Food

We use as many different seeds as possible, then what happens is that not all varieties grow, but only the ones that find their ideal conditions sprout.
So how can we grow all the food we want? We have to change point of view and instead of thinking of growing the food we eat, we should eat the food we grow, and this means that if we live in a certain place, Nature is so clever that it will give us everything we need, all the proteins, the minerals and the elements our body needs to live in that moment and in that season.
So for example, wanting to eat tomatoes in winter is harmful to our bodies because we do not need tomatoes in winter. We should eat what is possible to grow in that place and that moment. This is the key to keep healthy”

BARBARA GAROFOLI

One of the changes happening around here is that local farmers have started to sow old varieties, recuperating varieties that used to be used years ago, maybe not all as productive, but much better nutritionally, well-balanced.
Older varieties can be digested better, because they haven’t suffered too much human manipulation. The idea of baking bread can be paralleled to when the seed is germinating. Seeds are not meant to be eaten by us, but to give all their energy and nutrients to the new plant that is about to grow.
A baker’s job is to channel all those nutrients to feed us. This delicate process can be negatively affected all along. To obtain quality bread there’s a chain that starts with the farmer’s decision to which seed variety to sow, then involves the miller who should mill without damaging the nutrients, and then the baker with a natural slow fermentation which digests, and prepares those nutrients to be digested.

PERE VIDAL