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…
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systems can be incredibly efficient in perfect conditions, but in a global climate emergency this method of farming is out of date.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,…
read moreThis 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 –…
read moreThis 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…
read moreImage credit: Knepp Wildland This month, we visit The Sustainable Cooperative (SCOOP) in Jersey, whose aim is to create a more sustainable supply of food on the island. Co-founder India Hamilton…
read moreImage 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…
read moreCredit to Johan Vineyard This month, Abby spends some time with Josephina, a former art teacher, on her ranch in the Chilean mountains. Josephina started a group for women farmers…
read moreThis month, we begin by hearing from Vandana Shiva – an incredibly inspiring speaker who champions biodiversity and small-scale farmers around the world. We were lucky enough to catch Vandana…
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