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History & The Arts
Matthew Cole and Kate Stewart on how society ‘helps’ us to rationalise the exploitation of other animals, giving us a ‘license to harm’.
Sweet versions, meat free versions; some with skins and some without. The sausage takes many forms, but is always with us.
Money & Business
Fritter away a few minutes with the story of how chopped meat in a tin became a branding success. What can we learn from the constant reinvention of a staple?
The Doctor exhibits compassion to all creatures, across space and across history. Except the delicious ones, it seems. Kate Stewart and Matthew Cole wonder why.
Nature & Environment
Producing food for our four-legged friends comes with a massive environmental costs, explains Cailin Heinze.
Science, Maths & Technology
What does that food supply chain look like? And what sorts of data are available that allow us to explore the operation of that supply chain?
TV, Radio & Events
Since the 12th Century, Smithfield has provided meat to London. But can it survive in an era of supermarkets and vegans?
Paul and David reveal some of the secrets behind the British banger.
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