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.
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.
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...