UK* for a mini-series of podcast episodes to mark Organic September - an annual month long awareness campaign by the Soil Association In collaboration with the Organic Trade Board.Now I’ve been buying organic food for a while now – we get a weekly Riverford veg box, and I […] The post [075] HOW ORGANIC SYSTEMS CAN HELP THE CLIMATE CRISIS appeared first on Sustainable(ish).

The latest sustainability news, fun, facts and reviews from the Green Elephant for 24th September 2020. Top stories: 01:17 – Coronavirus: Ministers balance science and politics in latest rules 42:20 – Climate Change: Is the movement diverse enough? 45:48 – Australia whale stranding: 470 animals now beached in Tasmania record 48:05 – China pledges to … Sustainability News 24th September Read More »

Today I am speaking with Niki Webster. Niki is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer and qualified Holistic Health Coach. Niki shares her easy and accessible plant-based recipes packed with fresh seasonal organic veg on her award-winning food blog Rebel Recipes. Her debut cookbook 'Rebel Recipes' was released December. Niki has a social media following of over 300,000 and works with a range of household brands including Sainsburys, Riverford and Kenwood. She is the co-host of the podcast What the Focaccia and regularly teaches workshops and appears on panels. This series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPTION*Please note, this is an automated transcription please excuse any typos or errors [00:00:00] In this episode, I speak with cookbook author, food consultant stylist Niki Webster. Key points addressed were Niki's Web site, blog and new cookbook titled Rebel Recipes. I also had the chance to ask Niki about her perspective regarding the Vegan scene in the UK, where she is based, as well as about some of the core philosophies and values she has based all of her cooking, writing and podcasting around. Stay tuned for my interesting chat with Niki Webster. [00:00:35] My name is Patricia Kathleen. And this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics they can be found on our Web site. Patricia Kathleen .COM, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Bean and YouTube. Thanks for listening. Now let's start the conversation. [00:01:33] Hi, everyone, and welcome back. I'm your host, Patricia. And today, I am so excited to be sitting down with Niki Webster. Niki is a cookbook author, food consultant and stylist. You can find out more regarding everything that she does. Her cookbook, as well as her podcast on w w w dot rebel recipes dot com. Welcome, Niki. [00:01:51] Hi. So thank you for having me. [00:01:54] Absolutely. I am so excited to cleanse you everything that you're doing. We've spoken to your good chum. Bettina recently on this podcast. I'm very happy to get the other co-host on the podcast as well as I love nepotism and kind of friendly relationships like that for everyone listening. We're going to go over a quick bio for Niki to kind of garner a sense of who we're speaking with today. But prior to that, I'll give you a roadmap for today's podcast so you can kind of follow the trajectory in which I will be basing the large portion of my inquiries from. I'll first ask Niki to describe a little bit about her academic background and occupational history, so can garner a sense of what her history has offered her up until this point. And then we'll look at her personal history and rhetoric regarding her Vegan or plant based journey and where it brought her to now and then. We'll turn towards unpacking her website, blog and podcast and we'll get into the logistics of who, what, when, where, hi, how founding time period, all of those. And then we'll turn to the ethos and the philosophy behind her work and how the threads kind of pull through her podcast, her book, her recipes, all of those good things. And then we'll get into some of the particulars just around the Vegan culture and a lot of the issues that she's brought up on her podcast. I've had the pleasure of listening to quite a few of those, and I would love to kind of climb through some of those core tenants and get Niki's opinion on a lot of those things. That will wrap up our half an hour podcast so quickly. As promised, a bio on Niki. Niki Webster is founder of Rezac Rebel Recipes. She is a cookbook author, freelance food consultant, recipe creator, food stylist, photographer and qualified holistic health coach. Niki shares her easy and accessible plant based recipes packed with fresh, seasonal organic veg on her award winning food blog, Rebel Recipes. Her debut cookbook, Rebel Recipes, was released in December. Niki has a social media following of over 300000 and works with a range of household brands, including Sansbury River, Ford and Kenwood and Kenwood. She is the host of the podcast. What the Focaccia and regularly teaches workshops and appears on panels and What the Coccia is the podcast. I was listening to and referring to and I hope everyone jumps on and checks that out. I will have Niki kind of drop. You can find that on her website, rebel recipes dot com. But I'll have her kind of enumerate more of those. Those podcasts in a minute. But Niki, I'm hoping you can start us off talking about your academic background, occupational life and some of your Vegan story as it transpires through both of those. [00:04:32] Yeah, of course. Okay. So in terms of my academic background, I think like many people, I can really go to where you have an interesting route to, actually owes the Bloods it up now. But I basically went to university and I studied sociology and criminal justice, completely unrelated to anything I'm doing. Yeah, but there were just subjects I would sort of secret interest in and I love doing. And then I sort of finished university, went back home, had absolutely no money. So I just needed to get a job. So I basically worked in a bar and I got a job as a graduate trainee at a breakfast roll company. [00:05:15] And yes, basically I did graduate for you. Always get a broad understanding of the business. Some Chinese and I thought that was sort of a good place to start coming from the bases. [00:05:29] I literally was so broke I just had to get a job. So an opening came, became available in multi departments with breakfast or company, and that sounded eminently more exciting than the projects and the things I was doing working in the factory and various things at the time. So I am very sort of I'm quite determined, criticized when I put my mind to something, I sort of go all out and try and get it. And that sounds like a better option. So the marketing. That sounds exciting. No, I'll go in and see what that's all about. So what's the role? And yet I really liked it. It was tiny. That was it. The company was in sort of transition and turmoil and also sort of thrown deep end. And I had no idea what was doing. But it just seemed like a fun, exciting, interesting, relatively creative role. So. So, yeah. So I stayed in marketing. I worked in that role for a couple of years, sort of changing roles as a product management and brand management role. And then, yeah, sort of got him to a stage where. Wanted to progress further. I was only young. Opportunity is also getting a little bit ahead of myself, I felt like I knew everything, knew absolutely nothing. Yeah, and then. Right. Well, I've had enough. I'm not not moving forward enough, so. Well, I'll move on. So at that time, I'd started seeing a guy he would he was at you need finished duty. [00:06:53] So he was living in Birmingham. [00:06:56] I'm from Shropshire. That means anything to you. I mean, I was living in Birmingham, finishing at eight. So I went to looking for the jobs and the recruitment company that I was looking jobs through, said Nicky. Would you like to. We'd be interested. Working agreements. I had absolutely no idea about recruitment. I think they were luring me in with the promise of huge bonuses. Lots of hot work. I've never been afraid of hard work. So the challenge was quite appealing to me. And yes, I basically went to work in recruitment, sales, recruitment for about 18 months. I think it was in the end. But honestly, it was such a horrific shock to my system. Yeah. I was genuinely awful at it initially. And but I you know, I'm I like to absorb things. I like to be good at things if I can be. So I you know, I work really hard. It's so intense. We need to work twelve hours a day. Yeah. You know, it's a sales role. So it was it was difficult. But it honestly, I feel like it changed my genes, my career trajectory. I would say just for the fact that I got the opportunity to pay off all of my student loans, which, you know, I felt a weight off. No. Yeah. I mean, kids leave school and they have loads of major debts, basically. And and it sort of is relatively prohibitive to what you can actually do. And I didn't feel right for you having all these debts. So I basically paid it all off and then decided much to my mum's horror because I was you know, I've always been maybe a little bit rebellious and naughty and didn't necessarily do the things that, you know, people expect me to do. And. And so I just got myself in. A situation is more financially secure. I had a stable, if not exciting career improvement. Yeah. Right now, my boyfriend. So I was just going one evening were to go traveling for six months. So, yeah, much mum's horror. She was just, you know, up in arms and said, how can you do this? But we're off. So spent went to Asia and India for three and a half months and feels a bike traveled round the whole of the south coast, although the end of India. And. And then, yeah, I did a huge tour, really three 1/2 months in India. And then we went over to Thailand for Christmas. It's very exciting. And then went to Cambodia like Vietnam, back to Bangkok, flew to Nepal to track him in the Himalayas and then went back down through northern India. So brilliant. [00:09:35] That's was right track. Well done. I mean, he know so young. Yeah. Absolutely. And those countries are not frequently picked, at least not by the young Globetrotters I talked to today. You know, that's an amazing journey. [00:09:48] It was. And this is I still find it quite sinding in six months. My boyfriend and I only spend fifteen hundred pounds each. [00:09:59] Excellent. [00:10:01] I mean, that's a book unto itself. That's an advisory board at the very least. [00:10:07] That included it need to the flights and visas. We were it was it was one big sort of negotiation and anything that's really where my no comments talking about my recipes and things. But that's that's one of the things that really instilled my sort of, you know, passion for the food and different cuisines. And, you know, vegetarian never would've been sort of vegetarian begin for a long, long time. But, you know, those countries, they just did the most amazing, you know, vegetarian food. So that was just such a joyous experience, I think, even though we spent so little money. Most of the most that time is actually deciding what we're going to eat every day. So that was a highlight there. That was so inspirational. So anyway, I came back from traveling again, once again, this pending situation, and then went back home to Shropshire. And I hope Ryan's going to see what I can get back into marketing. And and so I did. I worked in a in a dairy company, yogurt company and a brand management position for a couple of years. That company was sold. And then what went to work in salad? What there for a number of years. So, yes, it's sort of produced by healthy eating. And I moved around a little bit from management, then sort of marketing. Mok's manager and I specialize