Send in your pics, vids and stories now! On April 15th, we will officially start with our hay year. On a weekly basis, you will get a...

Have you been involved in haymaking in the past? Will you be harvesting hay this year? Do you have experience in hay management with...

Hackles and other flax processing equipment remind us of the constant labor needed to turn an agricultural crop – flax – into raw...

The medieval County of Flanders owes its wealth and reputation to the weaving and processing of woolen fabrics or cloth, as we have all...

Here is a fine expression about flax, typical of the rich imagery of Breton: Hennezh zo mad da frikañ bolc’h (that chap is only good for...

The Forum for Experimental Archeology in Israel is taking part in the flax growing project "A Year On The Field" for the first time this...

The Open-Air Laboratory Lauresham is an archaeological open-air museum which, among other things, deals with the education and research...

In the Middle Ages, textile plants such as flax and hemp provided not only comestibles for humans and animals, most especially in the...

Background The Colonial Pennsylvania Plantation (CPP) is a living history museum interpreting the lives of English colonists living in...

Today we are happy to post yet another final wheat-report, in this case from our grower Luisenhof in Germany. Here comes the personal...

During the Christmas time, we all like to bake and try out new recipes to share with family and friends. In my home country Italy, we...

We are happy to share Corinne Gordons report on wheat processing at Carter Historic Farm as part of our last posting regarding our wheat...

As reported in detail in one of the previous blog-posts, the wheat at Howell Living History Farm was harvested using both historic and...

In addition to medieval cultivation methods, the Lauresham Open-Air Laboratory (Germany) also explored agricultural technologies and...

WHAT IS IT? Sourdough is a natural fermented leavening agent made of only two ingredients: flour and water. During the process of...

The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...

The wheat has been harvested, so time to check out a few of the ways that might have been done, but first, a taste of a wheat product not...

The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...

I am writing from the Highlands of Scotland, where, unlike oats and barley, owing to the environment, climate, and local farming...

INTRODUCTION From 1990 to the end of 1996, I had the honour to be Curator at the Weald & Downland Open Air Museum, Singleton, West Sussex...