After perfecting the art of stone-grinding
organic and heritage wheat, True Grain’s Jonathan Knight and his team turned
their attention to issues of food miles (the distance it travels to your table)
and food security. He sought out Tom Henry to grow an experimental plot of heritage
Red Fife wheat on his farm near Metchosin. The resulting harvest became Knight’s
weekly 30-mile bread. Encouraged by this initial venture, the two are working
with a farm closer to the Cowichan Bay bakery to grow six hectares of wheat. We
eagerly await the five-mile bread!—Shelora Sheldan
|
