Tasty Tales – Bread Matters

8th August 2012 by

Hello!

Welcome to the second blog post of the Tastetastic food sustainability tour! We write to you from the magnificent Scottish Borders, a land of beautiful rolling green hills, many happy sheep, and an enthusiastic bunch of foodie cyclists, who have come from far and wide to embark on a 3 week Otesha extravaganza.

We started our tour in sunny Edinburgh, our first task being to cycle en masse through the capital and navigate our way to our first host – Bread Matters – who have kindly welcomed us to their home on Macbiehill Farm for our five days of pre-tour training.

Bread Matters, in Peeblesshire, provides weekend courses teaching people about the importance of slow fermentation, a traditional method of making nutritional and tasty bread. Recently, industrial bread-making techniques have arguably led to a rise in many health problems such as wheat intolerance and other digestive ailments. Bread Matters is seeking to educate people about the benefit of Real Bread – better bread for individuals, communities and the planet.

Bread Matters has been a great place to start our tour, as it is an example of a local initiative that is building a vibrant (and resistant) local food economy. The founders of Bread Matters have grown varieties of wheat (and other grains), and processed it by gently milling on a small scale. The flour that is produced is crafted into beautiful bread, and this bread is sold locally through innovative community-oriented distribution networks. This approach to local food is a ‘message’ that we hope to take with us on tour, to inspire a new generation to become more engaged with where their food comes from, and how it’s produced, as well as forging community ties through the sharing of nutritional, wholesome food.

During our time on Macbiehill Farm, we have been thrown into a whirlwind of learning workshops, thought-provoking discussions, scrumptious vegan food, and (perhaps most importantly) sowing the seeds to build our own tastetastic community. As a group, we have shared our stories, experiences, knowledge, and values with each other. There’s also been lots and lots of laughter (and some tears, too). Not to mention, being treated to use the most LUXURIOUS compost loo EVER! Courtesy of Andrew and Veronica of Bread Matters.

It’s really hard to believe that we are only 4 days into the Otesha experience – it’s as if a magic spell has been cast to temporarily stretch out space and time, with everyone happily saturated with ideas, excitement and positive energy.

This is just the beginning, and everyone is itching to get on the road, get cycling up more hills (!!) and start putting into practice everything we’ve been preparing for during training week. (But first, we are spending a vigorous afternoon tending to the small-scale agro-forestry project at Bread Matters, as a work exchange to thank our generous hosts).

Are we ready? Yes we are!

PS. A massive thank you to Amy and her team for spending 2+ hours sharing with us how to love our bikes (and maintain them).

2 Responses to “Tasty Tales – Bread Matters”

  1. Adam says:

    Great to hear such an enthusiastic account of your experience. Wishing you all the very best, in weather, traffic, and fortitude. Adam xx

  2. Thank you all for being such lovely visitors. You leave us with a lasting ‘legacy’ in two forms – the fertility that will speed the healthy growth of those trees that you weeded and mulched yesterday, and the parting song whose tune and original words are now parked in my brain for good. best of luck with the rest of the tour – and remember: le pain se lève!
    Andrew


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