I've been invited back to Primary in Nottingham to hold a session to grind the grains.
The heritage grains of wheat, barley, oats and rye were sown in spring during the 'Seed Sankalpa' event. This ritual took inspiration from ceremonies carried out by rural farming communities to honour the land and bless seeds and tools for the coming season of cultivation. The grain seeds were provided by Small Food Bakery and carry stories of seed sovereignty and biodiversity in farming.
We have watched the grains growing throughout the summer, harvesting them in a gardening session on a hot August morning, and winter is here and we'll complete the cycle - saving some seed to plant again and using the rest to grind into flour and make rotla a traditional Gujarati flatbread, which we will share and eat together with artist made chutney.
For details click the link here.