We founded SLOP to talk about produce and producers, the people who grow, rear, preserve, ferment, distil, retail and process the best food and drinks around.

To shed some light on why a tomato tastes like it does, why a ham came to be made the way that it is, how people are keeping traditions alive or innovating to keep pace with a changing world.

In addition to the print magazine we send out a weekly newsletter where we delve into subjects we find interesting and share news we think is relevant. To receive our newsletter sign up via Substack.

SLOP Magazine

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