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.
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 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.