in social media and digital marketing. [00:11:31] Nice. Were you Vegan when you were traveling throughout India and Asia? [00:11:35] Yeah, vegetarian, but sort of Vegan because I've got a dairy allergy. So. So yes, I would have said I was vegetarian, but mostly vegan because, you know, I've always had an issue with dairy. So even though I can sort of tolerate it a little bit and sometimes how to avoid things. Yeah. Most vegetarian. [00:11:58] It's foretelling. [00:11:59] I was talking to you off the air and I listened to a podcast or somewhere where you were mentioning, you know, as a child, your introduction, your baptism into curry paste and how you were putting that on everything because it was like this new found first spice, you know, in the kitchen as you kind of walked into the kitchen and were introducing yourself to that whole scene that you ended up in India, you know, kind of eating. [00:12:20] But I always tell people my relationship with being Vegan changes so drastically with every new country I go to. And it's the investigation of the local cuisine of not just the local cuisine, the local agriculture. [00:12:34] You know, I was in Fiji recently and cassava is just not something they serve a great deal in the United States, at least not on the West Coast where I live and researching cassava and the differences between the nutritional differences between that and a potato and why that kind of plays into how you cook it slightly differently and how the locals use it. And it's just it's always growing. My relationship with it. And so it's for you to have traveled through all of these countries. I think people think of a lot of Asian and Indian cuisines and and don't realize how many, like just sharply Vegan, naturally Vegan recipes there are, as well as how many ingredients kind of augment, you know, Vegan cooking today all over the world. So I think it's an awesome baptism into what you did. I'm curious, what was the springboard into this? You know, you you career travel back to your career, what took you into this entrepreneurial? I'm going to launch my role. I'm going to start creating recipes. How did that all come together? [00:13:32] Yeah. I've been into cooking and food for ever. [00:13:37] I've just been the biggest foodie. And, you know, you you mentioned meats. I'm starting to use curry paste, things like that. I've just I've just got this really sort of strange taste buds, I think. And even though it's grew up in the UK, you know, my mom was my mom's a great cook, actually, but it's just very traditional, sort of, you know, in U.K., British cuisine, potatoes and meats and vegetables and use this funds a little bit now. But, you know, definitely growing up digital and I just didn't find exciting tool. I just find it super bland because I was I've never, ever been interested in eating meat and I always have a dairy allergy. [00:14:17] You know, it was just a bit limited, you know, what I could eat. So that's where the sort of, you know, this whole world exploded when I suddenly discovered concretized. Sounds really simple, but. Oh, my goodness, I can get food. I find that Blanton's suddenly exciting. And then. Yeah, so I suppose it is driven by me always sort of cooking for myself and having to create the food I like to eat. So yes, we've been cooking these recipes and I've been thinking about starting a blog for quite a long time before I actually start today, because I think, like, I would just have never crossed the nation and why would I do it would be would be interesting. All of this sort of physical barriers haven't gone along. How can I get one? You know, I'm really busy working with Chris, really important. Just things just busy. [00:15:07] So when they get press donated. [00:15:10] For many years, few years, and then and then suddenly there was just more of a sort of burning urgency to actually do it. And, you know, as things get to the stage where if you don't do it is actually unbearable, you know, mentally that you just have to do so. [00:15:27] So, yes, my my husband is a graphic designer. He builds websites among many things, many, many hats like me. And so finally, I persuaded him kindly make my first Web site. And yeah, I just started to put things online. I sort of because I had a background in food marketing and digital marketing, I sort of sort of knew I was doing. So I decided to, you know, software platforms at the same time. Instagram five years ago was not that huge right now, right? Yeah. But I loved it because I'm incredibly visual, sort of creative person. So for me, even though the things I was putting on that were. Hideous, freezing. Awful. But excellent, really lovely creative outlet. Yeah. And just something that I could see myself doing for myself because, you know, doing all sort of stuff at work, which was fine. The job was good. But I just I was feeling increasingly more frustrated that I just had to work for myself. And, yeah, it was getting uncomfortable even. Yeah. I was rationalizing at that stop. That job is good. It's provides a steady income. You know, I've worked hard to get AM, but I've just really wanted to work for myself and see what I could do it. [00:16:49] Yeah. And that's I mean, it's an interesting point I like from your background. I don't talk to a lot of it. I think maybe some are more well versed than they like to give credit to. [00:16:59] I think that the great fear with chefs is that you'll take away from the recipe design and things of that nature. If you talk about the stylization or the visual aspects of the food, they bring photographers in. You know, they have it done. But that part is very unspoken. For the cookbook and I like your attention to and you're honest, you know, candor with the idea that you like stylization of food and, you know, and menu design and recipes, it's like you're not afraid of that design aspect. And I'm really curious because I haven't had the honor of cracking your cookbook yet, which I promise you I will do in the near future. [00:17:34] But I wonder when you went to create that. How much of the conversation was about. I like it. [00:17:41] There must have been some kind of a rapport between the two because you're visually and stylistically in very in tune with, you know, the appearance of food and stylizing food. [00:17:52] How much of the creation or the direction or the route that the cookbook take took was based on that aspect as opposed to the recipes? You know, was it was there any conversation that directed the flow or which foods made it in which you didn't? Because you're so keen to be open and honest with some of those visual aspects of food? [00:18:13] Yeah, I think that's really interesting. And I suppose my whole business, unsuccess, my business is stems from from online and from Instagram, which is clearly a visual platform round. And so it's all intrinsically linked. So so, yes. I mean, I don't get lots of thoughts on that, actually, because. Yeah. [00:18:38] Everything I make. I'm sort of thinking about it from a visual perspective. And I I think I can pretty much make most things attractive because a lot of the food I chose to eat in my cookbook and online. They're quite brown, actually. I mean, I eat a lot of lentils and curries things because I always want to post authentically what I'm eating. And that's the essence of it comes I can write about things that visually and also assuage people's Marxian plan in terms of sort of, you know, online. And I know that lots of craters absolutely create food purely for the visual aspect, because I know that that's popular. And that's part of that business model. And it is in my mind, and I will think that I need to make this look attractive. However, it is still a bite. For me, the taste in January wasn't eating and having sort of a, you know, documenting. This is what I'm eating. This is what, you know, on a day to day basis rather than creating specific content. [00:19:44] And it does. And I think that to actually have a lot of conversation between each other in an unspoken way. Bettina, your buddy and I were talking about I'm eating seasonally, you know, and she converted me. [00:19:57] I feel like I talk to so many nutritionists and vegans a week that you couldn't possibly introduce a new idea. And bam, there it was with Bettina. And she said, you know, I'm even with the greenhouse's, even the ability to eat year round. It doesn't taste the same. She doesn't believe it does the same thing for your body, which I don't now either. And she's like she was talking about genuinely tasting, you know, a strawberry in season. And what that tastes like from a responsible farm and comparing that to the difference of one grown year round. [00:20:27] And I was thinking when I hung up with her, even the vibrancy like I was at the market, you know, strawberries are in season. And she was right. They have never. If you look at the most vibrant, saturated foods in real life. Right. I r l then you are looking at things that are very much so in season and then that's having a conversation with the visual, with the taste. You know, if it's looking vibrant and you haven't shoved chemicals all over it to get it that way, it's going to taste beautiful. [00:20:55] Yeah. Because you absolutely eat with your eyes. So, I mean, it looks vibrant and juicy and gorgeous. You're gonna wanna read it, but I can. I completely agree. You know, I'm a huge fan of, you know, organic veg boxes. I said, what about it all the time? Because it's just such a sort of superway, super easy way of knowing first and knowing what's in season. And secondly is having this gorgeous seasonal product. [00:21:21] It's all organic, all grown, perfectly delivered to you. And it's like an education in itself because, you know, with it, with a weekly box, it's. It's fresh. It's you know, it's hopefully, you know, locally ish. If, you know, it's always a bit of a challenge in the UK because it's not the water supply climates. It's so but obviously it's something that we're benefiting from losers'. I you've raised muchly. Yeah. [00:21:46] Yeah. You're literally getting the best on produce at the moment, so it's just the best time. And that in itself is super borrowing. That's again how I tended about recipes I would take. The raw ingredient for me is sort of the the veg, the seasonal veg, and then basically create sort of, you know, recipes around that. And that's it. I use that sort of guide, how I how I develop. And then it's yeah, it's not only fresh, but it's healthy, it's in season and it's like a Yes. Little roadmap of how to eat seasonally. And I'm curious about that. [00:22:18] I was wondering how one, because you're kind of guided by your own light. So the curation process, it sounds like what's in season and then do you take any following feedback? Do you ever hear fans say, listen, I want you to show me how to cook this? Like how much of it is directed by what you're doing and what you think is cool at the time? And if it is just all based on you? Where do you get your influences? Do you go out? You talked. I mean, obviously, the pandemic has put a damper on these kinds of inquiries. But prior to that, do you do you kind of expose yourself to influences that will then curate what you're making? How does all of that come to be with what you're creating right now? [00:22:57] Yeah, it's sort of a combination of everything I'd say, because I've been sort of developing continents Vegan recipes for quite a while now. I do I do sort of know what people want from me. [00:23:08] So but of course, that in itself is driven by those type of things I like to produce and eat, so. Yeah. So, yes, it sort of feeds into each other. I