‘Taste this, it’s salty’: how rising seas are ruining the Gambia’s rice farmers

The farmers, mostly women, once grew enough but must now buy imported rice as the climate crisis edges them into poverty

In the sweltering heat of the late-morning west African sun, Aminata Jamba slashes at golden rice stalks with a sickle. “The rice is lovely,” she says, music playing in the background as her son, Sampa, silently harvests the grain. But even if the quality is high, the quantity is not.

While once Jamba could have expected to harvest enough rice to last the whole year, this year she reckons it will last three to four months. After that, she will have to look elsewhere for a way to feed her family and make enough money to live.

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Breakfast with Alice Zaslavsky: parsnip and potato latkes – recipe

Just in time for Hanukkah, the In Praise of Veg author shares her crispy, golden latkes recipe, in celebration of all things fried

Alice Zaslavsky describes her parsnip and potato latkes as “like an edible plate”, but the lacy, crunchy, deep-golden latkes are wonderful even on their own. Once topped with creme fraiche, dill, finely sliced pickled beet or smoked salmon (and roe, if you’re feeling very fancy), they’re more than worthy of a little reverence.

Eating oily, fried foods is a tradition when it comes to celebrating Hanukkah, which begins on 28 November in 2021. Zaslavsky explains: “The reason we cook a lot of oily foods for Hanukkah is because we’re symbolising the [lamp] oil. It was supposed to only last an afternoon and it lasted for eight days, which are the eight days of Hanukkah. So we eat fried doughnuts, we eat fried latkes.

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How to ace Christmas in the kitchen

Don’t buy too much cheese. Do buy enough washing-up liquid. Keep the big day stress-free with our tips from top chefs

Festive shifts at a butcher’s shop are exhausting, with customers at their best and worst. Ben Curtis, previously a butcher, now head chef at Smoking Goat in Shoreditch, remembers people asking, “What should I have for Christmas?”, without saying who they were cooking for or what they liked, “so you could never give a helpful answer”. Butchers, fishmongers and cheesemongers want you to have delicious food, but give them something to go on.

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Sales of eco-friendly pet food soar as owners become aware of impact

Number of products in UK containing MSC-certified sustainable seafood has grown by 57% in last five years

Eco-friendly pet food is on the rise as dog and cat owners become more aware of the impact of their beloved pet’s diet.

New figures released exclusively to the Guardian show that the number of pet food products containing Marine Stewardship Council (MSC)-certified sustainable seafood has grown by 57% in the UK during the last five years, from 49 to 77. In the last year alone consumers bought more than 7m tins, pouches and packs of MSC-certified pet food.

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Our best Christmas food gifts and recipes

From our archive: from festive pickles and homemade sweets to luxury biscuits and exotic oils, a a gift you’ve made yourself can make someone’s Christmas

A trio of presents that you’ll want for Christmas dinner: a ginger nut brittle to serve as is or to blitz into a toast-topping paste, crumbly cheese biscuits and an enticingly easy fig jam

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Good or bad? Top cardiologist gives verdict on chocolate, coffee and wine

Exclusive: Prof Thomas Lüscher assesses the heart healthiness of some of our favourite treats

Dark chocolate is a “joy” when it comes to keeping your heart healthy, coffee is likely protective, but wine is at best “neutral”, according to one of the world’s leading cardiologists.

As editor of the European Heart Journal for more than a decade, Prof Thomas Lüscher led a team that sifted through 3,200 manuscripts from scientists and doctors every year. Only a fraction – those deemed “truly novel” and backed up with “solid data” – would be selected for publication.

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UK’s warmer, wetter weather sparks bumper year for mushrooms

Kew Gardens and RHS reporting glut of funghi as public sends in ‘weird and wonderful’ samples

The UK is having a bumper year for mushrooms due to the warm, damp weather, says scientists, with an increase in the number of rare and unusual species identified.

Members of the public have been sending in unusual samples from their gardens to experts at Kew Gardens and the Royal Horticultural Society after a glut of fungi this year, and scientists say such booms will become more common as Britain’s climate changes to become warmer and wetter.

