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Closing the loop in Frome's circular food economy [WFJ #56]
Nutritious food comes not from what you eat, but what you eat eats
Hugh Thomas
Mar 15
1
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Closing the loop in Frome's circular food economy [WFJ #56]
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To cook a supper in spring [WFJ #55]
A Frome seasonal supper club grapples with the realities between what we want and what's readily available
Hugh Thomas
Mar 8
1
3
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To cook a supper in spring [WFJ #55]
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Weylands Wassail [WFJ #54]
Listen now (6 min) | Not, as it turns out, just an excuse to get soused on cider and shout at some trees
Hugh Thomas
Mar 1
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Weylands Wassail [WFJ #54]
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February 2023
Frome's most forward-thinking butcher is down, but not out [WFJ #53]
What's next for Penleigh, and what does it say about the future of the British high street?
Hugh Thomas
Feb 23
2
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Frome's most forward-thinking butcher is down, but not out [WFJ #53]
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One year of The WFJ [WFJ #52]
Some candid reflections on food and farming in Frome, and the process of documenting it
Hugh Thomas
Feb 15
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2
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One year of The WFJ [WFJ #52]
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Bath's newest restaurant wants to be Bath's best restaurant [WFJ #51]
The Beckford group has the makings of a food destination
Hugh Thomas
Feb 8
1
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Bath's newest restaurant wants to be Bath's best restaurant [WFJ #51]
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Friday night takeaway, with a conscience [WFJ #50]
Rendering rendang unto Frome
Hugh Thomas
Feb 2
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Friday night takeaway, with a conscience [WFJ #50]
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January 2023
How to use up everything from a local veg box (winter) [WFJ #49]
Because life is like a box of local veg – you never know what you're gonna get
Hugh Thomas
Jan 25
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3
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How to use up everything from a local veg box (winter) [WFJ #49]
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Decarbonising Somerset [WFJ #48]
Are local councils doing enough to address issues around food and climate?
Hugh Thomas
Jan 18
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Decarbonising Somerset [WFJ #48]
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The fall and rise of The Bell in Buckland Dinham [WFJ #47]
Pubs have undergone a mass die-off in recent years, but this one’s not yet done ringing
Hugh Thomas
Jan 13
1
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The fall and rise of The Bell in Buckland Dinham [WFJ #47]
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The missing link between farm and fork [WFJ #46]
Local, seasonal, and high-quality veg is readily available to Frome. But do we know what to do with it?
Hugh Thomas
Jan 4
1
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December 2022
Under the hood of the UK's 'best restaurant' [WFJ #45]
Osip in Bruton is not informed by locality – it is shaped by it
Hugh Thomas
Dec 21, 2022
3
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Under the hood of the UK's 'best restaurant' [WFJ #45]
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