This originally took the form of a lecture given by Scotland The Bread Chairman Andrew Whitley as part of the series ‘What’s for Dinner? The future of Food & Farming in Jersey and elsewhere’ at the Royal Jersey Agricultural and Horticultural Showgrounds on Friday September 30th 2016. The series was organised by Alasdair Crosby, editor […]
The past two months have been filled with enthusiastic conversations, sourdough success stories and the sharing of many baking tips during our Flour to the People events with community food hubs and workshops for bakers. Watch Lyndsay and Miller-Manager Connie Hunter introduce the project in this short video made by UKRI. Over 100 people from six communities […]
We have launched the Solidarity Bag: a 16 or 8 kg bag of flour paid for by you and delivered to the brilliant community bakeries working across Scotland to keep their communities fed. With her experience working with foodbanks, our new Flour to the People Project Coordinator Lyndsay Cochrane is well placed to introduce this new […]
In mid-April, Baking in the Community participants gathered virtually to find out how the organisations involved were coping with the restrictions placed on us all during lockdown. At a time when one might fear independent bakeries would be struggling to continue, we have been inspired by the adaptability of bakers in Scotland who are working […]
In mid-April, Baking in the Community participants gathered virtually to find out how the organisations involved were coping with the restrictions placed on us all during lockdown. At a time when one might fear independent bakeries and sociable baking groups to be struggling to continue, we found instead that resourceful steps have been taken across […]
Scotland The Bread is working with Nourish Scotland on ‘Baking in the Community’, a programme bringing together community bakeries, baking projects and groups with the aim of improving access to nutritious and locally baked bread for people living in areas of multiple deprivation. Originally intended to begin with an in-person ‘train-the-trainers’ session in March, participants […]