think people have come to expect from me a certain type of recipes so they know they're going to get the whole food recipe. It's going to be natural products can be seasonal VegFest commercially can be organic, it's going to be pulses, it's going to be, you know, veg based food. You know, that's the center. So they sort of expect that. And then I'm always having a conversation myself with, you know, maybe I should be doing a few more cakes. They may make or Rakestraw. They may want chocolate. But it's you know, I mean, I'm sort of instinctively drawn to them. Some people so passionate about baking. They love making all the desserts. But it's not something I typically eat that much. Yeah. I don't I don't I don't really do it. So it maybe is producing things quite selfishly. But then I also think it's coming from a place of natural food. Whole Foods and, you know, seasonal veg. So hopefully if I can make it tasty enough, which I'm always trying to do, sort of inject layers of layers of flavor and spices. And also, I think that that's what food is quite accessible. You know, store cupboard is quite cheap. [00:24:26] You know, if you if you've got the basics pulses and some grains and some nuts and seeds and then you add some nice seasonal veg. But, you know, that's cheap. But not, you know, big batches of food. And you make it delicious. It sort of takes quite a few boxes. [00:24:41] Absolutely. How many of your recipes did you take for your cookbook? Rebel Recipes from your website. Rebel recipes? About 25. [00:24:52] Yeah, I went in publisher. They felt that that was because some recipes in which some recipes over the years just have just superseded popular. So I think it's nice for people to have it in a Walker handheld format rather than accessing online. [00:25:10] What are your baptismal recipes? And when I mean that, I mean from non vegans. What do you like to serve most? On a personal level or recommend other people make who are kind of getting societies and communities? A big conversation happening among Vegan and non vegans that isn't angry is one of like, how do I introduce them to this? Without that, there's a great deal of fear with people who think that, you know, they're going to be missing out on dairy meat. All of the things that they've been used to. Do you have, like go tos that you recommend for yourself or for others that people make? [00:25:43] Yeah, I think it's you sort of have to think about making people really satisfied and happy. So, for example, if you set someone up, you know, big place of salad, it might be healthy and might look gorgeous and be very vibrant and might be seasonal. [00:26:00] But I don't know, I wasn't necessarily going to be really satisfied from that. So I really loved the big, hearty sort of comfort foods type dishes. [00:26:11] So I would, you know, probably have a really lovely spiced curry or something or stew, but then not just that, because that's good in itself. And you can be feel comforted and happy, but then you have some layers of flavor. I mean, I always have big with great big feasts. So that is a problem I have. I can't just create one day she'll have to think is my main dish. And then let's just sneak three others and some flatbread and some crunch. And I think that's, you know, some tips and then a bit of salad and then some people. [00:26:41] And I think that's what, you know, people are missing. Sometimes when I'm not eating meat, that's sort of like different flavors and textures. And so if you have that's something that's like big and hearty and comforting and you've got some, you know, vegetables and roast veggies and pulses, but then you've got something sharp, that pickle, and then you've got some flatbreads mochi up and you've got some creamy hummus. I mean, you could feel pretty excited and satisfied by that meat because it's just the amazing texture combination. [00:27:10] Yeah, absolutely. I agree. [00:27:11] And I think that one of the negative associations people have with veganism, which I'm not sure where it stems from. [00:27:16] I think it comes from the early punk movement that was in the 80s where a great deal of people expressing the Vegan philosophy were very, very like anorexic looking white boys walking around. And so I think that that was like somehow, because I feel like one of the negative associations is that vegans don't eat where. Pound for pound my meals and the amount of food I consume because it's so much, you know, raw and whole fruits and vegetables. It's actually quite, quite much a great deal larger than someone who's actually eating meat or cheeses, which are dense and kind of like on your plate, you know. And so I think that this huge abundance visually of food is kind of this like. [00:27:55] And now we feast, you know, kind of flips that on its head, which is delightful. I'm wondering with that. So I forgot to go over for all of my nerdy little founders out there. The logistics of can you just run us to rattle off really quickly when the website was founded? Did you have co-founders? Did you take any funding to found it? And what was originally the content of it? [00:28:17] Yep. Founded in 2015. [00:28:19] And it was basically all just purely myself and just done at the same time as my marketing job. So for the first 18 months, I was doing it alongside some needed income. [00:28:29] So just working really hard, getting used to sort of exercise at six a.m. for work. And then I just swapped it. And so instead I would get up and create content. Yeah. And then. Yes, of successively creating content constantly. And as I said, pretty badly initially. But I really wanted to work. You know, I studied hard to, you know, make myself look a bit more appealing. And then. Yeah, and then it was quite slow initially. And what I said was working at the same time. And then I got better gain, more followers, more opportunities preparing. [00:29:08] I want this organization over the award, which is amazing, about sort of eight months after I started, which was just incredible. And yet things to Rome, really. [00:29:22] And I just felt that, you know, there was only so much I could do. I'm just going to sort of take this scary leap and resign and see what happens. And then, yeah, it's just been sort of like up and down sort of rollercoaster, but absolutely amazing. And I think, you know, I always say that. And I sort of felt that if I Johnson did take the chance. I mean, at the end of the day, I could, I'm sure, get a Moxham job again. So it is when you take the risk that exciting things happen and if you sort of have confidence that you have the sort of work ethic sort of to work. And I was literally, I think most people's saying yes to absolutely everything. Yes, I can do that whether I can. But I'll I'll give it a go. Make it your house. All sorts of crazy things. And some things work. Some things were not so good. But, you know, it's all a learning process. And yeah. And then it's just sort of evolved and things have definitely changed over time. But yeah. [00:30:23] Well, to that end, I kind of want to pull on that thread a little bit just because I you know, you're across the pond and I can go on and on about the Vegan community here over the past 10 years and the change it's currently even undergoing this incredible spike. I actually really adore being on the flagship, as it were, of know the second wave of veganism in this. Because I think it's exciting to see things change and manifest, and this is where the podcast. This podcast is built out of the rhetoric and the growing change of Vegan worlds. But I want to know about the UK, which I haven't. I'm. I visit Ireland a great deal. And so I know a little bit about their scene. And I was just in Australia and Fiji and bunch of those places. [00:31:02] But the UK, it's interesting. I've spoken to about 30 people so far for the podcast and about seven or eight of those have been people located in the UK and they talk about. So there's been two schools of thought. One of them was that they felt as though, you know, the US had a greater threshold and strong stronghold on the Vegan culture and the UK was kind of behind, if you will. And taking notes from it. And conversely, I've spoken to a great deal of Americans that believe that. Well, they had one of the first institutions in, you know, just outside of London that was certifying and talking about the philosophy of the Vegan culture and had like an actual certification program in Vegan dietary cuisines and things like that. And so they believe that the UK was the four founder of it. And neither of that's important as to who was really the granddaddy or grandmother of the whole thing is not here or there for me. What I'm curious about is right now and the past, you know, over the span of your professional life, what is the growth and tone been like for the Vegan culture? I know it was neach and tiny and small, but what has it been as of the past five years in your eyes as it relates to food and your industry? [00:32:19] I think it's it's been so interesting, firstly, because when I started on my channels, my blog. It was absolutely in that initial stage. There was no one talking about it at all. [00:32:31] And, you know, a few people across the world that I had the pleasure of connecting to to make me feel less weird. But, yeah, tiny. [00:32:43] And then I don't know. It was like for me, it felt like a wash, just an explosion. And I felt those you know, there's some resistance in the press. And then it just it was like a tidal wave of acceptance, I think, in the U.K. And now it's unbelievable. [00:33:01] Of course, you know, there's been no restaurants or anything for the past few months, but. Pretty much all restaurants, you know, even in obscure areas now that they've got. Vegan options. These markets are incredible. My friend Derek Sonna has been instrumental in developing the Tesco Vegan range. And then all the other retailers pretty much followed suit and they've got huge ranges. So from our perspective on all lines, eating natural foods. Yeah. And I provide recipes that don't necessarily aren't necessarily replacement for meat. But if you if businesses are just moving into veganism or you do want something that emulates that sort of meaty taste a little bit, the ranges are huge. So, you know, there's so many options everywhere. I mean, I'd love to live in London. But, you know, directional seed in London is amazing. So, yeah, it's it's exploded. It's sort of secret. [00:34:01] So two time cookbooks, online platforms, everything. What year do you think that that happened? Can you say it like a year or a time period in which you really felt like that that change happened? Yeah, I think it was a couple of years ago that things really escalated. I think the year before it was moving and then a couple of years ago, it just exploded. You personally. [00:34:23] Do you find that with the acceptance you're able to bring in not more centric, but maybe more eclectic or, you know, it's like, let's see, maybe baking like arrowroot? [00:34:35] I mean, I couldn't find it 10 years ago without going, you know, a bit outside of town. And now, you know, those types of things are even coming down in price because of the commonality of Vegan bakers cooking with things like that, that those kinds of thickening agents. But I'm curious, do you find yourself being influenced by it as as a creator? Do you find yourself kind of broadening what you are inspiring people to cook? Like, how has that kind of infiltrated you, the way you cook and your business with this kind of acceptance opening up? [00:35:06] Yeah, I just I. [00:35:09] I don't think I've ever really created