Whole Food

Whole Food
Find out more & pre-order... Hodmedod's...
|
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.
|
‘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
Category: Books

Hugh Fearnley-Whittingstall's new book shows just...

Explore the marvellous microbial world of...

The Real Bread Campaign, Better Food...

Buy Dan Saladino's "inspiring and urgent" new book...

From Steven Sando, the founder of...

Buy Ken Albala's 'vividly entertaining' history...

Eleanor Maidment celebrates beans, peas and...

Bold Bean Co founder Amelia Christie-Miller's...

Bold Bean Co founder Amelia Christie-Miller...

Buy Vicky Jones' wonderful collection of...

Buy Vanessa Kimbell's ground-breaking guide to...

Buy Vanessa Kimbell's thoughtful and beautifully...

Buy Vanessa Kimbell's superb new guide...

Buy Abra Berens' superb new book Grist and...

Buy this expanded edition of Harold...

Buy this inspirational guide to sea...

After 20 years of making award-winning...

Marina O'Connell has produced a unique toolkit...

This companion book to the Six...

Caroline Warwick-Evans & Tim van Berkel...

Buy Adam Alexander's inspiring exploration of...

Buy Naomi Devlin's inspiring collection of...

Buy Tom Hunt's superb new book...

Buy Neil Buttery's insightful and engrossing...

Salma Hage's new book is full...

Buy Chetna Makan's collection of healthy Indian...

Add a set of our three...

Free pdf download. An introduction to...

Pioneering Suffolk research farm Wakelyns was established...

Join our club to try our...

A purée of fermented beans full...

Tasty, tender, versatile and easy to...
Get in touch at hello@hodmedods.co.uk or 01986 467567
Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.
For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.
Sign up for our latest news, recipes, offers & more…
By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.
Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
These are easily the best black beans I've tasted. Soaked overnight and pressure cooked for 10 minutes, they were perfect. The most surprising was the aquafaba, rich and sweet, it makes an amazing chocolate mousse.
Love this bread so much
The absolute best bread
This is the cleanest grain I’ve used to home mill.
No extras, no chaff and grinds beautifully.
Excellent flavour and makes (so far) very good biscuits and whole grain bread.
Really like the idea of the population wheat as it has to be considered as a way forward to less input reliant farming.
Organic which is all we use through choice.
Thank you and congratulations to the growers and processor.
Wonderful results and so easy with a soda bread recipe. Lovely colour,density and flavour.
I use 3 measures of Black Wheat and add to it 1 measure of Strong White Flour.
Sometimes I add mixed grain flour as well. Always a perfect product,