The second in a two part series, exploring how we move away from modern wheats towards varieties that work better in sustainable farming.
“While there is undeniable benefit in creating diversity through breeding, the UK landscape once held thousands of different wheat varieties, each suited to the soil and climate of the local area. One of the people leading the movement to rediscover and reintroduce many of these grains is Andy Forbes, the grower, miller and baker behind Brockwell Bake. Inspired by the work of heritage grain pioneer John Letts, Andy soon found himself sourcing tiny samples of different grains from genebanks, growing them on his allotment, then finding farmers who would give a patch on their farm to grow them.”
Excerpt from Sustainable Food Trust, January 2020, words only.