Bread. How did something so basic, so fundamental, get so complicated – and even start making us ill?

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This series was first released in Nov/Dec 2019. We are re-releasing it now 6 years later as we are digging back in to document the collective impact of the series and to celebrate the work of those continuing to build the new grains movement. As part of this project we are collecting voice notes from anyone who listened, inviting you to share a bit of how Cereal impacted you and whether the series sparked any change or action, big or small - maybe it made you think differently about something, or maybe you completely changed career - we want to hear both and all stories! The voice notes will form part of a new Farmerama episode and digital soundmap. We are collecting these stories now, so if you would like to send your story our way, then you can send us an audio message on:

WhatsApp +447466301300, or via our instagram messages.

Please let us know who you are, where you are based and then whatever part of your story you would like to share.

We are excited to hear from you and hope you enjoy listening again, or for the first time, it is a treat!

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How have the needs of industrial production come to dictate the way that seeds are bred, grain is grown, flour is milled, and bread is baked and eaten? And why are more and more people cutting this age-old staple out of their diets? In this episode, we hear from bakers and researchers who reveal the hidden truths about what goes into our bread, and explain how that’s impacting our health. And we’re introduced to the Real Bread Campaign, a movement promoting bread that’s nourishing, tasty and environmentally sound.

The radical changes that our bread has undergone are revealing of much wider truths about our relationships with food, farmers, the land, the environment, and each other. If you eat food, you have a stake in this story.

This if the first episode in a 6 part series, Cereal, uncovering the hidden truths behind our bread and the people who are building a new grains movement.

Cereal is made possible by the generous support of the Roddick Foundation.

This episode features:

Chris MacCormack, a home baker (Govanhill Bread Man)

Kimberley Bell, founder of Small Food Bakery, Nottingham

Chelsea Marshall, Trustee of Scotland the Bread

Andrew Whitley, Bread Matters, co-founder of the Real Bread Campaign, and Scotland the Bread

Theo Laffargue, Riverside Bakery, Stirling