GRAIN REBELS: A FOOD REVOLUTION STARTS WITH SEED
Inspired by Gothelney Farm and Field Bakery, part of the South West Grain Network // Photography by Lúa Ribeira // Poetry by Dizraeli // Exhibited with The Royal Photographic Society in Bristol
The world has lost 75% of plant genetic diversity since 1900 (FAO), sacrificing diverse fields for increased yields. In the foothills of the Quantocks, Fred Price is rediscovering diversity’s treasure trove of tricks by growing population wheats: coalitions of genetically distinct plants that rely on variation for resilience.
Fred shares his grains with Rosy Benson for her on-site Field Bakery. These varieties of wheat, fresh stone milling, and fermentation is unearthing flavours and nutritional value missing from the refined flours extracted by industrial production. Rosy is passionate about the knowledge bakers hold in their hands. We all knead the benefits of a real British loaf, ending with the eater and beginning with varieties of wheat sprouting from the land.
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