‘Cereal’ #2: Nature Hates Uniformity

Most 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 changed, so have our seeds. 

In this week’s episode, Katie Revell takes us straight to the source and asks: in the face of a climate and health crisis, what seeds should we be sowing? Hear how people like Mark Lea of Greenacres Farm (pictured) are finding ways around oppressive laws and reviving heritage varieties in order to feed people with nutritious grains.

It might get a little technical in places, but stick with us — industrialised wheat covers an estimated 218 million hectares of the planet, more than any other food crop. If we are to feed to the planet in years to come, we need to work in sync with nature and embrace ecological farming systems that support DIVERSITY. 

A huge thank you to everyone who has contributed to Cereal – as well as the voices you hear in this episode, many more conversations have helped to shape this series. Thanks to contributors Kim Bell (the founder of Small Food Bakery and UK Grain Lab), John Letts (Heritage Harvest), Andrew Whitley (Bread Matters, currently based at Bowhouse Fife, chairman of Scotland the Bread), Mark Lea (Greenacres Farm), Rupert Dunn (Torth y Tir), and Josiah Meldrom (Hodmedods). Thank you also to the Oxford Real Farming Conference for their archive recording of the late Professor Martin Wolfe.

This series was made possible thanks to the generosity of the Roddick Foundation. Please listen, share, review & subscribe, and support the farmers instigating change. Episodes are released each Sunday on Soundcloud and all podcasting platforms. And if you’d like to support Farmerama, visit patreon.com/farmerama

Cereal is produced and edited by Katie Revell, with support from Abby Rose and Jo Barratt. Suzie MacCarthy and Hanna Söderlund also worked on the series. Our theme music is by Owen Barratt.

‘Cereal’ #1: Flour, Water, Salt

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, get so complicated? Why are more and more people made sick by this age-old staple?

Introducing our critical new series, CEREAL. 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.

Episode 1 “Flour, Water, Salt”, released today, begins to unveil the truths behind how our bread is made today and its impact on human health and the planet.

We are introduced to the Real Bread Campaign and the bakers and researchers giving rise to a new grains movement that’s good for our soil and our guts.

The radical changes that bread has undergone are revealing of much wider truths about our relationships with food, to farmers, with the land, the environment, and with each other.

If you eat food, you have a stake in this story.

In this episode, we hear from Chris MacCormack – ‘Govanhill breadman’, Kimberley Bell – the founder of Small Food Bakery and UK Grain Lab, Chelsea Marshall  – Trustee of Scotland the Bread, Andrew Whitley – co-founder of Scotland the Bread and The Real Bread Campaign, and Theo Laffargue – baker at Riverside Bakery, Stirling.

Please listen, rate, review & subscribe, and support the movement. Thanks to the Roddick Foundation for their generous support to make this series possible. Episodes are released each Sunday on Soundcloud and all podcasting platforms. And if you’d like to support Farmerama, visit patreon.com/farmerama

Cereal is produced and edited by  Katie Revell, with support from Abby Rose and Jo Barratt. Suzie MacCarthy and Hanna Söderlund also worked on the series. Our theme music is by Owen Barratt.

Thanks to Christopher, Ross, Jess, Sabine and Euan for lending your voices. As well as the voices you hear in this episode, many more conversations have helped to shape this series, thank you to everyone involved!