recipes specifically for vegans. I've I've always just created. I hope I try. This is my aim. [00:35:19] Really tasty, plump based food, Vegan food that I hope is accessible to everyone. Because, you know, again, this is a huge thing in the UK. And I think this is instrumental in terms of people's acceptance. It's really now, you know, this is Stovall's of people that like die hard meat eaters that, you know, would never, ever eat a Vegan meal, you know, that just quit. And now I know personally people that, like, aren't unique from Monday, I'm reducing my meat content. So that's just for me that indicates the real shift change. [00:35:51] So how would you. So how are they about recipes is. This is some really delicious veg based food. And I hope. Viegas, I like it, but parents don't like it. People that reducing meat will like it. [00:36:04] So it's open to anyone. But in terms of ingredients. Yeah, I think there's a lot more a lot more awareness night because of so much stuff in the process, so much stuff on TV, it's becoming more mainstream. Sort of weird Nishu readings. It's definitely becoming more accessible. I mean, eat. I mean, you know, I mean, there's always been these like plant based milks, but I mean, not from walks. [00:36:24] There's 20 plant based milks, you know, this far. Vegan Jesus. You know, it's just it's just amazing everywhere. And one of the sudsing workshops like what is nutritional yeast? Is it. Is it just the Yeast Munch workshops? They've provided the ingredients. I've got like a little pot of diesel, fresh yeast and like. No, no, no. Right, right. This terrines. People people know that. [00:36:51] Yeah, they do. I agree. And I like that. [00:36:53] I like I like all knowledge, you know, I don't care which can't be subscribed to you, but I want everyone to read the same information so that we can argue adequately, especially when it comes to nutrition and health and things like that, that I think are direct byproducts of the Vegan culture, which is another reason why I think the covered nineteen pandemic has resurged in, you know, acclimated regardless of its roots. And I don't even get into the wet market conversation with anyone other than friends. But the conversation with health has always been here. And I'm glad to have that be like one of the things that's most quickly attached to the Vegan lifestyle. You did drop the word and I usually wait for all of my guests to do it. You said plant based three times. So I'm going to ask you, what is your key and fundamental difference between being plant based and being Vegan and how do you define each for yourself? [00:37:42] Yes, so Vegan for me is a lifestyle choice. [00:37:46] And for me, that's more. That's that is an ethical choice, a move, a commitment to being sort of Vegan in all aspects of your lives, making commitment to have a crew, to feed lifestyle, not one lever, you know, not not having cruelty free makeup and beauty products. And it's it's a much broader lifestyle thing for me. [00:38:06] Plant based is much more centered around having a plant centric diet and embracing, you know, could be Vegan. But it's more about having a sort of, you know, a plant focus. That's OK. [00:38:22] And to that end, does plant based denote health? Because that's been the next connection that everyone's making that the marketing industry has just attached on to that and flown off into the sunset with plant based denoting organic health healthy, those types of things. [00:38:40] Does that work for you to degree? [00:38:44] Because I think that, you know, on a really basic level, including more plants and tump based derivatives and sort of natural products in your diet, for me, that's sort of an easy way to make you a little bit healthier if you're eating natural foods and plant based fruits and vegetables and fruits and things like that. [00:39:00] Vegan. In my mind, it's it's an ethical commitments. You could be healthier. Big Vegan. But it doesn't Nessus. It doesn't necessarily go hand-in-hand because you can be a vegan and just eat sort of, you know, processed Vegan food. But, you know, do it for purely ethical reasons, so I find know separate. [00:39:24] Yeah, absolutely. And I think it's important to separate them regardless of how one defines them. They need to be defined. I think it's crucial also to have individuals define and companies how they're using those terms. You know, because I do find that most vegans believe that that title Vegan is much more of a lifestyle and philosophy and those who are not Vegan view it as a dietary restriction. So it's an interesting, you know, disconnect, if you will, that I think is solved by defining terms, which is I think we should do more of across the board in all of society and civilization. Defining one's terms would clarify a lot of things. I want to jump quickly into the podcast. I know we're kind of coming in on time, but I loved it and I loved listening to it. And again, I spoke with Bettina, who is on this podcast series a few weeks back. [00:40:14] And I told you off the air and I kind of want to bring it back on to record right now. What I liked about it is I'm kind of picky with my podcast. It's not just because I'm a podcast host, it's because I care about information and knowledge. And then I also, you know, I care about show person, ship and flow and those types of things. And I really like your podcast. I've listened to four of them. And I think there's seven or eight total that I could find online. And I want to know when it was founded. But I really I have to put it out there that I think that the flow of information is very succinct and different. And you would think that it might be the same. I thought, oh, they're both going to be saying the same thing and simply agreeing with one another. And it's simply not what happens. You just have such different perspectives on things that you bring and augment. And then when you bring your guest on as well, I think it's just this kind of beautiful round table and you're keeping your times tight at like 20 minutes. I have to applaud you for all of those things, but I want to know when you launched it and how you kind of develop what you're going to speak about around it, because you come into some very core topics about Vegan food, Vegan culture, you know, aspects of nutrition, all of those things. So how do you curate the show? When was it founded and how do you continue moving forward? [00:41:27] So we started just recording. I think it was October last year, and then it took some time, as I'm sure you know, it's that get the guest Pennsylvanian actually available. And on the show, the producer sort of edited a little bit and then just to cut out the repetitive stuff. And then it launched in January. And then we basically launched one every week for, you know, six, seven weeks. So actually, in terms of the content, it's really quite organic because petite and I know each other really well and have quite a good sort of. Bantry dynamic, sort of slightly challenging each other and definitely aren't sort of too polite and were happy to disagree with each other. I think that's sort of naturally works. And that's really why we thought that we might be okay doing a podcast together. And then we just sort of think about what we would love to hear and what we think the audience would love to hear from the person that were having on the podcast. And of course, it doesn't necessarily always go to plan because, you know, people it's conversation and people, you know, say whatever they want, but that's what we do, really. So it's really quite organic. And we didn't necessarily know know. We didn't. We did. We did it. Yeah. Point intuitively, I would say. So if you think it's good that that's what it is. [00:42:51] I idea. And I'm picky. I think it's magnificent. I always have to preface that I am really pick and picky with my fashion and my podcasts. I cannot I don't have any leeway there, so I really do enjoy it. I hope everyone gets on. Where can everyone find it? You can find it on your website. You guys are on iTunes. [00:43:05] You're on Spotify, all the normal places. Yeah. And it's called something. So a bit cheeky. Yeah. Gotcha. I love it a lot. Yeah. I think it's appropriately titled too. [00:43:19] And it's it's easy to remember. I like that, you know. And the name I'm wondering as we wrap up today, I wish we could talk longer. I always wish that. [00:43:30] But with you particularly so I'm wondering how what you think I do want you to be brazen here, because I think that those are kind of the best answers and people are afraid to talk about the future, particularly more so now. But where do you see some of the biggest changes and movements happening for the Vegan industry in so much as it affects health as as a subsequent effect from diet and and food? Where do you see the next five to 10 years playing out? If you had to kind of surmise from everything you've experienced thus far. [00:44:10] Honestly, I don't know. [00:44:11] I think the world is in such flux at the moment. I mean, I think that, you know, the ground for me, I feel it's shifting by the day. So things which felt normal and you can maybe make prediction last week. Something is happening today and everything's changed, so. [00:44:29] But I do feel that on the whole, people are just becoming way more aware, you know, in terms of society and health, in terms of that diet, in terms of, you know, ethical and moral decisions. And, you know, I think this lockdown situation has given people the headspace to actually think about things in a way that isn't important. You know, what do I want to do? [00:44:52] Am I going to change things? [00:44:53] And you know what's good, what's good for the planet, what's good for me. But, you know, am I do all this stuff and I don't need to be doing it. So I don't know. I'm really hopeful because I think that. [00:45:04] Yes, it's like it's like a weird reset and people thinking things much more. [00:45:10] And also in terms of sort of what food people are cooking more, so they're thinking about what they're putting on the table, having to think about it, you know, three times a day and getting more engaged with it. So so generally, I think I'm I mean, I didn't think, you know, being a strength was going away anyway. But just because people are much more conscious and aware now, I think, ever before. I think you just continue to grow. [00:45:37] I agree with you. [00:45:38] And I think the demystification of food and the the re conversation that people are having with the food that they thought they knew, you know, is is part of that beautiful natural evolution that you describe happening. That is, it wasn't going away before and is probably augmented with the most recent endeavor. [00:45:58] Well, Niki, we're out of time, but I want to say thank you so much for all of your conversation today. I really enjoyed it. And I hope everybody tunes in, listens to your podcast, jumps on your website and checks out your cookbook. [00:46:09] Thank you so much for having me. All of it. Absolutely. And for all of you listening, thank you so much for giving us your time. [00:46:15] We have been speaking with Niki Webster. She's a cookbook author, food consultant and stylist. She just had her first book come out. Rebel Recipes. And you can also jump online. W w. W. Rebel recipes, dot com. Check out her podcast from there as well. She's got a ton of wonderful YouTube, blogs, recipes, consultancy information. There's so many great things. And thank you for giving us your time today until we speak again next time. [00:46:40] Remember to stay safe, eat well and always bet on yourself. Slainte. 

