The Future of Bread

with Jeremy Cherfas, Ruth West and Colin Tudge

Bread is a staple of any diet – yet is seriously under-valued.

Supermarkets sell it cheap as a loss-leader. It is stuffed with additives and preservatives for long shelf life — and fortified either to supplement the rest of the diet, or because so much of nutritional value is lost during modern production. All in all, modern bread exemplifies modern food in general – in which production is pure business with little regard for the health of either people or planet. The results are not good – for local economies and ways of life, and ultimately for the biosphere.

THE FUTURE OF BREAD invites us to take a fresh look at what’s gone wrong and — more importantly how to put things right. We will look at the history of bread and milling; modern bread production and who is leading the drive for change; how a new localised bread culture could change the face of agriculture.

Day one will be spent at Coleg Trefeca and Day two will be spent milling flour and baking bread at Melin Talgarth Mill, a community-run, water powered flour mill and traditional bakery, finishing with tasting the difference: a sensory manifesto for change. There will be a public lecture on the first evening.

DATES: 23rd & 24th June 2019
ARRIVE: 5pm June 22
DEPART: 5pm June 24
PRICE: £390
VENUE: Coleg Trefeca …more info

To Book you will be redirected to the Hay Festival website

Jeremy Cherfas

Jeremy Cherfas

Jeremy Cherfas is a biologist and serious home baker. That gives him an insight into bread that runs from the early Pleistocene ancestors of wheat to the future of cereals and some of the trends in bread making. He has taught several hands-on classes, sharing his enthusiasm, his knowledge and his leaven starters.
His series of 31 brief podcasts, Our Daily Bread, in August 2018, traced the story of, as he put it, “how humanity came to depend on the seeds of a rather ordinary grass”. Eat This Podcast has twice been nominated for a James Beard Foundation award.

Ruth West

Ruth West

Ruth West’s working roots lie in the community, starting with the Salvation Army in the East End of London, and more recently managing her local organic farmers’ market – where one of the stalls was run by a newly set-up “natural bread” artisanal bakery, using a sourdough starter and traditional slow fermentation techniques. She then ran a conference on the Rise of Real Bread at about the time that the Real Bread Campaign, the initiative of Andrew Whitley, was launched. Ruth is a co-founder of the Oxford Real Farming Conference which she has run for the past ten years. She is also a senior advisor to the All Party Parliamentary Group on Agroecology.

Colin Tudge

Colin Tudge

Colin Tudge is a biologist by education and a writer by trade. He worked for Farmers Weekly, New Scientist, and BBC Radio 3 before going freelance in 1990, and is author of about 15 books on natural history, evolution, genetics, ecology – and, in particular, on nutrition, cooking, and agriculture. Around 2008, together with his wife Ruth (West) and friends, he began the Campaign for Real Farming — which has given rise to the Oxford Real Farming Conference and the College for Real Farming and Food Culture. The aim is to help bring about a global, cross-the-board Renaissance – beginning with food and farming.

The Future of Bread

with Jeremy Cherfas, Ruth West and Colin Tudge

ARRIVE 5pm June 22
DEPART 5pm June 24