Wheat is the dominant crop on which most of the developed world’s bread traditions is based. But what can we learn from our ancestors about diversifying our use of grains in response to climate challenges and food supply chain disruptions? Three grain growers – Donal Creedon of Macroom Oatmeal, Leonie Workman from Dunany Farm, and Fanny Leenhardt of Real Bread Ireland – join UCD ancient food and farming expert and archaeologist Meriel McClatchie for a lively discussion and some tastings and samples.