Chris Radford author of the book Attractive Marketing, is a former marketing director of Pepsi and managing director at Head Sports. His business, Differentiate, [http://www.differentiate.co/] supports business leaders to create better marketing and sales strategies. ● His methodology, called The Attractive Thinking Approach is based around these five steps: ○ Pinpoint - Understanding customer problems ○ Position - Solving them better than your competitors ○ Perfect - Creating Products customers love ○ Promote - Making sure customers can buy them ○ Pitch - Making it happen● He believes that people only buy emotionally from people they like but that they also want a product that leaves them feeling in control of a situation● Two simple tools he recommends to understand your customers better than your competitors is a customer interview and to survey the market using a research company who provide customer panels of representative groups.● Chris particularly admires Riverford the organic veg box company and their way of communicating with their customers.● The best way to contact Chris is at https://chrisradford.net or by email chris@chrisradford.net ● His book Attractive Thinking is available here: https://www.amazon.co.uk/Attractive-Thinking-questions-successful-strategy/dp/1788601033/

In this episode I'm joined by Guy from Riverford Organic Farmers chatting about the surge in demand for their vegetable boxes.  Guy is always good for an opinion or two and I thought it would be interesting to chat to someone incredibly busy, rather than quiet, as a result of the Coronavirus impact.   We chat about how Guy and his team are simplifying their offering, going back to their original roots as a veg box delivery company.  Guy in many ways hopes this will be a long term move since he has always wanted to sell more seasonal produce, rather than adding complexity due to the demands of the customer.  The environmental implications of a less consumer driven supply chain could be a long term benefit to the wider farming wold, and society in general. We also touch on the potential 'land army' being recruited from the UK, rather than Eastern Europe, to help farmers with picking and the longer term implications that could have on wages, working standards and the price of food.   Whilst Riverford is currently closed to new customers they are working hard on getting back to 'normal' and looking after the loyal, regular customers who Guy and this team have always so enjoyed serving. I think Riverford are a great company with a great ethos and give us hope about the balance between our human impact, demands and potential change in our relationship to the food we eat.

