Our Daily Bread was a daily contribution to the Dog Days of Podcasting. This page collects those episodes and others on bread and wheat.

It’s magic, I know. First a pretty ordinary grass becomes the main source of sustenance for most of the people alive on Earth. Then they learn how to turn the seeds of that grass into the food of the gods.

George Weston created Garfield Weston, who created Allied Bakeries to improve British bread by selling more Canadian wheat. Then came the Chorleywood Bread Process.

Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.

Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.

I recommend a podcast and share some plans for Eat This Podcast in 2017.

Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold. An early social marketing campaign and the perils of being driven by price made it worth listening to again. If you enjoyed this trailer, and hadn’t heard the whole thing, you can listen […]

Ah, the self-indulgent joy of making a podcast on one of my own passions. “They” say that turning cooking from an enjoyable hobby into a business is a recipe for disaster, and while I’m flattered that people will pay for an additional loaf of bread I’ve baked, there’s no way I’m going to be getting […]

Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe. And you would come up with a few. Just reading them over, they didn’t seem all that appetising. One, for example, warned that you had […]

The after-hours dish that conquered Ireland and the Irish everywhere.