This series is in response to the Body Lab, a participatory arts and research project by baker Kimberly Bell (​​@smallfoodbakery) and artist Ruth Levene (@leveneruth) which explores the industrial processes of grain testing. Over three episodes, Lucy Dearlove explores what the body lab is, what the work around it has entailed so far, and what the outcomes might be. In part 1, she explores the question - what is good bread? She speaks to Kim and Ruth about what makes good bread for them, and unpacks what the Body Lab is about, and why they started the project. We hear from farmer Fred Price and baker Rosie Benson from Gothelney Farm (@gothelneyfarmer) and Field Bakery (@fieldbakery) about their understanding of good grain, and speak with Chris Hollister from Shipton Mill (@shiptonmill), about the different tests that take place when wheat arrives at an industrial grain mill, and some of the justifications for this process. With each of them, Lucy discusses why reimagining this testing system could be positive for bakers, farmers and Millers. Also hear some of the responses to our Breadline - where we asked our audience what makes good bread to you - which will be woven throughout the series. The Body Lab is funded by Farming the Future. This series was produced by Lucy Dearlove and is published on Farmerama and Lecker.