A Year On The Field
Project Blog

The diversity of common wheat within 19th century grain cultivation

The collection of the Lauresham Open-Air laboratory includes a "Handbuch des Getreideanbaus" published by Friedrich Körnicke and Hugo...

AIMA lecture on A Year On The Field

Last Monday, Claus Kropp gave a first introductory lecture on our project at the general assembly of AIMA (International Association of...

A 1940 wheat seed box

A Year On The Field is not just about the big picture, but also about little anecdotes and wheat-stories. We were particularly pleased...

Wheat, Celiac Disease and Food Allergens

Our diets have changed since the development of modern agriculture. Around 10,000 years ago humans began cultivating wheat and other...

Skill Preservation and Documentation

One of the key elements of our `A Year On The Field' is to document and preserve skills to cultivate and process wheat. We imagine Year...

The Contribution of Wheat to Human Nutrition and Health

Abstract Wheat provides 20% of calories globally but up to 50% in some regions. In addition to energy, it provides protein, dietary...

A wheat seed story - introducing 'A Year On The Field'

The two pictures above could not be more opposite: On the left is a charred wheat grain. It comes from the Neolithic East Mound (7th...

Launch of our official project promo clip

With this official promo clip, we want to give you a first impression of what you can expect from the project group in the upcoming year....

Notes from your Artist

Creating a logo for A Year On The Field For many artists, there is little opportunity to work with farming or crops. However as a...

A Year on the Field