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Man’s severe migraines ‘completely eliminated’ on plant-based diet

Migraines disappeared after man started diet that included lots of dark-green leafy vegetables, study shows

Health experts are calling for more research into diet and migraines after doctors revealed a patient who had suffered severe and debilitating headaches for more than a decade completely eliminated them after adopting a plant-based diet.

He had tried prescribed medication, yoga and meditation, and cut out potential trigger foods in an effort to reduce the severity and frequency of his severe headaches – but nothing worked. The migraines made it almost impossible to perform his job, he said.

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Brazil’s Amazon beef plan will ‘legalise deforestation’ say critics

The beef industry hopes a planned deforestation-free farming zone will tempt buyers back but many fear it will drive up illegal tree felling

For many, the overriding image of agriculture in the Amazon is one of environmental destruction. About 80% of deforestation in the region has been attributed to cattle ranching, tainting beef exports.

Brazil’s beef industry hopes to tempt buyers back to the Amazon region, which covers about 40% of the country’s total area, with a new deforestation-free pledge. But critics are concerned it could effectively legalise deforestation in the region.

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3D-printed steak, anyone? I taste test this ‘gamechanging’ meat mimic | Zoe Williams

Marco Pierre White is championing Redefine Meat’s products, but do they live up to the hype?

Across four capitals – London, Amsterdam, Berlin and Tel Aviv – a new meat was born, containing precisely no animal. The London champion of the company, Redefine Meat, is the celebrity chef Marco Pierre White. At Mr White’s in Leicester Square, chefs, investors and barbecue and burger connoisseurs – as well as former winners of MasterChef – gathered to taste it.

The tone of the event was set by the offering of a pipette of “blood” – “Doesn’t it taste like blood, though?” asked an excited waiter. Well, yes. But memo from the world of carnivore: blood is more something we put up with than something we actively want to drink.

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Palm oil land grabs ‘trashing’ environment and displacing people

Growing rush for land is destroying ecosystems and disrupting lives to satisfy global demand for goods, study warns

Businesses and governments must stop the growing rush of commodities-driven land grabbing, which is “trashing” the environment and displacing people, says new research.

Palm oil and cobalt were extreme risks for land grabs according to an analysis of 170 commodities by research firm Verisk Maplecroft published last week. It also warned that, alongside cobalt, other minerals used for “clean” technology, including silicon, zinc, copper, were high risk and undermined the sector’s label.

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Claridge’s to part ways with chef after rejecting plan for all-vegan menu

Mayfair hotel says it respects Daniel Humm’s plant-based vision but it ‘is not the path we wish to follow’

The five-star Claridge’s hotel in Mayfair has lost its chef after it rejected his vision for an all-vegan menu at his restaurant.

Daniel Humm, 45, will leave Davies and Brook at the end of the year after talks with management about transforming the kitchen in his London restaurant at Claridge’s hotel to serve only plant-based dishes.

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One restaurant has been a part of our family. Now we mourn its passing | Jay Rayner

We measured out the landmarks of our lives at London’s Y Ming. So long, and thanks

My family has suffered a great loss. We will still have our memories, of course, each one suffused with a warm glow. But the source of those memories? After 35 years, that has gone. We have lost our family’s restaurant: the one that was so much more than somewhere to eat out. It was where my wife and I went before the kids arrived, and when those kids were young, and when a treat was needed, and when a treat wasn’t needed, and in the last days before every Christmas, when gifts would be exchanged with the lovely staff. It was our restaurant. Farewell then to Y Ming, the brilliant, eclectic Chinese on Greek Street in London’s Soho which, after 35 years, finally closed its doors at the end of last month.

Lots of families have somewhere like this, a place where generations of customers and generations of staff accompany each other down the years. Each navigates the vagaries of fashion. Because a restaurant where families grow up together is never really about what’s new. They are about what’s reliable and what’s familiar and what makes you feel cared for. They are an extra room in the extended family home.

