What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 3, co-hosts Katie Revell and Olivia Oldham explore the question: if we decide to eat less and better meat, what do we eat instead? They speak with a legumes specialist and a cellular agriculture entrepreneur, and ask whether we should see “alternative” proteins as “alternatives” at all. In doing so, they reflect on what we value in our food system once we do away with the meat/non-meat binary.

What do we do about meat? With this urgent question as its starting point, this series seeks to move beyond polarised debate and identify key questions and shared values to help us build a better meat future for all.

In episode 2, co-hosts Katie Revell and Olivia Oldham meet a climate scientist, along with regenerative and organic farmers across the UK, to discuss the complex ways that animal agriculture interacts with our natural environment. From how we measure emissions of greenhouse gases, to what we feed our animals, and which management systems we use, they ask – what is the place of farmers when it comes to less and better meat?

Thank you to everyone on our Patreon. Your support helps us in bringing you the stories of regenerative farming around the world, each month. We appreciate it. If you'd like to join, please visit patreon.com/farmerama where you can choose your level of support.

It feels like one of the biggest questions of our time: what do we do about meat? Rather than choosing either extreme – business as usual, or ruling out meat altogether – some people suggest the best approach is one of ‘less and better meat’. But how much less is ‘less’? And which meat is ‘better’? How do we even begin to answer these questions?

In this series, co-hosts Katie Revell and Olivia Oldham attempt to unearth what lies beneath questions of technological change and consumer choice. On an expansive, and sometimes personal, journey, they learn that – as much as the debate about meat is sometimes painted as a binary choice between right and wrong – things might not be quite so simple.

They ask who – and what – benefits from different systems of production? What priorities and values do seemingly simple solutions obscure? And, perhaps most importantly, can we find some common ground, some shared principles and values, on which to build a better meat future for all?

Thank you to everyone on our Patreon. Your support helps us in bringing you the stories of regenerative farming around the world, each month. We appreciate it. If you'd like to join, please visit patreon.com/farmerama where you can choose your level of support.

This month we bring you a conversation Abby convened at Groundswell Festival back in June, focused on Landscape Scale Regeneration. We hear from three people involved in different ways in an initiative in Waterford, Ireland. This discussion expands upon the Commonland initiative in Southern Spain we featured back in Episode 68, highlighting the power of a common vision and the benefits of working across a whole region.

Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like.

This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be.

The Body Lab is funded by Farming the Future.

This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.

Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us?

This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be.

The Body Lab is funded by Farming the Future.

Thanks to Shipton Mill for their openness and generosity in allowing the Body Lab to explore these ideas.

This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.

This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be.

In part 1, she explores the question - what is good bread? She speaks to Kim and Ruth about what makes good bread for them, and unpacks what the Body Lab is about, and why they started the project.

We hear from farmer Fred Price and baker Rosie Benson from Gothelney Farm (@gothelneyfarmer) and Field Bakery (@fieldbakery) about their understanding of good grain, and speak with Chris Hollister from Shipton Mill (@shiptonmill), about the different tests that take place when wheat arrives at an industrial grain mill, and some of the justifications for this process.

With each of them, Lucy discusses why reimagining this testing system could be positive for bakers, farmers and Millers.

Also hear some of the responses to our Breadline - where we asked our audience what makes good bread to you - which will be woven throughout the series.

The Body Lab is funded by Farming the Future.

This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.

This month we learn how some people importing Brazil nuts to the UK is supporting the indigenous people of the amazon. We visit a restaurant who are making use of spare growing space in their community and learn about agro-ecological approaches to managing vineyards across Australia.

This month we begin in Ibiza where we learn about a project matching new and diversifying farmers with abandoned farmland to grow more organic produce on the island. We hear from a food growing project in London that teaches to produce food and care for the land and has a foundation in traditional African philosophy. And we dive deep into the world of, potatoes, looking at them in a fascinating new light.

In this months episode we head to Scotland to hear about a Beltane celebration for young people in rural areas. We speak to the organiser of the London-based Black Farmers Market, and we check in with another farmer benefiting from the Pasture for Life mentoring program.

This episode of Farmerama was made by Abby Rose Jo Barratt Katie Revell and Dora Taylor. A big thanks to the rest of the Farmerama team Olivia Oldham, Fran Bailey, Annie Landless and Eliza Jenkins . Our theme music is by Owen Barratt.