Credit – Andrew Whitley and Scotland the Bread This month, we’ve released four bonus episodes from Cereal, our critical six-part series uncovering the polarised world of cereals, from seed to…
read moreColin Tudge at ORFC (Img Credit: ORFC official photographer) As we bring this episode to you, we know that the Coronavirus pandemic is putting many of the farmers and growers…
read moreWe are the bread system. If you eat bread – or any grains – you are part of it. So how can we all get involved, and what can we…
read moreThe UK is the fifth largest economy and has some of the cheapest bread in the world – is that something to be proud of, or is it a convenient…
read moreIn episode 4 of Cereal, we ask how the milling process has led us to producing flour with almost no nutritional value? And why would the majority of the wheat…
read moreIntensive chemical (or conventional) farming systems can be incredibly efficient in perfect conditions, but in a global climate emergency this method of farming is out of date. Fred Price, Gothelney…
read moreMost bread we eat today is made using modern wheat varieties bred for uniformity and yield at the expense of our health and our soil. Just as our bread has…
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Bread. 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,…
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