We are delighted to be featured in the first episode of Farmerara’s new serial, Cereal. This six-part series launches with a measured, intelligent introduction into why long-fermented sourdough bread made with traditional grains is a different food from a supermarket loaf made for profit.
Below is Farmerama’s introduction to episode 1 of Cereal: we hugely recommend you give it a listen.
Bread. How did something so basic, so fundamental, get so complicated – and even start making us ill?
How have the needs of industrial production come to dictate the way that seeds are bred, grain is grown, flour is milled, and bread is baked and eaten? And why are more and more people cutting this age-old staple out of their diets? In this episode, we hear from bakers and researchers who reveal the hidden truths about what goes into our bread, and explain how that’s impacting our health. And we’re introduced to the Real Bread Campaign, a movement promoting bread that’s nourishing, tasty and environmentally sound.
The radical changes that our bread has undergone are revealing of much wider truths about our relationships with food, farmers, the land, the environment, and each other. If you eat food, you have a stake in this story.
This if the first episode in a 6 part series, Cereal, uncovering the hidden truths behind our bread and the people who are building a new grains movement.
Cereal is made possible by the generous support of the Roddick Foundation.
This episode features:
Chris MacCormack, a home baker (Govanhill Bread Man)
Kimberley Bell, founder of Small Food Bakery, Nottingham
Chelsea Marshall, Trustee of Scotland The Bread
Andrew Whitley, Bread Matters, co-founder of the Real Bread Campaign, and Scotland The Bread
Theo Laffargue, Riverside Bakery, Stirling