The Last Food of England
The corn is cut. Pete Barnaby, tells us what it means. The seed contains the minute and mystical germ waiting for rebirth, and the protein rich food to help it grow. A protective coat completes a package on which civilisations depend. It started with a cross of wild grasses, which developed over thousands of years into thousands of varieties. The shorter wheats produce more corn for milling. The taller ones lying here, which are now scarce, have better flavour. They also supply the straw for thatching houses and holding together the layers of apple pulp which are pressed to make cider.

South of England August 2006