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Bread of Heaven | Casting back 10 years

Bread of Heaven | Casting back 10 years

by Josiah Meldrum November 02, 2019

A little over 10 years ago Nick, William and I began working with Transition City Norwich on the Resilient Food Project, a community initiative that asked whether the city could feed itself in a low impact, low input way from the fields around its walls and that was the catalyst for Hodmedod. One of the many things we needed to get to grips with was grain, flour and bread (we're still on that journey). Here Charlotte Du Cann, writing in 2009, records one of our early explorations into fields and bakeries.

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Home mill and bake with whole grains

Home mill and bake with whole grains

by Sue Hudson October 22, 2019

Learn to bake with fresh-milled grains such as our YQ wheat. Expert home-baker Sue Hudson, who runs Bread Workshops in East Anglia, has begun offering courses where you can mill our grains with a Mockmill and then bake with them. As Sue explains, there's nothing quite like the flavour of a loaf made with fresh-milled flour.

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Why we're supporting Extinction Rebellion this October

Why we're supporting Extinction Rebellion this October

by Josiah Meldrum September 13, 2019 6 Comments

From the 7th of October and for 2 weeks Extinction Rebellion is calling an International Rebellion. The aim is to use peaceful direct action to persuade governments to act on the Climate and Ecological Emergency many have already declared. We’re supporting the London Rebellion by supplying food for their kitchens. Josiah explains why...

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Taking the Pulse this Festival Season

Taking the Pulse this Festival Season

by Nick Saltmarsh August 02, 2019

With the summer festival season in full swing we're getting out and about with our British-grown pulses, grains and seeds. They're superb ingredients not just for comforting winter fare but excellent in lighter summer dishes too.

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Farm Notes, June 2019

Farm Notes, June 2019

by William Hudson June 28, 2019

As usual this year's weather is proving utterly different from last year, when the Beast From The East severely delayed planting of spring crops, resulting in reduced yields and some quality. 

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Using Less, Recycling More

Using Less, Recycling More

by Josiah Meldrum May 27, 2019

We aim to cut out unnecessary use of resources in our business and ensure that the ‘stuff’ we do use leaves as light a footprint as possible; from production to packaging to our electricity supply. But some things are hard to avoid. 

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Martin Wolfe, a pioneer of diversity in farming

Martin Wolfe, a pioneer of diversity in farming

by Josiah Meldrum March 17, 2019 2 Comments

Professor Martin Wolfe was a great friend and mentor to us. A true pioneer, Martin pursued his research into agroforestry, co-cropping, crop populations, new crop trials and more at his Suffolk farm Wakelyns. Believing that sustainability depended not just on a whole farm approach but on radical change to the whole food system, he shared his expertise widely and generously. Martin died peacefully at home earlier this month. He leaves a lasting legacy of work, not least his YQ wheat population, and his memory will remain a guiding inspiration to us.

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Reasons to be Chia-ful

Reasons to be Chia-ful

by Nick Saltmarsh August 17, 2018

Pioneering farmers Peter and Andrew Fairs, of Great Tey in Essex, have successfully grown the first ever crop of British chia. These tiny oil-rich seeds represent another step in Hodmedod's mission to increase the diversity of both British farming and British diets.

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Time for British Pulses at Bristol Food Connections

Time for British Pulses at Bristol Food Connections

by Nick Saltmarsh June 09, 2018

We're getting very excited about Bristol Food Connections, an amazing festival of more than 100 events across the city & through the week of 11th to 17th June. We're involved in a few things...

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Hours - an extract from The Missing Ingredient

Hours - an extract from The Missing Ingredient

by Jenny Linford March 01, 2018 2 Comments

Jenny Linford's book The Missing Ingredient: The Curious Role of Time in Food and Flavour explores the critical part that time plays in food production and cooking. In this extract from the Hours chapter Jenny talks to Hodmedod co-founder Nick Saltmarsh and considers the history of the British relationship with pulses.

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The First British Dal Festival

The First British Dal Festival

by Nick Saltmarsh February 24, 2018

The first ever British Dal Festival ran in Bristol from 19th to 25th March 2018. The festival celebrated simple but sublime dals of peas, beans and lentils, alongside sister pulse dishes from Britain’s mushy peas to Mexico’s refried beans.

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In Memoriam Colin Leakey, 1933-2018 - a True Bean Pioneer

In Memoriam Colin Leakey, 1933-2018 - a True Bean Pioneer

by Nick Saltmarsh February 19, 2018 1 Comment

Professor Colin Leakey was a true pioneer of beans and other food crops. This article, The Nine Lives of Colin Leakey, was first published in Pulse magazine in 2017 and surveys the many aspects of his extraordinary life.

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