The theme for the feature in BREAD’s next issue—farming—is the natural next step after this issue’s focus on milling.

Bread cannot be harvested from the ground or trees: the dough has to pass through a baker’s hands, and the flour has to go through a miller’s grindstones. But ultimately, it all starts with a seed in the ground—and a farmer’s combine harvester. That brings us to the root of all things: earth, nature, agriculture, and how to live as humans on a planet with limited resources.

In BREAD’s next issue, we will focus on the people who breed, sow, and harvest the grains we make bread with—not forgetting the practical side of agriculture and baking.
To achieve this, we will be calling on our community of bakers, farmers, millers, writers, researchers, bread lovers—and of course—readers.

Do you have any proposal or advice for us?
Contact us or leave a comment below.

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