From farm to fork: about the history of potatoes in Sweden
The potato has played a very important role in Sweden over the last two centuries. Initially, they were used as an emergency food and for...
top of page
A Year on the Field
A Year on the Field
A Year On The Field
Project Blog
Search
Jan 19, 2023
Threshing day at Luisenhof (Germany)
Today we are happy to post yet another final wheat-report, in this case from our grower Luisenhof in Germany. Here comes the personal...
Dec 23, 2022
Christmas baking with sourdough: the Italian panettone
During the Christmas time, we all like to bake and try out new recipes to share with family and friends. In my home country Italy, we...
Nov 16, 2022
FAQ Sourdough
WHAT IS IT? Sourdough is a natural fermented leavening agent made of only two ingredients: flour and water. During the process of...
Sep 19, 2022
Baking the past – the Iron Age bread buns from Niederkaina
The Archäotechnisches Zentrum Welzow e.V. contributes to the Year On The Field with an experimental project about Early Iron Age food,...
Nov 8, 2021
Launch of our official project promo clip
With this official promo clip, we want to give you a first impression of what you can expect from the project group in the upcoming year....
bottom of page