The Nature of Things: Food for Thought

Every day, it seems, we’re fed new advice about our diets. We’ve been told we can’t have bread, we shouldn’t eat eggs and to hold the butter. As The Diet Myth author Tim Spector notes, “So what is there left to eat? Maybe a bit of lettuce.” #TheNatureOfThings #FoodForThought At …

The Cost of Sushi: Emptying The Seas

As American real-life tv shows about tuna fishers are rising in popularity, the fishing industry in the Mediterranean Sea has been under exposed. Yet, these South European waters are filled with danger for the Atlantic bluefin tuna; overfishing and illegal fishing activities have had serious consequences for the bluefin tuna …

DW: The Dark Side of the Tea Trade

Why are Indian tea workers not benefiting from the global tea boom? Many tea workers live in bitter poverty, while others profit from their labor. In Germany, consumers are prepared to pay high prices for top-quality tea. But tea plantation workers in Darjeeling and Assam are not benefiting from the …

Slaughterhouse: What the Meat Industry Hides

With images obtained during an investigation carried out in fifty eight slaughterhouses in Mexico between 2015 and 2017, «Slaughterhouse» is a documentary that takes us into the hermetic world of the meat industry. The footage shows the systematic exploitation and violence suffered by animals in slaughterhouses and that is deliberately …

Bon Appetit: Beautiful Butchery – Half Pig

Butcher and author Bryan Mayer shows Bon Appetit how to butcher an entire pig at Wyebrook Farm and explains every cut of pork. There are five sections of the pig that yield edible cuts: pork shoulder, pork belly, pork loin, pork butt (or ham), and the head. From those sections, …