Traditional Belgian beer like Lambic and Geuze needs up to three years to mature. Yes, that is a long time, but there is a good reason for slowing down a bit: taking good care of farmers, nature, a brewing tradition, preservation and development of cereal diversity, and a very special taste.
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.
“It’s important that we take care to do things right, not to rush, and to make sure that the power in these new economies is equitable, There is always the danger of re-building the old system and re-commodifying these precious seeds.”
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?
For the past four years, I have led an international research team that has made it possible to grow durum wheat in conditions of extreme heat along the Senegal River basin, a region highly affected by poverty. Our scientific breakthrough, essential in the fight against hunger in the region, has won the 2017 Olam Prize for Innovation in Food Security.
Andrew Whitley hopes to see “real bread within walking distance for everybody.”
How could wheat, a staple food that has sustained humanity for so long, have suddenly become a threat to our health?