Episode 17: Guy Singh-Watson Guy Singh-Watson is Founder of Riverford, the hugely successful organic vegetable producer and vegetable box delivery company. The discussion begins with the importance of farming in our society and Guy’s personal discovers of a “deep connection” to nature and desire to be “part of nature, rather than outside or above it.”They discuss George Monbiot’s recent documentary “Apocalypse Cow”. Guy explains that he is resistant to the idea of laboratory food, saying that culturally it “fills me with horror” although intellectually it would release land for re-wilding and return to biodiversity. He suggests the way forward is a mix of embracing the ways of nature, improving soil fertility and including livestock farming with “ideally no factory farmed animals and little feeding of soya to animals… a luxury as a planet we cannot afford.”Guy points out that many farmers are trying to do the right thing and don’t want to be marked out as the bad guys. He says that the climate catastrophe is not the result of agriculture but the fossil fuel industry and our insatiable demand for energy. To be demonising farmers is grossly unfair.Guy gives his ideas for creating a sustainable diet.Reducing waste in the food chain. Waste in fields has little environmental impact, but radically cutting waste from our kitchens.Eating less animal protein. We eat 1600gms meat a week in UK, We should reduce this to 600gms and encourage a vegan diet of unprocessed food.Stopping growing produce in heated glasshouses.Stopping air-freighting products.Eating seasonal, local fruit and veg.Questioning the nonsense of our economic model built on instant gratification. “The enemy of sustainability is choice”, says Guy. “We’ve been sold the message that you can have whatever you want whenever you want and retailers need to have the courage to stand up and say no. Consumers should eat seasonally," He believes that “out of a restrictive choice is born creativity and that applies in the kitchen as well.”Guy believes that contact with nature engenders a greater appreciation and desire to protect it and change our thinking. He says we should also encourage people onto farms to understand food production today. If people realised it wasn’t like 'Old MacDonald' they would be more discerning about what they buy. In addition, clearer information and tougher trading standards would help to differentiate the genuine from the false claims about food quality. This should be illegal. Some parts of the food industry mislabel products as ‘organic’ and we should challenge them more often, asking ”Who certified it? Where is the label?”Riverford communicate directly with their customers and talk about issues their farmers face in the way most farmers can’t. Guy says they are unique in that they have the privilege of being able to be honest. They also have great relationships with their suppliers supported by long term contracts. He points out that most producers are “obliged to play by the rules of a broken system” as they have only short term contracts which is the antithesis of sustainability.Riverford have 70- 80,000 customers and make 55,000 deliveries a week. Food comes from the Riverford farm, a co-operative in Devon and others around the UK and a farm in France that is important for the May-June, the months of less UK produce. They are mostly medium size family farms with which Guy prioritises long term sustainability and mutually beneficial trading relationships.18 months ago Guy decided to sell 74% of the business to the staff, making Riverford employee owned. He explains why: “I wanted to try and create a world less dominated by greed, by the accumulation of ridiculous amounts of personal wealth for our exclusive use which contribute nothing to our happiness, but massively to the detriment of the planet and the people who should be sharing in that wealth."The change was made slowly and thoughtfully and he doesn’t regret any of it.

