‘Mind-boggling variety’: the food crusaders preserving India’s heritage - an inspiring report from the Guardian on how botanical heritage enthusiasts are working to revive and preserve India’s rapidly vanishing food biodiversity by bringing back once popular crop varieties that are now on the verge of extinction.
#FoodTalks: Is local food enough? - In the latest of the Food Ethics Council's #FoodTalks series Professor Tim Lang and others discussed when localised food systems make sense and when they don't.
Gizzi Erskine on her hopes for a food revolution - The Herald's early review of Gizzi Erskine's latest book, combining recipes with an exploration of the food system and its impact on the planet, and advice on cooking and eating more sustainably.
Highlights of Living Wage Week 2020 - The Living Wage Foundation announced new real living wage rates in early November alongside events to highlight the importance of arealliving wage. We're proud to be anaccredited Living Wage Employer- everyone working at Hodmedod is paid above the real living wage.
As a nation we really love bread. It's a staple of almost all British households, with 12 million loaves baked and sold every day. At Hodmedod we’re a little more particular. We love real bread.
Diversity is at the heart of resilient agroecological food systems. For that reason and just in time for Real Bread Week, we're delighted to be welcoming Flanders wheat into the Bean Store.
Hodmedod's miller (and engineer) Keith Malcolm takes a closer look at stoneground wholemeal flour to understand its properties and how they change with time.
Nick Saltmarsh
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