Once the cornerstone of our diet, bread is now, at best a guilty indulgence or, at worst, something to be completely avoided. How did something so basic, so fundamental, get so complicated? Why are more and more people made sick by this age-old staple?
In late 2019, we released CEREAL, a critical six-part series uncovering the polarised world of cereals, from seed to loaf. Farmerama’s Katie Revell travelled the country to find out how the needs of industrial production have come to dictate the way that seeds are bred, grain is grown, flour is milled, and bread is baked and eaten.