Field Notes 61

Kitchens, saunas, football diets and wild grain

Four things worth watching this week. The sound of a kitchen, an athlete’s strange food world, a new kind of social club and grain traced all the way back to the field.

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Kitchen sounds

The sound of good food

Gill Meller has always fascinated me with his choice to let silence and the sounds of the kitchen do most of the work.

No frantic talking. No presenter filling every second. Just the scrape of a knife, food hitting a pan, the fire, the wind and the small sounds of someone making something properly.

It is one of my favourite examples of food film done well. The quieter it gets, the more you seem to notice.

Watch the film

Food as fuel

An elite athlete eating like it is 1890

There is something endlessly fascinating about what elite athletes eat. Modern sports science on one side, ancient food beliefs on the other.

Raw milk, liver, heart, meat and a huge daily calorie intake. Part performance nutrition, part folklore, part internet rabbit hole.

Whatever you make of it, it is interesting how often the most modern ideas about performance end up circling back to some of the oldest foods.

Watch the film

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A small FarmCo note

Stories from the farm, and food from the farm too

Gower Meadow Beef is starting to run low on a few cuts, Cae Tan veg is moving into peak season and Koop & Kiln eggs are still going strong. The weekly market closes Tuesday at midnight.

Shop the market

New places to gather

What if the new pub is a sauna?

I keep coming back to the same question: where do people gather if the answer is not always the pub?

Sauna Social Club is a genuinely interesting answer. Heat, cold water, music, art and a room full of people spending time together without the whole thing being built around alcohol.

There is something in this. Not just the sauna itself, but the idea of creating new kinds of social spaces that people actually want to belong to.

Watch the story

From the field

Where does grain actually come from?

We think we know where bread comes from. Flour, water, salt. But most grain disappears into a commodity system long before it reaches the kitchen.

Wildfarmed follows the story backwards. From bread to grain, from grain to soil, and from soil back to the people actually farming the land.

That connection is increasingly rare, which is probably why it feels so powerful when someone puts it back together.

Watch the film

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FarmCo Market

The weekly market closes Tuesday at midnight

Order direct from farmers and food makers. Collect from the farm or from one of our FarmCo collection points.

Shop the market ```

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