Farmer Abi Glencross
is now head of Grains at Duchess Farms
and is also one half of the Sustainable Food Story
with her best friend Sadhbh Moore (you can listen to episode 30 to hear their story).
Abi has had a rather wild career ride - she went from studying engineering to becoming a scientist growing meat in a lab, and then went to train under pioneering chef and sustainable agriculture advocate Dan Barber and his team at Blue Hill Farm in the US where she learned to farm. And it was there that she discovered her passion for heritage grains.
We talk about Abi’s journey from the lab to the field, what made her want to become a farmer, and she gives us the lowdown on heritage grains and why they’re better.
Abi is so passionate about what she does, and about doing it in a way that respects nature and our environment. It was great to speak to her again and I hope you enjoy this conversation as much as I did…
*To help Abi and the team at Duchess Farms buy their new flour mill, visit their crowdfunder