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Ep 5-Neolithic grains, Strictly Come Dancing and Orkney Bannocks baked every day
During the Orkney Science Festival, food writer and historian, Liz Ashworth, takes Ghillie to the Barony Mill where the ancient bere barley is still traditionally ground and is firmly rooted in the community. With thanks to Ellen Hay, Margaret Phillips, Issy Grieve and Karen Budge for sharing their knowledge and stories and the Foraging Fortnight for supporting the Orkney podcast series.
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By Ghillie BasanDuring the Orkney Science Festival, food writer and historian, Liz Ashworth, takes Ghillie to the Barony Mill where the ancient bere barley is still traditionally ground and is firmly rooted in the community. With thanks to Ellen Hay, Margaret Phillips, Issy Grieve and Karen Budge for sharing their knowledge and stories and the Foraging Fortnight for supporting the Orkney podcast series.