This is the question I am trying to answer here in Devon UK. As a new agri-person learning about the natural balance of life, systems and food networks, trying to grow grain (mainly wheat), I am naturally trying to steer clear of the synthetic wagons so ridden on by western farmers that constantly try and encircle me. I am constantly rebuffed by the winds of flatulence leaked out through the stomachs of these greedy neoliberal business people emitting from these wagons. They include the globalisation of wheat that means the UK (2014) imports 60 to 70% of its organic grain from Kazakhstan, before that it was Canada. This means that the price grain is suppressed by global markets and feeds billions of pounds a year into traders pockets and away form the farmer. This subsequently means that an acre of organic wheat, grown naturally like I am doing, will only generate around ¬£200. In order to make a living in this system you’d be pushed into large scale production and all the smelly flatulence that comes with it. Harvesting and processing of wheat in the UK is either table top or industrial meaning that small, but still farm, scale operations, like the one I am trying to initiate have to think radically – farmhacking, designing and making your own equipment – this takes a lot of time and some money to facilitate.

How do you overcome these two major obstacles?

Work with a bakery and integrate the grain into the business maybe?

Thats what I am trying to discover whilst working at thealmondthief bakery in Totnes. Can the growing of heritage grain be integrated into the bakery in its current form, physically and economically?