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Retail industry

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Call a spud a spud? Purple Congo, more like

Article Abstract:

Edward, 45, and Penny Kain began farming in Dittisham, near Totnes, Devon, England, without agricultural experience. They grow herbs and vegetables to order for local restaurants. Their main customer is chef Joyce Molyneux of the Carved Angel restaurant in Dartmouth. She requests specific varieties which the Kains obtain from the Henry Doubleday Foundation and gardening expert on unusual seeds, Frances Smith. Detailed sowing charts help production. The Kains also grow soft fruit, mainly for pick-your-own, and make fruit liqueurs.

Author: Green, Emily
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1993
Production management, Management, Agriculture, Marketing, Vegetables, Growth, Varieties, Fruit, Fruits (Food), Farm produce, Agricultural products, Fruit wines

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Veal: a heavy diet of hypocrisy

Article Abstract:

The UK produces large numbers of bull calves every year as an unwanted by-product of the dairy industry, but since the introduction of a ban on the use of veal crates in 1990 has been exporting them to be reared for veal. The calves are not raised and slaughtered in the UK itself as there is almost no market for them, with veal consumption being extremely low. This means that most farmers are reluctant to bear the burden of the heavy costs involved in setting up the relatively humane 'loose-house' production system for veal.

Author: Green, Emily
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1995
International trade, Supply and demand, Veal, Calves, Calves (Cattle)

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Carried away on a red wave

Article Abstract:

Working mother Karen Jones manages the UK restaurant chain Cafe Rouge with Roger Myers. There are 11 restaurants which cater for 2,5000 people daily. They have an annual turnover of 10 million pounds sterling. The menus are revised every 3 months; each dish is tasted before being put on the menu. Jones and Myers met in 1979 and worked together setting up public houses for Courage from 1989 called Domes. Their next venture was setting up 3 Lanagan restaurants for Theme Holdings.

Author: Green, Emily
Publisher: Financial Times Ltd.
Publication Name: The Independent
Subject: Retail industry
ISSN: 0951-9467
Year: 1992
Biography, Interview, Restaurateurs, Jones, Karen

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