When I have trouble growing something, I ask my grandma. Whether it’s how to remove mildew on squash plants or stop beetles from attacking my cucumber seedlings, she knows what to do. More importantly, she knows how to farm without chemicals. My grandma is a walking encyclopedia of traditional farming
Plant scientist Felicity Hayes checks on her crops inside one of eight tiny domed greenhouses set against the Welsh hills. The potted pigeon pea and papaya planted in spring are leafy and green, soon to bear fruit. In a neighbouring greenhouse, those same plants look sickly and stunted. The pigeon pea is an aged yellow with pockmarked
Sheikh Hamdan met Emirati farmers participating in the Farmers’ Souq initiative and commended their efforts to provide high-quality agricultural produce to local consumers.
Agriculture produces roughly 10% of EU greenhouse gas emissions and is on the front line of climate change impacts, with record heatwaves and prolonged droughts reducing some European crop yields.
Last weekend for lunch we had Chinese-style fried rice that we made ourselves using spring onions, sliced red chillies and a dash of soy sauce. It was homemade but I reckon with the dash of the sauce it wasn’t a hundred per cent healthy. Add to that the side dishes that we decided to buy from a local
Inside a bright greenhouse about an hour outside Dallas, workers in hairnets and gloves place plugs of lettuce and other greens into small plastic containers — hundreds of thousands of them — that stack up to the ceiling. A few weeks later, once the vegetables grow to full size, they’ll be picked, packaged and