Host, producer: Richard Tufton

Co-host, producer: Claire Mackenzie

Editor: Meg Chatham

Episode 5 - Unbred - Heritage Grains - this episode takes us back to the arable fields, this time we are focussing on crops that are closely related to the first-ever cultivated grasses. Our guests are working with these varieties to bring them to our plates and glasses, “these fields full of life” benefit our soil, health, and the planet.

Guests:

Luke Jones, Impact Family Farms, Illinois

Luke and his family operate a diverse livestock and cropping operation in western Illinois. He now values diversity and bringing life back to the acres he manages along with making a profit.

https://www.facebook.com/share/12Mn7pBnpCS/?mibextid=wwXIfr

https://understandingag.com/team/luke-jones/

Dave Smith, Fielden Whisky

Dave Smith is Fielden’s CEO. With over thirty years of experience, Dave has worked internationally with both mature and challenger brands.

https://www.linkedin.com/in/david-smith-69120513?originalSubdomain=uk

https://fielden.com/

Samuel Taylor, Longtable Pancakes

Samuel Taylor is the founder of Long Table Pancakes, a company dedicated to creating artisan pancake mixes that celebrate local and sustainably sourced ingredients.

http://linkedin.com/in/pancakesamuel

https://longtablepancakes.com/pages/about

Fred Price, Gothelney Farm, Somerset

Fred is a farmer reimagining his practices and place within our food system. He’s a passionate advocate for agroecology, working with UK Grain Lab and the South West Grain Network to reimagine our food system.

Instagram: @gotheleyfarmer @fieldbakery @swgrainnetwork @uk_grain_lab

Websites: https://www.gothelneyfarmer.co.uk/

https://www.fieldbakery.com/

https://www.ukgrainlab.com/

https://www.southwestgrainnetwork.co.uk/

Sponsored by Fielden:

https://fielden.com

The discount code is SOIL10 and gives 10% off all whisky on fielden.com.

Finally, if you have enjoyed listening to this podcast please rate it - many thanks!

Hosted on Acast. See acast.com/privacy for more information.

EPISODE 4 PART 2

SHOW NOTES:

Host, producer: Richard Tufton

Co-host, producer: Claire Mackenzie

Editor: Meg Chatham

Unground Part 2 - World of Coffee, in Part 2 we meet Marcus McCombe who is the Director of Routes Coffee who aims to: 🌍 Building a Better Coffee Industry, One Roast and One Cup at a Time

Guest:

Marcus McCombe: https://www.linkedin.com/in/marcus-mccombe/

Director at Routes Coffee

Insta: https://www.instagram.com/routescoffee/

As the Director of Routes Coffee, they are committed to reshaping the way specialty coffee is sourced, roasted, and experienced. Their mission goes beyond exceptional coffee—they strive to regenerate coffee farms, nurture soil health, and enhance biodiversity, ensuring that every step in their supply chain contributes to sustainability and long-term prosperity for farmers.

Sponsored by Fielden:

https://fielden.com

Most grains in whisky are grown industrially, with chemicals: same grain, same height, same flavour. Not on our farms. We’re regenerating England’s fields with heritage grains, grown in clover (we never, ever use chemicals). It’s a more sustainable way of farming that’s better for the soil, the grain, and the wildlife. And it makes a whisky full of flavour.

The discount code is SOIL10 and gives 10% off all whisky on fielden.com

Six Inches of Soil The Documentary

Hosted on Acast. See acast.com/privacy for more information.

Host, producer: Richard Tufton

Co-host, producer: Claire Mackenzie

Editor: Meg Chatham

Unground - World of Coffee, in this episode we are diving into something many of us enjoy every day—coffee. But how often do we stop to think about where it comes from? What impact does coffee have on the soil, the farmers who grow it, and the ecosystems that sustain it?

Guests:

Gally Mayer of Buena Vida Specialty Coffee, who works directly with farmers to bring regenerative coffee to consumers.

Roberto Mata from Costa Rica, who is growing coffee regeneratively and can share what that looks like on the ground.

Heather Terry, founder of Good Sam, a company committed to transparent, regenerative supply chains.

Roberto Mata

https://www.caferobertomata.com/

https://www.instagram.com/laslajascafe/

Gally Mayer

https://buenavida.coffee/pages/our-story

https://www.linkedin.com/in/gally-mayer/

Heather Terry

https://goodsamfoods.com/

https://www.linkedin.com/in/heather-k-terry-44b81828/

Sponsored by Fielden:

https://fielden.com

Most grains in whisky are grown industrially, with chemicals: same grain, same height, same flavour. Not on our farms. We’re regenerating England’s fields with heritage grains, grown in clover (we never, ever use chemicals). It’s a more sustainable way of farming that’s better for the soil, the grain and the wildlife. And it makes a whisky full of flavour.

The discount code is SOIL10 and gives 10% off all whisky on fielden.com.

Six Inches of Soil The Documentary

Hosted on Acast. See acast.com/privacy for more information.