Growers' market
In the second week of our groundbreaking investigation into the food we eat, Felicity Lawrence heads to Kenya to find out who wins and who loses as hundreds of tonnes of fresh vegetables are cut and packed each day to be flown to UK supermarkets.

Part 1: food: the way we eat now

Part 3: food: your guide to the best

Let us eat your words
We're looking for Guardian Unlimited users to send us their favourite recipe for a quick and tasty meal that won't break the bank, and we will serve up the winner in the Guardian staff restaurant. The judges will be looking for originality, ease of cooking and are interested to know how you came across the recipe. Send your entries to news.competition@guardianunlimited.co.uk by May 31.

As part of the Guardian's three-week series investigating the food we eat, Guardian Unlimited asked two volunteers - one meat eater and one vegetarian - to photograph everything they ate for a whole weekend.


Food diary: Stuart Children
Food diary: Wendy Lamb

Lords of the aisles
A is for ambient replenishment controllers, B is for below cost selling. Joanna Blythman spells out the language of supermarket power.

Take 6oz of molecularly altered fat...
James Meek reports on the hi-tech adulteration of everyday foodstuffs...

Chalk and cheese
... while Felicity Lawrence looks at the protection we can expect.

Battle of the food chain
Manufacturers and retailers are locked in a war for the world's markets. Tim Lang tests their relative strengths.

The lie of the land
John Vidal charts the irresistible march of intensive farming.

The dead sea cells
Paul Brown on the industrialised greed that brought an end to the harvest of the deep.

The new landless labourers
Our food has become dependent on a hidden army of illegal workers, both foreign and British. Felicity Lawrence investigates.

Unfair trade winds
Q: What do Ecuadorean bananas, Ugandan coffee and English apples, have in common? A: No power.