‘Cereal’ Episode 5: The best thing since sliced bread? Unsliced bread (re-release)

>> 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 [phone], 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! >> The UK is the fifth largest economy and has some of the cheapest bread in the world - is that something to be proud of, or is it a convenient outcome of a system that prioritises shareholder profit, fobs off economically deprived people with poor quality food, and throws away a third of what it produces? It’s so ingrained in us that cheap food is better for everyone, but in this episode we ask you to stop and really think - are we supporting a system that is efficient for lining the pockets of a few, whilst impoverishing everyone else? What if the real cost is our collective health, and the health of the planet? Bread is not just money, bread is nourishment, deliciousness, companionship, connectedness, pride, politics. In this episode we hear from bakers up and down the UK who are redefining the value of bread. Bakers who are making a stand for their communities and the planet. Bakers from some of the most economically deprived areas who are bringing meaning, intention and joy to their baking. Bakers who are being recognised for their craft and sharing the benefits with their local communities. This is about food networks, not food chains -- this is about reaching true efficiency that takes into account the whole system (health, environment, waste, community, joy), not just the financial balance sheet. The radical changes that bread has undergone are revealing of much wider truths about our relationships with food, to farmers, with the land, the environment, and with each other. If you eat food, you have a stake in this story. Voices: Chris MacCormack, Govanhill bread man Theo Laffargue, Riverside Bakery, Stirling, Scotland Ben MacKinnon, E5 Bakehouse, London Catriona Milligan, High Rise Bakers,The Gorbals, Glasgow Rupert Dunn, Torth y Tir, Wales Kimberley Bell, Small Food Bakery, Nottingham