Most bread we eat today is made using modern wheat varieties bred for uniformity and yield at the expense of our health and our soil. Just as our bread has changed, so have our seeds.
In the second episode of Cereal from the folks at Farmerama Radio we hear that most bread we eat today is made using modern varieties of wheat that were bred for yield at the expense of everything else.
In this week’s episode, Katie Revell takes us straight to the source and asks: in the face of a climate and health crisis, what seeds should we be sowing? Hear how people like Mark Lea of Greenacres Farm (pictured) are finding ways around oppressive laws and reviving heritage varieties in order to feed people with nutritious grains.
It might get a little technical in places, but stick with us — industrialisedwheat covers an estimated 218 million hectares of the planet, more than any other food crop. If we are to feed to the planet in years to come, we need to work in sync with nature and embrace ecological farming systems that support DIVERSITY.