YQ

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. 

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.

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. Pus more food for thought we've digested recently.

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.