The Rise of Real Bread: Changing Britain’s Daily Loaf
in partnership with The Real Bread Campaign and The Oxford Bread Group
November 14th 2009 10.00 - 5.00, St Anne’s College, Oxford
Nothing, but nothing is more important than bread. Truly it is the staff of life. Yet, the majority of Britain’s bread is highly processed - packed with additives and designed to be as cheap as possible with the emphasis on shelf-life rather than nutritional content and flavour.
This day looks at the food supply chain behind Britain’s mass-produced bread and asks whether it could be improved. Can we support local farmers, millers and bakers to grow and bake with better crops and in turn make good, natural bread accessible to all?
The conference brings together:
bakers: William Black of The Natural Bread Company; Geoff Coleman (Cornfield Bakery); Dan and Johanna McTiernan (The Handmade Bakery); Matthew Rawlings (The Great Northumberland Bread Company); and Andrew Whitley (Bread Matters and co-founder of The Real Bread Campaign)
farmers and scientists: John Letts (archeo-botanist, thatcher and founder of The Oxford Bread Group); Colin Tudge (biologist and writer, founder of The Campaign for Real Farming); Professor Martin Wolfe (Research Director, The Organic Research Centre)
writers, campaigners and retailers: Rob Alderson (Unicorn Grocery); Felicity Lawrence (Special Correspondent, The Guardian, author of Not on the Label); Bee Wilson (Sunday Telegraph food columnist, author of Swindled)
and everyone else who cares about our daily bread
to discuss:
HOW CAN WE BRING BACK REAL BREAD - NOT JUST FOR THE FEW BUT FOR EVERYBODY?
Everyone is invited to take part in discussion and debate, chaired by the Food Programme’s Sheila Dillon (BBC Radio 4)
If you want to know about or have experience of setting up a community bakery, then take part in the workshop: with your help we will develop a toolkit for all to use.
Enjoy saffron buns at coffee, adapted by William Black from a 1607 recipe written by Lady Elinor Fettiplace in the Oxfordshire village of Appleton. Taste the Oxford Loaf at lunch, made from medieval wheat grown by John Letts and baked by Geoff Coleman
And join us afterwards for a bread feast at Freud Café, in Walton Street.
We welcome organisations and individuals to share information on the day - details of how to include materials are on the registration form.
Visit http://www.landshare.org/events/ to book now!
Places are limited so book early!