Farmerama

At the start of lockdown, as supermarket shelves were cleared of flour, people who might not otherwise have thought to seek out a local bakery – let alone a local mill – started to do just that. In this episode, we’ll hear about how this sudden upsurge in demand presented a huge challenge for these small-scale bakers and millers – but it was a challenge they met with enthusiasm and ingenuity, as well as a deep sense of responsibility to their communities. At one time, pretty much every town and village had its own flour mill, driven by wind or water. Today, across the whole of London, just one working windmill remains – Brixton Windmill. It’s a unique heritage site with a rich educational programme. But as lockdown began, the mill became much more than a historic curiosity – and its volunteers found themselves providing a vital service to the local community. Meanwhile, bakers across the country, from the city of Bristol to the highlands of Scotland, were baking nourishing loaves for the people who needed th