Occasional articles and notes by Andrew Whitley and Veronica Burke - and the odd guest blogger.
Changing the food system with bread and agroforestry
is the title of a new blog post from Geoff Tansey (curator of the Food Systems Academy). The blog features a tour of Macbiehill Agroforestry where Andrew Whitley describes a small research project with big implications – rebuilding nutritional quality and local sovereignty in the Scottish bread supply.
It was filmed on a rare sunny day in August – an ideal time for a little walk in the Scottish Borders.
Andrew Whitley’s keynote speech to the Real Bread Uprising
School of African & Oriental Studies, London, 12th September 2015
‘Real Bread is on the rise but what does the future hold?’
What a pleasure it is to be here among this wonderful collection of bread heads for our first major gathering since Oxford six years ago. We really mustn’t leave it that long again.
What’s in our bread? The Real Bread Campaign's definition of proper bread is flour, water, a little salt and some yeast or natural leavening (sourdough). But, as I revealed in Bread Matters, almost all British bread also contains an array of synthetic additives and (mostly undeclared or unspecified) enzyme ‘processing aids’. The part this cocktail of adulterants plays in upsetting the nation’s stomachs is as alarming as it is under-researched.
A Baker's Dozen are raising dough for Scotland The Bread. These 13 Real Bread bakers across the UK, from the Outer Hebrides to Devon, will reward folk who pledge £25 to our crowdfunding campaign. We have six days left to reach our £6,000 target, which will release an interest-free loan for another £6,000.
Scotland The Bread is a collaborative project to recreate a healthy, sustainable and locally-controlled grain, flour and bread supply for Scotland. Find out more about the project here and, if you can, please pledge something to help community groups grow their own healthy bread from the soil to the slice.
Everyone who pledges will be entered on the wholesome roll of honour at the end of the crowdfunding.
If you pledge £25, you are a dough-sharer and, after the crowdfunding finishes on 26th July, you...