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Common Grains Conference, Scotland

Letter from Rosie Gray about the Common Grain Conference held in Scotland –

 

Common Grains – A Scottish Grain Revolution connecting crofters, farmers, millers, brewers, bakers, and scientists.

(We Knead Nature was a co-sponsor)
Rosie-Gray

 

Thank you so much for all your support, advice and the money was used for lunch. Which was grown right outside the venue by small scale growers East Neuk Market Garden and Tom na’ ha who are in Perthshire. It is brilliant to be able to support these guys who are working so hard and feeding their local communities.

I have attached a few photos from the day, and am getting more in from a friend who took a lot on the day. I have sent everyone who attended the link to We Knead Nature and explained about your work before the lunch.

On the day we had a discussion panel on Real Quality and what this means in each field Grower, Miller, Brewer, Holistic Land Manager, and Baker. With some real good questions from the audience. Then work on our shared values and how we continue working in line with them.

Lunch of parsnip soup, kale, purple potato salad, wholemeal pies filled with pumpkin, and veggie hot salads and coleslaws. Also plenty breads, pastries, and biscuits.

There were also talks on intercropping from the Soil Association looking at growing grains with legumes and The Crofters: Diversity Pays, a trial of growing the Uist seed mix and separating the Hebridean Rye to test for making bread and beer.

There is also our outcomes from the day attached, we looked at challenges in developing our local grain economy and solutions, which led to what action we take now. This also involved a 5-year vision we work towards, with plans to reach them and each person accountable to a partner. This week everyone is to speak to someone they don’t usually about grains and have chosen another task, examples of these are in the document too.

We already have 4 farmers now participating in intercropping trials next year, millers, met millers (neighbours really but never see each other) brewers found local maltsters, and bakers learnt more of challenges in growing. It was brilliant for 55 folk to be in one place, (25 others couldn’t attend but are keen to be involved) and everyone so fully participated in working out how we actually go forward so more Scottish Grain is being consumed in Scotland.

Thank you so much and I look forward to hearing more out your work and helping in any way I can.

Rosie Gray

Learn more about Rosie Gray here

 

Rise Up! The Baker Podcast

with Mark Dyck – Jul 24, 2019

Emily Cayer is bringing a lifetime of wildlife conservation and a love of nature to the baking community, through her new collaborative venture, We Knead Nature.

Emily is organizing farmers, millers, bakers, and brewers to ensure we are all giving back to the source of our great grains, nature itself.

In this episode, Emily shares the mission of We Knead Nature and the progress the group has made over the first few months of existence.  Mark also discovers how Emily’s love of nature and background as a conservation biologist helped make We Knead Nature a reality.

Helpful Links:

We Knead Nature

Tiny Seed Project

Instagram:  We Knead Nature 

Rise Up! The Baker Podcast website

Mark’s Blog, with the Bakernomics series

Mark on Instagram

Credits:

Produced and hosted by Mark Dyck

Theme song and music by Robyn Dyck

Orange Boot Human logo by Fred Reibin

Rustica Woodfired Bakery

Our Featured Bakery in Smithers, British Columbia 

Organic bakery since 2008 in Smithers BC Canada, far away from home, where everything is made by hand and with love in our Alan Scott woodfired oven.


Rustica is a tiny rural wood-fired bakery – making wholesome, organic food for our local community. We endeavor to make as small an environmental footprint as possible while inspiring our customers to think about food not just for themselves but also for the planet. We support small organic farmers – helping them to keep on farming, and saving our soils!

What Rustica does for Nature:
  • Cyclists get a free cookie and 10% off their purchase when they bike to the bakery!
  • People who bring their own bag, get a free cookie
  • In bread production, we do not retard any dough – thus reducing our electricity use. Instead, we work with the weather conditions!
  • Our major scraps and waste go to a local pig grower – so that Jink (our dog) does not get too fat!
  • We use only organic ingredients (other than two items currently) and we use Fair Trade whenever possible
  • We specifically source heritage organic grains – keeping our genetic wheat gene pool alive
  • All of the wheat we use is  Canadian and mainly grown in British Columbia. We buy direct from small farmers whenever possible
  • In the summer months, we only deliver bread by car, three times a week –  otherwise, everything is done by bicycle! We also  just had a bread trailer made to transport all of our bread by bikeScreenshot_20190702-164605_Instagram
  • We recycle all our recyclable waste…..we even cycle it to the recyclable station!
  • This year, we will plant 600 trees to offset our emissions and replace the trees we used to fire the oven
  • Our waste ash goes to a local, organic veggie farmer called “Healthy Hugs Organics” in Smithers, British Columbia

When we sell our pizzas, we ask people to bring their own tray or provide a cookie sheet and trust for returns!! It works so far!

Follow Rustica on Instagram