A visit to Hummustown Doing good by eating well
Eating is a political act, as Wendell Berry reminded us. Which is why I was very happy to sample the food on offer by Syrian refugees in Hummustown.
Category: Podcasts
Barges and bread A new book looks at London and the grain trade
Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.
The Hamlet Fire What an industrial accident tells us about industrial food
The Imperial Food Products fire wasn’t really an accident; circumstances conspired to make it extremely likely If it hadn’t happened in Hamlet, it would have happened somewhere else.
From little seeds … How one country is sharing its edible history
A second visit to Scariff in County Clare, Ireland, to hear from the people working hard to save Ireland’s vegetable heritage and make seeds available to a new generation of gardeners.
Bread as it ought to be Seylou Bakery in Washington DC
Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.