A not so simple staple

by Meradith Hoddinott

Jonas combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread’s origins in grain and talk about the microbial and molecular transformations that make bread possible.

Voices: Jonas Astrup Pedersen and Per Grupe 
Music: The Bankrupt! Diaries by Phoenix

 Per Grupe's farm


 The lake by the farm


 Interviewing Per


 500 KG of Ølands wheat


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 Milling Ølands wheat


 Sourdough starter


 Freshly baked sourdough still in the cast iron dutch oven


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The Proust Effect
Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today.

Voices: Jonas Astrup Pedersen
Music: One More by Cymande

NFLR will be going on a short break. The next episode will be coming to you on May 11th.