Podcasts about e5 bakehouse

Through supply chain technology, Domini’s business Tried and Supplied helps make local produce and sustainable procurement simple and affordable for foodservice buyers. As an expert in agroecology and building sustainable businesses, I had to invite Domini to the show to learn more about what the industry needs to do. We explore seasonal menus, local diets, soil quality and how agility is key to survive a pandemic. Join us as we started to plant some seeds about re-thinking the way we approach food as an industry. Links: Hospitality and The Infinite Game #004: No Planet B: https://www.hospitalitymavericks.com/podcast/episode/1dd9ed0b/hospitality-and-the-infinite-game-004-no-planet-b (https://www.hospitalitymavericks.com/podcast/episode/1dd9ed0b/hospitality-and-the-infinite-game-004-no-planet-b)  Tried and Supplied: https://triedandsupplied.com/ (https://triedandsupplied.com/)  Oxford Real Farming Conference: https://orfc.org.uk/ (https://orfc.org.uk/)  Kiss The Ground: https://www.netflix.com/title/81321999 (https://www.netflix.com/title/81321999) Douglas McMaster: https://www.instagram.com/mcmasterchef/ (https://www.instagram.com/mcmasterchef/) E5 Bakehouse: https://e5bakehouse.com/ (https://e5bakehouse.com/) Sustainable Restaurant Association: https://thesra.org/ (https://thesra.org/) Hodmedod’s: https://hodmedods.co.uk/ (https://hodmedods.co.uk/)  Ollie Hunter: https://twitter.com/olliehunter30 (https://twitter.com/olliehunter30) Oxford Real Farming YouTube: https://www.youtube.com/channel/UCgidjvH_QvTzZqsJa7sOr_Q (https://www.youtube.com/channel/UCgidjvH_QvTzZqsJa7sOr_Q) ‘Entangled Life’ by Merlin Sheldrake: https://www.amazon.com/Entangled-Life-Worlds-Change-Futures/dp/0525510311 (https://www.amazon.com/Entangled-Life-Worlds-Change-Futures/dp/0525510311) Chantelle Nicholson: http://www.chantellenicholson.com/ (http://www.chantellenicholson.com/) All’s Well: https://www.whereallswell.com/ (https://www.whereallswell.com/) Domini’s Twitter: https://twitter.com/dominihogg (https://twitter.com/dominihogg)  Saucy Dressings: https://triedandsupplied.com/saucydressings/ (https://triedandsupplied.com/saucydressings/)  #50 Time for a system change with Zoey Henderson, Founder of CleanSlate: https://hospitality-mavericks.captivate.fm/episode/50-its-time-for-a-system-change-with-zoey-henderson (https://hospitality-mavericks.captivate.fm/episode/50-its-time-for-a-system-change-with-zoey-henderson)  Connect with the podcast show and the sponsor: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   A big thank you to our sponsor Bizimply who are helping progressive leader and operators making every shift run like clockwork! Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

E5 Bakehouse in Hackney is a place very close to my heart, so I am super excited to share this episode with you. They may be a beloved neighbourhood spot but their impact goes way beyond Hackney – e5 is a seminal London bakery, whose foundations are built on sustainability, on using the best produce that’s grown in harmony with nature, and who see the community, relationships, and quality as absolutely key to building a successful food business. The owner and founder is Mr Ben Mackinnon - a fascinating guy who started e5 around his 30th birthday, after a career change where he decided he wanted to try his hand at baking. That was 10 years ago and lucky for us he turned out to not be too shabby at it… I met Ben at e5 a few weeks ago to chat about the e5 story and how it all came to be, the process behind making their sensational sourdough, and what it takes to run a sustainable café and bakery.

