Seed to Bread (Part 1)

This will be the first part of two workshops. The second one will be confirmed later in the harvest season and will consist in the harvesting and milling of the grain.

In this first part, Project Coordinator Lyndsay Cochrane will share the journey of these grains, which are now being baked into delicious and nutritious loaves across the country.

You will have the chance to participate in a ‘People’s Plant Breeding’ session to learn the importance of diversity in selection and hear how a network of community grain-growers are engaging in this process.

Lyndsay will also lead us through a tasting activity to demonstrate the difference between various grains.

Please arrive 10 minutes before the start of the workshop for a prompt start.

Teas and coffees will be provided. Please bring your own snacks, bottle of water and any other foods such as lunch. You're welcome to bring your own cup too.

We recommend wearing suitable clothing and sturdy shoes for gardening. As the Glasgow weather is quite unpredictable, please bring warm layers of clothing, a sun hat, sun cream etc

All gardening tools will be provided.

Access information

The Wash House Garden is sloped with rough ground, and may be suitable for off-road wheelchair users. There is a composting toilet on site, with public accessible toilets in a nearby pub around 100m away.

Please email satya.dunning@glasgowfood.net for more information or to make an access request.

Getting here:

Closest transport links are: The garden is located a 2 minute walk from bus stops serving buses 61, 240, 255 from the city centre going down Gallowgate. Carntyne train station is a 15 minute walk away. There is free on-street parking just outside the garden. Bikes can be brought in and stored in the garden.

About the organisers:

Scotland The Bread is a community benefit society and charity working with a wide range of people to establish a Scottish flour and bread supply that is healthy, equitable, locally controlled and sustainable. Our idea is simple – grow nutritious wheat and bake it properly close to home.

We grow genetically diverse grains in Fife and mill them fresh for individuals, bakeries and community groups. Our milling process turns whole grains into ultra-fine whole- meal flour, while preserving higher-than-ordinary nutrient levels and great flavour.

Our grains are chosen with the following priorities in mind:

• suitability for the Scottish growing conditions and climate
• creating diversity within the field
• higher levels of vitamins and minerals than others on the market
• exceptional flavour

The Wash House Garden are a Workers Co-operative of Queer Community Growers, stewarding a beautiful piece of land in East Glasgow. We seek to actively contribute to the struggles for food sovereignty and land justice in Glasgow, Scotland and beyond.

The Wash House Garden was borne out of a desire to feel a sense of mutual support and solidarity in a society in which communities have been decimated across the generations, and to grow and eat delicious food that nourished body and soul, soil and planet in spite of our globalised, environmentally damaging, and frankly bland modern food system.

Faced with these at times overwhelming issues, and in the hope of inspiring ripples of change, here in Glasgow’s East End we are taking a small step in the direction we would like to see our society, environment and economy move in.

We are thankful to be working in partnership with Glasgow Community Food Network as part of the Food & Climate Action project.

Glasgow Community Food Network's Food and Climate Action project, funded by The National Lottery, the Food & Climate Action Project is a five year partnership between Glasgow Eco Trust, St Paul’s Youth Forum, Central and West Integration Network, The Wash House Garden & Urban Roots, and is led by Glasgow Community Food Network.

The FCA project aims to co-design alongside communities a kinder, fairer & more resilient food system for Glasgow.

Project activity spans across 3 main strands of work: Movement Building, Food Education & Urban Agriculture.

Lyndsay Cochrane - Facilitator

With a background in Social Policy, Lyndsay took a specific interest in the issue of food insecurity following an internship with a foodbank run by the French Red Cross. She worked with The Trussell Trust to support the Scottish network of over 50 foodbanks and engage with the public, press and politicians to highlight causes and effects of food poverty.

A belief in the importance of sustainability, seasonality and locality in the food system led Lyndsay to become involved in the Slow Food Movement and to establish a group in her area to encourage better connection to food, cooking and food issues.

Alongside her current role as Project Coordinator, Lyndsay works in Sunrise Bakehouse in Burntisland and enjoys being able to witness firsthand the power of bread and bakeries in creating a strong community.