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Rob Penn and Colin Tudge on the story of bread

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Join two brilliant writers – Rob Penn and Colin Tudge - to discuss the story of bread and how food shapes the world around us

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Flour, yeast, water, salt, photons of light, nutrients in the soil and a bit of human effort. That’s all it takes to make bread. For many, the terms 'life' and ‘bread' are one and the same. Symbolic breads are found in rituals throughout the world: wedding bread, communion breads, breads for birth and breads for death. However, the type of bread so many of us still eat today - white, sliced and wrapped in plastic - is a nutritional, culinary, social and environmental mess. What can we do to change it?

In his brilliant new book, Slow Rise, Rob Penn has written about the year he spent learning how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. It is a celebration of the millennia-old craft of breadmaking, and an exploration of how bread is woven into the story of humanity, from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves.

Colin Tudge is a visionary writer, biologist and author whose work includes The Tree, The Secret Life of Trees and So Shall We Reap. In the early 2000s Colin coined the expression "Enlightened Agriculture" and he is co-founder of the Oxford Real Farming Conference.  His latest book is The Great Re-Think in which Colin sets out his vision for a better world. Colin argues that we need to re-think everything that we do and take for granted, from the day-to-day mundanities of growing and cooking, to the economy and methods of governance, to the most arcane reaches of science and metaphysics. It all amounts to nothing less than a re-birth - driven and led by all of us.

Chaired by Rosie Boycott, food campaigner and co-founder of 5x15.

Thanks for your generous support for 5x15's online series.

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