Malcolm Coxall is proprietor of his family's 110-acre organic farm in Andalucía in Spain. The farm produces olives, almonds and culinary herbs. Apart from running the farm, Malcolm provides IT consultancy and business services to other organic food producers in the region. He has published several books and many articles on traditional food, sustainable agriculture, organic food production, biodiversity, environmental protection, politics and economics. He is active in the European food and environmental movement. Malcolm is passionate about local food production, culinary diversity, agricultural sustainability and traditional gastronomy. He believes that traditional recipes have much to teach a generation that lives on a largely homogenised, processed diet and has forgotten how real food is grown and prepared. He believes that truly good food is local, ethical, organic and slow and that how and what we eat defines who we are as a society.