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Digital Subscriptions > PlantBased > June 2018 > Buy Local

Buy Local

Anthony Davison, founder of local food and drink website BigBarn explains why buying local is good for all of us

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We all spend a lot of money on food; whether in the supermarkets or when we’re out at a restaurant, but how much time do you give to consider where that food came from and how it arrived on your plate?

Sadly, enjoying a ‘local’ meal these days is a challenge, with most of our fruit and veg being shipped in from all four corners. Where once we ate in season, now we can have what we want, whenever we want it, which has left most of us without a clue what the seasons really are.

“ The supermarkets sadly don’t do a great job of stocking local produce”

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.
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