. Dr Mansfield, after surveying Macmillan Support’s analysis, continues:
Macmillan’s spokesperson acknowledges that cancer survivors are usually weakened in some way by the treatment.
This is likely to make them more vulnerable to the other kinds of disease which will eventually carry them off. But not before yet more medical services and long-term support. . . . → Read More: Doctor prescribes localisation
Today we received news from America’s New Economics Institute – a partner of Britain’s nef – about the latest edition of Worldwatch Institute’s State of the World series. Their comment:
Every day, we are presented with a range of “sustainable” products and activities – from “green” cleaning supplies to carbon offsets – but . . . → Read More: Cutting through ‘sustainababble’
Fleming, second left, discussing the working of an experimental rocket stove – to capture heat with clean combustion – at Transition Town Louth, Lincolnshire (The Times)
In Lean Logic, David Fleming asks:
“Is the priority to expand world trade, to push ahead with the global market, or to build on the resilience of . . . → Read More: Is the priority to expand world trade or to build on the resilience of communities?
Gary Greenwood, analyst at Shore Capital comments on the Co-op Group’s food retailing: “It just looks like an organisation that has expanded in the wrong areas . . .“
Food sales were down 0.7% on a like-for-like basis. Overall, the group reported losses before payments to members, the equivalent of pre-tax profit for . . . → Read More: Co-op food retail: an organisation that has expanded in the wrong areas?
As a search of medical abstracts reveals advice that there should be zero tolerance of bute residues, the 2002 Look to the Local report by former MEP Caroline Lucas, LWM co-founder Colin Hines and beef farmer Michael Hart (opposite) comes to mind.
It deplores farmers turning to export meat because supermarkets buy cheaper . . . → Read More: The advantages of a regional food supply chain, advocated in the light of the discovery of toxic phenylbutazone residues
Edward’s bar and restaurant in Erdington, managed by Birmingham’s Amanda Britton, opened in December. It aims to source all produce sold from the region’s businesses and to serve a wide range of seasonal dishes.
Perhaps she consults Paul Waddington’s excellent book, Seasonal Food.
Each of the twelve chapters starts with a brief story . . . → Read More: Local restaurant chooses to serve seasonal dishes and source from the region’s businesses