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On my radar: Damon Albarn’s cultural highlights

The musician and composer on a magical performance by Udo Kier, a west African drumming app and where to find a taste of Palestine

Damon Albarn was born in east London in 1968. Interested in music from a young age, he studied at East 15 Acting School and then Goldsmiths, where he co-founded the band that helped kick off Britpop. As well as recording eight studio albums with Blur, Albarn also co-created Gorillaz and the Good, the Bad & the Queen, spearheaded the collaborative organisation Africa Express and has scored stage productions including Monkey: Journey to the West and Dr Dee. He lives in Notting Hill, west London, with his partner, Suzi Winstanley. On 12 November, Albarn releases his second solo album The Nearer the Fountain, More Pure the Stream Flows on Transgressive Records.

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Kenya’s water crisis leaves villagers at risk of violence and disease – in pictures

As rivers run dry, the desperate search for water has led to a rise in domestic abuse, conflict and illness

All photos by Cyril Zannettacci/Agence Vu for Action Against Hunger

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Latin American countries join reserves to create vast marine protected area

‘Mega-MPA’ in Pacific will link waters of Ecuador, Colombia, Panama and Costa Rica to protect migratory turtles, whales and sharks from fishing fleets

Four Pacific-facing Latin American nations have committed to joining their marine reserves to form one interconnected area, creating one of the world’s richest pockets of ocean biodiversity.

Panama, Ecuador, Colombia and Costa Rica announced on Tuesday the creation of the Eastern Tropical Pacific Marine Corridor (CMAR) initiative, which would both join and increase the size of their protected territorial waters to create a fishing-free corridor covering more than 500,000 sq km (200,000 sq miles) in one of the world’s most important migratory routes for sea turtles, whales, sharks and rays.

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End of the avocado: why chefs are ditching the unsustainable fruit

Give peas a chance – as well as pistachios, fava beans and pumpkin seed paste. These are just some of the ingredients being used to replace one of the world’s most popular fruits

On the one hand, they are deliciously creamy, versatile and gloriously Instagrammable. On the other, they have an enormous carbon footprint, require 320 litres of water each to grow and “are in such global demand they are becoming unaffordable for people indigenous to the areas they are grown in”, according to Thomasina Miers, the co-founder of the Mexican restaurant chain Wahaca.

For some time, the chef has struggled to balance the devastating environmental impact of avocado production with her customers’ appetite for guacamole. Now, she thinks she has found the answer: a vibrant, green guacamole-inspired dip, made from fava beans, green chilli, lime and coriander.

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France and UK told: end dispute or you’ll wreck Cop26 summit

Scientists and experts in despair over fishing row, as prime minister declares summit will be ‘world’s moment of truth’

Leading scientists and environmentalists called on Boris Johnson and Emmanuel Macron to declare an immediate ceasefire in a bitter Anglo-French row over fishing rights on Saturday as fears grew that the UK’s arguments with its EU neighbours could overshadow the crucial Cop26 summit on climate change.

On the eve of the UK hosting 120 world leaders at the meeting in Glasgow, the prime minister said the summit would be “the world’s moment of truth” and could mark “the beginning of the end of climate change”. Speaking at a meeting of G20 leaders in Rome, he added: “The question everyone is asking is whether we seize this moment or let it slip away.”

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One tin of coconut milk – 17 delicious ways to use it, from lime dal to soda bread

This store-cupboard staple is fantastic in curries and works brilliantly in sweet dishes too, whether you fancy panna cotta, grapefruit cheesecake or a super-rich hot chocolate

Coconut milk has a reliable transformative power, turning humble ingredients into something exotic, enticing and a little festive. In a short amount of time, a couple of aubergines become aubergine curry, for example. Discovering a tin of coconut milk in the cupboard opens up possibilities.

But if you are not a regular user of the stuff, you may be alarmed to find that it’s one of a bewildering array of related by-products, including coconut water, coconut oil, coconut cream, creamed coconut (which comes in a block) and cream of coconut. Are any of these ingredients similar or interchangeable? Sort of. Coconut milk and coconut cream are both made from squeezing the grated flesh of the fruit, with coconut cream being the richer version from the first pressing. If you have a fresh coconut, it is possible to do this yourself.

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