Our Processing Unit Launch Party

Many people visited the launch of our new processing premises on Totnes Industrial Estate on 29th May.  This was an opportunity to see what we have been doing behind the scenes since our Crowd Funding Campaign in May 2014.  It was an opportunity to see the equipment, purchased from the raised funds, processing our crops.  We told the story behind Grown in Totnes, then gave a working tour of the different types of machinery.  Liam Hurley, our resident story teller, entertained visitors with grain inspired tales.  As is fitting of such an event there was plenty of food; guests got an opportunity to sample the potential of Grown in Totnes’s products in a fantastic variety of dishes cooked by The Kitchen Table, including spelt flour and peas in Caramelised Onion and Beetroot Tartlets; Nettle, Spinach and Feta Swirls made with our pea flour and Carrot; Wild Garlic Savoury Flapjacks made with our flaked oats, the Rhubarb and Almond Cake was made with both our oat and spelt flours. This was all washed down with another brew from the New Lion Brewery, this time featuring Grown in Totnes’s flaked spelt, aptly named ‘Miller’s Brew’.

Rob Hopkins made recordings of the day and has created this podcast about the event. Besides catching the sounds of machinery and the lively atmosphere around the premises, he interviewed our project manager Holly Tiffen, part-time staff for communications Emily Reed and our most important source of knowledge about grain, John Letts, an archaeobotanist who specialises in growing and breeding heritage grain. He helped us source some of the varieties we have grown and advised us on appropriate machinery.

Thanks to all of you who came along and contributed in so many ways to such a successful day!

Grown in Totnes Oat Flour and Green Pea Flour plus the New Lion Brewery’s Miller’s Brew made with our spelt.
Time for tea and a spelt tipple at Grown in Totnes’ launch party.
Grain inspired story telling from Liam Hurley.
The Kitchen Table provides inspiration for how to use local grains and pulses.

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