San Francisco, California
London, United Kingdom
Spend a day with pioneering farmers, millers and bakers, including presentations on approaches to organic farming, biology and evolution of grain, heritage varieties, milling methods, legislation and supply chains, adaptation of baking methods for UK wheat and a panel discussion chaired by Sheila Dillon (BBC).
The Danish approach. Inter-row tillage, Scandi land races, on farm milling (Practical Knowledge Transfer).
Nick Fradgely, Organic Research Centre
Developing unique wheat populations for organic plant breeding and research on maintaining healthy soils.
What farmers can do to make their wheat best suited for bread making.
Andrew Wilkinson, Gilchesters Organics
Pioneering Farmer and wheat breeder. Story of organic conversion and serving up on site milling operations.
John Letts, Archaeo-botanists and Farmer
Collection of heritage varieties, farming approach and milling results.
Pioneer of Boulanger-Paysan movement in France. Discusses wood-fired oven baking, heritage farming and sourdough baking. Think Soil.
How hard is it to grow your own flour? UK food writer Jojo looks at the history behind England’s wheat fields and brings it up to the present day ahead of her new book.
Kate Hayter, e5 baker
Talks on how shifting to UK grown stoneground flour has needed adaptations in recipes and techniques (Live demo).
Leading researcher in applied heritage grain farming. Talks about how to broaden take up by farmers, to get amazing flour to bakers.
Scotland The Bread project, the question of nutrient density in wheat development, and the public health implications of differing milling and baking choices.