I’ve just arrived back in Bristol, my home during the week and my base of activity for the Sustainable Food Trust. Each Sunday evening or Monday morning, before I leave the farm, obeying some kind of primeval hunter gatherer instinct, I load up with my car with enough raw unpasteurised milk to last me five days from our bulk milk tank, plus, more recently, cheese made from our own milk by my son Sam, frozen meat from one of our home killed animals, and a boot load of firewood. Read more.