Recorded weeks before Covid-19 hit the UK - this episode is even more poignant as Holly and Guy Singh-Watson, founder of Riverford Organic Farmers, discuss the need for Governments to sit up and make real change to support small businesses and our high streets.  Riverford was one of the first businesses to reach the market with an organic online food model and led the way in identifying a new conscious consumer in the UK. But life as a young boy, growing up on a farm and highly dyslexic, meant that his formative school years did not guarantee him an easy transition into the business world.  Holly and Guy explore how understanding yourself, and your own mind and reactions, is the key to becoming a good leader - a lesson Guy learned later in life and is searingly honest about in this interview.  Guy’s philosophy is that good business is common sense, and that we must call on the government, now to make a fundamental change - a sentiment perhaps more apt than ever before. He also explains how selling his business to his employees, not only changed his life for the better but also created a huge positive change for the business too. Conversations of Inspiration is brought to you with support from NatWest: visit natwestbusinesshub.com for information, tips and insights to help business owners meet their goals.  Follow Holly on Instagram: https://www.instagram.com/hollytucker/?hl=en 

This is the first of a series of episodes talking to real people about coronavirus and how its affecting the food and drink industry and also how we eat at home. In this episode I chat with Nina Pullman - editor of Wicked Lees, Riverford's magazine, vegan home cook Rónan Vivian-Byrne and Alex Cook, owner of Pink Peppercorn Food Co who are award winning streetfood traders and caterers.

Episode to av Alternativ økonomi handler om arbeiderstyrte bedrifter. Kan og bør vi eie arbeidsplassen vår? Hva får vi ut av det, og hva gjør det med oss og bedriften?Med utgangspunkt i to bedrifter som lenge har vært drevet på vanlig vis med få eiere, snakker Reidun Gjengedal om overgangen der begge bedriftene har valgt å bli arbeidereide. Hun besøker gården Riverford i England, og vi får høre om filmselskapet Aardman fra Bristol, kjent for bl.a. Wallace and Gromit. I tillegg snakker Kalle Moene fra Universitet i Oslo om hva denne formen for eierskap innebærer.

When, in the 1990s, Guy Singh-Watson started delivering boxes of organic veg to neighbours and friends, he realised he was onto a winner. People loved the fact that the vegetables tasted great and were grown locally.    He probably didn’t realise just how big a winner it was. Today Riverford Organic Farmers supply boxes to between 50 and 60 thousand households a week and have a team of 700.   I was very excited to get to speak with Guy since I've read a number of his blogs about the impact of modern farming and monoculture.  Guy really brings to life the impact such approaches of mass production are having on the soil, and how important soil is for all of us to be able to continue to live on planet earth.  Fundamentally I wanted to learn whether ‘organic’ is really important and how much work should we, as the hospitality industry and the general public, be putting in to thinking about not only where, but how our fruits and vegetables are grown.  To say Guy has an opinion or two on this is an understatement.  But he makes the case eloquently and enthusiastically for change.  While the business has scaled up, the guiding principle behind it has not shifted, as you’ll know if you’ve ever watched Guy’s YouTube series, ‘Guy’s Rants’. For him, respecting the health of our soil, through traditional mixed farming rather than rigid specialisation, is vital for the health of us all.  Whether you agree with Guy or not, this programme will definitely make you think about consumer choice, and whether the world has gone mad in allowing us to choose delivery times to within 20 minutes or having little gem lettuces flown over from the States.   Should the era of getting what we want, when we want it, come to an end?  Let’s discuss…  

In an exclusive interview, recorded at the World Retail Congress 2019, our host Ben Bland is joined by Riverford Organic Farmers' founder, Guy Singh-Watson, to talk about the award-winning business which puts its success down to a spirit of ethical trading, and to discover why his decision to shun traditional retailers was, in his view, a good thing.

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. This episode is a deep dive into the trials and tribulations of producing organic food, modern farming and what it's like to deal with selling fruit and veg to supermarkets.

With just over 60 days before we're set to leave the EU Dan Saladino gathers thoughts along the food supply chain, from farmers and retailers to exporters and so called "preppers", on the prospects of a no deal Brexit. The likes of the British Retail Consortium, which represents the major supermarkets, and the Food and Drink Federation, which speaks on behalf of the biggest processors and producers in the UK have voiced their concerns that a "no deal" and more disruptive Brexit could mean significant delays importing food into the UK. For this reason their members have been stockpiling supplies to prevent disruption for customers. However, as farmer Guy Watson explains, we are entering the so called hungry gap, meaning that by March 29th we'll be supplying very little of our own fruit and veg. Businesses such as his, the Riverford box scheme, will instead be depending on fresh produce brought in from Italy and Spain. He believes more than four days of disruption could wipe out his profits, and two weeks of delays could bankrupt the business. Meanwhile other members of the farming community believe we should stay focused on the idea that food benefits will come from Brexit, whilst others are convinced trading under World Trade Organisation terms will provide us with plenty of new options for imports. Dan travels along the supply chain to hear a range of different views on what the next few weeks might hold as farmers, food producers and retailers wait for the stalemate in Westminster to end.

Is it possible to grow sustainable food for everyone? Can it be produced in a way that makes financial sense for farmers? Are we too idealistic or not enough? Do urban food "thinkers" really get the practical realities? How can technology move things forward? We speak to Guy Singh-Watson, founder and co-owner of Riverford, one of the UK's biggest organic veg box schemes, and a pioneer in sustainable food. First, Jez and Nina kick-off with their thoughts on the Oxford Real Farming Conference - veganism, plastic and Michael Gove.