We are the bread system. If you eat bread – or any grains – you are part of it. So how can we all get involved, and what can we do to usher in the new grains movement to build joy, nutrition and resilience in all of our communities? In this final episode, we explore what a more efficient, nutritious, regenerative and joyful bread system might look like. We hear some of the ways people are coming together and building networks to strengthen the movement in the UK and further afield. It’s clear that in this beautifully complex, entangled system, even just a conversation can spark much wider change. This is a story of hope and a blueprint that has the potential to cause reverberations far beyond bread. It turns out that bread is political – and you, too, can take a stand for the world you want to live in. This might be our final episode of Cereal, but it isn’t the end – it’s just the beginning! Join the new grains movement. Talk to your local bakers, seek out local millers, thank your farmers, be open-minded, be curious. A huge thank you to everyone who’s contributed to Cereal. As well as the voices you hear in this episode, many more conversations have helped to shape the series. Thanks to Andrew Whitley (Scotland the Bread), Kim Bell (Small Food Bakery and UK Grain Lab), Mark Lea (Greenacres Farm), Fred Price (Gothelney Farmer), Steven Jacobs (Organic Farmers & Growers), Ben MacKinnon (E5 Bakehouse), Anne Parry (Felin Ganol), Rupert Dunn (Torth y Tir), Josiah Meldrum (Hodmedods), Tomaso Ferrando (University of Antwerp) and Fintan Keenan. Thanks also to the Lost Revellers and everyone who came to the Nottingham Cereal launch harvest party and lent their voices to make the Flour Ambassador's Pledge. This series was made possible thanks to the generosity of the Roddick Foundation. Please listen, share, review and subscribe, and support the farmers instigating change. All six episodes can be found on Soundcloud and all podcasting platforms. And if you’d like to support Farmerama, visit patreon.com/farmerama. Cereal is produced and edited by Katie Revell, with support from Abby Rose and Jo Barratt. Suzie MacCarthy and Hanna Söderlund also worked on the series. Our theme music is by Owen Barratt. Voices: Andrew Whitley, co-founder of the Real Bread Campaign, and Scotland the Bread Kimberley Bell, founder Small Food Bakery, Nottingham Steven Jacobs, Business Development Manager, Organic Farmers and Growers Ben MacKinnon, founder E5 Bakehouse, London Anne Parry, Felin Ganol Watermill, Wales, and Welsh Grain Forum Rupert Dunn, Torth y Tir Community-Supported Peasant Bakery, Wales Josiah Meldrum, co-founder Hodmedods Mark Lea, Greenacres Farm, Shropshire Fred Price, Gothelney Farm, Somerset Tomaso Ferrando, Bread as a Commons Fintan Keenan, farmer, miller and engineer, Denmark/Ireland

The UK is the fifth largest economy and has some of the cheapest bread in the world - is that something to be proud of, or is it a convenient outcome of a system that prioritises shareholder profit, fobs off economically deprived people with poor quality food, and throws away a third of what it produces? It’s so ingrained in us that cheap food is better for everyone, but in this episode we ask you to stop and really think - are we supporting a system that is efficient for lining the pockets of a few, whilst impoverishing everyone else? What if the real cost is our collective health, and the health of the planet? Bread is not just money, bread is nourishment, deliciousness, companionship, connectedness, pride, politics. In this episode we hear from bakers up and down the UK who are redefining the value of bread. Bakers who are making a stand for their communities and the planet. Bakers from some of the most economically deprived areas who are bringing meaning, intention and joy to their baking. Bakers who are being recognised for their craft and sharing the benefits with their local communities. This is about food networks, not food chains -- this is about reaching true efficiency that takes into account the whole system (health, environment, waste, community, joy), not just the financial balance sheet. The radical changes that bread has undergone are revealing of much wider truths about our relationships with food, to farmers, with the land, the environment, and with each other. If you eat food, you have a stake in this story. Voices: Chris MacCormack, Govanhill bread man Theo Laffargue, Riverside Bakery, Stirling, Scotland Ben MacKinnon, E5 Bakehouse, London Catriona Milligan, High Rise Bakers,The Gorbals, Glasgow Rupert Dunn, Torth y Tir, Wales Kimberley Bell, Small Food Bakery, Nottingham

Ben set up E5 Bakehouse in 2011, initially baking sourdough in the pizza oven of a local restaurant in the mornings before they opened. We talk to Ben about his mission to revive the lost art of baking using traditional techniques, natural ingredients and forgotten flours. We learn about their famous sourdough and hear about how they are developing an agroforestry arable farm in Suffolk with a focus on making the transition to a diversified farming system, and localised supply chain for bread.

Community radio in Thamesmead, Spark stories, E5 Bakehouse and music by Voltage Black

This month we we hear from across the pond how close connections between farmers and cooks are giving birth to new dishes and revenue streams. We get to the bottom of carbon cycles and learn what it really takes to build humus. Bees buzz happily as they are allowed to express their characteristics in alternative beekeeping methods and finally you’re invited to get involved in a citizen science project that celebrates allotments and home-grown veg. Thanks to E5 Bakehouse for supporting this show, we love their commitment to working with farmers to grow heritage grains locally, mill them on-site and produce the best loaf of bread.

Welcome to our two year anniversary edition of Farmerama supported by E5 Bakehouse, an East London bakery pushing the boundaries of baking to make the best bread. This month we get the low-down on 6 simple principles for soil health. We hear from small, smelly friends working away under the ground to support farmers, we hear the highs and lows of potato growers in The Netherlands and journey with a travelling cheesemaker on their research into native dairy breeds.

In this episode, LBR sits talks to two East London bread and loaf makers (you'll appreciate the difference rather quickly in the episode) who take us through the amazing health-enhancing properties of bread done right, not to mention the fun to be had in consuming one of our favourite food substances guilt-free. Tune in for the science and the human stories behind one of the most celebrated foodstuffs in Western culture. Slice up a loaf of sourdough and get ready to indulge with Karen of The Happy Tummy Co, and Ben of E5 Bakehouse.