RAMZY BAROUD explains why the world can no longer ignore Palestine
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Put a spring in your step
Mat Coward says spring greens and spring cabbages are good for sowing this month
Starmer’s decision to suspend Diane Abbott yet again demonstrates a determination to maintain and propagate a hierarchy of racism, writes CLAUDIA WEBBE
Deep disillusionment with the Westminster cross-party consensus means rupture with the status quo is on the cards – bringing not only opportunities but also dangers, says NICK WRIGHT
Olive oil remains a vital foundation of food, agriculture and society, storing power in the bonds of solidarity. Though Palestinians are under attack, they continue to press forward write ROX MIDDLETON, LIAM SHAW and MIRIAM GAUNTLETT
VIJAY PRASHAD looks at the web of militias and drug-trafficking gangs that emerged in the Sweida region through the Syrian civil war, and how they relate to recent clashes and Israel’s intervention
JOE ATTARD explains why trade unionists are rallying in solidarity against the recent arrest of political activists in Gilgit-Baltistan, the northernmost region of Kashmir, administered by Pakistan
SPRING GREENS are one of the special delights of the vegetable garden or allotment. You can buy them in the shops, but there’s not much point — this is a crop for eating when it’s fresh from the ground, crisp and juicy, not wilted on a supermarket shelf.
The seeds, for sowing this month, might be listed as “spring greens” or “spring cabbage.”
Some varieties can be harvested either as loose greens or, a bit later, as small cabbages. In either case, they’ll have a sweet flavour noticeably different to the heartier winter cabbages.
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Beet likes warmth, who doesn’t, so attention to detail is required if you’re to succeed, writes MAT COWARD
