Meet The Farmer-Bakers Proving Their Skills – part 2

Fabienne and Sébastien opened the farm gates a long time ago. In fact, they make a point of visiting other farms, in order to respect different approaches. Their farm, Le Fournil de La Barre, is located in a vibrant territory in France’s Loire-Atlantique region.

‘You can’t manage what you can’t feel’: Finding new ways to assess diverse and novel wheat varieties

In food and agricultural systems, there will always be a place for measurement, but in knowledge-intensive terrain of agroecological grain production and artisanal baking there must also be space for reincorporating what we feel.

The return of home-grown cereals

People are working hard, on the ground, in fields, mill houses, bakeries and kitchens to build better systems, from seed stock all the way through to gut health, creating a regenerating, whole system design on a person-to-person scale.

Change the World… Bake Sourdough

Like fresh air and clean water, nourishing bread is a basic right. Central to this is understanding is the impact that sourdough can have on our planet, health, and communities. This starts with the soil the grain is grown in and extends right through to the baking and sharing of our bread.

Flour Power

As Trevino highlights, the struggle to transform industrial grain is no small battle. If All Purpose Flour is a symptom of a sociopolitical logic determined to concentrate power and quash difference, then fixing the problem starts with reasserting the distinctive ecological and social fabric of diverse communities.

A Brief History of Wheat

Most of us eat grains every day – in bread, cereals, biscuits or pasta. In recent years, with gluten intolerance on the rise, wheat has been getting bad press. But how much do you know about this grain that forms such a significant part of our diet, and how has the wheat we eat changed over the centuries?