community – Farmerama Radio

FARMERAMA – THE OFFICIAL MEDIA PARTNER FOR Oxford Real Farming Conference 2020!

This week the Farmerama team will be at the 11th Oxford Real Farming Conference (8-9 January), where we are excited to be the official media partner. This is a highlight in the calendar every year, and a chance to share so many stories of hope for the future of our food and farming, and to meet and reconnect with the people behind a new regenerative paradigm – those instigating change for a better future for all.

As extreme weather events capture global attention again this month, conflicting views and opinions are cast on the future of agriculture and its role in the climate crisis, and as we undergo an independent review of our entire food system, it could not be a more poignant time for ORFC.

20/20 is the year for clarity of vision. Now is the time and the place for radical discussion about the future of our food, our farming, our environment, and our health. To follow are a few of the topics we’re looking forward to covering.

Regenerative agriculture as a part of the solution to the climate crisis. A key challenge we face today is getting people to believe that we are part of a natural world. We must acknowledge that we are part of the ecosystem and embrace regenerative farming to ensure that we nurture the habitat we live in.

Regenerative agriculture has the promise of rebuilding thriving ecosystems, providing clean water, producing nutrient dense food, preventing flooding/superfires, not to mention the added benefit of sinking carbon below ground. It could also mean more and more people become inspired by farming and want to be involved.

We are also excited to learn about people working to build new definitions of success, new approaches to land ownership and business models that are regenerative by their very makeup. The economic and business structures that have served many people for the last few centuries are based on the extractive mindset which doesn’t fit with our new regenerative paradigm.

What are the business structures and social change we need to build regenerative agriculture that truly serves people and planet, not just lining the pockets of shareholders? The talks looking at land ownership and alternative ownership models/succession plans really speak to this, as do discussions of land ownership across racial divides.

We’re looking forward to seeing the many friends from our latest series, CEREAL, where we spoke to the British farmers who’d become disillusioned with modern wheat varieties and commodity crops, and discovered the benefits of growing heritage varieties using regenerative agriculture methods. Many are speaking on panels about the new grains movement and alternative models and supply networks they’ve created.

Championing biodiversity was a big part of our last series, and we’ll explore this in more detail at ORFC looking a biodiversity in practice – from Agroforestry to Silvopasture as well as diversity of people on the land.

Of course, we’re interested to hear more about animal farming as a key part of regenerative agriculture too. So expect a lot to come!

With tickets selling out in record time this year, it’s great to see this community of farmers, activists, scientists, lawyers and producers gain serious momentum. To us, these people are the real game changers!

The OFRC team has done a brilliant job pulling together a hugely comprehensive and very relevant programme. Most importantly there are so many stories of hope and ORFC always acts as a reminder that there are people out there doing remarkable things to build a better planet for us all, and that we are all in it together.

If you aren’t attending, follow our social channels and @ORFC on Twitter. We will be capturing voices from the community to share on future episodes. If you see something in the programme of interest, drop us a message and we’ll try to cover it.

‘Cereal’ #6: Grain Futures

We 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 do to usher in the new grains movement to build joy, nutrition and resilience in all of our communities?

In this final episode, we explore what a more efficient, nutritious, regenerative and joyful bread system might look like. We hear some of the ways people are coming together and building networks to strengthen the movement in the UK and further afield.

It’s clear that in this beautifully complex, entangled system, even just a conversation can spark much wider change. This is a story of hope and a blueprint that has the potential to cause reverberations far beyond bread. It turns out that bread is political – and you, too, can take a stand for the world you want to live in.

This might be our final episode of Cereal, but it isn’t the end – it’s just the beginning! Join the new grains movement. Talk to your local bakers, seek out local millers, thank your farmers, be open-minded, be curious.

A huge thank you to everyone who’s contributed to Cereal. As well as the voices you hear in this episode, many more conversations have helped to shape the series. Thanks to Andrew Whitley (Scotland the Bread), Kim Bell (Small Food Bakery and UK Grain Lab), Mark Lea (Greenacres Farm), Fred Price (Gothelney Farmer), Steven Jacobs (Organic Farmers & Growers), Ben MacKinnon (E5 Bakehouse), Anne Parry (Felin Ganol), Rupert Dunn (Torth y Tir), Josiah Meldrum (Hodmedods), Tomaso Ferrando (University of Antwerp) and Fintan Keenan. Thanks also to the Lost Revellers and everyone who came to the Nottingham Cereal launch harvest party and lent their voices to make the Flour Ambassador’s Pledge.

