This week Country Life learns more about a dairy alternative made from barley and how farm life influences a Waitaki illustrator's work. The team also revisits a Cambridge farming family using regenerative agriculture to finish sheep and cattle they process for their butchery, Wholly Cow.You can find photos and read more about the stories in this episode on our webpage, here.In this episode:0:37 - Creamy, sustainable and high in fibre - barley eyes up the dairy aisle9:33 - Rural News Wrap17:16 - From gumboots to storybooks - Farming with a twist of magic29:19 - Wholly Cow: Cambridge butcher's childhood dream come trueWith thanks to guests:Dr Gert-Jan Moggré, Plant and Food ResearchEmma Nowell, EJV DesignLuke, Tom and Carrie Andrews of Wholly Cow and FlockMake sure you’re following us on your favourite podcast app, so you don’t miss new episodes every Friday evening.Go to this episode on rnz.co.nz for more details

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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