David was born and raised in New Zealand and has done pretty well at avoiding any discernible career or definable place of abode since. He is a roaming Woofer and food writer who has a degree in Soviet history and Victorian literature and a pretty serious obsession with old water mills. He currently drifts slowly from farm to farm, continent to continent, trying to learn as much as possible about sustainable food production in practical terms. He has worked closely with Slow Food International and the Slow Food Youth Network since 2016.
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Giving Good Grains a Better Future
While grains have fallen from grace in the rise of fad diets and industrialisation, they remain an essential food that has nourished human societies for thousands of years – we should make sure they continue to be a healthy and valuable food source going forward.
August 24, 2020
How Eating Heritage Barley Could Be a Useful Weapon in the Fight against Climate Change
Re-discovering how to cook and eat heritage barley – especially in the world’s biggest barley-growing nations of Europe, Australia and North America – could encourage farmers to grow special landrace heritage varieties. These could be grown in marginal climates and make a substantial contribution to ensuring global food security in the face of climate change.
November 25, 2019