This series was made possible thanks to the generosity of the Roddick Foundation. Please listen, share, review and subscribe, and support the farmers instigating change. All six episodes can be found 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’ #5: The best thing since sliced bread? Unsliced bread

The 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 outcome of a system that prioritises shareholder profit, fobs off economically deprived people with poor quality food, and throws away a third of what it produces?

It’s so ingrained in us that cheap food is better for everyone, but in this episode we ask you to stop and really think – are we supporting a system that is efficient for lining the pockets of a few, whilst impoverishing everyone else?

What if the real cost is our collective health, and the health of the planet?

Bread is not just money, bread is nourishment, deliciousness, companionship, connectedness, pride, politics.

In this episode we hear from bakers up and down the UK who are redefining the value of bread. Bakers who are making a stand for their communities and the planet. Bakers from some of the most economically deprived areas who are bringing meaning, intention and joy to their baking. Bakers who are being recognised for their craft and sharing the benefits with their local communities.

This is about food networks, not food chains — this is about reaching true efficiency that takes into account the whole system (health, environment, waste, community, joy), not just the financial balance sheet.

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.

A huge thank you to everyone who’s contributed to Cereal – as well as the voices you hear in this episode, many more conversations have helped to shape the series. Thanks to Chris MacCormack (Govanhill Bread Man), Theo Laffargue (Riverside Bakery), Catriona Milligan (High Rise Bakers), Kim Bell (Small Food Bakery and UK Grain Lab), Ben MacKinnon (E5 Bakehouse), and Rupert Dunn (Torth y Tir).

This series was made possible thanks to the generosity of the Roddick Foundation. Please listen, share, review & subscribe, and support the farmers instigating change. All six episodes can be found 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’ #4: The Millers are Missing

In 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 grown in the UK go to animal feed?

We meet millers around the UK who are doing things differently, providing flour with terroir, flour that is fresh and filled with nutrition, using locally grown heritage varieties that are benefiting people and planet.

A huge thank you to everyone who’s contributed to Cereal – as well as the voices you hear in this episode, many more conversations have helped to shape the series. Thanks to Connie Hunter, Andrew Whitley (Scotland the Bread), Anne Parry (Felin Ganol), Angus McDowall & Alison Campbell (Mungoswells), Fintan Keenan, Josiah Meldrum (Hodmedods), and Kim Bell (Small Food Bakery and UK Grain Lab).

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’ # 3: Farms Produce Food

Intensive 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 in a field of alfalfa, returning nitrogen to the soil as part of his rotation — Fred Price, Gothelney Farmer, in a field of alfalfa, returning nitrogen to the soil as part of his rotation

In episode 3 of CEREAL, we hear how soil health, biodiversity and regenerative farming are enabling farmers to move to a new system of farming that is nutritious for humans and the land.

What is the experience of farmers growing the wheat, that’s ground to flour, that makes our bread? We explore why farmers are moving away from intensive chemical systems to more ecological approaches, why farmers are reclaiming their autonomy, detaching themselves from exploitative commodity markets, re-building connections with seed breeders, millers, bakers, and consumers – and once again finding reasons to celebrate diversity and distinctiveness.

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), Fred Price (Gothelney Farmer), Steven Jacobs (from Organic Farmers & Growers)

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’ #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.

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!

#51: Compost, soil carbon vs soil health, a call to farm, CEREAL, and community beer

This month, we chat with compost pioneers Dr. David Johnson – a microbiology researcher and Associate at the Centre for Regenerative Agriculture and Resilient Systems at Chico State University, California – and his partner, Hui-Chun Johnson, about the breakthrough compost methodology they have devised, called BEAM.

Next, Abby shares some thoughts on soil carbon and soil health, encouraging us not to forget about all the many benefits of improving soil health aside from carbon sequestration. We hear an impassioned call to farming action from Jyoti Fernandes, co-founder of the Landworkers’ Alliance and member of La Via Campesina.

We are very excited to announce a six-part series called CEREAL on the UK Cereals industry, starting Sunday 24th of November. In the series, we ask how the industrial food system has come to dictate the life cycle of cereals, from seed to loaf, and introduce some of the people building alternative models for the future. This month, we share a conversation with John Letts, of Heritage Harvest and one of the original pioneers growing different types of grain in the UK.

Next, we chat to Ann Bodkin of Grow Beer, who, along with her community, grows her own hops and makes community beer through the Brixton Beer Company.

Keep an ear out for the next episode in our Women of the Land Series, produced in partnership with Chelsea Green Publishing, in which we’ll be featuring vermiculture queen Rhonda Sherman talking about her new book, ‘The Worm Farmer’s Handbook’.

