Farmerama

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In this episode, co-hosts Olivia Oldham and Katie Revell look into the question: can it ever be morally right to farm animals? They speak to farmers, researchers, meat eaters and abstainers, to discuss various cultural and personal ways of relating to animals, and explore if and how it's possible to square caring for animals with eating them.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 6, co-hosts Olivia Oldham and Katie Revell explore questions of food justice as they relate to less and better meat. By speaking to food producers, researchers and eaters, they explore whether less and better meat risks entrenching existing injustices, or could support a transition to a fairer, more equitable food system.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 5, co-hosts Katie Revell and Olivia Oldham ask: does a future of 'less and better' meat also mean a healthier future? They speak to researchers, farmers and those who follow meat-free diets, to explore how what we eat interacts with the physical, mental, spiritual, and collective health of both consumers and food producers.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 4, co-hosts Katie Revell and Olivia Oldham ask: why do we use land the way we do, and how should we use it in the future? They meet with farmers, academics and land management advisors, to delve into the history of land use in the UK, reflecting on the cultural and political factors that continue to shape it, and looking for common ground between advocates of different approaches.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 3, co-hosts Katie Revell and Olivia Oldham explore the question: if we decide to eat less and better meat, what do we eat instead? They speak with a legumes specialist and a cellular agriculture entrepreneur, and ask whether we should see “alternative” proteins as “alternatives” at all. In doing so, they reflect on what we value in our food system once we do away with the meat/non-meat binary.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 2, co-hosts Katie Revell and Olivia Oldham meet a climate scientist, along with regenerative and organic farmers across the UK, to discuss the complex ways that animal agriculture interacts with our natural environment. From how we measure emissions of greenhouse gases, to what we feed our animals, and which management systems we use, they ask – what is the place of farmers when it comes to less and better meat?

Thank you to everyone on our Patreon. Your support helps us in bringing you the stories of regenerative farming around the world, each month. We appreciate it. If you'd like to join, please visit patreon.com/farmerama where you can choose your level of support.

It feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is ‘less’? And which meat is ‘better’? How do we even begin to answer these questions?

In this series, co-hosts Katie Revell and Olivia Oldham attempt to unearth what lies beneath questions of technological change and consumer choice. On an expansive, and sometimes personal, journey, they learn that – as much as the debate about meat is sometimes painted as a binary choice between right and wrong – things might not be quite so simple.

They ask who – and what – benefits from different systems of production? What priorities and values do seemingly simple solutions obscure? And, perhaps most importantly, can we find some common ground, some shared principles and values, on which to build a better meat future for all?

Thank you to everyone on our Patreon. Your support helps us in bringing you the stories of regenerative farming around the world, each month. We appreciate it. If you'd like to join, please visit patreon.com/farmerama where you can choose your level of support.

This month we bring you a conversation Abby convened at Groundswell Festival back in June, focused on Landscape Scale Regeneration. We hear from three people involved in different ways in an initiative in Waterford, Ireland. This discussion expands upon the Commonland initiative in Southern Spain we featured back in Episode 68, highlighting the power of a common vision and the benefits of working across a whole region.

Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like.

This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be.

The Body Lab is funded by Farming the Future.

This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.

Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us?

This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be.

The Body Lab is funded by Farming the Future.

Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas.

This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.