YQ Wheat for Bakers

YQ Wheat for Bakers

by Josiah Meldrum June 04, 2021

This photo from July 2017 marks an ending and a beginning. The end of a long search for bakers willing to work with the population wheats developed by Martin Wolfe. The start of a new phase that has seen YQ widely grown and used, alongside a blossoming of alternative grain systems in the UK. 

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A Grain Community

A Grain Community

by Kimberley Bell June 04, 2021

Kimberley Bell of Small Food Bakery reflects on four years of YQ grown for the bakery and the people-centred systems that have emerged and continue to emerge, around it.

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