Finally, a party announcement and a quick request. Join us to celebrate the launch of our CEREAL series. We’ll be raising a glass to the new grains movement and the farmers, millers, bakers and activists building a better future. Save the date: 21 November in London, and 29 November in Nottingham. Tickets will be released soon.

As we embark on our fifth year, we would love to hear your ideas on how we can make Farmerama even better. If you have a few minutes, please share what you’d like to hear in the future!

Thanks for listening to Farmerama this month, and every month. Community support for the show comes from Hanna Soderlund, Annie Landless, Eliza Jenkins, Olivia Oldham and Mary Hurd. Our theme music is by Owen Barratt.

#50: Regenerative agriculture and climate change, seaweed entrepreneurship and noticing nature

This month, we begin by chatting to regenerative agriculture hero Charles Massy, who farms around 2000 acres of Merino sheep in Southern Australia. Charles makes sure to prioritise healthy, biologically active soil on his farm, and has a hugely biodiverse system, without any chemical input. We interviewed him at Groundswell this year, and we loved hearing him speak about the link between regenerative farming, human health and climate change.

Next, we head over to Fife, to check out Bowhouse – a production and market space that aims to connect small scale growers and producers directly with shoppers and restaurants. We’ll be releasing a short about Bowhouse soon, but in this episode we chat to Jayson Byles, who runs East Neuk Seaweed (one of the regular stalls at the monthly Bowhouse markets). Jayson tells us all about the beauty of foraging, and we learn about the abundance of seaweed in Britain, and how it can be harvested to reconnect with wild, seasonal food!

Finally, we connect with one of our Women of the Land – Brigit Strawbridge Howard. Brigit’s book, ‘Dancing with Bees’, came out on September 5th, and is a real journey of awakening alongside the wonderful world of bees. This time, we chat to Brigit about her mothers’ connection with nature in her final days, and we’re reminded of the importance of taking the time to notice the beauty of the natural world around us. If you’d like to hear more from Brigit, you can listen to our full length episode with her here.

We’d love to hear what you think about the show and to learn more about who you are. So we’ve created a short survey to help us understand what you like, and what you’d like to see more or less of on the show. Follow this link to take the survey – it will only take a few minutes.

Farmerama is made by Jo Barratt, Katie Revell and Abby Rose. This month, with extra support from Louis Hudson. Community support for the show comes from Hanna Soderlund, Annie Landless, Eliza Jenkins, Olivia Oldham and Mary Hurd. Our theme music is by Owen Barratt.

#48: Cover crops, pigs to pork, wilding and Chilean agroforestry

Image Source: Knepp Wildland

This month we’re celebrating our fourth birthday episode! We begin by hearing from cover-crop guru Jay Fuhrer from North Dakota, on the importance of soil monitoring and bespoke cropping systems. We spoke to Jay at Groundswell this year, and were fascinated by his clear explanation of Carbon to Nitrogen ratios in crops and soils, and how they can be considered when determining the perfect crop mix to boost soil health!

Next, we chatted to Alice Percy, author of the fantastic book ‘Happy Pigs Taste Better’. We discuss the problems with industrial-scale slaughterhouses, and the importance of a humane and respectful approach to meat farming. You may have heard our chat with Alice as part of our ‘Women of the Land’ series recently, but this is some of our conversation that you won’t hear in the main feature!

We also caught up with Isabella Tree at Groundswell, author of the incredibly inspiring book, ‘Wilding’. Isabella is the co-founder of the Knepp Estate, along with her husband, Charles Burrell. She shares some stories from her experience of 18 years of low-intervention rewilding, with a focus on how nature can always be trusted to correct disruptive monoculture when left undisturbed.

Finally, we hear all about an agroforestry system in Chile, from Edo at Mas Newen. It’s amazing to learn about the power of reintroducing native species in silvopasture, and how these agroforestry systems can be an incentive to local farmers to transition towards more regenerative methods. We loved hearing Edo speak about the value of natural farming systems, and how planting native Chilean species can later be harvested for botanic uses, while limiting damage from deforestation.

We’re so excited to be heading into our 5th year of Farmerama with your support! Farmerama is made by Jo Barratt, Katie Revell and Abby Rose. This month, Suzie McCarthy and Louis Hudson supported by producing some of the features. Community support comes from Hanna Soderlund, Annie Landless, Eliza Jenkins and Olivia Oldham, and our theme music is by Owen Barratt.