Welcome and thank you for joining me this weekend.
Whilst sadly many food businesses have no option but to close in the current climate, others are coming up with ingenious ideas to survive, showing resilience and becoming an inspiration to many. In this week’s feature Spiking energy and ingredient prices: the solutions independent bakers are adopting to stay afloat we speak to three small bakeries to find out how they manage to keep their doors open in the midst of shortages and cost increases.
In last week’s editorial, I talked about the joys of learning. Who doesn’t love snuggling up with a good book as the days get shorter and colder? Take a look at our suggestions in 10 must-read food books about sustainability, culture, and history.
If you’ve been too busy to read or watch the news this week, fret not, because we’ve rounded all the breaking stories up for you in A week in news: the latest food and drink headlines 21-25 November.
The science of sugar: how the sweet stuff can impact physical and mental health is one of this week’s most popular reads, as is Seed banks: preserving biodiversity for the future of humanity. Both unmissable!
Wishing you a wonderful weekend,