A Year On The Field
Project Blog

Threshing day at Luisenhof (Germany)

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

Wheat processing at Carter Historic Farm (USA)

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

FAQ Sourdough

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

Baking the past – the Iron Age bread buns from Niederkaina

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

Wheat harvesting, a popular tradition and a how-to chart

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...

Let's plant the seeds early!

"A Thought From The Field" on the question of introducing children to the topics of food production and textiles When a few weeks ago the...

Official Announcement: Flax is the new 'Year On the Field' crop. Call for participants!

Common Flax (Linum usitatissimum) is a very important field crop worldwide and not only provides food (seeds and oil), but also is the...

WHEAT: A Miscellany of Memories

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

WHEAT, A 1990s PHOTOGRAPHIC ESSAY

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...

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