With more people dying each year and many spending their final days in institutions, researchers argue that wider access to palliative care could offer a more humane and cost-effective alternative, write ROX MIDDLETON, LIAM SHAW and MIRIAM GAUNTLETT
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Put a spring in your step
Mat Coward says spring greens and spring cabbages are good for sowing this month
In the second part of her critique of Wes Streeting’s TenYear Plan for Health, HELEN MERCER looks at the central planks of this privatisation blueprint
A call from the World Peace Council to the peace movements of the world
DR HANA SAADA asks why a war crime against innocent children on this scale does not dominate the world’s coverage of the US-Israeli war on Iran
From the colonial oil plunder of 1909 to the current threat of a regional inferno: Western interference in Iran forms a chain of coups, puppets, and cynical geopolitics centered on oil, says MARC VANDEPITTE
NORMA AUSTIN HART reports from a conference on on the rights of women prisoners in the Scottish criminal justice system
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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