Annalisa Barbieri

Aside from The Independent, Annalisa Barbieri writes for the Economist's Intelligent Life magazine, and the New Statesman. A former contributing editor of the Independent on Sunday and fishing correspondent of the Independent, she is also patron of Rights of Women

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People in fashion: Pigs and mules

She lives on a farm and takes a dim view of fashion. Annie, Real Life's sartorial agony aunt, talks to Annalisa Barbieri, the woman who knows her best

Travel: Where whisky is thicker than water

Until you have sipped the real thing by the soft light of a peat fire, you haven't lived. But just how was that wee dram created? Annalisa Barbieri travelled to Scotland to find out

Beauty: Winter indulgence

Divinely scented essential oils and creams are enough to make you embrace the cold weather, says Annalisa Barbieri Cleanse tone moisturise

Fishing: Farewell to a master of rhythm, rhyme and rainbow trout

THE PAPERS will be full of Ted Hughes this weekend. Ted the literary genius; Ted - Poet Laureate; Ted, ex-husband of Sylvia Plath. But I never knew him as any of these things very much. To me, Ted Hughes was much more interesting than just being a poet. Ted was a fisherman.

Cleanse Tone Moisturise: Pleasure in a jar

These days, the classiest products come from the most surprising places. Annalisa Barbieri on skincare from Muji and others

The Style Police: Ready and wearable

This season's cuddly jumpers, fluid maxi skirts and flat footwear are the first `real' fashions for `real' women this decade. Annalisa Barbieri says this user-friendly elegance wins over trendiness any day

The new high priest of fashion

Confess - you're praying for a fashion bible to show you the way. Search no more. With the Vatican's new range of designer chic, you need never be a sacrificial victim on the altar of style.

Irritations of Modern Life: 14. Fat-Free Foods

"EIGHTY-FIVE per cent fat-free" smiles Mr Motivator, every Valium- pickled housewife's dream, of McVitie's new Go-Ahead Caramel Crisp Bars. What rubbish all this XX per cent fat-free nonsense is that is now plastered on everything. Eighty-five per cent fat-free may sound great, but it is still 15 per cent fat, which is quite a lot. Yes, it may be better than gobbling a Fuse bar, but nowhere near as delicious.

The secret life of the riverbed

Susan Derges' photographs capture the exquisite organic patterns of water.
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