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06
Feb
Feb
Thanks to our Director Alison Ramcharran for outlining her experience of using our new rye flour in her ‘nano-bakery’, where her seeded rye sourdough is gaining a local fan club. If you’ve never done it before, baking with freshly milled flour is a new and sensory experience. The joy of opening a bag of just-milled […]
Working for Change
Our Daily Bread: Six loaves at the fault lines of economics & health – SRUC Global Food Security & Nutrition talk
04
Feb
Feb
In October 2019, STB Chairman Andrew Whitley was invited by Dr. Cesar Revoredo-Giha to give a lecture to students on his Global Food Security & Nutrition MSc course at Scotland’s Rural College (SRUC). Andrew’s hour-long talk explored, through the medium of six different loaves, the international historic and economic stories that unfold from ancient dinner […]
04
Feb
Feb
Why Bread Needs Time The DO Lectures Andrew’s DO Lecture, in which he sets out the case for a campaign for better bread, was originally recorded live at the global event in Cardigan, west Wales in 2008. Its recent publication as a DO Podcast is nicely timed for Real Bread Week 2020: listen in here. If you’re looking for a way to fit […]
Sourdough, Working for Change
Sourdough code of (mal)practice? Real Bread Campaign urges DEFRA to reject proposed industry code
27
Nov
Nov
The Real Bread Campaign believes that a document sent to Defra is a cheats’ charter that attempts to legitimise abusing people’s growing love of sourdough by hijacking the word. A group of five trade bodies* has presented Defra with a ‘UK Baking Industry Code of Practice for the Labelling of Sourdough Bread and Rolls’. The […]
26
Nov
Nov
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 […]
21
Nov
Nov
As we head closer to the year’s end we are reflecting on how the milling operation here at Bowhouse has changed over 2019. When we first started we were cleaning and milling 25kg sacks of a grain one a time, using our small grain cleaner. The first great improvement we made was to get the […]
16
Nov
Nov
Our thanks to Scotland The Bread Director Alison Ramcharran for sharing her experience of supporting our stalls at Food & Drink Weekends at Bowhouse in Fife, where we are based: Scotland The Bread’s Zentrofan mill is housed in Unit 8 at Bowhouse, which looks out over the atmospheric ruins of St Monans’ Newark Castle. One […]
12
Oct
Oct
As part of Climate Week 2019 (7 – 13th October) the Rowett Institute for Nutrition and Health in Aberdeen created a ‘pledge tree’ for the Rowett atrium. Launched on the 11th October, this represented an opportunity for the Institute to showcase their research and the work of partners and colleagues to contribute towards fulfilling the […]
02
Oct
Oct
Food campaigner, writer, broadcaster and consultant Geoff Tansey joined Scotland The Bread Chairman Andrew Whitley in 2015 for a filmed guided tour of Macbiehill Agroforestry Farm in the Scottish Borders. Andrew is now preparing to move from the five-acre farm closer to Balcaskie Estate, where we are now based at Bowhouse and our grain is […]