Heritage Grains. Why They Are Worth it.

Heritage grains may be the final cog in the wheel of the good food and sustainable farming movements. These special grains were bountiful leading up to the 1900’s and vital to westward settlements in North America. They were grown for their adaptability, nutritional value, animal feed and fermented for spirits. By the 1950’s the population […]

Kneading Conference East 2013: Crackers, Wood-fired Ovens & Tandoor Baking. (Recipes)

Evelyn’s Crackers participated in the Kneading Conference again this year. Co-teaching three workshops with Naomi Duguid: Crackers, Tandoor Baking and Grain Tasting was like a homecoming seeing many of the familiar faces of fellow lecturers and attendees. The conference draws some of the best talent in bread baking, oven building and anything related to dough […]

From Porridge to Polenta: cooked cereal grains made easy

Cooked cereal grains have been a staple throughout civilization and “provide more food energy worldwide than any other crop.” As whole grains, they provide more vitamins, minerals and protein than their refined counterparts. (After removal of the bran and germ where mostly carbohydrates are left behind.) Ancient farming communities from areas in and around Egypt […]

>The Lamb That Got Away (Almost)

>;Of the innumerable number of dinner parties that happen throughout the city, I took part in a remarkable one. A dozen people were brought together this particular evening to share in the bounty of local food in a newly renovated kitchen. Prior to the renovation, one could easily tell the young couple hosting the dinner […]