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.
'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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