Food for Thought: an essential earful, a knead to read & more

Food for Thought: an essential earful, a knead to read & more

by Nick Saltmarsh

We include a round-up of reports, publications and broadcasts that have caught our eye - or ear - in our monthly (or thereabouts) newsletter, along with recipes, news and the occasional special offer - sign up for our newsletter here.

If you haven't caught up with them yet you really mustn't miss the new Cereal podcast series from Farmerama Radio and Wendell Steavenson's Guardian long read Flour Power:

  • Cereal #1: Flour, Water, Salt
    In the first of this brilliant series of podcasts from Farmerama Radio, Katie Revell explores how the needs of industrial bread production have come to dictate the way that seeds are bred, grain is grown, flour is milled, and bread is baked and eaten - and meets campaigners, famers, millers and bakers showing that there's another way.
  • Flour power: meet the bread heads baking a better loaf
    Wendell Steavenson's Guardian long read explored the story of Professor Martin Wolfe's YQ wheat population and its adoption by bakers, inspired by Small Food Bakery's Kimberley Bell. We've been coping with a run on YQ grain and flour ever since its publication thanks to a mention of our small role in this!

    More food for thought we've digested recently has included:




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