Artwork from a cereal packet of Organic Kamut Flakes with raisins, showing a supposed Egyptian person holding a bowl of breakfast cereal

Size brings benefits to bakeries as much as to flour mills. The episode tells a small part of the story of how George Weston turned a bakery route in Toronto into one of the biggest food companies in the world, responsible for more brands of bread than you can imagine. And not just the bread, but...

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Habits I have aplenty, some of them bordering on the obsessive. Do I need to weigh myself every morning if I record my weight only once a week? But rituals, very few. So what’s the difference?

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Close-up of wheat bran (brown and flaky), flour (white and powdery), and germ (also brown and flaky)

That kernel of wheat isn’t actually a seed or a berry, at least not to a botanist. I have no intention of getting into the whole pointless is-it-a-fruit-or-a-vegetable debate, so lets just agree that no matter what you call it, the wheat thing is made up of three major parts: bran, endosperm and g...

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Trial plots of two wheat varieties. In front a commercial variety, wilted and collapsing, while behind it a synthetic derivative copes just fine with the drought.

Wheat has a hugely diverse genetic background, being made up of three different species, and genetic diversity is what allows breeders to find the traits they need to produce wheats that can cope with changing conditions. But because the accidents that created wheat might have happened just the on...

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It is surprising how difficult it is to take a walk when you are on holiday at a remote spot in the countryside, especially if you prefer to loop rather than walk there and back. Footpaths are non-existent and signage inadequate so there’s no telling where you might end up, from which you will have to retrace your steps.

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