So this episode I’m delving into a topic I thought would be easy. Recycling. The thing we are all reminded to do by our councils, often in our own kitchens with separate bins and bin bags. Exciting chat this. I get on my high horse about recycling symbols, chuck in some facts and hopefully helpful tips and promise to set up a Change.org petition. I'm regretting it already. Recycling Rules where you are https://www.recyclenow.com/recycling-knowledge/packaging-symbols-explained?gclid=CjwKCAjwkYDbBRB6EiwAR0T_-igv035FIAGaZeObx_6ZOPI_e1igCJ7h8t9XWsiyghlZ4Ik56pcpPxoCGO4QAvD_BwE Lucy Siegle’s book ‘Turning the Tide on Plastic’ https://www.orionbooks.co.uk/books/detail.page?isbn=9781409182986 Keep Britain Tidy - Our Broken Recycling System http://www.keepbritaintidy.org/break-bad-habits-and-end-our-barmy-recycling-system Keep Britain Tidy - Tips on Recycling http://www.keepbritaintidy.org/waste-less-live-more-easy-ways-improve-your-household-recycling Riverford founder Guy Singh-Watson on recycling https://twitter.com/Riverford/status/1044300441436246022 That 2015 Time Out London article I decided to swear by, until recently. https://www.timeout.com/london/things-to-do/what-really-happens-to-londons-recycling A Plastic Ocean Film http://plasticoceans.uk/ Get in touch with your thoughts and guest suggestions; www.instagram.com/ageofplasticpodcast/ www.iamandreafox.co.uk/age-of-plastic-podcast

Welcome to HOOVERING, the podcast about eating. Host, Jessica Fostekew (Guilty Feminist, Motherland) has a frank conversation with an interesting person about gobbling; guzzling; nibbling; scoffing; devouring and wolfing all up… or if you will, hoovering.This week my guest is only Countdown mega-brains and former superstar of Strictly… RACHEL RILEY. We’re talking living in an ex-brothel, overcoming mega-health issues. And guess which animal’s willy she’s seen?! RecipesRachel made lots of lovely fresh salads and smoked humous from Riverford as well as the creamiest guacamole, ever. And I made a pinto bean dip - which I’ll take photo graphs of the recipe and add them to the Facebook post for this podcast which you and click to get to HERE.Honourable MentionsYou can get tickets to see HOOVERING LIVE at the MANCHESTER PODCAST FESTIVAL by clicking HERE.We spoke about the comically rude but brilliant vegan cookbook THE THUGS COOKBOOKThe veg boxes we both use are called RIVERFORD and ODDBOX and email me if you want to get 50% off your first Oddbox (though at time of writing you need to live in London I’m afraid)Herring in a fur coat is THISThe film I watched that made me start my flirtation with veganism is called CARNAGE by Simon Amstell and is on iplayer now. And the best vegan breakfast in Manchester is Salford’s GRINDSMITHS.And the best vegan mayonnaise is VEGANAISE. OH, AndIf you have got a any spare dosh to give a month I’m on this great site called Patreon where I exchange for rewards including exclusive content for your hard earned cash which means I can keep doing and improving the podcast. Click on the word Patreon, either of them See acast.com/privacy for privacy and opt-out information.

Guy Singh-Watson is an organic farmer and founder of Riverford, a major British supplier of organic vegetables through a box delivery scheme. Born in 1960 and the youngest of five children, his parents became tenant farmers in Devon in 1951. He describes himself as "a proper little farm boy", and spent his free time outside, clambering up trees, catching rabbits, rearing his own pig and helping on the farm. Severely dyslexic, he disliked school, but thanks to an aptitude for performing well in exams, he won a place at Oxford University to read Agricultural and Forestry Science, graduating with a First. He briefly joined the family farm, but left to become a management consultant in London and then New York, returning to the farm in 1986. He started cultivating vegetables on three acres of land with a wheelbarrow and a borrowed tractor, and found his niche, moving from three to 18 to 50 acres quite rapidly. Initially, Guy sold to supermarkets, but became convinced that there must be a better way of getting his produce to customers, and set up a veg box scheme in 1993. His company now delivers to around 50,000 homes a week and had a turnover of £56.7 million in 2017. Guy has four grown-up children from his first marriage and an eight-year-old step-daughter from his second marriage to Geetie Singh.Presenter: Kirsty Young Producer: Cathy Drysdale.

Guy Singh-Watson is an organic farmer and founder of Riverford, a major British supplier of organic vegetables through a box delivery scheme. Born in 1960 and the youngest of five children, his parents became tenant farmers in Devon in 1951. He describes himself as "a proper little farm boy", and spent his free time outside, clambering up trees, catching rabbits, rearing his own pig and helping on the farm. Severely dyslexic, he disliked school, but thanks to an aptitude for performing well in exams, he won a place at Oxford University to read Agricultural and Forestry Science, graduating with a First. He briefly joined the family farm, but left to become a management consultant in London and then New York, returning to the farm in 1986. He started cultivating vegetables on three acres of land with a wheelbarrow and a borrowed tractor, and found his niche, moving from three to 18 to 50 acres quite rapidly. Initially, Guy sold to supermarkets, but became convinced that there must be a better way of getting his produce to customers, and set up a veg box scheme in 1993. His company now delivers to around 50,000 homes a week and had a turnover of £56.7 million in 2017. Guy has four grown-up children from his first marriage and an eight-year-old step-daughter from his second marriage to Geetie Singh. Presenter: Kirsty Young Producer: Cathy Drysdale.

This week, Gilly Smith talks to Riverford Organics' founder, Guy Singh-Watson, one of the biggest voices in the fight for ethical food and farming. He tells her how daring to be different and sticking to what he believe in have been the building blocks of Riverford Organics, and why he still chooses to put the rarest and most unusual vegetables in those veg boxes. Hosted on Acast. See acast.com/privacy for more information.

Anna Colquhoun is a cooking teacher, food consultant and writer with a fascination for the anthropology of food. Something of a food nerd, she has travelled far to research and write about her subject. Anna offers cooking classes in London, including popular bread-making and preserving workshops among others. Her supper club, the Secret Kitchen, is a convivial dinner at which people sit together for a surprise seasonal menu. Books include 'Eat Slow Britain' (Sawdays, 2010), the 'Riverford Companion' seasonal vegetable series (Riverford, 2015) and 'Gather, Cook, Feast' (Fig Tree, 2017). She is also the consultant on BBC Radio 4's 'The Kitchen Cabinet', having had the original idea for the show. Anna trained as a chef in San Francisco and at Alice Waters' legendary restaurant Chez Panisse in Berkeley. She is currently doing research for a PhD in anthropology, focussed on the construction of regional cuisine. 5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

This week, the gang meets with Baron DiRavencaz of Riverford and are offered a counter-proposition to the bounty on his head. It's now up to them to find the Nighthawk and continue to untangle the web of players in this royal murder mystery extravaganza in order to come to a decision on what side they ultimately need to take. They will quickly find that the further they dig, the more complex this mystery becomes...   As always, thank you all for listening! Write us on Twitter @HaplessHeroes or drop us an e-mail at haplessheroes@gmail.com. You can also leave us a rating or review on iTunes! Finally, if you would like to donate to us to help feed these hungry nerds and keep our equipment up to date, you can visit our patreon page at https://www.patreon.com/haplessheroes. We look forward to hearing from you and appreciate your comments and feedback.

We're back from our break! In this episode, Francesco resumes his DM duties for our main story and the party decides what to do about the Baron of Riverford. Our heroes travel to Riverford and try to figure out how to arrange a meeting with the Baron while simultaneously trying to subdue Hobblet's attempts to instigate a fight. As always, thank you all for listening! Write us on Twitter @HaplessHeroes or drop us an e-mail at haplessheroes@gmail.com. You can also leave us a rating or review on iTunes! Finally, if you would like to donate to us to help feed these hungry nerds and keep our equipment up to date, you can visit our patreon page at https://www.patreon.com/haplessheroes. We look forward to hearing from you and appreciate your comments and feedback.