Food Special: Hugh and cry

The issue of where our food comes from has got TV chef Hugh Fearnley-Whittingstall hot under the collar - and he wishes that more people felt the same, writes Alex Meehan.

17th February, 2013
Hugh Fearnley-Whittingstall: 'There's a huge ethical dimension to eating meat'. Photo: Tony O'Shea.

'We don't question the provenance of our food enough. How meat, chicken and fish find their way into the food chain has become no more controversial than how a tin of beans or a loaf of sliced bread is made. That's not right." In a Dublin hotel, Hugh Fearnley-Whittingstall is discussing an issue that's close to his heart - our increasingly distant relationship with the food that ends up on our plates.

At that stage,...

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