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Buy our second collection of regenerative stories about pulses, grains and the farmers that grow them, with beautiful colour photographs and illustrations, and we'll throw in a free £2 gift voucher. |
In 2020 Hodmedod teamed up with the Dark Mountain Project to send three writers out to write, in fiction, nonfiction and poetry, of days spent on different farms in Somerset, Suffolk and Essex, before and after harvest. That project led to Sheaf: Writers in the Field which so inspired us we decided to send more writers and artists out to meet more of the farmers and makers in our network.
The result is this beautiful softback collection of interviews, fiction, photography and reports from the field.
This year writers and artists have visted farms in Suffolk, Essex and Shropshire and ventured onto allotments in south London. They've met bakers, farmers and researchers, photographed the seasons and captured images of roots, flowers and seeds. They've imagined the future, seen how the present can be informed by the past and heard how the microscopic world shapes our lives - whether in the soil or our guts.
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‘This second Sheaf is a turf lifted on the mycorrhizal network we're a part of [...] Art and imagination weave through these stories, bringing new perspectives and connections.’ Josiah Meldrum, Hodmedod co-founder, from his introduction to Sheaf |
Writers: Josiah Meldrum, Nick Saltmarsh, Olivia Oldham, Julius Honnor, Charlotte Du Cann
Artists: Anne Campbell, Freddie Yauner, Popeye Collective, Anne-Marie Culhane, Richard Allenby-Pratt
Editor: Charlotte Du Cann
Sheaf is an all-colour softback booklet, 52 pages long, printed on recycled and FSC-certified paper
Collections: Books etc , Hodmedod's Pulses, Grains, Seeds, Flakes, Flour, Ferment & more , Odds & Ends , Whole Foods from Hodmedod & Guest Producers
Category: Books
Type: Books
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
Recommend this Medlar Jelly as it is excellent, the taste is delicious.
These are great but I do struggle with trying to toast them and then getting them to gel. Any tips from anyone would be gratefully appreciated. I dry toast them in a pan but they do stick a bit as I do not use non stick.
We love these Brazil nuts, not just their provenance which deserves a fabulous all by itself, but they are delicious!! Tasty and moist. Keep well in the freezer and we take out smallish amounts out and have a few every day. Eagerly awaiting next arrivals.
I haven't used these in any recipe yet, just pre-soaked and cooked with a teaspooon of miso. They are really delicious with a lovely soft texture, the skins don't interfere with the enjoyment. I think they would be good in so many recipes but if I don't stop picking at them I won't get to know this time round. It's brilliant to be able to try beans from other cultures and while these are more expensive than some, quite honestly by the time you've soaked and cooked beans you get so many from a packet they are always a bargain.
This blend is a winner! So nutritious and delicious! Easy to cook too. Beautiful !