More taste, less speed
	8:14am Mon 24 Mar 08
	'THERE is more to life than simply increasing its speed,' said Gandhi - and his words have a particular resonance today. Nicola Rayner looks at the campaign for Slow Food and meets Dorset's supporters.

	Artists will be throwing open their studio doors
	9:35am Tue 18 Mar 08
	IF YOU fancy a bit of visual art this Easter, Bridport is the place to go.

	Not to be sneezed at
	10:03am Mon 17 Mar 08
	EVERYONE has it in the kitchen cupboard, but no one seems to notice it. It is under our noses, at times up our noses, and at one stage in its long life it was more valuable than currency.

	Forget super foods – have a superspud
	7:23am Mon 10 Mar 08
	DID you know that there is more vitamin C in a packet of crisps than an apple? On my daily visit to the vending machine, I comfort myself with this thought.

	A conscience eased and a palate teased
	9:27am Mon 3 Mar 08
	FOOD shopping these days can seem like negotiating your way through an ethical minefield - should you consider animal welfare issues, go organic to avoid pesticides, or low fat to avoid obesity?

	Winning wines that don’t cost the earth
	9:00am Mon 3 Mar 08
	WHILE everyone has heard of Fairtrade these days, it is a label that is usually applied to products such as coffee or tea.

	A farm’s fate in big egg debate
	9:15am Mon 25 Feb 08
	AMID all the discussion about battery caged chickens, one voice has been conspicuously quiet; that of those who work in intensive egg production.

	Laying down the law
	8:26am Mon 18 Feb 08
	THE chicken and the egg have been at the centre of a media circus recently with Jamie Oliver and Hugh Fearnley-Whittingstall vying for position as ringmaster.

St Valentine – physician turned gastronomist – with love on the cards

9:01am Monday 11th February 2008

WHEN it comes to matters of the heart most of us are quick to lose our heads and St Valentine himself was no exception.

	A sensual outlook on eating
	8:51am Mon 11 Feb 08
	TALKING about food with TV chef Jean-Christophe Novelli is a sensual experience. It's not just his dark looks and chocolate brown eyes but his passion and enthusiasm as he talks in his sexy, simmering French accent about the importance of 'using ze flavours, and experimenting. It should be fun and sooo eezay'.

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