Whole Food: a book from Hodmedod

Whole Food: a book from Hodmedod
Hodmedod's long-awaited book Whole Food is...
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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
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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.
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Just mix with some oats in a bowl, consistency should be dry enough to form small patties, slightly thicker than a biscuit but same diameter, then fry in your leftover bacon fat for 2 or 3 minutes each side, delicious and not too strong a flavour
As a longtime fan of Hodmedod’s I’ve been waiting for this book to arrive and gift to friends and family. No longer will there be a bag of dried peas languishing at the back of the cupboard or any procrastinating over what to do with my fava beans. This book is stuffed with delicious-sounding recipes and beautiful photographs that I want to make and share with others. There are lots of comfort food ideas which is just what I crave in the colder months as well as lighter recipes; all of them full of flavour, fibre and protein. It’s an interesting, though-provoking read even if you don’t do much cooking and left me feeling joyful, inspired and thankful that the need for and appreciation of diversity is expressed and runs richly through this book.
Your book offers recipes inspired by cooking styles from around the world while using your diverse range of British ingredients. I would like to try the different flat breads made with rye, emmer, buckwheat and pea flour. This book contributes to helping people eat better and cook their own food with ingredients grown with care for the land. Thank you 🤩
This granola is delicious, especially with blueberries and banana and topped with yoghurt or coconut kefir. I’ll definitely be buying again :).